I am starting to realize that winter might go on forever. It is only the end of January and in my experience winter can last all the way through March…that’s FOR-EV-ER!
I actually don’t mind winter but I DO MIND the extremely low temps. Alright, winter means cold but cold doesn’t have to be sub-arctic. We will be using the words polar and vortex in every day speak for years to come. I remember when we could blame everything weather related on El Nino. Polar Vortex is this year’s El Nino.
I have this feeling that when Spring does finally get here it will be short-lived. It will be one day april showers, another may flowers, and then before you know it 100 degree blistering summer days. Life in DC always has me looking forward to the seasons…except summer. DC is a swamp and that usually means a hot, sticky, sweaty summer. So maybe I need to enjoy this north pole-like winter…
Well there are lots of things to look forward to in the coming months. The Olympics are just around the corner and you’ll hear me talk about my love for the Jamaican bobsled team (Ya, Cool Runnings!) and for those two weeks I’ll also pretend to be a really serious sports fan when really I just like watching people do things that I am mostly terrified to try, luge being a big one! There is also Valentine’s Day for all of the lovers, I like to make everyone my valentine because everyone should be loved!
I found this recipe for Cinnamon Nut Rolls and knew they would be a delicious feature for sunday brunch. Brunch is like a big thing now but in my house it was always a thing. Saturday is just another breakfast day but Sunday is the big breakfast day. Sunday generally tends to be a day of eating in my house, a real French take on things I think. You start the day with a hearty breakfast, then you make some snacks to eat while watching football or what have you, you finish the day with a hearty dinner of meat and potatoes or the like. Sunday is the best food day!
Notes
These rolls are made using a muffin pan to help keep their shape and to make sure the topping is even distributed.
Ingredients
- 3 Cups Flour Sifted
- 1/4 Tsp. Salt
- 3 1/2 Tsp. Baking Powder
- 1/2 Cup Sugar
- 1/2 Cup Milk
- 2 Eggs Beaten
- 1/2 Cup Butter Melted
Cinnamon Sugar Filling
- 1/2 Cup Sugar
- 1 Tsp. Cinnamon
- 1/4 Cup Butter Melted
Nut Topping
- 1/4 Cup Butter Melted
- 1/2 Cup Brown Sugar
- 1/4 Cup Chopped Nuts (I used Pecans)
Instructions
- Preheat oven to 375. To make the cinnamon rolls combine your flour, salt, baking powder and sugar in a medium bowl. Mix until everything is combined. In a small bowl mix together your milk, eggs, and 1/2 cup butter. Add your wet ingredients to your dry ingredients and combine until everything is incorporated. Lightly flour wax paper or parchment paper and turn your dough out on the paper. Knead your dough lightly. Once kneaded, roll the dough out to 1/4 inch thickness. While your dough is resting make your cinnamon sugar filling by combining 1/2 cup sugar, cinnamon and 1/4 cup butter. Spread the cinnamon sugar mixture over your dough making sure to spread as evenly as possible. Using the wax paper roll your dough using the jelly roll method. Using a pastry cutter or knife cut your dough into 1/2 inch slices. Discard any scraps of dough or save for later.
- Allow your slices to rest while you make your nut topping. Combine the brown sugar, nuts and 1/4 cup melted butter together in a small bowl. Spoon a little bit of the nut topping in to the bottom of your muffin pan, place the cinnamon rolls slices on top and bake for 20 minutes or until golden brown. Once baked allow the rolls to cool slightly before removing. Rolls are great served warm.
