I’m making cinnamon rolls in preparation for General Conference this weekend! I got the idea here. I thought about making them Saturday morning, but they take about three hours to make, so I’m making them tonight while I have energy and time.
I’m using the recipe from The Food Nanny cookbook for the rolls themselves, but I’ll use a different recipe for the icing, because it calls for cream cheese and we don’t have any. I made half of the recipe in my bread machine, using almond milk instead of dairy milk, melted the butter for the filling (idea from the Pioneer Woman), rolled them up, and got twice as many (20) as I expected from half a recipe. Of course, I added in a bit extra flour (the bin tipped a bit too much–note to self, measure extra flour instead of pouring it in from the canister), and thus had to add extra almond milk. Right now, they’re doing their final rising time before I bake them.
I hope to freeze any extras (if there aren’t extras, then we’re going to be in sugar overload) for after-work treats or weekend breakfasts.
If I have time, energy, and clean dishes tomorrow, I might make chocolate-filled crescent rolls (also from The Food Nanny cookbook). They’ll also be good for after-work chocolate cravings and will hopefully freeze well. I’ve been eating vegan chocolate chip cookies and dairy milk after work this week, so it will be nice to have additional sweet treats once the cookies run out (which will happen very, very soon).