The kind that stick to your ribs, thighs, hips and abdomen.
And sometimes the little jiggly spot under the arms.
My sister was here, providing quality control, and noticed the way I cut the cinnamon rolls. I thought that everybody knew this technique, but she assured me that she had no idea.
Apparently, we're not born with this knowledge.
But I'm sure that you already knew that.
So this is for anyone else who doesn't know how to cut cinnamon rolls without squashing them.
Thank you Erin for letting me teach you something new! Finally!
To cut the rolls, take dental floss and tear off a long piece. Slide it under the roll...
...cross the floss...
...and pull.
Grab the cut piece...
...and lay it in a pie plate of melted butter.
Wha-lah....almost perfect rolls! That crazy looking one on the right was a renegade roll that wouldn't conform for anything. Of course, it was an end piece, but that is no excuse...it knows what it's supposed to do!
Now I need to go convince myself that the smoothie I'll be having for breakfast is way better than these rolls....
BTW, on the renegade piece... that is what the cream cheese frosting is for!
ReplyDeleteOh man, that brings back good memories. Resisting temptation... It is a good way to cut them, though. Thanks for sharing that tip!
ReplyDeleteI learned how to cut cinnamon rolls with dental floss a long time ago. I think I read it in a Taste Of Home magazine. It sure does make it easier, doesn't it?
ReplyDeleteIt's a great tip.
I've really been enjoying reading your recipes you've posted recently. Thinking about trying the peanut stew. sounds interesting.
Oh, the frosting for these is even better than cream cheese! It is maple/coffee flavored and makes my house smell soooooooo good!
ReplyDeleteI'll take two please..heavy on the maple/coffee frosting..
ReplyDelete