Waterfall & rolls...

George and I went on a long hike across the canyon to check out this waterfall -- we saw it from our side and decided to figure out how to get over there. It's only here because of so much snow and rain. Really something incredible to be near. We want to hike up again and take photos from the right next time, so stay tuned for those...

Here's Tuesday's Recipe...it's an heirloom! My mom (Bobbe Locati) concocted the perfect cinnamon roll that uses one of her best friend's raised roll recipes (her name is Carol Markel). I'm sharing it with you.

The recipe makes a HUGE batch, but that's good. Your husband can eat a dozen and you can freeze a dozen for later, or take a dozen to work for Friday treat day, whatever you wish. But two big batches of these beauties is not a bad thing.

Start with:

Carol's Overnight Bun Recipe

Boil 4 cups water and 2 cups sugar for 5 min. Add 1 cup butter. Cool completely.

Then add:

2 well beaten eggs
1 tablespoon yeast
1 tablespoon salt (this large batch of dough really needs it, I've tried using less and I was sorry)
Flour to make a soft dough (just keep adding until kneadable -- you'll need at least 8 cups available)

Butter two 9 x 13" glass baking dishes (and a little square pan too, just so your big pans aren't overcrowded). Knead the dough. Grease a large bowl, place the dough in, cover it with a clean dish towel and leave it in a warm place. When the dough appears to have doubled, punch it down. Raise it again. When it appears to have doubled (again) punch it down. Push the dough out into a large rectangle. Spread it with 1 cup soft butter. Then 1 cup brown sugar. Then 2 tablespoons cinnamon. If you like raisins, now is the time to add them. Half a cup should do it.

Roll up as tightly as possible, like a jelly roll, and keep the roll tight and long. I cut these into 1 1/2" pieces with a heavy piece of thread. It cuts so much better than a knife. If you do use a knife though, make sure it's a sharp one. Place the rolls carefully into your prepared pans. These are going to raise a lot, so don't crowd them.

These can be super soft gooey delicious decadent rolls, or they can be healthy (just cut back on the butter and brown sugar and don't frost them). It's your choice. If you want them super good and gooey though, spread 1/3 cup brown sugar in the bottom of each of your buttered 9" x 13" pans before adding the rolls and don't skimp on the butter and sugar.

We raise these overnight and cook them first thing in the morning. Bake them in a 375 degree oven for 20 minutes. Invert them immediately onto large sheets of aluminum foil. When they're cool, spread with cream cheese frosting (1/2 c. butter, 1/2 c. cream cheese, 2 cups confectioner's sugar, 1 t. vanilla). They're super good with or without. Enjoy!