Cinnamon Rolls

The dough can also be used as a dinner roll if you don't Cinnamon Roll it! It's a mildly altered version of this recipe.

About the room temp liquids: I think warm water at 110 hurts the yeast. Room temp water is going to be between 70-80 degrees, which is more than ample to wake up those little yeasty buggers. If you're doing this in a colder environment and your water is cold, use a slightly warm water. Or just be patient- the bread will still rise, just slower. It will even deepen the flavor if that happens, so don't worry.

Makes two pans of rolls when baked in 8-inch cake pans.

I will save the 2nd tray to make a bread pudding that's so good it might be banned in New York City.

There is an obscene amount of butter here and I'm not one bit sorry.

What Xmas Hath Brought

Cookbooks and something to cook in. :D

Now, I got the Dutch Oven last month from Terry, but as a Christmas gift. So, it's included!

Cinnamon Roll Bread Pudding

This was a fluke recipe that came about from not wanting to toss a bunch of stale cinnamon rolls. It was one of the best food saving moves ever!

You could also use store bought premade rolls or a can of rolls that you bake, but doing it yourself is worth the effort if you have the time. It really does taste better! Either way, allow them to stale up before making this as it will improve the texture of the end product.

You want this to be pretty wet going into the oven. If the bread soaks up too much liquid, add more liquid.

Pudding:
6 cups cubed stale cinnamon rolls (one half of a batch of rolls)
2 cups milk
5 eggs
2 cups milk
2 tablespoons vanilla
1/2 teaspoon almond extract
1 teaspoon cinnamon
pinch fresh nutmeg
1/4 teaspoon allspice

Crumble:
1 stick butter, softened
1/4 cup brown sugar
1/4 cup rolled oats
pinch salt
pinch fresh nutmeg
pinch allspice

Sauce:
2 cups sugar
1 egg, beaten
half stick butter
pinch salt
1 teaspoon vanilla
1/4 cup brandy

1. combine sugar, spices and eggs in a bowl and mix until combined. Add the cubed rolls and toss to combine. Pour into baking dish.
2. With a fork or pastry cutter, combine all the ingredients for the crumble. Drop over top of unbaked pudding
3. Cook in preheated 375 degree oven for 40 minutes or until brown on top and bubbling.

For Sauce:

1. Melt butter in pan on low heat. Add sugar and egg. Stir to combine. Cook until sugar is melted. Add vanilla and brandy and cook for 1-2 more minutes or until alcohol is cooked off to your liking.