So what happens when your 4-year-old has not slept at all and it’s now morning? Your eyes are burning, you are still putting her in bed repeatedly trying to get sleep to claim her finally and you get the brilliant idea to make cheater cinnamon rolls. You get them in the oven using the last of your butter to only have it dawn on you that you need butter for the icing. So then what do you do? Well you make your own butter of course. I mean it’s the most practical option. You are in no condition to drive let alone brave a shopping trip with a bunch of young ones, one of whom is so tired she is no crying about EVERYTHING!
So this morning I made butter and cheater cinnamon rolls. Both things I will share with you.
I had this wondrous, half-sleep deprived, delirious idea to make a quick cinnamon roll this morning. I had a tube of Pillsbury Crescent Roll Seemless Dough Sheet in the refrigerator that I was going to use as my base. I got the rolls ready to go into the oven and as I am doing this I realize that I just used the last of my butter on my cinnamon rolls. Now in my current bleary eyed state I was in no condition to go traipsing off to the grocery store. So I did what any other crazy sleep deprived person would do… I made my own butter.
Making butter is a pretty quick and simple process and also works as a great science experiment with the kiddies. You know the whole liquid to a solid thing with something other than water and ice.
Heavy whipping cream ( I used 2 cups today)
small amount of salt, herbs, garlic, onion, cinnamon sugar, etc. (only if you want it to be salted or compound butter)
bowl of ice water
In the bowl of a stand mixer fitted with a whisk attachment, a blender, or a food processor pour your heavy whipping cream and start mixing/blending on medium speed. You do not want to use a hand mixer as your arm will get very tired. The cream will thicken and turn into whipped cream after several minutes. Keep mixing. You will then after a few more minutes notice liquid forming in the bottom. This is the butter fats separating from the buttermilk. Stop mixing at this point. Have a sieve over a good-sized bowl and pour everything into the sieve. Using the back of a silicone spatula press the curds to get out all of the liquid. At this point you can use the butter. If you want to stabilize it so it lasts more than a few days then you would put the butter back into your mixing container and pour the ice water over it and mix for a minute or two. Drain this using your sieve over another bowl. You can now mix in salt, herbs, garlic, onion, cinnamon sugar, etc. to flavor it. You can break it into small batches and flavor each differently. Place the finished butter(s) in waxed paper and roll them into balls or logs.
Cheater Cinnamon Rolls
makes 9 cinnamon rolls
1 tube Pillsbury Recipe Creations Seemless Dough Sheet
2 tbsp. butter, softened
1/2 c. brown sugar, packed
1 tbsp. cinnamon
Preheat oven to 350° and spray an 8×8 pan with baking spray.
Unroll the Crescent dough and rub the two tablespoons of butter over the unrolled dough, leaving about 1/2 an inch without butter on one of the long sides. Thoroughly mix the brown sugar and cinnamon and then spread evenly over the buttered area. Tightly roll the dough starting from the long side that has butter and mix on it and finish with the un buttered end. Firmly pinch or press the un-buttered end to seal. Using a sharp knife cut into nine equal pieces and place in pan. Bake for 25-30 minutes and the frost with icing while warm.
Cinnamon Roll Icing
4 oz. of cream cheese, softened
2 tbsp. butter, softened
1 c. powdered sugar
1/2 tsp. vanilla
In the bowl of a stand mixer place all of the ingredients and mix on low-speed until combined. Then turn up speed to medium and beat for a minute or two. Use to ice cinnamon rolls while still warm.