Tuesday, January 12, 2010

(SSD07) - Cinnamon Rolls

ZOOM, SWOOSH, time is just flying by. I can't believe it is Tuesday again already. Due date day will be here before you know it . . . it is crazy! I need to start getting more organized . . . less stamping, more preparing . . . like packing a suitcase could be useful right? As if any baby of mine would come early *crosses fingers and toes that she won't*

Here is today's sketch (thanks to Amy Scheffer):

Today I have a special treat for you -- a sneaky peek at a new set available soon-ish from Skipping Stones Design. It is called Buns & Crunches and it is HILARIOUS! I just love it! Hope you find some time to play along with us with this awesome sketch . . . happy stampin'! This card features the BEST SENTIMENT IN A STAMP SET EVER:

"Who wants buns of steel?"

and for inside:

"When you can have buns of cinnamon"

Stamps: Buns & Crunches (Skipping Stones Design) Paper: Chocolate Brown (HobbyLobby), Little Blossom (Bloom & Grow - My Minds Eye), Sprinkled (Serendipity "Sunshine Lollipop - Sassafras Lass), Pink Passion (SU!), Solar White Classic Crest (Neenah) Ink: Timber Brown Staz On (Tsukineko) Accessories: Inkssentials Glossy Accents (Ranger), brown with dots grosgrain (Costco), sewing machine (Singer), brown thread (Sulky)

Speaking of buns of cinnamon, the other day I made these awesome cinnamon rolls from allrecipes.com, and I thought I would share the recipe with you, because it seriously made me drool. I use reviewer Marianne's directions (for if you don't have a bread machine) and they worked out great! Happy baking (after you stamp a card with the sketch of course!)

Cinnamon Rolls III
1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast

1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans

1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk

In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.

When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.

Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.

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