Daily Life, Food

Lovely Easter

My parents raised me to have a healthy admiration for many sports, one of them being baseball. Yes, my sister and I may have spent the first couple years of baseball games playing with dolls and coloring, but after a while, we finally started looking up every once in a while. Baseball was unlike any other sport I had been exposed to. It wasn’t fast-paced like basketball and it didn’t have the testosterone-induced aggression of football. It was calming and refined and I found it charming that the players wear perfectly white uniforms.
I’ve grown to love baseball, and I’m lucky enough to have married a man who loves baseball, too! BYU’s baseball season started a few weeks ago and last weekend was the first nice weather we’ve had all season! Thank you Provo for throwing us a bone every once in a while.
We stopped by the Wilkinson Center to buy a tasty Navajo taco, my first one since my first one at the New Mexico State Fair. We shared one of these beauties and I only spilled a little drop of chili on my shorts. I call that a success.
The weather was perfect and we had to move under the overhang because it was too warm. Can you believe that? Too warm. We didn’t win, but the weather was wonderful.

After we went to a delicious dinner at Aaron’s great-aunt and great-uncle’s house, Aaron’s brother Travis came over and we watched Avenger’s while we dyed Easter eggs. I love this Kool Aid method that Bri used last year. It smells a lot better, that’s for sure.

One of my eggs turned out a little . . . unexpected. However, I think it looks like a dinosaur egg. Dinosaurs are cool. Don’t mock.
We ate way too many Cadbury eggs and we made Travis stay up way too late for his early morning job, but it was a wonderful Easter with my family!
I’ve got to share this recipe. Easter morning, I woke up early to make these incredible cinnamon rolls. I don’t make cinnamon rolls very often because they take so much time, but these cinnamon rolls were super easy and only required about 10 minutes to rise! I may have almost killed my Kitchen Aid (Just kidding. But really.). You’ve got to try these.

One Hour Cinnamon Rolls
Yield: 24 cinnamon rolls
INGREDIENTS
Dough
3 1/2 c. warm water
3/4 c. sugar
1/2 c. vegetable oil
6 Tbsp. yeast
1 Tbsp. salt
3 eggs
10 1/2 c. flour

Cinnamon Sugar
1 c. sugar
1 Tbsp. cinnamon

Frosting
1/2 c. butter (seriously, don’t substitute the real stuff)
2 dashes of salt
2 tsp. vanilla
6 c. powdered sugar
milk

DIRECTIONS

  1. Mix together the warm water, sugar, vegetable oil, and yeast. Then add the salt, eggs, and flour. Mix together for 10 minutes, then let it sit for 10 minutes.
  2. Combine the sugar and cinnamon together.
  3. Oil your counter (make sure you’ve got a big enough space), and dump out dough. Divide in half. Roll one half out into rectangle. Spread with 1/4 c. melted butter and pour it onto the dough. Spread it out across the dough (turns out using your hands is a really fast way to spread butter!) Sprinkle cinnamon-sugar mixture.
  4. Roll up tight, but try not to strangle it. Roll it gently. Slice the dough into 12 rolls and place on greased cookie sheet. Repeat with the other half of dough. Let rise until the dough is as big as you’d like. Bake for 12–15 minutes at 400˚ F.
  5. While the cinnamon rolls are cooking, mix together the butter, salt, vanilla, and powdered sugar. Add enough milk to reach whatever consistency you’d like. As soon as the rolls come out of the oven, spread the frosting with a rubber spatula over the warm rolls until they are warm and gooey, or wait until they are cool before frosting. The frosting is enough for both batches, so be generous!
  6. The rolls are frozen very easily. Place in a freezer-safe container, and when you’re ready to eat them, microwave a cinnamon roll with frosting on it for about 1 minute. It’s pretty handy to have breakfast for about a week!

Adapted from Valley Ridge Recipes

4 thoughts on “Lovely Easter”

  1. Allison says:

    I’m making these cinnamon rolls for General Conference this weekend! They look so delicious.

  2. Sarabeth says:

    These are hands down the BEST cinnamon rolls ever. The most important thing is to use super fresh yeast and flour. I use the ‘instant’ yeast by SAF, but other yeast labeled ‘instant’ or ‘bread machine yeast’ is good too. But if it has been sitting in your cupboard or in the refrigerator for a couple of months (or longer!), do yourself a favor and get some brand new yeast. AND likewise, your all-purpose flour, the fresher the better. I can not believe the incredible difference that made when making these rolls. First batch I used what I had on hand, (flour was 1 month old, the yeast was 2.5 months old), next batch, the next day, I used newly purchased flour and yeast. What a difference!! Also added a step to your directions: I rinse out the large mixing bowl (my KitchenAid stand mixer bowl) with hot water (to warm it up) and then made sure the 3.5 cups of water were the right temperature (110 degrees, used a meat thermometer to test it) then stirred in the oil and sugar and sprinkled on top the yeast, not stirred in. I let it sit undisturbed for 15 minutes. It ‘proofed’ wonderfully, bubbling up to almost the top of the bowl. Then added my flour and ran the mixer for 10 minutes, using the dough hook, then turned it out on to a well floured counter top and let it sit for 10 minutes. After I spread the rolled-out dough with softened butter, I used BROWN SUGAR sprinkled on generously. Brown sugar caramelizes so nice and has a great flavor. I sprinkled generoulsy on top of the brown sugar the cinnamon. I find rolling out the dough on a floured surface is way less messy and easier than using oil, and using softened butter instead of melted butter is less messy too. These cinnamon rolls are absolutely the most melt in your mouth EVER!! Ever!

    1. Rachel Taylor says:

      I love your idea about using softened butter! I’ll have to try it next time! Thanks for trying it! :)

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