Are those even words? I think so.
3. Really pretty – I mean….look at these?
1. They burnt on the bottom (this was my fault because I was too busy snapchating and wasn’t paying attention to the clock
2. They seemed to dry out quickly when I took them off the waffle maker.
1. I love making stuff in iron skillets
2. They came out nice a fluffy
3. Didn’t dry out
4. Also really pretty
Try them both ways and you be the judge. Let me know what you prefer because frankly, any way you look at it as long as there is a cinnamon roll involved you can’t go wrong.
AND I wanted to let you in a little secret, let’s just keep this between you and I okay? The majority of my recipes are based on science and theory. Sound complicated? It’s not.
WHATEVER I have on hand becomes the ingredients for the recipe. Let me give you an example of what I mean.
Basically it’s like this…..I open the fridge and cupboards and whatever happens to fall out (that’s the scientific part) I use in my recipe.
Orange ya glad I told you this? I’m sure you are.
- Basic Cinnamon Roll Recipe -Click Here
- Tangerine Glaze
- 2 tablespoons tangerine juice (and zest from one tangerine)
- 1 - 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- Optional garnish - nuts, dried fruit or tangerine slices - I used pistachios
- Prepare dough for cinnamon rolls and slice into 1 inch pieces. Preheat both a waffle iron and the oven to 400F.
- Place half of the rolls (or as many as you can fit into the iron skillet) Bake for 15 minutes.
- Place the other half (you will probably be able to make 4 at a time) onto the waffle maker for 3 - 4 minutes.
- Once everything is nicely browned serve immediately with tangerine glaze and garnish with nuts or dried fruit if desired. Makes approx. 14-16 rolls.