I promise, we eat more than carbs.

We've been talking about making cinnamon rolls for a while and
we decided to do it this weekend.

 
After you make a brioche-like dough and let it rise, you
add the cinnamon goodness and roll it up.

I used a piece of string to cut the slices just like my sister
taught me when we made these as kids.

The rolls go into the refrigerator overnight.

It's an exciting morning to have a healthy egg white and spinach
omelet (from the separated egg whites not used in the dough) and
know that in just an hour, breakfast desserts awaits!


After it bakes and cools a bit, add the cream cheese frosting.


Ok, now we can start Sunday.