The Best Cinnamon Roll

I was trolling the pages of Pinterest a few days ago and I kept seeing the same picture of this cinnamon roll claiming to be better than Cinnabon.

Do you know how many cinnamon rolls claim to be better than Cinnabon?  There are several out there as I'm sure you know.

I decided to pin it anyway.  The next day a random person commented on the pin and tells me that these cinnamon rolls are really good. 

Really?

Ok, so I'm intrigued now.  I haven't had a cinnamon roll in forever and it's been longer than that since I've attempted to make them.  And I stress "attempted", they didn't turn out all that great. Well, if I'm going to be honest, they were close to horrible.

I headed over to Bobbi's Kozy Kitchen and checked out the recipe.  I've got everything I need and get started.

Here's my verdict:

People, these are the best cinnamon rolls I have ever put in my mouth!!!

Seriously ever!

I'm not exaggerating...at all.

They are slap yo' momma good!

Shout it from the roof tops outstanding!

Okay, okay I'll stop...cause I really could keep going on and on about them.

Bobbi's daughter actually made these and I can't wait to see what she does next.  Head over and check out Bobbi's Kozy Kitchen she's got some great recipes over there.

Let's Get Started:

The Best Cinnamon Roll Ever

recipe slightly adapted from Bobbi's Kozy Kitchen

1 cup very warm milk (between 100-110 degrees F)

2 eggs- room temperature

1/3 cup butter-melted

4 ½ cups bread flour

1 teaspoon salt

½ cup white sugar

1 packages active dry yeast (Bobbi used 2)

Filling:

1 cup brown sugar-packed

2 ½ tablespoons ground cinnamon

1/3 cup butter-softened

Frosting:

3 ounces of cream cheese-softened

¼ cup butter-softened

1 ½ cups powdered sugar

½ teaspoon vanilla extract

1/8 teaspoon salt

     Dissolve the yeast in the warm milk in a large bowl.

Mix in the sugar, butter, salt, and eggs.

Add the flour in quarters and mix well. I used my dough hook for kitchen-aid.

 If it starts to get too hard to mix, dust your hands with some flour and finish mixing it by hand. (I had to do this)

       Knead the dough into a large ball and put it into an oiled bowl.

Cover it with a damp dish cloth and let it rise in a warm place for about an hour, or until doubled in size.

       Preheat your oven to 400 degrees F (200 degrees C).

   Roll dough into a large rectangle (Make sure not to roll it too thin, or it will rip when you roll it up) onto a floured surface.

 Spread the softened butter onto the surface of the rolled dough. 

  Sprinkle the brown sugar and cinnamon mixture evenly over it.

Roll the dough up and cut into rolls.

 After discarding the end pieces I got 12 rolls (Bobbi's daughter got 8).

   Place rolls in a lightly greased 9x13 inch baking pan or large cookie sheet.

 Cover and let rise until nearly doubled, about thirty minutes.

     

Bake rolls in preheated oven until golden brown, about 15 minutes.

While rolls are baking, beat together the ingredients for the frosting.

Spread or drizzle it on warm rolls before serving.

See what these babies look like inside? 

Slap yo' momma good....take my word for it!

Print Recipe Here

Key Lime Pancakes

I was lucky enough to find a bottle of Key Lime juice at my local commissary.  I had to buy it!

I went on a cruise a few years ago and one our stops was Key West, FL.  Unfortunately , we were on there for a few hours and the only place I got to visit was Jimmy Buffett's Margaritaville.  I still loved Key West though. And I left with

I pondered for a few days what make with this great find.  There are so many choices.  Expect to see a few more recipes including key lime juice.

These pancakes are light and fluffy with a slight key lime flavor.

Let's Get Started:

Key Lime Pancakes

basic pancake recipe adapted from food.com

1 1/4 cups AP flour (sifted 2-3 times)

3 Tablespoons sugar

3/4 teaspoons salt

2 teaspoons baking powder (fresh is best)

1 egg

2/3 cups milk

3 Tablespoons vegetable oil

2/3 cup key lime juice

Zest of one lime

In a small bowl whisk together milk, egg, oil, and key lime juice.

In a large bowl, combine sifted flour, sugar, salt, baking powder, and lime zest.

Slowly whisk wet ingredients into dry until well combined.

Spray pan with cooking spray and heat to medium-low heat.

Once pan is hot, pour about 1/2 cup of pancake batter on to pan.

Flip pancake once bubbles have begun to form.

Cook until both sides are a light brown.

Serve with whipped cream, powdered sugar/milk glaze, and maple syrup.

Print Recipe Here



Buttermilk Pancakes with Bacon Maple Syrup

If you like to dip your bacon in pancake syrup then this is for you!  My children loved it!  Loved it so much one of them wanted to just eat..or drink...the syrup.  The origianl syrup recipe calls for 3 tablespoons of reserved bacon grease.  I couldn't bring myself to do that but feel free if it tickles your fancy!

Let's Get Started:

Bacon Maple Syrup

1 pound of bacon, cooked, crumbled

2 cups of pure maple syrup

3 tablespoons bacon grease or butter

Heat syrup in a small pan over medium-low until it just begins to boil. Add bacon and butter (or bacon grease) and simmer for about 5 mins, stirring occasionally. Remove from heat. Let syrup and bacon "infuse" for at least 15 minutes to an hour. Re-heat if needed.

Buttermilk Pancakes

1 1/4 cups AP flour

1 heaping teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

1 1/4 buttermilk

1/4 white sugar

1/4 cup vegetable oil

1 egg, slightly beaten

Mix flour, baking powder, baking soda, and pinch of salt in a medium sized bowl. Add buttermilk, sugar, oil, and beaten egg. Mix until smooth. Everything can be combined in a blender just add the wet ingredients first.

Refrigerate for a several hours. as long as overnight for best results. Batter can be used immediately.

Pour 1/3 cup of batter onto a hot skillet. Flip pancakes when edges start to brown just a little.

Makes 8-10 pancakes

Easily doubled

I freeze any extra pancakes and re-heat in the microwave for about a minute when needed.

Print Here