He asked her to marry him a couple of weeks ago, and planned it so that they would be in Cape Cod (her most favorite place in the world) when he asked her. Sweetest thing…honestly.
It’s just the cutest thing watching them plan…and I get pics texted to me on a daily basis of all the ideas that Kate finds. I just sit there and listen and watch, soaking her happiness into my heart…and loving every single idea she’s coming up with…
And then…she’ll ask me why I’m not saying anything… and I don’t realize I’m not saying anything, because I’m so happy, and I’m so absorbed in my enjoyment of watching her!
I mean, I do come up with ideas here and there, and toss them her way…. But the thing is…Katie has been a professional wedding photographer for years now. She’s been to so many weddings…she has seen it all. She already knows what she loves, and what she doesn’t love. They’ve been engaged for a little less than a month, and they have the wedding pretty much planned already.. It’s going to be simply beautiful.
I’m also so, SO happy that we get to officially welcome Ryan into our family. I just love him. I mean, he’s the perfect fit. He’s the perfect fit for Katie. He’s the perfect fit for the family. He walked into our home a few years ago, and it was as if we’ve never known life without him.
Katie’s name…in the blink of an eye…became KatieandRyan.
It’s the simple things that mean so much to me….And Ryan usually has no idea that he’s doing it…but for me it’s a big deal… like the other day, when I was making these cinnamon rolls. I don’t even remember why he stopped by, but he was standing in the kitchen with me…and when he saw the cinnamon rolls, he said “Oh wow…I love cinnamon rolls”… and I told him that I’d make sure to save him some. And that night, he and Katie stopped by the house for a few minutes, and he took some home with him.
I know. It’s silly.
But it’s little things like that, that make my heart happy.
That’s all it takes.
Eat my cinnamon rolls.
Because feeding people is how I share my heart with them.
It took me a few times to get these cinnamon rolls perfected, but I think this is the recipe that I’ll use from now on. They’re not my usual quick…but they’re definitely easy…and definitely worth the time that you have to put in. The beauty of making them is that you prep for 20 minutes or so, and then you can walk away for a couple hours. Prep for another 20 minutes or so, toss them in the oven..and in less than 30 minutes, they’re done!
They’re so soft and gooey fresh out of the oven…the scent of cinnamon permeates the house…and melds with the dark brown sugar and plump raisins…and the glaze when poured over the warm rolls just makes its way through the nooks and crannies… a dab of salty butter balances out the sweetness as it melts down the roll…
Life is good. It’s a “Close your eyes and savor the moment, while happy memories are being made all around you…” kind of good.
- 1 cup hot water
- 1 tbsp honey
- 1 tbsp yeast
- ½ cup shortening
- 2 eggs, beaten
- 1 cup granulated sugar
- 2 tsp salt
- 8 cups flour
- 2 cups hot water
- 1 stick butter, room temperature, cut in half
- 2 cups brown sugar, divided
- 3 tbsp cinnamon, divided
- 1 cup raisins, divided
- 36 parchment muffin papers
- 3 cups powdered sugar
- ¼ cup milk
- 2 tsp vanilla
- Add 1 cup hot water and honey to mixing bowl, stir to mix. Sprinkle yeast on top of water, and let it sit for about five to ten minutes while it enjoys its feast.
- Once the yeast is all fluffy and happy, add the shortening, eggs, sugar salt, and flour to the mixing bowl. Using the dough hook, turn your mixer on low, and let it mix the flour mixture until all ingredients are incorporated. Add the final two cups of water to the flour mixture, and keep mixing with the dough hook for about 10 minutes.
- Grease a large (8 quart) bowl, and I mean grease it right to the very brim, because this dough is a happy one. It’s going to rise that high.
- Remove the dough from the mixing bowl (it will be very sticky, and I mean “grease your hands with shortening or butter before you try to handle it” sticky) and place in the greased bowl.
- Cover with a towel, and place in a warm spot in your kitchen for about 1 hour, or until it has risen to the top of the bowl.
- After the dough has had ample time to proof and is at the top of the bowl, remove to a generously floured surface. Knead for about five minutes.
- Divide the dough in half, and roll out the first half into a rectangle…about 12” by 18” and ½” thick. The 18” facing you.
- Spread ½ stick of the butter over the rectangle of dough. Sprinkle 1 cup of brown sugar over the butter. Sprinkle 1-1/2 tbsp cinnamon over the brown sugar. Sprinkle ½ cup of the raisins over the cinnamon and sugar.
- Starting at the bottom of the rectangle, roll the sugar covered dough (pinwheel type of roll) to the opposite edge. Keep the seam underneath the roll.
- Slice the roll in half, and slice nine 1” sections from each half.
- Spray three muffin tins with vegetable spray. Place one section into each greased muffin slot cinnamon side facing up.
- Repeat with the remaining dough, until you have 36 cinnamon rolls in the muffin pans. Let sit for about ½ hour until the rolls double in size.
- Heat oven 350 degrees. Depending on how much room you have in your oven, place one or two muffin tins in the oven at a time. Bake until the cinnamon rolls are golden brown, about 20-25 minutes.
- Remove from oven, and let cool for about 15 minutes. After they’ve cooled for 15 minutes, place each cinnamon roll into a parchment muffin paper.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Spread each cinnamon roll with glaze.
- Serve warm with butter. Enjoy!