So we bought our house on Friday!!!!
And now we can’t move.
I mean, we are actually moving out of my dad’s house, but physically, I am walking like an old woman who needs a cane. I didn’t do heavy lifting since I’m 6 months preggo, but I was still on my feet most of the weekend unpacking stuff. And that is a big change from my M-F, 9-5 routine of sitting on my ass all day.
But I am just so excited about the house being finally done. There are a few things they need to fix, but they are minor so no big. I am looking forward to bringing back up a kitchen filler panel millwork issue that I brought up with them weeks ago to which I got the lovely “well, that’s how we do it” response to which I said “just because you do it that way, doesn’t mean it’s right.” And now I have a legit argument for why they should have done it the way I told them to do it. Yo, mofo’s I do this for a living too, and I’m right…
Other than that things are going smoothly and I figure I will be walking like a normal person again in like 2 weeks. ha!
I will share pictures really soon of the house and then in the coming weeks I will show how we have decorated each room. Our dining room is already in good shape so it just needs some decor up, which I have most of. yay!! So I think I will start with that.
In the mean time, enjoy these Nutty Cinnamon Rolls. They are a subtle twist on the classic with the addition of nuts. Take the time to finely chop them and toast them and you’ll love what they add to your cinnamon rolls.
If you haven’t yet tried vanilla bean paste then I urge you to get some ASAP and give it a try. If you can’t get it then I really suggest that you use a vanilla bean for the glaze. It gives it great flavor and it’s super pretty to see all those specks. Just so fancy!
My dad hates nuts in baked goods (as well as ricotta in lasagna! what?!) but he happily gobbled one of these up. So I bet you will like them too!
Nutty Cinnamon Rolls
Makes 12 large cinnamon rolls
For the Rolls
- 1 Cup warm milk (100-110 degrees)
- 1 packet yeast (2 1/4 teaspoons)
- 2 eggs
- 1/3 cup unsalted butter, melted (but not hot!)
- 4 Cups flour
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1/2 Cup melted butter
- 1 Cup brown sugar
- 1 Cup finely chopped toasted walnuts/pecans
- 2 Tablespoons cinnamon
For the glaze
- 2 Cups powdered sugar, sifted
- 2 Tablespoons melted unsalted butter
- 1-2 teaspoons milk
- 1 vanilla bean paste/vanilla bean caviar
- Add the yeast to the warm milk. Let rest for 5 minutes to activate the yeast.
- In the bowl of a stand mixer, beat the eggs, then slowly mix in the warm milk mixture. Add the butter and just mix to combine.
- Add in the flour, sugar, and salt. Using a hook attachment, work the dough until combined.
- On a well floured work surface, roll the dough into a smooth ball. Add the dough to a large bowl that has been sprayed with nonstick cooking spray. Rotate to cover the dough with oil. Cover with plastic wrap and let double in size, at least 1 hour.
- Once the dough is ready, preheat your oven to 350 F and grease 1 9x 13 baking pan.
- On a well floured work surface, roll the dough out so it is approximately 14″ x 24″. Evenly spread out the melted butter on the dough. Then sprinkle with the cinnamon, brown sugar, and nuts.
- Roll the long edge towards you and then cut into 12 evenly sized rolls. Arrange in the baking pan.
- Bake for 25-30 minutes or until golden brown.
- Make the glaze by mixing all of the ingredients in a medium sized bowl until smooth. Drizzle all over the cinnamon rolls. Enjoy!