Conference

Conference weekend is always a treat!  

We were able to sit down and watch each session of conference, which was really nice!

So many of the talks helped us with questions we were hoping for answers to.

Nick and I have been wanting to make a conference tradition (something we do EVERY conference as a family) and Nick suggested that we make homemade cinnamon rolls.  

I was a little nervous (something about using yeast just makes me a little hesitant sometimes),
but they turned out great! 

I was actually surprised at how easy the recipe was...
plus it used 'normal' ingredients so I didn't have to run to the store
for something we didn't already have.

I'm sure we'll be using it again 6 months from now!

Cinnamon Rolls

 

Ingredients

3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon cinnamon
1/2 cup margarine, softened

Directions

1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a greased 9x13 pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
5. Bake in the preheated oven for 20 minutes, or until browned. Serve warm.

Recipe is from All Recipes (photo credit goes to All Recipes too)