Yay, fall is almost here! Let’s bust out the pumpkin recipes and celebrate! Oh wait, it’s still 100 degrees. Every. Day. I’m not normally one to complain about the warm weather, but after just having spent a week in Colorado, it’s been hard to adjust to the heat again. You can try to convince me that it’s fall, but I’m not buyin’ it.
Ok, now that I’m done whining, let’s talk cinnamon rolls. This recipe is a mishmash of a few recipes I’ve found over the years, and is a current favorite at my house. And by favorite, I mean that they got made so often over the last few months, we called it “The Summer of Cinnamon Rolls.”
If you’ve never made cinnamon rolls from scratch, they are truly a revelation. I grew up not caring for cinnamon rolls all that much. The stuff from the can was gross, and I could barely make it through half a Cinnabon without going into a sugar coma, but when I found these cream cheese cinnamon rolls from Joy the Baker, I was hooked. I mean, there is cream cheese folded into the dough! What’s not to like? The only problem is they take forever to make, and when it comes to cinnamon rolls, patience is not on my side.
So then I tried these cinnamon rolls, which come together much faster. While I liked the ease of the recipe, there was something missing. In the end, I smooshed the two recipes together to make a quick yet delicious cinnamon roll recipe that can be made from start to finish in about 90 minutes. Oh, and I doubled the cream cheese by adding a cream cheese glaze, since I tend to double ingredients that I like (i.e. double funfetti shortbread cookies, double chocolate espresso cookies).
, a book devoted entirely to one-bowl recipes. The only change I made was to pair it down from the original 9-inch variety to a 7-inch layer cake. For me, 7-inch cakes are the perfect size, since they don’t look diminutive, but aren’t too overwhelming for a small gathering. Plus, I just don’t get enough use out of my 7-inch pans.
, and have been looking for excuses to use them more often.
