They see me rollin’. They hatin’. Everyone seems to be afraid of baking, yeasting, kneading and anything that requires more than 1/3 cup oil, 2 eggs and some water. (That’s the funfetti boxed cake recipe if you’re wondering.) And as my friend Carrie very often reminds me, “Baking requires chemistry.”

Which is why I am not at all suited for it. I just prefer bunging everything in a pan and hoping the bloody thing turns out. However, I do have a soft spot for the baking, yeasting and kneading. It all makes me feel rather domestic.

So after a bit of a wasted (literally- and figuratively-speaking) Saturday, I woke up on Sunday with the desire to produce something. And thus, these cinnamon rolls were born. I adapted this recipe, but cut it in half, since four of us didn’t need ten rolls. The real trick is not overkneading! Just make sure your ingredients are combined and your dough ball is smooth. That is it. Don’t be a hero. I let the dough rise while walking Sophs and the rest was a piece of cake. (Pun intended).

However, my delicious unique filling is as follows:

-3-4 tbsp of molasses

-3 tbsp butter

-2-3 tbsp sugar

-1.5-2 tsp cinnamon

-1 tsp almond extract

-1/2 tsp ginger

I just mashed everything into a loose batter and spread it on the rolled out dough.

Then I popped everything in a pan, put a couple pats of butter on each of the rolls and baked for 25 minutes at 350.

And they were bomb. I would however add icing. But I didn’t have cream cheese or confectioners’ sugar or anything useful except for cheap vanilla ice cream and that didn’t sound very breakfast-y.