There are some times that I am a little embarrassed to admit that one of my hobbies is food photography. I am not as in to the hobby as some people. I only take a small handful of photos of each of the things that I make and I have yet to really get into props all that much. I do find myself, with each passing meal, visualizing what I would do with certain meals if I had the props. I pour over food magazines and blogs admiring the talent of all of the photographers out there. So, why don’t I spend more time shooting my photos? Because I like to eat hot food even more!
These cinnamon rolls are our traditional treat for Santa as well as our breakfast every Christmas morning. The thing about these cinnamon rolls is that they can’t be beat fresh out of the oven, ooeey and gooey with the filling and frosting. Taking the time to stylize the photo and continuing to take pictures would mean I would miss out on the best part of these cinnamon rolls…the hot, fresh, yumminess.
I hope each and every one of you had a very Merry Christmas! This was a fun year for us…our kids are at a very fun age!
May you and yours enjoy the blessings of the holiday season!
Copycat Cinnamon Rolls for the ABM (from Recipezaar)
Perfect cinnamon rolls for weekend breakfast.
- 1/4 cup butter melted
- 1/4 cup water
- 2 1/2 tablespoons vanilla instant pudding mix about 1/2 package of pudding
- 1 cup milk
- 1 egg beaten
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 cups bread flour
- 2 1/2 teaspoons yeast
- 1/2 cup butter softened
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 4 ounces cream cheese softened
- 1/4 cup butter softened
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons milk
- Roll: Place ingredients in the machine following manufacturer's instructions and set for dough cycle.
- After completion of cycle, remove from machine and roll out to 17x10-inch rectangle.
- Filling: Mix together brown sugar and cinnamon.
- Spread softened butter over dough and sprinkle brown sugar/cinnnamon mixture over the top.
- Roll tightly from long end, pinching edges closed when finished.
- Slice into sizes of your choice (I usually get 12 rolls from this).
- Place on greased cookie sheet and let rise until doubled.
- Bake at 350F for 15-20 minutes, until golden-DO NOT OVERBAKE!
- Frosting: Mix together and spread over hot rolls.