As usual, too many leftovers, including leftover ingredients after Thanksgiving. For the second year in a row, I had too much cream cheese frosting after dressing my red velvet cupcakes.
Last year I made cream cheese frosting cookies, which were OK, but I wanted to go a different route this year. First thing that came to mind were cinnamon rolls. I KNEW I wouldn’t go through the whole production of making any recipe that included a step to allow yeast to work its magic.
I also knew that someone must have thought of making yeast-free cinnamon rolls before me and had already figured out the chemistry.
I was right.
Not only would I save time making these rolls, but I had the added bonus of using some of the leftover buttermilk.
If I ever have the desire to make yeast-free cinnamon rolls again, I’ll bake them for 20 minutes, rather than 24. Or at least remain in the kitchen while they bake.
Everyone agreed with my assessment: dry, but tasty.
In a brief moment of insanity, I looked up how to repurpose cinnamon rolls. I found a recipe for “Cinnamon French Toast Casserole,” but then again, should I continue throwing good ingredients after a questionable pursuit?
The best thing about only cooking/baking on the weekends, outside of breakfast, is that I have time to let the idea marinate. After all, I still need to use up the rest of the buttermilk.
Plus, according to this new recipe, I only have half the ingredients, which is a good thing since I’d hate to make the full recipe of something that may not also turn out quite right. The second time around, I’d do my level best to stay in the kitchen.