So, there’s this thing about the place where we used to live that I always thought was a little strange. You know how some things just go together…like socks and shoes, Bonnie and Clyde, pizza and beer. Well apparently the same is true about chili and cinnamon rolls. Truly. I had never heard of such a thing and never experienced it, even after 8 years in the midst of adults who had grown up on the duo prepared with loving hands by their local lunch ladies, never…until the baptism of a wonderfully made little girl at our church and the lovely meal that followed. It turns out this odd duo is perfectly paired.
Fast forward to today, then rewind to a little over a month ago when I found a new cinnamon roll recipe I wanted to try. I had plans to make them for the first day of school, but really, there is already enough excitement over that, so I waited. Fast forward again…until the 34th-ish day of school. Today!
This recipe…Holy Cinnamon Rolls, Batman! It is spectacular! It is a little lengthy in preparation, but so very worth it! I will tell you, instead of buttermilk, I used some slightly expired skim (You can do that you know. It’s completely legit.) and I forgot to get a lemon when I was at the store, so the freshly squeezed sunshine will have to wait for round two. Also, it was a little chilly in our home today (thus the chili) and we’re not turning on the heat…yet, so I let them rise a bit and then set them on the post lunch still warm oven and let them sit for another 2 hours or so…basically until they pretty much filled the pan. Even with my kitchen idiot changes, they were delicious!
It’s worth repeating, just so you are well aware of what you’re getting yourself into…2 – 9×13 pans…for 12 rolls…that means those 6 up there in that picture take up an entire pan ALL BY THEMSELVES…delicious and huge! Seriously.
Go therefore and try them. Chili optional.