I'm embracing life as a mother of two young kids. What does that mean, you ask? It means that on most days, I am wearing pajamas all day, quickly tying my unwashed hair into a messy bun, doing never-ending laundry, drinking extra coffee to get through the day, stepping over Legos and squeaky baby toys, having conversations that are constantly being interrupted, shoveling food into my mouth because I don't have time for a leisurely meal, ordering toiletry items from Amazon because the thought of driving with the kids to a store just for toothpaste is overwhelming, and crashing into bed by 10:00pm to maximize sleep before the baby wakes to feed again. My life is messy, and I'm kind of enjoying it.
And somehow, in the midst of the messy, sometimes there is enough time to slow down and make things like cinnamon rolls. Cinnamon rolls are the kind of thing that reminds you that life is good. As they bake, they fill the house with rich scents of bread and cinnamon. They are soft and sweet, and make for a delicious breakfast for everyone to enjoy.
The dough is the same bread recipe as these dinner rolls. In fact, I've used this dough to make pizza crust as well. Just mix the dough together, and let it sit in the fridge for up to 4 days. Most cinnamon roll recipes include icing, but I like these without additional sugar. They are plenty sweet as they are!
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1 cup warm water (105-115 degrees)