Cinammon Rolls Galore!

Basil cheddar biscuits made to go with dinner.

Brown sugar meatloaf, homemade simple rice pilaf with peas. It tasted a lot better than it looks. I promise.

The start of a great thing! Cinammon rolls.

Pouring my hot mixutre of sweet stuff and butter into my flour, eggs and yeast mixture.

Butter, cinammon, and brown sugar mixture.

Dough rose perfectly. I used the oven to do the rising. I started it at 350 and let it stay on only for about 45 seconds and then turned it off. Worked perfectly.

Rolled and ready to be cut. This picture is out of order, sorry.

I spread cold butter on the dough before I spread the cinammon mixture. Per the "professional" who had some good tips on making good rolls.

All cut and ready for the fridge. At this point, you can either bake them or store them in the fridge for up to 24 hours. I baked one batch this morning and I think I will save the next one for tomorrow morning. I used string to do the cutting, using a knife just sounded messy. Besides, the dough is very soft and flexible and a knife would have definitly smashed them.

Breakfast is served! You bake these for 20-25 minutes. I went with 22.30. My next batch I think I will do the 20 minutes to prevent the browning that I got here, but they are still delish!

I thought that I had pinched the seals well enough, but some of the rolls kinda started to unroll themselves, but not enough for me to really care too much about. Next time, I think I will glue the edges together with water which is really what I should have done. Oh well, I'm still thrilled I pulled this off. Combined total of time it took from start to finish (minus fridge time) 4 1/2 hours. Good day!