A Sweet Story

There sure are a lot of things to learn about. My 1-year-old is having a hard time learning to control his temper and throwing arm. My husband is learning about me. Pray for him. Our just-turned-4-year-old is learning that if he spends his birthday money from great grandma on one thing, he cannot get another (bummer). Such a hard thing, especially on the heels of mastering wiping his own rear end. And I? Well I am learning about many things, most of which I’ve written about. Thanksgiving, marriage, pausing, racism… those are some biggies. But there are also the things that fill out the fabric of every day life that you can’t find volumes of books about. Just random blog posts.

An important “scrap” that recurs throughout my “quilt,” if you will (I promise, I’ll stop), is a heart-warming pattern of brown sugar and butter. That’s right, cinnamon rolls. Among other things, I’ve been learning about cinnamon rolls. I’ve made a lot of versions, from my aunt’s roll recipe-turned-breakfast to the Pioneer Woman’s abundant version, and I have the love handles to prove it. And today, I wanted to share my favorite recipe. I know, longest intro ever to a recipe. However, I’m sure that brevity is not why you read this blog…

My Favorite Cinnamon Rolls –

5 cups flour, 1/2 tsp. soda, 1 tsp. salt, 1/2 c. sugar, 1 tsp. cinnamon, 5 tsp. yeast or 2 packets – mix all together in large bowl and make a well in the middle.

Warm 1.5 c. buttermilk, 1/4 c. water, and 1/2 c. oil on low heat on stove, stirring constantly – till thoroughly warm to finger; add to large bowl.

(You’ll also need butter, brown sugar, cinnamon, dental floss, cream, more buttermilk, and powdered sugar in the future for these babies if you follow these strange directions to a “t.”)

*if you have a breadmaker, put wet ingredients in bottom, add dry, with yeast last. Let it do its thing through the first rising and then get Jabba the Hut out to shape. My lovely neighbor convinced me to try one. Found it at the thrift store for $4! Maybe your local thrift store has one too. 🙂 It’s nice to try something for the first time 20 years after their peak.

Gently incorporate into flour mixture. Take your time, go slowly. Knead several times. Let rise 45 mins. in warm environment. (Breadmaker Owners, come back here.) Prepare filling ingredients: melted stick of butter, all your brown sugar, a lot of cinnamon.


Roll out dough on lightly floured surface into rectangle. Pour most of the butter over dough to make nice puddle. Spread out evenly. Smear your buttery hands or spatula and the extra butter in a 10×15 pyrex, or a 9×13 and 8×8. Cover the butter with layer of brown sugar. Heavily sprinkle brown sugar with cinnamon. Drink water. You’re going to need it.

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Roll “hot dog” ways until you have one long log of cinnamon roll goodness. Get out dental floss (thanks, Mom!). Cut one inch segments by placing a length of floss under the log, grabbing ends and crossing them until it cleanly slices through dough/goo. (I confess, this is the primary use for floss in my life.) Place in dish, repeat. Give them a little space to grow. If you have some extra inches that don’t fit in your prepped dishes, use a few ramekins, and bestow caloric wealth on your neighbors for their breakfast.


Cover tightly and put in fridge overnight for a delicious breakfast. Bake at 325 for 15 mins or so, until golden brown. Don’t worry – they’ll still be soft and gooey. Mix equal parts buttermilk and heavy cream with powdered sugar for an icing if you wish. Store in fridge.



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