Hi all! I’m writing to you from the other side of my gallbladder surgery. Going into it, most everyone said that it’s not a bad surgery, I’ll fell so much better, the recovery is easy, etc., etc. I guess that’s more wishful thinking than anything. This recovery has been tough, and just when I think I’m feeling better I’ll pick up my son and be in agony again. Worse than anything else is the Norco they give me for pain. When it’s not putting me to sleep, it’s sending me on these really weird internet benders where I’ll spend 3 hours looking up blue velvet wingback headboards (no, really).
What I also did was edit all the pictures I’ve had in my back log for the past year. I’ve had 24 blog posts ready for the longest time, but I’ve been a little lazy about actually going through and editing the pictures. Then, when I do post, I’m usually more excited about posting something I just made than posting something I liked a year ago. Seeing as how I can’t really cook or bake for a little while, this was the perfect time to get those posts lined up!
Then there’s these cinnamon rolls, which I actually did make last week. Nothing’s better than ooey, gooey, chewy sweet cinnamon rolls and these ones are made with coffee! The original recipe used instant coffee grounds, so I went to Trader Joe’s to pick up some, and I knew I would regret it. I’ve bought instant coffee grounds before, use them for one recipe, and they sit on my shelf for 7 years after that. So while I was at TJ’s the clouds parted and the sky opened! They have cold brew coffee concentrate – perfect! Not only is cold brew less bitter, I knew my husband would have no problem finishing it off.
One thing that stinks about making cinnamon rolls is that you have to make them the night before you eat them, otherwise your family will be waiting 3 hours for breakfast. To tell you the truth, the night I made these I think my husband ate 3! If you have self-control and can hold off til morning, these will still be soft and fluffy. Pro tip: Don’t ice the cinnamon rolls immediately. When cool, nuke an individual cinnamon roll in the microwave for 30 seconds, then cover in the icing.
Want to try these out for Thanksgiving morning? Pin this pic!
Recipe adapted from Perfectly Sprinkled.
- For the dough:
- For the filling:
- For the Icing:
- Warm milk until the temperature reaches 110º F, about 1 minutes 10 seconds in the microwave.
- In the bowl of your stand mixer combine milk, yeast, and 1/4 cup granulated sugar. Stir and let stand for 10 minutes.
- Once foamy mix in the eggs, melted butter, salt, instant coffee and the remaining 1/4 cup granulated sugar.
- Add flour and mix on a low speed for 5 minutes.
- Form dough into ball and place into an oiled boil. Cover with plastic wrap and rest in a warm place for approximately 1 hour. (I usually warm the oven to 200 degree F, then turn it off)
- In a small bowl combine the brown sugar, melted butter, cinnamon, and instant coffee. Set aside.
- Grease a 13 x 9 inch baking pan; set aside.
- Roll dough into a large rectangle (approximately 12 x 22 inches).
- Once rolled out evenly spread the filling mixture over the dough. Tightly roll up the dough to form a log.
- Cut into large, 8 equal portions using floss or pastry cutter and place into the 13 x 9 inch greased pan. Cover and let rise for approximately 1 hour.
- Preheat oven to 350º F. Bake rolls for 30-35 minutes.
- In the bowl of your stand mixer combine cream cheese, butter, powdered sugar, instant coffee and vanilla. Whip together for 5 minutes or until everything is well incorporated.
- Spread over the top of the warm coffee cinnamon rolls.