NaBloPoMo

So, today is November 2nd..and I happened to post yesterday, so when I discovered that November is National Blog Posting Month I was free to join (as long as I post today...and every day for the rest of the month!) Well, I'm not promising anything, but we'll see how it goes.

We had a lot of snow last week.



I ended up going to work every day, unfortunantly, and the roads were a mess...but the trees were beautiful. The evergreens where prettier than this leafless one..but this one happened to be in the parking lot and I could get a picture of it without wondering outside into the cold wet stuff...so it will have to do.

And what goes perfectly with a snowy cold night?...Chili and cinnamon rolls.

I needed the cinnamon rolls to be a quick baking exercise so went with a yeastless variety. They lacked the gooey, chewiness of a good risen roll, but they were fresh and warm and cinammony and buttery and frostingy..and perfect.

No Yeast Cinnamon Rolls
Made up by me...but resembles many online recipes



Dough:
1-1/4 C flour
1 stick cold, unsalted butter, cubed
1/2 tsp salt
1/2 C Milk

Filling:
1/4 C cinnamon
1/2 C brown sugar
2 T melted butter

Frosting:
2 T butter or margarin, melted
3 T softened cream cheese
2 T milk
2 C Confectioners Sugar

Wisk the flour and salt together. Add the cubed butter and cut in until pea sized. Add in the milk a little at a time while mixing with a spatula. When the dough starts to come together, ditch the spatula and get in there with your hands.





Pull dough together and turn out on a floured flat surface. Roll into a long rectangle about 1/4 inch thick.

Spread melted butter out on the dough. Add the brown sugar next (I actually didn't measure...use as much or as little as you want). Sprinkle evenly and then add the cinnamon in the same manner. Roll from the long side of the rectangle towards you so that when you have it rolled up it looks like a long dough snake. Cut into 1" segments and place in lightly greased 9" cake pan, or pyrex, or cookie sheet...I like to have the edges touching so they stay together instead of spreading out. Bake at 350 for 15 - 20 minutes until just starting to turn golden on top.

While they cook mix together the cream cheese frosting by beating the butter with cream cheese. Then add the milk and continue stirring until well combined. Add the sugar and stir until all lumps are gone. Mixture should be thick, but will drizzle off of a spoon. Drizzle frosting on rolls while still hot. Serve warm. Makes 12 small rolls.