This song had my attention the first time I heard it.  It reminded me of my friends that struggle with their identity in Christ, not seeing themselves as Christ sees them and living in a constant state of fear and unworthiness.  This is my gift to my friends who struggle in this area–an encouragement to remember who they are– and not only are they loved by me, but also by the one that created them, sent His son to die for them and wants them to live in the freedom that His love provides.

Cinnamon Rolls

I woke  up this morning with a craving for Cinnamon Rolls—not sure why–but I set out to make them for my family.  I didn’t really take into account the time needed to prepare and bake them, but nevertheless….I was determined!

They turned out very well, so I thought I would share the recipe with you:)

Cinnamon Rolls

3 1/2 to 4 cups All-Purpose flour ( I used half white/half wheat)

1/3 cup sugar

1 teaspoon salt

2 packages regular or quick active dry yeast

1 cup very warm milk (120- 130 degrees)

1/3 cup stick butter, softened

1 large egg

2 tablespoons stick butter, softened

1/4 cup granulated or packed brown sugar

1 teaspoon ground cinnamon

Mix 2 cups of the flour, 1/3 cup granulated sugar and salt and yeast into a large bowl.  Add warm milk, 1/3 cup of butter and the egg.  Beaat with electric mixer on low speed for 1 minute, scraping bowl frequently.  Beat on medium speed for 1 minute, scraping bowl frequently.  Stir in enough flour to make the mixture easy to handle.

Turn dough onto a lightly floured surface.  Knead about 5 minutes or until smooth and elastic.  Place in greased bowl and turn greased side up.  Cover and let rise in warm place about 1 hour and 30 minutes or until doubled.  Dough is ready if indentation remains when touched.

Punch down dough.  Flatten with hands or rolling pin into rectangle, 15 x 10 inches, on lightly floured surface.  Spread with 2 tablespoons of butter.  Mix 1/4 cup granulated sugar and cinnamon; sprinkle evenly over butter.  Roll the rectangle up tightly, beginning at 15 inch side.  Pinch edge of dough into roll to seal.  Stretch and shape until even.  Cut roll into fifteen 1 inch pieces.  Place slightly apart in the pan.  Cover and let rise in warm place about 30 minutes or until doubled.

Heat oven to 350 degrees

Bake 30 to 35 minutes or until golden brown.  Remove from pan to wire rack.  Cool 10 minutes. Spread cream cheese frosting on the cinnamon rolls and serve.

Cream Cheese Frosting

1 package (8 ounces) cream cheese, softened

1/4 cup stick butter, softened

2 teaspoons milk

1 teaspoon pure vanilla

2 cups powdered sugar

Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth.

Gradually add powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Refrigerate any remaining frosting.

*recipe ideas from Betty Crocker’s New Cookbook

Hope you enjoy this recipe!  I know someone in my house that did!

Lip-Smackin' Good Rolls