Those wonderful people at CSN Stores have done it again. They are allowing me to host a GIVEAWAY on my blog to one of you lovely readers! Awesome, right?
CSN features over 200+ stores with tons of products at incredible prices. They offer le creuset cookware, furniture, pet products, outdoor products and so much more. But what are they offering you, you ask? CSN has graciously offered to give one of my readers a $50 gift card in the form of a promotional code that can be used on any product on their site....yippee!
I’ll be randomly selecting one lucky reader to win this GIVEAWAY! There are 5 ways to enter and all entries must be received by midnight (AZ Time) on Friday, August 6th and here’s how you enter:
Leave a comment telling me what you would spend your $50 gift card on at CSN Stores
Follow ME on Twitter @saraboff
Follow CSN on Twitter @csnstores
Follow MY DOG on Twitter @dieselboff (he’s pretty funny!)
Become a Follower of Sara’s Sweets
*If you become of follower on Twitter or on Google Reader, leave separate comments to let me know.
Alright now let’s get onto today’s recipe because it sure is a good one! About a week ago while at work, I got the sudden urge to make cinnamon rolls. It was really weird. I haven’t eaten a cinnamon roll in quiet awhile and I’ve never made cinnamon rolls before, but knowing that I had a packet of yeast at home, I figured, why not!
In my search for a recipe, I found 2 that I liked. I selected the recipe below because it had great reviews, but I liked the “overnight” technique of this recipe by Alton Brown of Food Network, especially since my plan was to take them into work in the morning.
My only modification to the recipe was that I used whole wheat flour and light cream cheese. You see, using those two ingredients completely cancels out all the calories from the 3 sticks of butter that are in this recipe. Really, they do!
Speaking of the 3 sticks of butter, I’m not gonna lie….they are totally worth it! These cinnamon rolls were light in texture, flavorful in the cinnamon/sugar filling and rich in the frosting. Pretty much they were amazing! Right after they came out of the oven, I took them to work, so my co-workers could experience them being warm and gooey…that’s when cinnamon rolls are best, right? I set them on the counter at 7am and the pan was wiped clean by 7:30am. No joke! Food goes fast in my office, but I’ve never seen it go that fast before. In fact, I almost didn’t get to try one! If I hadn’t moseyed into the kitchen for coffee at 7:20am, my chance to try these beauties almost ceased to exist! If my co-workers didn’t love me already, I’m 99.9% certain that they love me now that I brought them cinnamon rolls.
Rolled out dough.
About to go in the oven.
Out of the oven.
Frosted with copious amounts of icing!
Cinnabon Cinnamon Rolls by Recipezaar (newly named Food.com)
- 1 ( 1/4 ounce) package dry yeast
- 1 cup warm milk
- 1/2 cup granulated sugar
- 1/2 cup margarine
- 1 teaspoon salt
- 2 eggs
- 4 cups flour
- 1 cup packed brown sugar
- 2 1/2 tablespoons cinnamon
- 1/2 cup margarine, softened
- 8 tablespoons margarine
- 1 1/2 cups powdered sugar
- 1/4 cup cream cheese
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- For the rolls, dissolve the yeast in the warm milk in a large bowl.
- Add sugar, margarine salt, eggs, and flour, mix well.
- Knead the dough into a large ball, using your hands dusted lightly with flour.
- Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
- It should be approx 1/4 thick.
- Preheat oven to 400 degrees.
- To make filling, combine the brown sugar and cinnamon in a bowl.
- Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
- Working carefully, from the long edge, roll the dough down to the bottom edge.
- Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
- Bake for 10 minutes or until light golden brown.
- While the rolls are baking combine the icing ingredients.
- Beat well with an electric mixer until fluffy.
- When the rolls are done, spread generously with icing