I have such a love/hate relationship with you.
Love: Tons of ideas to spark my creativity – in the kitchen, in craftiness, with my kiddos, for my wardrobe, and lots more
Hate: The tendency to compare myself to other people on there and feel [extremely] inadequate.
Love: Taking these ideas and putting them to use (i.e. homemade Oatmeal Cream Pies paired with peanut butter cream filling, chickpea chocolate chip dip, scarves are for spring too, and many more projects to come.)
Hate: the time I end up
spending wasting on the site
Love: Organizing ideas and being able to easily access them when I have the free time [Did I say free time? I guess it’s more like a decision to put off other things that need to get done in order to spend some time doing things I enjoy – which, in my opinion, is very important to do from time to time.]
I’ve also been doing some reading about the copyright issues that are arising from the use of this site. I’m not totally sure where I stand at this point, but I’m going to keep an eye on the issue. [For more information on this check out this blog. She has some helpful advice and a lot of great links to other resources as well.]
So in light of my new found love/hate with Pinterest, I’m sharing a recipe for Cinnamon Rolls that C and I found/created. It’s really a combination of a few recipes we tried and things we added/experimented with. We’ve been perfecting this recipe for a couple of years now, and I think we’ve got it down now.
The best part is, it only takes about about 30 minutes – start to finish – prep time and baking time included!
2 1/2 C flour [a little less if you use whole wheat flour]*
2 Tbs granulated sugar
1 1/4 tsp baking powder
1/4 – 1/2 tsp baking soda [We prefer the taste of using 1/4 tsp, the original recipe called for 1/2 tsp]
1/2 tsp salt
3/4 – 1 C buttermilk [Start with 3/4, add more if needed.]
6 Tbs butter [melted]
3/4 C brown sugar
1/4 C white sugar
3 tsp cinnamon
1/8 tsp salt
1 Tbs butter [melted]
*Update* I forgot say the oven temp! Oops… Set the oven to 375 degrees.
Bake 20-30 minutes. [C and I like ours mostly gooey in the middle, so we usually only bake them for 18 minutes…or less.]
8 oz. Cream Cheese
1/2 C butter
1 tsp vanilla
3 C powdered sugar
Remove Cinnamon Rolls and cover with frosting.
*We’ve made these with both white flour and wheat flour. C prefers white flour, I prefer wheat – go figure.
Yeesh, this got to be a very lengthy post! Sorry about that. Thanks for sticking through to the end.
I would love to hear if you make these and what you think of them.