Taste of the Past

Blogging has been filled with numerous blessings, one of the greatest being that it keeps me in touch with faraway friends and family. I'm so thankful for the ability to peek in on the lives of loved ones who are scattered all across the world. Seeing their pictures and hearing their day-to-day stories makes the gap between us feel just a wee bit smaller.

One blog I enjoy visiting is that of my sweet friend, Tania. When my husband and I took our first youth pastorate 15 years ago, her husband was a senior in our first youth group. It wasn't long before Doug and Tania were dating, and Tania was also part of our ministry. We made sooo many memories together, from cooking and crafting together...to the guys watching OSU football games...to double dates at the Spaghetti Warehouse and beyond. When they were married 12 years ago, my husband and I were both honored to take part in their wedding. My husband officiated; I was matron of honor.

Now blessed with two adorable little girls, this dear couple continues to bring joy to our hearts as we see them walking with the Lord. Tania and I share a love for cooking, and she is (and always has been) a phenomenal cook. While visiting her blog earlier this week, I discovered that she'd posted a recipe I'd shared with her years ago! And at once I felt a sense of guilt, as this recipe is one that I made frequently way back when, but I'm quite sure I haven't made it at all in the past 10 years! As I read Tania's post about these Cinnamon Rolls, my heart smiled as I recalled how I used to make a pan of these for our babysitter when he came over to watch our oldest son. He and his friend would eat the entire 9x13 pan in one evening. They're that good!

Anyhow, newly inspired and motivated by the remembrance of this favorite recipe, I determined I was going to make them for my husband's Bible study this morning. Our two younger boys were thrilled to find homemade cinnamon rolls when they came down to breakfast this morning. Our oldest son doesn't care for them (or doughnuts of any kind, really). Shocking, isn't it?

The good news is that these cinnamon rolls are every bit as good as we remembered! I'm so thankful that Tania unknowingly brought these back to our family. I've already assured my guys that they'll be seeing these on our breakfast table much more regularly!

Thank you, Taaaaaaaaaaania , for the memories and the sweet day-to-day moments. We're so thankful for your precious family!



Cinnamon Rolls

For Dough:
4 Tbsp melted butter
4 Tbsp lukewarm water
1 cup of milk, warmed in the microwave to take the chill off
1 egg beaten
4 cups bread flour
1/2 of a 3.4oz box of INSTANT vanilla pudding
1 Tbsp sugar
1/2 tsp salt
2 1/2 tsp active dry yeast

For Filling:
1/2 cup softened butter
1 cup brown sugar
2 tsp cinnamon

For Frosting:
4oz. cream cheese (softened)
1/4 cup butter (softened)
1 1/2 cups powdered sugar
1/2 tsp vanilla
1 1/2 tsp milk

Directions for Dough:
Place ingredients in bread machine in the order listed. Set machine on DOUGH CYCLE. After complete, remove from machine to a floured surface and allow to rest 15 minutes. Then, roll out to approx 17 x 10 rectangle.

Directions for Filling and Slicing:
Mix butter, brown sugar and cinnamon together with a fork until you get a spreadable consistency. Roll tightly starting at one long end toward the other. Pinch edges at the ends. Using a 14" string of dental floss, slide under the roll and criss-cross ends while pulling to slice rolled dough. Slice into 1/2" slices (larger if a larger portion is desired) * I slice mine into 12 portions. Place in a 9x13 GREASED pan.

Cover and let rise until DOUBLED in size (approx. 45 min)

Bake at 350" for 15-20 min or until golden brown. Do NOT overbake.

Directions for Frosting:
Combine all ingredients into a medium bowl. Using a hand-mixer, mix on med/high speed until it resembles a spreadable frosting.

Spread on very warm rolls. Enjoy!

a few little side notes:

* Tania suggests baking them the night before, including baking them. Microwave them in the morning, then frost them.

* You'll want to refrigerate leftovers that are already frosted.

* Rolls can be reheated in microwave for 20 seconds and taste like they are fresh from the oven.

* You can go all the way to the point of placing them in the pan, but instead of allowing them to double in size, you can put them in the refrigerator and take them out the next morning. Then let them come to room temp, double in size, and bake.

My home is a treasure chest in which I collect memories of my family and friends. ~ Clara Ferree Smith