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)
The past couple of months have been so stressful. It started as a long-awaited master bathroom remodel that had to be put on hold due to an unexpected emergency with a family member. This emergency meant that we needed to focus on other areas of the house… things that we had planned to do in the future- after the bathroom.
Another project took over so that we could create another room in the house and it is finally finished. There are some touchups to complete and I know there will be some furniture changes in the future but it is finished for now… at least until after the upcoming baby shower.
I’ve been wanting to put a wall up between the breakfast area and the den for long time. I created a wall and separated the area in so many ways over the past few years that I felt confident that a wall would be beneficial. You can see some of the many ways that this space has changed HERE.
One of my kiddos who loves Red Velvet Cake recently requested one for her birthday. We had to make it dairy-free… it was a little work but we succeeded. I used a boxed cake which said it was dairy-free.
I’ll try to update this with a printable recipe card later but you can print out the cream cheese icing recipe and write in the changes.