NaBloWriMo: Day 3

So today was an utter waste... and I'm SOOOOO glad of it!!! I like random vegging out days.  I probably should have done more, but you know what? It was really nice to just kick back and watch old episodes of Buffy the Vampire Slayer for the majority of the day.  The kids were out terrorizing the neighborhood playing with the neighbor kids for the majority of the day, leaving Dan and I with some time somewhat to ourselves.

Buffy the Vampire Slayer.  You know, it's been YEARS since I watched this show.  I found Seasons 1 & 2 on Hulu this week so I've been watching these old episodes.  I've even caught two so far that I'd never seen - and I could've sworn I'd seen them all in syndication when they played them on FX all those years ago (specifically when I was pregnant with girl-child eight years ago).  Of course, I watched the show when they were new episodes, too, but I thought I'd definitely caught them all in syndication.  Apparently I was wrong.  Who knew?  LOL!

So a few of you have contacted me wanting the recipe to the caramel apple sticky cinnamon rolls that I posted about yesterday.  Here you go (but I will not be responsible for the increase in waist size that you'll sure incur in making these!!!):

Ingredients:
(Cinnamon rolls)
2 cups whole milk
1/2 cup sugar
1/2 cup canola oil
1 package (2 1/4 teaspoons) active dry yeast
4 cups flour
1/2 cup flour
2 teaspoons salt
Scant 1/2 teaspoon baking soda
Heaping 1/2 teaspoon baking powder
3/4 cup melted butter
3/4 cup sugar
4 tablespoons ground cinnamon

(Caramel sauce)

1 stick regular/salted butter
1 1/2 cups packed brown sugar
1 tablespoon dark brown corn syrup
2 tablespoons cream
2 tablespoons apple brandy OR apple juice (optional)

1 Granny Smith apple, peeled and finely diced.

Directions:

To make the dough: heat milk, oil, and sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour and dry ingredients. Set aside.

To make the caramel topping: add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.

To make the rolls: roll out half the dough into a large rectangle. Pour on half the melted butter, half the sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.

To assemble: Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle dice apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes. Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.

(Repeat with other half of dough if desired, or save dough in the fridge for another use.)

Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.

Thanks to Ree Drummond for this amazing recipe (and photo)!!! Look for her cookbook in bookstores now!

And with that, I'm off to watch some more Buffy.  Have a lovely evening!!!