My NaNoWriMo book seems to have an extraordinary amount of food in it. I made my mouth water and I had to go make these cinnamon rolls.
Here’s the dough I made, all risen and ready to roll! Yes, I used sourdough for this, but you can’t taste it. I just like the texture it gives the bread. Stays fresh longer too.
Flour the table and roll it out.
Smear it with butter, top with cinnamon.
Spread honey or sprinkle sugar on it next.
Soak some raisins in hot water. This helps so they don’t burn in the oven.
Scatter the raisins on and then roll it up into a log.
Put plenty of butter in the bottom of your pan. Yeah, yeah, don’t talk to me about low fat. I never said these were good for you, just good.
Slice them up and let them rise.
Clean up the mess while the rolls are rising.
Looks like they are about done rising.
Like my “big” oven? Bake them at 350 Fahrenheit. I don’t remember the Celsius, I just painted a dot on my oven dial where it was supposed to be.
Bake 30 minutes.
After removing them from the oven, brush the tops with a little butter to keep them soft.
Tip them upside down onto a different pan to keep the bottom from going soggy. These are a little light on the bottom. I probably should have adjusted the bottom heat a little for them. No problem, they’ll taste fine.
Top with honey or a sugar glaze.
Yes. That was delicious! Now back to writing The Book.
That is awesome! I really miss home right now, especially Thanksgiving and the smells of cinnamon rolls, turkey, mashed potatoes. Oh yeah, and being able to walk the streets without trudging in the phlegm of a Beijinger, oh but I digress.
Weathering The Journey 
Looks delicious! It’s funny how writing a novel can inspire us in strange ways. Happy writing!
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Thanks! I am discovering all kinds of interesting things because of NaNoWriMo. Can’t wait to see what else comes out.
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That is awesome! I really miss home right now, especially Thanksgiving and the smells of cinnamon rolls, turkey, mashed potatoes. Oh yeah, and being able to walk the streets without trudging in the phlegm of a Beijinger, oh but I digress.
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