Forgot to upload these on Sunday⌠I also forget to take pics while we were actually making the dough. Anyways, we use a brioche dough for our cinnamon rolls, so this is it after its first rise and once it has been rolled out. You can also see that it is covered in melted butter, thatâs the secret to these cinnamon rolls. (In the top left corner you can some some floss, we use that to actually cut the rolled up dough into rolls.)
Cinnamon, sugar, and walnut mixture sticks to the layer of butter and⌠oh it smells soooo good.
We roll it up with a piece of wax paper that all of the previous steps were done on. The measuring tape is for cutting equally sized rolls, we mark the roll with the knife every 1.5 inches and then comeback through with the dental floss to actually cut the rolls, it keeps them surprisingly neat and well formed.
Cinnamon rolls before second rise, we actually left this batch in the fridge overnight and pulled them out on Sunday and gave them some more time to rise before we baked them. (Of course the pan is heavily buttered)
Baked cinnamon rolls after cooling and once coated in icing. We use a simple classic sugar icing, nothing fancy.
Close up view with slightly better lighting.
o_O Â
1 can Cream of Mushroom Soup1
1/2 cup milk
2 tablespoons chopped pimientos (optional)2
1 cup frozen green peas3
2 cans (about 5 ounces each ) tuna in water, drained4
4 ounces (about 2 cups) medium egg noodles, cooked and drained5
2 tablespoons plain dry bread crumbs
1 tablespoon butter, melted
1 My âchildrenâ are only starting to like mushrooms, of certain varieties, cooked in certain ways, and they donât even agree on these pointsâŚoh, and theyâre used to soup from scratch, so canned soup is not going to fly;
2 One of them does not like red peppers in any iteration;
3 Same one does not like peas in any iteration;
4 None of us eat tuna;
5 Believe it or not, they donât like egg noodles, although they love virtually every other type of noodle/pasta out there, from any cuisine.
Yup, that bastion of Midwestern potlucks is never going to fly in our home!
Why did you offer a link to it, in response to my post about tortilla-based pizzas? Is this a comparison between 20th and 21st century comfort food? That would be an interesting discussion!
Iâll bring whatever you want, and please let me know your address so I can Google itâŚthanks!
I hate you and love you simultaneously!
That is not really a bad thing. I made some for a regrettable food party. It was passable but I used Frenchâs Fried Onions in place of bread crumbs which helped it a lot.
OMG those look wonderful. And a lot of work, but jeebus they look delicious.
Tuna casserole was my motherâs go-to example of crap food she WOULD NOT be serving to her family. Multiply that by my fatherâs opinion that canned cream of ~anything~ soup is an abomination upon humanity, and this recipe pushes all my buttons.
But, more recently, a friend made a tuna casserole from scratch, and had me over for dinner. It was really good. Her mom was a cook in a school cafeteria back when they actually cooked the food every day, so she has very different food prejudices than I do. Still, though, I trust her cooking to be good, even if her broccoli is always overcooked 
Your post was at the bottom of the list, and easiest to hit reply to.
I had just looked up the recipe and found it interesting. I would not use pimentos. Never heard of that.
I was picturing a tuna casserole pizza, and getting slightly worried.
@jlw Iâve noticed that youâve done that before 
psstâŚimmediately below the bottom post are some optionsâŚone of them is a big blue rectangular âReplyâ buttonâŚUsing that will add your new post to the bottom of the list, without replying to a specific previous posterâŚitâs like replying to the thread in general 
btw I always enjoy when you post a comment
Iâm surprised to be the one to break it to âBoing Boingâs publisherâ, but thereâs a Reply button after all the posts, so you can just reply to the thread in general.
Jinx!!
You use the software your way, i use it mine.
Bread in general is a lot of work but these are certainly compounded by the extra steps. They also smell delicious and taste delicious 
! Why? Because of the butter!!! Butter, butter, and more butter. Seriously it makes everything taste better, olive oil works pretty well too, but itâs not butter.
Iâm tempted to post all my replies (unless theyâre in response to a specific post) as a reply to you in any thread weâre both in!
Thats the Chicago way?
That reminds me - Iâm going to be making Chicago style pizza in a couple of weeksâ time. Some friends from Chicago who live here are going to join us in welcoming my wifeâs sister and her husband from the US, so we thought we would try it. (Weâve never actually met my SILâs husband - he seems like a nice guy, but he hates social media and wonât even talk to us on Skype. He wants our first impressions of him to be in person, as if you can marry someoneâs sister and wait for two more years without making an impression on them).
Is it possible that they honestly couldnât afford to come before now, or couldnât get off work? Still, the refusal to use alternate means of communication is a head-scratcher.
Which type of Chicago style pizza are you going forâŚpan, or deep dish? Personally, I prefer pan, because deep dish has too much cheese-to-sauce-to-crust ratio. As in, a weekâs worth of cheese with what seems like barely a dollop of sauce, and the crust almost doesnât even register as being there either (other than the soggy layer in the middle, which is even worse).
Pan requires a good crust and a good sauce, which makes all the difference to me.
