But I can't wait to finally be in a new environment where we can settle down for a year or 2 at least, and really make it a home.
And if there's something I love doing almost a much as cooking; it's decorating and crafting. I'm a huge advocate of loving the space you're working in. I can't concentrate if there's bad feng shui, so for the bungalow (yes that's what I'm calling it), I've been blowing up Pinterest with all kinds of crazy DIY's for my home office. Painted baskets, tins, clip boards, DIY clay pots for succulents and macrame ceiling hangers...I can't wait to show you what I've been working on. But that's for another post.
I guess that's one way that Dan's rubbed off on me. He's always been late to bed, and early to rise to get as much done as humanly possible. And now I understand why.
Though they take a little bit to rise, it is WELL worth the wait. Like, so incredibly worth it. If you've read any of the posts on my blog, you know how impatient I am when it comes to my food. It's gotta be pretty damn good for me to wait for something to rise.
But you can see above what they looked like after the initial quick rise, then after I put them in the warm oven for 45 minutes.
POOF. They blew up pretty quickly. Once that was done, it was another quick 20 minutes in the oven to brown (see below), and I made coffee syrup to ooze between the cracks like all good cinnamon rolls have.
There are so many options for these to fit your breakfast cravings, it's a little ridiculous.
You can serve them hot, or wait until they cool down, cover them with foil, and they'll even keep for the next 2-3 days in the fridge. I know that's what I'm doing with my extras. Well hopefully...if we don't get hungry later tonight...
Do you have any special weekend breakfast treats you want to share?? I'd love to know!
Thanks for reading!
Cinnamon Rolls w/ Coffee Syrup
Makes roughly 12 cinnamon rolls
2 1/2 cups all purpose flour
3 tablespoons granulated sugar
1/2 teaspoon salt
2 1/2 teaspoons fast rise yeast
1/2 cup water
1/4 cup milk (I used 2%)
3 tablespoons butter (for dough)
2 teaspoons cinnamon (for cinnamon spread)
1/3 cup granulated sugar (for cinnamon spread)
2 tablespoons softened butter (for cinnamon spread)
3/4 cup powdered sugar
2 teaspoons vanilla
4 tablespoons strong coffee (I used Cafe Bustelo)
Line a 8 inch square or round pan with wax paper, or spray with cooking spray and set aside
1. In a large mixing bowl attached to a stand mixer or a bowl that you are able to use your hand held mixer with, whisk together the flour (minus a quarter cup), sugar, salt, and yeast. In a large saucepan on medium heat, melt the butter then pour in the milk and water until it begins to foam. Remove from burner and pour in the mixing bowl with the dry ingredients and using the dough handle, mix on a medium speed. Once fully blended, add in the egg. The dough will turn relatively wet at this point so sift in the extra 1/4 cup of flour until it's not sticky.
2. Set in a large bowl to rise for 10 minutes. Once done rising, roll out into a large rectangle, at least 8x16". You don't need to be exact, but my goal was to roll it out thin enough to be able to get 12 cinnamon rolls from the doll, so use your best judgement. (You can always make less, and make them thicker too!) But roll out the dough, and with the softened butter, spread it over the entire piece of dough. Then mix the cinnamon and sugar to sprinkle overtop of the butter. You don't have to use all of the cinnamon spread for this if you don't want it too sweet, but just evenly distribute it all the way to the outside edges. Roll into a long log and cut into the desired portion amount. Set the pieces in your pan you lined or greased, leaving a little bit of space between each one to rise. Cover the pan with foil.
3. Preheat your oven to 200 degrees, then turn off immediately. Place the covered rolls in for 45 minutes. This warmth from the cooling oven will help them rise faster. Once risen, remove from the oven and preheat to 350 degrees. Let them bake for another 20 minutes or until golden brown.
4. For the syrup, whisk all 3 ingredients in a small bowl. You can always add more coffee to make it really bitter, but be aware that the syrup will lose it's thickness. Pour over the cinnamon rolls or serve with each piece individually. You can save the syrup in a plastic container for weeks, and the rolls up to 3 days. Enjoy!