It was the phone call students (and teachers) around the country live for. As I left school yesterday, the caller ID flashed with my district’s phone number, and the recording said “Due to severe winter weather conditions, all schools in our district will be closed on Wednesday, February 2.”
I believe the first word out of my mouth was “WOOT!!!!!!”
Then I thought “CRAP! I ran out of flour yesterday!”
So, on my way home, before the storm hit, I stopped at the grocery store for supplies. No, not light bulbs, batteries, and other standards. For me, it was flour, butter, milk, eggs, sugar, and cream cheese. I was on a mission.
As the storm blew in, I filmed a little bit of it:
- 1 1/2 c. brown sugar
- 3 Tb. good cinnamon
- 1/4 stick softened butter
Any ideas yet?
I rolled out the brioche dough until it covered nearly half of my very long counter, and then slathered one side of it with even more butter. Yes really, you can close your mouth now 🙂
I cut it into two sections and rolled them up separately. Why two sections?
One was to do this:
And the other was to do this:
Then they rose again. They got gloriously poufy, and then I baked them at 325*F for about 20 minutes for the cupcakes and 30 minutes for the full-sized rolls. While they baked, I made some icing.
What, you thought I was done with just the cinnamon rolls? NO WAY!!!
I whisked together:
- 1 brick (8 oz.) cream cheese
- 3/4 c. milk
- 2 c. powdered sugar
- 1 tsp. vanilla extract (homemade stuff from CandidRD!)
Is your mouth closed after gaping at the amount of butter? It better be, because your jaw will drop again in
(check out the gorgeous Sutton Gourmet paper liners!)
And, of course there were the full-sized rolls as well:
Let’s look at this beauty from another angle, shall we?
My mom and David stopped by to drop Stella off for a weekend at our house. Just look how cute the dogs are together!
While they were here I insisted that they have a cinnamon roll each. My mom is a true cinnamon roll connoisseur, and always attacks the middle of the roll first. David ate his from the outside in. They both agreed that they were FANTASTIC cinnamon rolls!
I truly think what makes them so good is that the bread part of the roll isn’t sickeningly sweet. It’s rich and flaky, but not terribly sweet. The filling is brown-sugar sweet, and the frosting is just decadent. It’s truly a perfect combination.
I’m a little nervous about having SO many of them in the house… I guess they’ll freeze well, or worst case, they’ll be our food for tomorrow.
Oh yeah. Tomorrow’s another snow day!!
Now… what shall I make tomorrow? Suggestions?