Cinnamon Rolls

If you've ever walked by a Cinnabon in an airport (and if you've ever been in an airport, odds are you have), you've probably experienced that moment when you are so overcome with the scent of the cinnamon rolls that you momentarily forget about how bad they are and begin salivating on the spot.

It can be hard to resist temptation, I know.

You should try making Cinnabon cinnamon rolls in your own home and then try to resist temptation.


It's even harder. Especially because the hit to your bank account is considerably less than it would be in the airport. And the cinnamon rolls are much more accessible.

Then again, when you see just how much butter is in this recipe, you may have a bit more willpower to resist. If it's possible to suffer death by butter, then this recipe will get you dangerously close.

But the thing is, life's too short not to try these ridiculously over-the-top goodies.

That's why, armed with a recipe My Sister sent me, I set about making these cinnamon rolls a couple of weekends ago.

First came the dough, with 1/3 cup butter as one of the ingredients. Then came another 1/3 cup softened butter, which I spread on top of the flattened dough.


After that, on went cinnamon and brown sugar. At last! A reprieve from the butter.


Then I rolled up the dough.


Next, I sliced the rolled dough and placed the individuals rolls in the pan.


Then, while baking the rolls, I whipped up the icing, which included (naturally) another 8 tablespoons of butter.

On went the icing, and then the rolls were ready to serve. I promptly took some down to the basement for the boys, who were hard at work.



(We'll pretend I was being nice and generous, but really I just knew I had to get those darn things out of the kitchen so I couldn't overdose.)

On a side note, I realized after I ate one of the cinnamon rolls that for all the butter in the dough and on the dough and in the frosting, my granddad Charlie still would have slathered the top of the frosting on the cinnamon roll with butter. No joke.