Somehow, in the last four years, he has gone from this:
And then this:
fresh out of bed, very sleepy in the early hours this morning, mid-present opening, and for once not hiding from the camera
Today he's brought Cinnamon Carrot Bread to school to share with his class, and for his party this weekend he's requested a vanilla cake, with cherry icing and a woodchipper on top. Wish me luck!
With that rare bit of sentimentality aside, let me show you some goods: Healthy(ish) Cinnamon Rolls
Cinnamon Rolls Recipe
from my mommy
2 1/4 cups flour (you can use all whole wheat, or substitute just a portion. I usually use 1 cup AP and 1 1/4 cup whole wheat)
2 tbsp sugar
2 1/2 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cold butter, cubed
1 cup plain yogurt
2 tbsp milk
1/2 cup brown sugar
2 tsp cinnamon
2 tbsp butter, melted
Preheat oven to 350F.
In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Using a pastry blender or 2 knifes (or your hands, whatever works), cut in butter until mixture resembles coarse crumbs. Stir in yogurt to make a soft, slightly sticky dough.
Flour your hands, and press the dough into a ball. Knead gently about 10 times. Then roll out the dough to about 35x30cm (14x12in).
Combine the sugar and cinnamon for the filling. Brush dough with the melted butter, and sprinkle the sugar mixutre evenly on top, leaving about 2 cm border. Brush border with water, and roll the dough as if it were a jelly roll.
Using a serrated knfie, cut into 14 or so slices (depending on how thick you want them. I start by halving the dough, then halving the halfs, and so on until the rolls are about 3-4cm thick).
Place into greased muffin tins, and brush with the milk. Bake for 15-20 minutes, or until golden brown.