Happy 2013! I hope everyone had a fun and safe New Year’s. I took it kind of easy this year, because Kramer was sick, then, of course, I got sick. I’m still sick, actually. I think I’ve got some kind of upper respiratory infection. It’s hard to breath and I’ve been wheezing, coughing, and sneezing like there’s no tomorrow. My face looks like it is peeling off – lovely, right? I can’t seem to get enough sleep, either. Since Sunday, I’ve taken multiple naps and still have no problem sleeping all through the night with the help of my trusty Nyquil. It all started on Sunday, and I really wanted to go out on Monday night, so I slept literally all day, in between eating massive amounts of spinach and pumping as much vitamin c into my system as humanly possible. I was still feeling pretty awful on NYE, but I knew if I sat at home all night, I’d hate myself the next day, so we had a few friends over then went out to a few bars, but I took it easy and didn’t make myself any sicker, although I’m not any better yet…so whatever. Thanks a lot, body. Tuesday, Kramer and I sat around at home again, and he’s been great, buying me lots of medicine and smoothies and letting me pick the movies we watched. I think we probably watched 15 movies throughout the long weekend. We had plans to go shop for a new couch and whatnot, but we both felt so awful on alternating days that I think that will have to wait until this upcoming weekend, assuming that I’m better by then (and I’d better be, or else). I’ve been trying to get ahold of my doctor all morning, but I think I will end up going to a Duane Reade clinic to score some sweet, sweet antibiotics.
The bad ass earrings that Kramer got for me.
It figures that I’d be knocking at death’s door today, because why wouldn’t I be? After all, it’s our three year wedding anniversary today! We’ve been together almost nine years, but since you start the clock over at marriage, we’re celebrating the big 3 today. I guess technically we will be celebrating it this weekend at some point, since there is no way I can deal with eating our traditional anniversary fare: oysters at Maison Premiere. Soon, though, very soon. For now, I will just be happy to have such an amazing husband who takes care of me when I’m sick, loves all of the same stuff that I love, and is happy to just sit at home with me on the couch watching movies during a long weekend. I wouldn’t have moved to New York without him, and I wouldn’t be able to run this blog without him, so thanks for being the best, Kramer. I love you! And what says love like cinnamon rolls? Not much. Kramer is a huge cinnamon roll fan, so these are being posted in his honor today. I have to say, these were absolutely incredible. The roll itself was soft, tender, and oh so delicious, while the cinnamon filling oozed out in the best way possible with every bite. I added vanilla bean to the usual cream cheese frosting, too, and it really packs a punch of flavor. I also love the specks of bean throughout the tops of the rolls; I think it makes them look extra fancy, don’t you? As fancy as a cinnamon roll can get, anyway. So here’s to health, happiness, a great 2013, and cinnamon rolls! And a happy anniversary to the man who comes home with kombucha tea and smoothie ingredients, even when I didn’t ask him to. I’m a lucky girl.
Cocktails at The Daily last Thursday night.
Poor, sick Kramer and the blanket-cape that he fashioned for himself.
More drinks at Burnside.
The delicious mushroom pizza from Williamsburg Pizza that we got on Friday night.
Make your dough, then let it rise. When ready, roll it out and sprinkle your cinnamon sugar mixture over it.
Roll it up tightly.
Then cut into even pieces.
Place the rolls in your pan, then allow to rise for at least an hour and a half.
Bake, then drizzle the frosting over the warm cinnamon rolls and serve!
- 1 cup buttermilk (about 115 degrees F)
- ½ cup granulated sugar
- 3 teaspoons yeast
- ⅓ cup unsalted butter, melted and slightly cooled
- 2 eggs, room temperature
- 5 cups all-purpose flour
- 1 teaspoon kosher salt
- ⅓ cup unsalted butter, melted and slightly cooled
- 1 cup brown sugar
- 3½ teaspoons ground cinnamon
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 3-4 tablespoons whole milk
- 1 vanilla bean, scraped (or ½ teaspoon vanilla extract)
- Place your sugar in the bowl of your stand mixer (or just a regular bowl if you are doing this by hand). Heat up the buttermilk to about 115 degrees F. Add the warm buttermilk to the sugar, then sprinkle your yeast on top. Allow the yeast to sit for 8-10 minutes, until it becomes foamy (sometimes this may take more than 10 minutes if you have older yeast, but if it doesn't foam, you're going to have to start over).
- In a small bowl, whisk together the melted and cooled butter, eggs, and salt, then add them to the bowl with the foamy yeast and buttermilk. Mix until well combined. In another bowl, whisk together 3 cups of flour and salt, then gradually add that to the bowl, until just moistened. Using a dough hook, turn the mixer to low and add in an additional cup of flour, and when that has been incorporated, add in the 5th cup of flour. Continue to knead for 8 minutes or so, until the dough is smooth and elastic. Lightly grease a large bowl and place the dough in that bowl, cover tightly with plastic wrap, and place in a warm spot. Allow the dough to rise for 90 minutes, until doubled in size.
- When you're ready to roll out your dough, lightly flour your work surface, your hands, and your rolling pin, and punch down the dough. Roll out the dough into an 18x20-inch rectangle, adding more flour as needed. Brush your ⅓ cup melted butter over the dough, leaving about 1 inch of space around the outside so that the filling doesn't squeeze out when you roll it up, then combine the brown sugar and cinnamon and sprinkle it over the butter.
- Roll the dough up from the longest side, keeping it as tightly rolled as possible. Cut it into 15 equal sized pieces with a sharp knife, then butter a 9x13-inch pan and place the cinnamon rolls into the greased pan. Cover the pan with plastic wrap or a towel, place in a warm spot, and allow to rise for another hour, until about doubled in size.
- Preheat your oven to 400 degrees F. Bake the rolls for 20 minutes or so, until lightly golden but not browned. While they bake, make your frosting by combining the cream cheese, powdered sugar, milk, and vanilla bean in a mixer and beating until smooth. Spread the frosting over the warm cinnamon rolls. You can serve them warm, or store in an airtight container in the fridge for up to 3 days.