Cinnamon Rolls Without the Pillsbury Doughboy

I made cinnamon rolls! I saw a recipe in Food Network magazine and thought, "Hey, how hard can that be?" Very. That is the answer. I had to use yeast to make it, so it was more like baking bread than I thought it would be. The recipe had these weirdly specific instructions that I wasn't used to, like "Heat the milk to 100 degrees. Pour the yeast and sugar into the milk, don't stir. Let it sit until foamy." Did it get foamy? No, it did not. I don't see why it would. Does yeast make milk foamy? Whatever, I used it anyway.

Working with the dough was different. The texture was sticky, which I guess is what bread dough is like. When I flattened it out, the edges were rounded, so when it was time to roll it up, the ends didn't have the right layers. I decided to just use the middle of it since there was no way I was going to eat it all anyway. I couldn't seem to roll them very tightly, so I knew they were going to look weird. I hoped for the best though. When I got them out, they were all wonky in the pan, but they smelled great. I threw the glaze together (just powdered sugar, butter, and whipping cream), slapped it over a couple of them, and they tasted awesome! I might put a little less butter in the filling next time, but other than that I was very happy with them. To ward off the structure problems, I might flatten the dough a little more and cut an even rectangle out. And I'll definitely make sure that there are more people to eat them.

Next time: Lasagna! I've already got the ingredients. On a related note, groceries are really expensive.