Home Cookin': Cinnamon Rolls | Kids VT | Seven Days | Vermont's Independent Voice

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Home Cookin': Cinnamon Rolls 

click to enlarge Cal rolling up the dough
  • Cal rolling up the dough
The weather is cool, the leaves are falling and we are in heavy baking mode at my house! This weekend my 8-year-old son Cal and I made cinnamon rolls together. Besides being delicious, they were so much fun to make. The dough is easy to whip up and involves a good amount of kneading — always a great kid job. And the rolling is challenging enough to be fun for a bigger kid who really wants to say "I made these!"

These rolls are made with a yeasted dough, so they do need to rest and rise twice. This makes them difficult to make for breakfast, unless you use my trick! Make the dough in the evening and place it in your fridge in an oiled bowl covered with plastic wrap overnight. In the morning, all you have to do is roll out the dough and fill it (Cal's favorite part), let the rolls rise for about 30-40 minutes, and bake. Since these are best eaten warm, this method makes for a fantastic weekend breakfast treat. 

We used the basic recipe from my trusty Betty Crocker Cookbook, with a few tweaks to get some great caramelization in the bottom of the pan. 

This article was originally published in Seven Days' monthly parenting magazine, Kids VT.

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About The Author

Erinn Simon

Erinn Simon blogs for Kids VT.


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