So I meant to write yesterday, but I got caught up in all the Thanksgiving wonderfullness and it just never happened. But now, post-Thanksgiving, I have a few minutes to reflect and say just how truly thankful I am for all of my thousands of blessings.
This past year has not been the easiest; there were some really low lows, and some really high highs. Despite everything, though, I honestly believe everything has its purpose, and I’ve come out on the other end a better person.
While mulling this all over, I’ve also determined that, without the undying support of family and friends life would be much worse. So, after spending a whole day being thankful for everything and everyone I have in my life, I started to think about traditions, and everything that makes up special days like Thanksgiving (and soon Christmas, yay!)
Personally, I’m a huge sucker for cinnamon rolls, and have recently worked them into the list of Thanksgiving traditions. Every year my mom would make blueberry muffins on Thanksgiving morning. Unfortunately, I’m not, and never have been, a hug fan of blueberry anything, so for the past few years I’ve made cinnamon rolls as an additional special breakfast treat.
This round I put in a cast iron skillet which was a challenge all its own. It’s all in the final few steps, so choose your favorite recipe, and meet me a few photos down.
Here comes the tricky part. I failed horribly and didn’t take a picture before I stuck it in the oven, but I followed the advice and instructions of Well Floured. The basic gist starts with creating a “center” by rolling out the dough as seen above, and cutting it horizontally in roughly inch-wide strips. Stack about six of those strips (this creates quite the mess, but any cinnamon roll worth it’s brown sugar makes a hearty mess). Starting at one end, and using melted butter as glue if necessary, roll the six stacked strips and place in the center of the buttered skillet.
Ready to get messier? Once you’ve got the center, wrap the rest of the strips individually around it building the roll outward. Again, use butter as glue if needed. Let it rise, to fill out the pan. I’m super impatient when it comes to letting bread rise, so I only left about twenty to thirty minutes before sticking it in the oven at 375 degrees (Fahrenheit, because I’m in the US). It also took longer than traditional cinnamon rolls, about twenty-five minutes, but I also kept an eye on the color, and tested the center for excessive gooeyness.
Ta Da! It’s beautiful! I will always have a soft spot in my heart for cinnamon rolls and, probably more importantly, cream cheese icing.
My recipe for cream cheese icing is super simple. This size cinnamon roll, and usually a pan of twenty-four individual rolls, uses:
- 4 oz. (maybe a smidge more) cream cheese
- 3 tbs powdered sugar (or to taste, I prefer a more cream cheesey icing)
- 1 tsp vanilla extract
And there you have it! One of my favorite Thanksgiving traditions. Enjoy while watching the parade, or in the car to grandmother’s house, or during whatever tradition you hold near and dear on holidays.