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Showing posts from November, 2014

Cinnamon Butter

The second part of my Thanksgiving Day work.  Actually, third.  Yesterday we spent all day making potato and cheese pierogies (pirohi) from scratch. No, I'm not, but yes, my sibling are both the grandchildren of Ukrainians.  I grew up with them, we have pierogies at holiday meals or I guilt trip my mother for  40 days and 40 nights.  The end.

Anyway, this is great, and works on plain rolls, or The Family Cinnamon Rolls.

1 stick salted sweet cream butter, room temp
1/2 cup + 2 Tbsp. confectioners sugar
3 tsp. cinnamon

Depending on the brand of butter, cinnamon and sugar should be adjusted.  I recommend spooning it in and taste testing here and there.

Beat the butter smooth.  Then add sugar, a bit at a time, because using a beater you'll end up with a sugary cloud of doom if you don't.  Add cinnamon to taste.  Whip it good.  Spoon into container, and you can refrigerate.

The Family Cinnamon Rolls

Ahh, thanksgiving day, and since people want to know my recipe, I'm just gonna toss it here.

This is in no way clean, paleo, or healthy, but dangitall, it's Thanksgiving and I did say with some cheats.

1 cup 2% milk
1/4 cup white sugar
1 tsp kosher salt
1/4 cup margarine
1/2 cup warm water
2 pkgs or 4 1/2 tsp. yeast
2 beaten eggs, large
About 5 1/4 cup all purpose, unbleached flour

1 stick margarine
2 1/4 cups sugar
4 1/2 tsp cinnamon (I usually make a double batch, annnnnnd I totally add more cinnamon)

1 stick butter, melted

Clean, dry, and lightly flour your table. If it's cold out, preheat your oven to 200F and turn up the heat.  Yeast needs warm places to do its job properly.In a small pot, scald the milk.  Then stir in sugar, salt, and 1/4 cup margarine until melted. If you're reallly anti margarine, when I make a half or 1/4 batch, I use coconut oil,Heat a bowl up so it's warm.  Measure in warm water, and sprinkle your yeast ever so gently in…