This week I made cinnamon rolls. Southern Plate cookbook had two recipes for cinnamon rolls. One recipe was completely from scratch, and one recipe use frozen bread dough. You probably already guessed it, but I chose the frozen bread dough way! If you want to use that recipe you can click here and find it over at Southern Plate. (Trust me you are going to want this recipe so click here.)
I normally don't take pictures of the recipes as I cook them, but there's something you need to know about this recipe...it's messy.
What's that green cup doing in this picture. That's my "rolling pin," a pretty sorry rolling pin, but I made do.
Another thing you need to know about this recipe is when the instructions say "roll it up" they need to say "roll it up (tighter than you think)." Because my cinnamon rolls were kind of saggy.
These cinnamon rolls taste really good! They are a little to sweet for my taste, but I don't even like Cinnabon cinnamon rolls. On the other hand, Shad ate two, and had two little boys begging him for bites the entire time he ate.
This is definitely, DEFINITELY a great recipe for taking somewhere or just making your family feel special. I liked the recipe much better when I read on the website that you could let the rolls rise in the fridge all night. I am much more likely to make these if I could do the prep work at night and just stick them in the oven in the morning!