Meet the students!
I made homemade cinnamon rolls for breakfast! Recipe below! Awesome way to kick off the school year! I made them up the night before, stuck them in the fridge overnight, and then popped them in the oven before breakfast. For those wondering, that's where the smoke came into play... No. I didn't burn them. I just dripped some stuff on the bottom of the oven- thus creating billows of smoke!
We have Bible time over breakfast! Perfect way to start the morning! Daddy leads it!
Learning about some things in his "box"- stringing beads in a pattern
Daddy took Isaiah to run errands and do some work at the mission- thanks honey!!! That allowed the girls and I to tackle the academics of our first day!
Homemade Cinnamon Rolls with Cream Cheese Icing
For the filling
¾ cup packed dark brown sugar
¼ cup white sugar
1 tsp. ground cinnamon
1/8 tsp. salt
1 Tbsp unsalted butter, melted
For the dough
2 ½ cups unbleached all-purpose flour, plus more for dusting the work surface
2 tbsp. sugar
1 ¼ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ¼ cups buttermilk
6 tbsp. unsalted butter, melted
For the icing
3 tbsp cream cheese, softened
3 tbsp buttermilk
1 cup powdered sugar
Melt 7 tbsp of butter to use throughout the recipe.
For the filling, combine brown sugar, sugar, cinnamon, salt, and 1 tbsp melted butter together in a medium bowl. It will be a crumbly mixture that doesn’t hold together.
For the dough, combine the dry ingredients with a whisk. In a separate bowl, combine the buttermilk and 2 tbsp of the melted butter together. Combine wet and dry ingredients in a bowl. It won’t yet be smooth or combined through.
Turn the dough out onto a floured surface and knead until smooth, about 3 minutes.
Flatten and shape the dough until it’s a 9x14 inch rectangle. Sprinkle the surface with the brown sugar mixture, leaving a ½ inch border.
Tightly roll the dough using the 14 inch side. Cut into 8 pieces and place swirl side up in the baking pan. Start by placing one in the middle and then surround the center roll with the remaining rolls. Brush with 2 tbsp melted butter.
Bake in 425 degree oven for 20-25 minutes. While that’s baking, combine the cream cheese, buttermilk, and powdered sugar for icing.
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