Hello world!

I’m just going to jump right in here with my first post and tell you what I made tonight. I’m also going to explain our meal schedule. 

I work a regular 9-5 job and my husband, Tim, works second shift which is 3pm-11pm M-F, so we never eat dinner together during the week. I fix and eat dinner alone and then he eats some of the leftovers as a snack when he gets home around midnight. He’ll also eat some of the leftovers for lunch at home the following day and I also take them to work for lunch. Weekends, however, things are normal and we eat together.

So, tonight’s supper was really boring and consisted of fish sticks and tater tots. Not much else to say about that…and no I didn’t take a picture of it.

After cleaning up dinner, I started working on Overnight Cinnamon Rolls. Recipe by Alton Brown. I’ve made these once before and they were great. But, I always get nervous when using yeast. Actually I try to avoid yeast whenever possible. Sorry no picture.


4 large egg yolks, room temp.

1 large whole egg, room temp.

1/4 C. sugar

6 T. butter, melted

3/4 C. buttermilk, room temp.

4 C. AP flour, plus more for dusting

1 package instant dry yeast

1 1/4 t. salt

oil for bowl

butter to grease pan


1 C. light brown sugar, packed

1 T. cinnamon

pinch salt

1 1/2 T. butter, melted


1/4 C. cream cheese, softened

3 T. milk

1 1/2 C. powdered sugar

For dough, in stand mixer, wisk yolks, egg, sugar, butter, and buttermilk. add 2 cups of flour, yeast and salt. Wisk until moistened and combined.  Switch to dough hook and add all but 3/4 cup of flour. Knead for 5 minutes. Check and add more flour if necessary (dough should not be sticky). Knead for 5 more minutes then turn dough onto floured surface and knead by hand for 30 seconds. Transfer to an oiled bowl, cover and let rest in warm place for up to 2.5 hours or double in size. (Mine never seams to quite double?)

For filling, combine brown sugar, cinnamon and salt in medium bowl. mix well and set aside.

Butter a 9×13 glass baking dish. Turn the risen dough onto floured surface and roll into a 12×18 rectangle. Brush with melted butter for filling and cover with all of the cinnamon sugar mixture, pressing it down. Roll into log and slice into 12 rolls. Place in dish and cover with plastic, store in fridge overnight.

In morning, remove rolls from fridge and place in oven that is off. Fill another baking dish partially with boil water and place on oven rack below rolls. Leave for 30 minutes or until rolls puff. remove rolls and water pan from oven and preheat oven to 350. Discard water in pan.

Bake rolls until golden brown, about 30 minutes.

To make the icing, wisk cream cheese in stand mixer, add milk and combine. Sift the powdered sugar and addd to cream cheese. Wisk until smooth. Spread on rolls and serve immediately!