I’ve received some feedback on one recipe I linked to on my last food post. I never did try the recipe for overnight soaked cinnamon rolls, but someone else did. She reports that the recipe is not worth making. Sorry about that. I’ve removed the link to save the rest of you from the crushing disappointment of cinnamon rolls that don’t turn out. However, here is a recipe for cinnamon rolls that I’ve been making every Sunday for the past several weeks. They are 100% whole wheat and sourdough, and we love them. The recipe stands a fair amount of tinkering too. This week for example I had only one egg, so I used that. I replaced the buttermilk with yoghurt. I never put in the mashed potatoes. For the filling, I omitted the raisins and used yoghurt in place of the cream too. Also, I didn’t have vanilla, so I left it out, and I used mascarpone with a little honey in it for frosting. Finally, I don’t have measuring cups or spoons, so I just eyeballed on the amounts. Other than that, I made them exactly as the recipe states.
Oh, and I made them in the broiler pan. It’s the only thing I have that resembles even remotely a jelly-roll pan, cookie sheet, or 9 x 13 pan. That’s about how I cook lately, though.