I am so excited that it is Friday, my students are taking a test, and I have my friend's engagement party to go to tonight! I am so excited for Caryn and Max and I can't wait to celebrate with them.
Last night, I went to La Principal in Evanston with some of my friends from my old school. It was so nice to see them and it really made me miss them! Plus, La Principal was amazing! I really hope that we continue to have outings like that in the future!
Today, before the engagement party, a bunch of teachers from my current school are going to a restaurant to celebrate the fact that it is Friday. I'm excited to hang with them and it will be a nice way to kick off the weekend.
You know what is also a nice way to kick off the weekend? Cinnamon rolls!!! Cinnamon rolls are my ultimate favorite breakfast pastry. I just can't say no to them. I know that the world is on a donut kick, but I still say that cinnamon rolls are the best. I made crock pot cinnamon rolls recently and they came out great! I made them a little "healthier" so they are probably not as crazy delicious as they could be, but I thought they were delish and it made me feel better to know that they were lightened up.
Crock Pot Cinnamon Rolls
3/4 cup almond milk
1 packet instant yeast
1/4 cup + 1 tsp sugar, divided
1 tsp salt
3 tbsp unsalted butter
2 and 3/4 cups bread flour
5 tbsp unsalted butter, softened
1-2 tbsp cinnamon
1/4 cup sugar
2 tbsp milk
1/4 cup powdered sugar
dash of vanilla
1. Warm the milk in the microwave for 1 minute. Pour the milk into a stand mixer or large bowl with a dough hook. Add in the yeast and 1 tsp sugar and let sit for 8-10 minutes. Yeast should make the mixture frothy.
2. Once the yeast mixture is frothy, add in the remaining 1/4 cup sugar, butter, egg and 2 cups of flour. Beat on a low speed until dough comes together and pulls away from the sides of the bowl. Add in more flour as needed.
3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes. Then, place the dough back into the bowl, cover with a towel and let rest for 15 minutes.
4. Line a slow cooker with a lightly greased piece of parchment paper.
5. After 15 minutes, roll the dough out into a long rectangle about 1/4 inch thick. Spread the softened butter over the dough, sprinkle with cinnamon and sugar. Then, starting with the longer side, roll it up towards the other long side. Cut into about 12 pieces and place in the slow cooker.
6. Place a paper towel on the inside of the slow cooker right under the lid. Turn the cooker on to high and let cook for 2 hours.
7. Make the icing by mixing the powdered sugar and milk together in a small bowl. Once the cinnamon rolls are done, spread with icing or just dip the cinnamon rolls in the icing!