Queen Couscous wrote:

you're officially the cinnamon roll king. Those rolls look HEAVENLY!

Totally. They are a thing of beauty!

Do the rolls reheat well? (or have you had any leftovers to try warming up?) I really want to make some for my friends and they wouldn't be eating the rolls fresh out of the oven.

they reheat beautifully.in an oven,I dunno about a microwave.I bet they'd be gorgeous in a toaster oven.

You enjoy torturing us, don't you?  They look amazing, as usual.  Maybe this will be the weekend I get off my lazy asparagus and make them.

Mmmm.  Which cookie recipe did you use?  Their texture looks perfect.

rachaelrayforever wrote:

they reheat beautifully.in an oven,I dunno about a microwave.I bet they'd be gorgeous in a toaster oven.

Ah, just as I suspected. I can never seem to get people to take my advice that they should reheat things in the oven though!

Yes, please tell us which recipe.  I need to make those rolls.  They look amazing.

I've never made them before, and I'm a little afraid... I don't want it to become a habit.

BEST CINNAMON ROLLS EVER!
Rolls
2½ t active dry yeast
½ C unbleached sugar
1 C soymilk, warmed
2 2 T ground flaxseeds whisked together with 6 T hot water
⅓ C Earth Balance margarine, melted
4½ C unbleached flour,but I also use spelt,and you'd have no idea!
1 t salt

1 C brown sugar, packed
2½ T ground cinnamon
⅓ C Earth Balance margarine, softened

Frosting

I sorta make this up as I go along.
1/4 ish cup earth balance
1 t vanilla extract
1.5 cups ish icing sugar
couple of splashes vanilla soymilk until desired consistency.I make it thick and all it on while the rolls are hot so it melts all over!

Instructions:
-----------------------------------------------------
--Mix yeast, sugar, and heated soymilk in a large mixing bowl and let stand until foamy.

--Add egg replacer, melted margarine, flour, and salt. Mix well and knead for 5-10 minutes. The dough should be firm and smooth, not sticky. Set the dough aside in a covered bowl and let double in size,about 1.5 to 2 hours.

--After the dough has doubled, turn it out onto a floured work surface, cover, and let rest for 10 more minutes.

--Meanwhile, in a small bowl, combine brown sugar and cinnamon.

--Roll dough into a 16x21 inch rectangle. Spread dough with margarine and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 sections with a sharp knife.

--Place rolls in a lightly greased 9x13 inch baking pan. (A cookie sheet also works fine.) Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.

--Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking prepare the frosting.Pour/spread on fresh out of the oven and watch it go all ooey gooey!YUM!

you win the cinnamon roll . . . . world championship of all time.  and other food, too.

Thank you, RRF. I love you. I am making these as soon as humanly possible.

I had a peanut butter and jelly sandiwch for breakfast this morning

for some reason that sounds odd-pb&j for breakfast.I know it's totally breakfasty foods,but like toast with pb&j is okay,but a sammich seems weird.probably just cuz it's breakfast and a sammich and association says they don't go together.

rachaelrayforever wrote:

I had a peanut butter and jelly sandiwch for breakfast this morning

for some reason that sounds odd-pb&j for breakfast.I know it's totally breakfasty foods,but like toast with pb&j is okay,but a sammich seems weird.probably just cuz it's breakfast and a sammich and association says they don't go together.

True, but one doesn't eat 'breakfast' until 10:30... it isn't quite as weird

just stumbled over this recipe... and need clarification: 2 2 T flaxseed? How many tablespoons? only 2? Will try them this weekend!!