It’s Thanksgiving week, and you have out of town guests. Want to make them feel at home? Treat them to these heavenly cinnamon rolls, loaded with cranberries and pecans—perfect for a holiday brunch.
To cut down on morning prep time, do steps 1-6 the night before, then cover the rolls with plastic wrap and place them in the fridge overnight. In the morning, let them rise in a warm place (you might need to give them a little extra time) and then bake according to instructions. Your guests will enjoy them with a pot of chai or your favorite breakfast tea.
Cranberry Pecan Cinnamon Rolls from Krista Bjorn at Rambling Tart
Makes 12 rolls
This time of year, I think of “Oh my? It’s fruitcake weather!” — one of the memorable lines in Truman Capote’s wonderfully incisive portrait of his alter ego Buddy’s time in the South baking with his eccentric cousin Sook in “A Christmas Memory.” However, reading the story sets me to … Continue reading
We’re going back into the archives to revisit these classic posts by James Norwood Pratt. This post includes “China Black”, “Keemun – Splendor of Flavor and Perfume”, and “Yunnan – Among the Grandest of the World’s Black Teas”. We have added a link to the end of each one to … Continue reading
The post Tuesdays With Norwood, Re-Steeped: China Black, Keemun, & Yunnan appeared first on T Ching.