Reply to Comments on Cinnamon Rolls
Mindy- here is a picture of the rolls - well one of them 2 days later - it was the one I ate today for lunch..... ( ok well it will be up once my puter stops freaking out)
Michelle - nope I told her " shut up stop laughing at me. I can make them how I want"
Katie - here is the recipe:
Berry Cinnamon Rolls with Lemon Cream Cheese Icing

INGREDIENTS: |
For berry cinnamon rolls: 1/2 c warm water 2 rounded tsp of yeast 1/2 c butter 2 c THRIVE Powdered Milk - ( I just used regular milk) 3/4 c THRIVE White Sugar (with just a dash extra) 2 THRIVE Whole Eggs, reconstituted 1 tsp THRIVE Iodized Salt 6 1/2 c THRIVE Flour (White Flour, Whole Wheat Flour, or half of each) 2-3 c THRIVE Freeze Dried berries - any combination of blueberries, blackberries, strawberries, and raspberries 1/2 c THRIVE Brown Sugar 1-2 tsp cinnamon For lemon cream cheese icing: 1/4 c softened butter 1/4 c softened cream cheese 2-3 tsp THRIVE Powdered Milk, reconstituted 1 tsp vanilla zest of one lemon 2-4 cups powdered sugar |
*In a small saucepan, melt butter. Add milk and heat through.
*In a large bowl, mix sugar, eggs, and salt. Add milk mixture to sugar mixture. Mix together with a large spoon. Make sure this mixture is not too hot so it won't kill the yeast, then add in the risen yeast mixture.
*Add 4 c flour to this mixture and gently stir. Beat with a hand mixer for one minute. Add remaining 2 1/2 c flour and stir until remaining flour is just moistened; do not over mix.
*Let rise once and gently pull away from the sides. Don't punch the dough down. Let rise again until doubled in size. At this point, punch the dough down.
*Roll dough out to 24" x 10-12". Spread with melted butter and sprinkle with sugar and cinnamon. Top with dried berries.
*Preheat oven to 350 degrees. Roll dough up as with jellyrolls and cut into 24 1" discs, placing each on a large cookie sheet that has been greased.
*Let rise again, then bake at 350 degrees for 17-20 minutes or until just starting to turn golden brown.
Top with any desired icing, or use with the following instructions for Lemon Cream Cheese Icing:
*Blend butter and cream cheese together, then add milk, vanilla, and lemon zest.
*Whip in the powdered sugar, adding more for thicker icing and less for a drizzly consistency. More milk may be added if icing becomes too thick.
I got it from the shelf reliance website - they have a whole bunch of good Betty homemaker recipes here
And nope there were none left over for another round on Monday morning.