Cinnamon Rolls

Cinnamon Rolls

Cinnamon Rolls by The Geargoyle

I just wanted to share with you all that the cinnamon rolls are a great success! My little guy helped with the mixing, and we had a lot of fun. These grew a bunch, and boy are they sweet and yummy! I worked from the ‘no yeast’ recipe at ( Link ) with some small modifications. The dough and filling were pretty much as they had them, but since I didn’t have the stuff for cream cheese frosting I just whipped up a simple icing (1 cup confectioner’s sugar with about 1 or 2 Tbsp. of milk, stirred until smooth – you can add a little vanilla if you like, just cut back on the milk.) I left a few without icing since my hubby likes them less sweet. As a warning: I had some of the cinnamon-sugar filling bubble up out of my cake tin, so you might want to put a cookie sheet on the rack below these when they bake.

Anyone who likes cinnamon rolls should try this recipe. The taste could give those fancy mall stores a run for their money. With such simple, cheap ingredients, you can whip these up any time you’re having a sweet tooth attack!

Cinnamon Rolls (without yeast)



2 and 1/2  cups flour, plus extra for your counter
2  Tbsp regular sugar
1 and 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 and 1/4 cups buttermilk  (if you don’t have it, add a tsp of vinegar to regular milk)
6 Tbsp unsalted butter, melted and divided


3/4 cup packed brown sugar – I used light, they called for dark
1/4 cup white granulated sugar
3 tsp cinnamon
1/8 tsp salt
1 Tbsp unsalted butter, melted


1. Heat your oven to 425°. Grease a 9 inch round cake pan and set aside.

2. Combine the filling ingredients until it looks like damp sand. Set aside for later.

3. Mix the dough: In a large bowl, stir together the first five dry ingredients.

4. In another bowl, mix the buttermilk and 2 Tbsp of the melted butter together.

5. Mix the wet mixture into the dry mixture until combined. The dough will be a bit wet and sticky.

6. Flour your counter and hands well, then knead the dough until smooth, it only takes about a minute.

7. Shape the dough into a 9 by 12 inch rectangle using your hands or a floured rolling pin.

8. Brush 2 Tbsp of the melted butter onto the dough, then sprinkle on the filling, leaving a little border. Press the filling onto the dough.

9. Loosen the dough from the counter with a spatula or piece of plain dental floss.

10. Roll the dough into a log from a long side, pressing lightly to seal the seam.

11. Slice the dough into 8 even pieces and place in your cake pan. There will be some room between them, but they will grow.

12. Brush the tops with the remaining 2 Tbsp of melted butter. Bake until the edges are golden brown, 20-25 minutes.

13. Loosen the buns from the pan with a knife and flip them out onto a wire rack. Turn the buns upright and cool them about 10 minutes before frosting (if desired) with simple icing or cream cheese frosting. (Frosting recipe is at, link above.)



Snow Day!

Snow Scene

Snow Scene (Image Source: Ian Britton)

I wanted to get some writing done on those posts I mentioned, but we had a snow day! And not the “take the kids out and make snowmen” kind of snow day, this was one of those “bitter shifting winds trying to blow me down and sweeping all the snow down the street into our yard” kind of days. Believe it or not, I’m not complaining. I actually love snow and we haven’t had much yet, so it’s still fun for me.  I used to ski in high school and I love being outdoors year-round. We’ve had maybe  2 – 3” on the ground so far, but the winds are sweeping some parts lower and drifting other parts higher. Of course, our driveway got most of the deepest drifts. I was able to get down to the corner store alright for some quick groceries, and I got in before dark from shoveling out our driveway, walkway and the sidewalk. And I’m extra happy because I had enough energy to clear our neighbor’s sidewalk too. She got home after recovering from surgery recently, so I’m trying to help out where I can.

I’ve lived in and around Cleveland for most of my life, so I’ve learned a lot about living in the cold. The secret to staying warm outside is layering your clothes. Concentrate on your torso. I wore a t-shirt, a sweatshirt, and jeans. I borrowed a pair of my son’s gym socks, which cover me up to the knee and used plastic shopping bags to give me an extra water-proof layer inside my shoes. If it were colder I would have put a second pair of socks over the bags and worn long john pants or over-sized sweats over my jeans. My coat is a big part of how I stay warm, too. It’s heavy denim with a quilted cotton liner. It covers me down to my knees, and the sleeves are folded back just far enough to cover the back of my hands. Yes, it’s a few sizes too big, but that’s just perfect for working outside. It doesn’t cut down my movement and the pocket of air inside the coat keeps me warmer than a tight coat would. Add my leather work gloves, a scarf and knit cap and I was toasty warm within the squalling snow. The temperature was only about 19° F outside while I was working, but my wind chill index tells me it was feeling closer to 1° F. Thirty minutes of exposure to that can equal frostbite, so you have to respect the conditions if you need to work or travel outside in the cold.

I’m just making pasta for dinner tonight, but I’m going to try making my own cinnamon rolls as a treat later. ( Cinnamon Rolls @ ) While I’ve enjoyed being a good cook for many years, I was always secretly intimidated by baking. So recently I’ve been challenging myself to do more of it. I’ve baked a few loaves of my very own bread from scratch ( Homemade Bread @ ), and even one of herb-cheese bread. Using one of my dough recipes I also made a pepperoni roll! That was pretty good, though I think next time it will be even better. That’s one of the things I love most about cooking, the experimentation. Every time I try something new I learn things and get new ideas on how to improve something. I love using lots of herbs and other flavors in the things I cook. I find most of my new recipes on the internet these days, and I really encourage everyone to try it. Even if you aren’t a confident cook yet, you can find videos to teach you techniques you might not be familiar with, and wonderful step-by-step guides for all kinds of things. Do you have any favorite foods you haven’t had in years? Do a quick Google search and find out how easy it can be to make it for yourself!