I had minor flash of brilliance last Friday while I was making our bread. Usually, I make two loaves at a time, but it occurred to me that day to make three recipes and use one of them as the bread base for cinnamon rolls.
Waistlines are overrated anyway.
Goodness! They were pretty dang tasty!
To make the rolls, I just used our regular daily bread recipe (only I used all purpose flour only – no whole wheat – and 1/2 cup canola oil instead of the shortening).
I let the dough go through the first rise, then rolled it out in a nice big rectangle. I slathered it with melted butter, sprinkled on lots of brown sugar and cinnamon, and sliced it into rounds. I had enough to fill two pie plates, which I popped into the fridge, unbaked.
Saturday morning (after dreaming about them all night), I let the rolls sit on the counter for half an hour or so while the oven preheated to 400. Then I baked them for about 20 minutes.
Right after that, I gained about 20 pounds. No lie.
Go and make some. You know you want to.
And come back tomorrow, when our new April book will be up and ready for you!