Whew… what a crazy month July was. We were rushing to get our house remodeled. It seems we always have some big project before a big event. Everything turned out great though and we were blessed to have so many family and friends come to help us celebrate the new arrival… he should be here ANY DAY NOW!
This past week, we got the house back in order and got all of the decorations packed away until the next event… we did make a rule that baby showers/weddings need to happen before May 31st or after September 1st… it’s just too darn HOT here! Our poor ACs can’t keep up with the heat, especially when the doors are constantly opening/shutting, but we survived so it’s all OK. What isn’t Ok is last month’s electric bill!!! That was crazy and the company keeps going up and adding charges on top of regular charges… it is just completely ridiculous!
This is an easy way to make cinnamon rolls from scratch… they aren’t quite as good as our Sourdough Cinnamon Rolls but they are close. This is perfect if you don’t have sourdough.
You can choose to ice them or just give them a little sprinkle of powdered sugar. These remind me of old-fashioned cinnamon rolls as the dough is more of a biscuit texture, but oh so good!
I cut mine a little thinner and usually end up with 20-24 medium sized rolls.
Cinnamon Rolls
Ingredients:
Dough:
4 c. Flour (If using self-rising flour you can omit the next 3 ingredients)
1 T. baking powder
1 t. baking soda
1 t. salt
1 c. shortening or butter (softened)
1 1/2 – 2 c. Buttermilk (you can use regular milk and add 1 T. Vinegar)