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Homemade Tasting Cinnamon Rolls From Canned . . . a Bigfoot Would Love

 This week has slipped by so fast almost missed getting this post up!   You may wonder what could take so much time?  How about taxes?!   The first of January is always a chore since I try to get all the tax stuff together  for the last year  . . . plus I like to finish leftover filing (business and personal) and get things ready and organized for 2012.  Having two computers down didn’t  help either.  Today was the first day I’ve really been able to get back on my computer…. so it’s catch-up time.

 

First thing I want to tell you about is a WOW!  David got an email from a friend with pictures attached.  Seems Texas might have a Bigfoot running around.  At least you might come to that conclusion from looking at the size of that footprint. 

 

The photos were taken on their property in central Texas (after a rain) and not only is the print HUGE – yes, that is a yard stick being used for measuring – but would seem that whoever or whatever might also have  six toes.  After looking at those pictures did a search on the Net to see what other information I could find about Texas having a  Bigfoot and was surprised to find a website dedicated to sightings and other ‘pertinent’ information www.texasbigfoot.com – just copy and paste in the address bar if you want to read more.    I’ll be curious to hear if they have more sightings on their property.  If so, I’ll be sure to pass along the details.

 

Haven’t been outside much – but have been watching with astonishment the gopher or mole that has been wrecking my flower bed.  Seems he has decided to make himself a home right under one of my Nandina plants.   That pesky rascal has almost covered the plant with dirt – not once but three times this week!  I have no idea where all the dirt is coming from or why the ground hasn’t collapsed underneath the plant.  During the past week David has gone out and stomped the dirt back down twice but the gopher?  just keeps coming back.  Guess I’ll  have to get my garden book out and see if there is anything I can do to make him go away – something using household agents.

 

You’ve heard me say that on Sunday mornings we like a quick breakfast of coffee cake or muffins.  On occasion we’ve had the cinnamon rolls ‘in the can’ – the ones you buy in the dairy section –  and while we’ve enjoy them to a certain degree, they don’t have a home-baked flavor.  So I set out to see what I could do to make them taste better.   Tried cutting them up in pieces then baking them in a pan so they would be similar to ‘monkey bread’ – adding brown sugar and butter to the pieces.  Didn’t really care for that – bottom pieces were too brown (almost burnt) and the center pieces  weren’t cooked enough.   On hindsight – probably should have used a tube pan to help even out the heat …. but  don’t think I’ll try fixing them like that again because my second try was much better.

 

Took the dough and placed it in a well buttered glass pie plate with the cinnamon side up.  I then cut an ‘ X ‘ across the top of  each cinnamon bun about 1/4 inch deep.  Next placed a thin slice of butter in the middle of each ‘ X ‘.  Next finely chopped  about 1/8 cup pecans and sprinkled them over the tops.  Next sprinkled streusel (recipe below)  over the chopped pecans and baked according to directions.  When the rolls come out I have some frosting ready (optional)  – but don’t put it on the hot cinnamon rolls until we’re ready to eat.  If you put the frosting on as soon as they come out of the oven,  the frosting  will melt and disappear into the roll never to be seen  . . . meaning we’ll have to smear more on when we sit down to eat them . . .  and that is just too much sugar for us.   

Streusel is  a crumbly mixture of regular flour, granulated sugar and butter.  I don’t have a recipe for this but just mix the ingredients in a bowl with a fork until it is the texture and has the taste I like.  We prefer our streusel a little more sweet and buttery.   Typically I use about  1 tablespoon of butter, 2-3 tablespoons of flour and 3-4 tablespoons of sugar.  Adjusting butter as needed.  You want enough butter so that the mixture is pea-sized crumbles.  

Frosting for cinnamon rolls –  1 tablespoon butter softened (or melted), 1/4 teaspoon vanilla, powdered sugar and water.  Again no recipe – just add everything together until I get the consistency and taste wanted.  You would probably not want to use over 1 cup powdered sugar and 1+ tablespoon of water or you’ll have too much frosting leftover.  You don’t want the rolls smothered in frosting – just a taste because the streusel already makes them sweet – just not sweet enough for David!

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