#wherefoodmeetslife - life stories & more
WOW! Little Rock experienced record breaking intense snow falls over the last few days. At my house, we received a total of 20.5 inches! That's unbelievable! It was beautiful! I will sneak some photos at the bottom of this post. I took the photos during the first snow round when we received a foot. I didn't go back after the second round outside. It was above my short legs to my knees. I thought I had better stay inside.
Being stuck inside from the snow and the Pandemic is getting to be a little much! However, it does let me experience baking with a variety of flours, butters, and other spices. If you want rich flavors in your baking products, you do need to invest in some high quality flour, butter, organic cinnamons, vanillas, and caged free eggs. They really do make the difference! The rich butter is the key.
I often use Vermont Creamery butter in cookies. This wonderful butter makes really pretty and delicious cookies. The cookies will last for several days if you keep them air tight.
For these beautiful soft, warm & flaky cinnamon rolls, I used Kerry Gold Irish Butter. I often use this butter for breads. It is delicious! I love it also as a topping. It is a smooth butter. I absolutely love it!
If you wonder why you follow the directions in making recipes, and yours doesn't come out the same look or taste, it is probably the butter and the flour. WhiteLilly Flour is a lighter, softer flour. I used a combination of all purpose and self-rising flour for these cinnamon rolls. The result was ever so pleasing.
Remember to play with the dough. Learn to experience if the dough is right by eyeing it. Understand the feel of the dough, and the textures. Sometimes, depending on the humidity, etc. the same amount can be a little different. Sometimes you might need to add a little more flour, or a little more milk to your dough to get to the texture you need it to be. This comes from practice & patience in baking!
Here are the base ingredients and guidelines for the cinnamon rolls:
You can do this! Remember, if your dough seems too sticky to handle. Gently add in a little more flour while kneading. Make sure and flour your rolling pin on both sides to roll-out in your triangle.
I tend to add more cinnamon and sugar dry to the rectangle before rolling.
Here's my hidden secret:
Add cinnamon & sugar to the rectangle. I add some of the brown sugar, sugar & butter mixture that you make for the filling and spread all over the rectangle. Reserve some or make a little more. After you roll them, I use my hands and top with more filling. I also top with about 1/2 teaspoon of butter while they are resting. When they start the bake, the butter will melt and your sugar mixture will drip over the rolls making a delicious glaze.
RECORD BREAKING SNOW IN LITTLE ROCK, ARKANSAS PICS FROM 2-15-21-2-18-21
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