Well, I am back from my blogging break! I took a little break, not a planned break. It just sort of happened. What kick started it was a very sick little Gray. We had a week of high fevers and a trip to urgent care. Poor guy.
I hazily crept through the days and spent a few sleepless nights on Grays floor beside his crib. We were both very tired! Little man is back to himself running around with his favorite tractor asking for TB and bacon the moment he wakes up. I am glad to have my boy back!
We haven’t been up to a whole lot, just taking it easy. Taking walks and hanging out. Gray now walks the whole block, all on his own. No stroller needed. Although, I still ask for his hand. I love watching him trudge along in his heavy winter boots and his cute snowsuit. The best part is that he wears his proudest smile when are walking. He is so happy to be out there able to do it all on his own. It is an incredible stage to watch.
Last night I made some cinnamon buns, I wanted to have some ready in the morning for a generous friend. Ahhh, just when I was ready to sugar them I realized I was very low on brown sugar – hopefully they were still yummy! I thought I would share the recipe I use. Beware it makes a huge batch! I generally bake some and then I freeze the rest.
The most awesome part is that maybe a year ago I read somewhere, I think here, that you could freeze them before they rise for the second time. So I tried it and it is fantastic. So after I floss the buns I put them on a cookie sheet to freeze them individually. Then once they are hard I put them into a freezer bag. When we feel for cinnamon buns we just pull out however many we would like, place them in the baking pan with a little butter and cinnamon at the bottom. I throw a towel over them and let them slowly rise overnight. In the morning I bake them for 20-30 min at 350* and they are literally freshly baked. I have found these handy for a)cravings! b)rushed mornings and c) company. Try it! I promise you will never go back 🙂
This recipe is adapted from Amy’s Finer Things
Big Batch Cinnamon Rolls
- In a large bowl, mix 3 cups hot water with 3 Tbsp yeast and 3/4 cup sugar. Let sit a couple minutes to activate yeast.
- Add 2 c. flour. Mix.
- Add 3/4 c. oil, 1 tsp salt, 3 eggs. Mix.
- Add 7 cups flour, a couple at a time. Mix and than knead for 6/7 minutes.
- Set dough in a LARGE greased bowl. Let rise until double.
- Divide dough in 1/2. Roll out one 1/2 into a long rectangle.
- Spread rectangle with softened butter. Sprinkle with brown sugar, white sugar, and cinnamon. Roll up. Repeat with other half.
- Floss the rolls.
***This is when you can put your flossed buns onto a cookie sheet and freeze. If you just want to eat them all up, proceed to step 9!
- Let the rolls rise again, about 30 minutes!
- Bake at 350 degrees for 20-30 minutes.