Because ice days call for comfort food

Welp, Texas is closed, kids.

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We had an ice storm Sunday night and, because it happens so infrequently, the cities/counties just don’t have the equipment to make roads safely passable.  So while the rest of the US (particularly the Northeast) mocks our fragile constitution, we’re all like


because we turned off our wake-up alarms for the second day in a row.

As if being out of school unexpectedly isn’t enough of a treat for our kids, I decided to make a special “ice day” breakfast for them.  Most weekdays, they make themselves a bowl of oatmeal/cereal or some toast.  Since we have to get up at dark:thirty and be out the door before the sun rises, a “prepared-from-scratch” breakfast (meaning anything that requires even minimal involvement from me) isn’t on the agenda.

But when I get to sleep in a bit and my day’s only goal is to stay cozy- that’s the best time for homemade breakfast.  Today, it was cinnamon rolls!

surprised guy

I grew eating Pillsbury orange sweet rolls.  It was a Sunday morning tradition, and it’s really hard for me to enjoy any other cinnamon roll imposter.

Several years ago, I attempted the Pioneer Woman cinnamon rolls that everyone with the internet raves about but 1) they require yeast, and therefore, waiting, 2) they made a huge mess, and 3) I thought they were too “bread-y” with not enough “gooey.  And because they were pretty time intensive with a disappointing pay-out, I was turned off from trying to make cinnamon rolls from scratch for awhile.


Recently I saw one of those “Post this to your Facebook wall so you never lose it again” recipes and thought it sounded simple enough that I was ready to give the rolls another shot.  I whipped these up this morning, and they really are quick and delicious!

Quick and Delicious Cinnamon Rolls


2 1/2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk

4 tablespoons cold butter


4 tablespoons butter, softened

2/3 cup packed brown sugar

2 teaspoons ground cinnamon

In a bowl, combine the flour, sugar, baking powder, and salt.  Cut in the butter.  I don’t have a pastry cutter, so I use a food processor and it works beautifully.   Slowly stir in milk until mixture forms a ball.  I used my stand mixer for this part. Turn dough onto a lightly floured surface, and roll into a square. My dough square was about 12 x 12.  Spread with softened butter.

Combine the brown sugar and cinnamon and sprinkle over buttered dough. Roll up jellyroll style. Cut into even slices (dental floss works awesome to cut these. Place in greased pan. Bake at 400° for 18-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Serve warm.

To Make Icing
2 cups powdered sugar
1-3 tablespoons of milk
1 teaspoon vanilla extract (or any other extract flavor you love- I might try orange next time)

Mix together powdered sugar, vanilla and enough milk to achieve a pourable icing/glaze consistency. Pour evenly over warm cinnamon rolls.

If I were a better blogger, I’d have all the pretty photos of each step and the final product.  As it is, I’m a mediocre, sporadic blogger, but feel free to check out my Instagram photo of the cinnamon roll fabulousness!  Stay warm, friends!