Today’s freezer cooking session focused on cinnamon rolls…yum!
I made these cinnamon rolls a few months ago after I first bought my bread maker, and they were SO good. Addictive, actually. Like you-can-only-make-them-every-few- months-or-you-won’t-be-able-to-fit-into-your-jeans-anymore addictive. 🙂
My most favorite part of this recipe is just being able to dump the ingredients into the bread machine and walk away for an hour and a half. I threw everything into the machine after lunch, and then went to work on the blog for a bit while it mixed.
After the dough was finished, I rolled it out directly on the clean kitchen counter. The first time I made these rolls, I learned that you need to flour your surface really well, or they will stick and make it very difficult to roll up.
I changed up the recipe a bit and used white sugar instead of brown. I just think it tastes better, which is counterintuitive, I know. Guess I’m just used to the way my mom made them when I was a kid, and she always used white sugar 😉
After slathering on the butter, sugar and cinnamon, I rolled the dough up and sliced it into rolls. I placed the rolls onto a cookie sheet, covered them with plastic, and popped them into the freezer.
I think the best part about this recipe is that you don’t have to bake them all at one time…if you only need a few for breakfast one morning, you take out what you need and keep the rest in the freezer. Definitely a strategy for keeping your calorie intake under control!
I’m so glad to have these on hand! I can sleep in on Saturday, and still have homemade cinnamon rolls for breakfast for my family 🙂