cinnamon rolls

I felt like a yummy breakfast treat so I tried my hand at cinnamon rolls.

I used half white flour and half fresh stone-ground whole wheat pastry flour, adapting Alton Brown’s overnight sweet roll recipe.  They rose nicely and tasted quite light, considering the flour mixture.  I added cream cheese frosting later in the day and my son actually complained, stating he preferred them without!  A kid saying no to frosting?  Yes, they were that good!  For my taste, next time I am going to add more cinnamon filling.  Otherwise a great success.

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