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I used to love blogging.
Years ago, I had a little blog called This Sweet Journey where I shared recipes, house projects, and life updates. It brought me so much joy to document our life while we were building our first home and raising our babies. But as life got busier with three kids, my law office, and Adam's shift work, I couldn't keep up and quit posting.
Since Adam died, I've been writing regularly - it helps me process this massive life shift. I decided it was time to give blogging another shot, hoping it might spark some joy again. The Sweet Journey tab is where you'll find what's coming out of my kitchen these days as I learn to cook *every night* for our family of four. Adam was our family's chef, while I handled the baking, so this has been a challenge for me.
I'll post recipes here and take a little comfort knowing that even if dinner sucks, my kids will still get great desserts.
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THE NIGHT BEFORE:
Mix all dough ingredients in the bowl of a stand mixer with the dough hook for approximately 3-5 minutes on low speed until the dough forms a smooth, soft ball and pulls away from the bowl. Cover and allow to sit in a warm spot overnight, about 8-12 hours, until doubling in size.
THE NEXT DAY:
Remove dough from bowl. On a lightly floured surface, stretch and roll out dough to an approximately 11” by 17” rectangle.
Mix filling ingredients together. Spread softened butter over the rolled-out dough and sprinkle the cinnamon-sugar filling on top. Tightly roll the dough and pinch shut along the edge. Cut into 12 pieces and place in a greased 9 x 13-inch pan. Cover and let the rolls rise in a warm spot for another 1-2 hours until puffy. I often place mine in the oven with no heat on.
Bake at 350 degrees for 25-30 minutes until lightly browned. Mix cream cheese frosting ingredients together and frost the rolls before eating. This recipe makes lots of frosting so I usually have leftover frosting for a small cake or bars. Enjoy!
CINNAMON ROLL DOUGH:
1 ¼ c. milk, room temperature
¼ c. butter, melted
1 egg
½ c. sugar
1 c. active sourdough starter
4 ⅔ c. all-purpose flour
CINNAMON-SUGAR FILLING:
1 c. brown sugar
1 ½ Tbsp. cinnamon
½ c. butter, softened
CREAM CHEESE FROSTING:
1 – 8 oz. package cream cheese, softened
½ c. butter, softened
2 tsp. vanilla
4 – 5 c. powdered sugar
Splash of whipping cream or milk, as needed
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