We had leftovers tonight, too, my wife had one of the blintzes our son made for lunch yesterday, I had some of the prime rib cut up on a salad.
We've probably got enough leftovers to get us through the weekend.
My wife had one of the tangzhong cinnamon rolls I made for Christmas Eve earlier today, she said it softened up nicely when heated up in the microwave. That's definitely a keeper recipe.
Here are the two recipes I started with:
tangzhong cinnamon rolls
KAF tangzhong cinnamon rolls
For quantities I mostly used the first recipe but I did make a few changes:
1. I added about a quarter cup of sugar to the dough.
2. I made a compound butter for the filling, using about 6 tablespoons of softened butter rather than 4. I find that easier to spread on the dough than putting on butter and sprinkling on the cinnamon/sugar mixture.
3. I rolled the dough out to about 22 x 16, next time I may roll it out to 24 x 16.
4. For the cream cheese frosting I used an 8 ounce package of cream cheese with 3 tablespoons of butter, so the cream cheese is more prominent than the butter in the taste profile. I probably used too much powdered sugar, the frosting is quite stiff.
5. I wound up getting 17 rolls. If I had rolled it out a bit wider I could probably have gotten that to 20 rolls which would have fit my pan better. I used a 7 blade pastry cutter to score where to make cuts, then made the cuts with a bench scraper.
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