Oh What a Beautiful Morning

Today is National Bake Day. It doesn’t seem to matter what you bake, so long as you bake. It’s also a Monday during the busiest time of the year.

I can remember when this time of the year meant little ones under foot (what a blessing!), clamoring for some attention. Kids love being with us in the kitchen. We need to be there anyway, be it making the family supper or baking for the holidays. Why not use that precious time to create a few memories? If I had it my way, there would be wall to wall little ones in my kitchen with their big eyes and precious smiles.

Once upon a time when we traveled by air, one of the things I loved about an air port early in the morning was the smell of Cinnabons. Those hot, sticky rolls were the best reason I could think of to fly. I know, you can find Cinnabons at the mall. However; I am not a mall person. Once upon a time I did like to shop Fashion Show Mall in Vegas. Back then, it was like shopping Rodeo Drive under a roof. The last thing you would find is a Cinnabon retailer. So for me Cinnabons were an air port treat.

These days I don’t eat cinnamon rolls very often. Why? Because I have reached that age when I may as well strap those rolls onto my hips and butt, because that’s just where they are going. Still, who can resist the smell of buttery cinnamon rolls baking in the kitchen?

Crescent Cinnamon Rolls with Browned Butter Glaze
Cinnamon Rolls
1 can Crescent Roll Dough
4 tablespoons Butter, softened
1/2 cup Sugar
1-1/2 tablespoons Cinnamon

Heat oven to 350-degrees. Lightly grease a round cake pan, set aside.

Roll Crescent dough out on a work surface. Pinch together any perforations for a single sheet. With a pasty brush, apple soft butter over the entire top of the dough.

In a small bowl, whisk together sugar and cinnamon. Sprinkle mixture over the buttered dough.

Roll dough into a log, beginning at one end at the shorter side. Place in the refrigerator, chill for 15 minutes.

Use a sharp knife or floss, slice the dough into 8 1-inch pieces. Arrange in the prepared baking pan. Bake in the heated over for 12 minutes or until golden.

Note: Sugar may caramelize during the baking, giving the appearance of slightly “burnt” rolls – they are not, but just in case I’ve lowered the cooking temperature from 375 to 350.

Browned Butter Glaze
1-1/2 cups Powdered Sugar or more
3 tablespoons Butter
2 tablespoons Milk or more
1 teaspoon Vanilla

While the cinnamon rolls bake, sift powdered sugar into a bowl. Set aside.

In a small saucepan over low heat, melt butter. Whisk continuously, allow butter to brown to a beautify nutty color. Remove from heat, let cool.

Add milk and vanilla to sifted sugar. Drizzle with browned butter. Whisk well. If the glaze is too thick to drizzle, thin with milk, 1 teaspoon at a time. If too thin, add more powdered sugar 1 tablespoon at a time until desired consistency is reached.

Remove cinnamon rolls from oven, let cool for 5 minutes. While still warm, drizzle with Browned Butter Glaze. Serve and enjoy.

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Lift up your heads and see; your redemption is near at hand.