By Teri Cayton
The Parsons Advocate
We had a very unusual birth in West Virginia this year for the New Year’s baby. We had a set of twins that were born a year apart. Yes we had one twin born in 2023 and one in 2024. One boy was born at 11:48 p.m. on New Year’s Eve, Dec. 31, 2023 and the other was born at 12:28 a.m. on New Year’s Day, Jan. 1, 2024. Try and explain that to a stranger, “yes I have twins but they were born a year apart.” Or “Yes, we are twins but we have different birthdays.” Momma Said, “I guess there are worse things in life to contend with but it is quite unusual.”
And speaking of worse things, our poor world is at war and there seems to be no end in sight. Russia and Ukraine, Israel and the Hamas, shipping routes have been rerouted to avoid The Red Sea and that is going to have a worldwide effect on everything. Warships have been called in to protect the shipping routes and they have even been attacked.
It is a sad situation that we find ourselves in and I wish there was some sort of salvation but I just don’t know. Love and hate are both four letter words, small but very significant, opposites in every way. We need to find a common ground and stop all this bickering. I just wish I knew how to accomplish that.
The Bible says that the world will be destroyed by fire this time around, so maybe we are coming to that point. Momma Said, “There has been conflict since the dawn of man so maybe we are the problem.”
No Yeast Cinnamon Rolls
Ingredients
- 3 cups all-purpose flour
- 6 tablespoons sugar
- 1 1/2 tablespoons baking powder, leveled
- 3/4 teaspoon salt
- 3/4 cup butter, cold and cubed
- 1 cup sour cream
- 2 large egg yolks
- 1 1/2 teaspoons vanilla extract
Cinnamon Roll Filling
- 1/2 cup butter, melted
- 1 1/4 cup light brown sugar
- 2 1/2 tablespoons cinnamon
Cream Cheese Glaze
- 1/2 cup cream cheese, room temperature
- 1 cup powdered sugar
- 1/4 cup) butter, room temperature
- 1 teaspoon vanilla extract
Instructions
- Pre-heat the oven to 400°F (200°C), then butter and line a 10 inch round tin. Set aside.
Cinnamon Roll Filling
- In a small bowl, combine the melted butter, brown sugar, and cinnamon until evenly combined. Set aside while making the dough.
For the No-Yeast Cinnamon Roll Dough
- To make the dough combine the flour, sugar, baking powder and salt. Next, add in the cold cubed butter and rub it in using your fingertips until you’ve reached the texture of coarse breadcrumbs.
- In a separate bowl combine the sour cream, egg yolks and vanilla.
- Add the wet ingredients into the dry then gently stir until just combined.
- Once the dough has come together into a smooth ball, turn it out onto a lightly floured work surface.
- Using a lightly floured rolling pin, roll the dough into a 16 x 12 inch rectangle.
- Spoon the cinnamon filling onto dough and spread evenly with back of spoon. Spread filling as evenly as possible over the dough to within 1 inch of edges.
- Beginning from the long side, tightly roll the dough into a log. Using a sharp, serrated knife, cut the dough into 12 slices each measuring 1-1/2 inches thick. Place slices, cut side down, in prepared pan. There should be 9 rolls on the outside and 3 on the inside (At this point you can refrigerate the rolls and bake them the following day if you wish).
- Bake rolls for 30-35 minutes or until the rolls have puffed up, the filling is bubbly and top crust is golden brown.
Cream Cheese Glaze
- While the cinnamon rolls are baking make your glaze: In a large bowl combine the cream cheese, butter, sugar and vanilla. Whisk together until smooth then set aside.
- Once the cinnamon rolls are done, remove from the oven and allow to cool for 10 minutes before turning out onto a wire rack.
- While still warm spoon over the glaze making sure to cover each roll generously in glaze. Enjoy straight away! Store leftovers in the refrigerator for 3-4 day