Cinnamon Swirl Rolls
For the next installment in the continuing saga of my new bread machine, Quinn and I decided to make cinnamon rolls. We’ve been threatening for months to make Alton’s recipe, but we never quite seem to do it. With the bread machine, though, we thought it would be a much simpler way to make our first batch.
They were indeed simple to make. However, this is not a quick process. As we waited for the finished product, we joked about what time we’d have to get up to get these done in time for breakfast. We finally did have them, but it was much closer to lunch than breakfast.
I don’t mean to discourage you from making these. They are quite simply delicious. We enjoyed them immensely. Too bad that we won’t be making them with any frequency. Of course, that could be a good thing, though, with respect to our waist lines.
I think I know where you should make some of those…
(Anna says “hi”)
Oh, it butchered my ascii. 🙁
Anyway, it was just another thinly veiled hint at you guys moving to Carolina.
These look wonderful, Jennifer!
I love cinnamon.
Jennifer, they look great! Definitely worth the time and effort to make them!
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I used to bake cinnimon rolls a lot, but have not done so in years. If you want a richer recipe, put a thin coating (or more) of brown sugar in the bottom and then drizzle that with canned milk before putting the rolls in. You can add some chopped nuts if you desire.
When done, turn them out on to a plate. You have the “carmelized frosting” on top then. Yum