“What’s for breakfast?” I asked, a little sarcastic. “O negative or AB positive?”
She stuck her tongue out at me. Totally herself again. “Omelets,” she said, but her eyes darted down, and I saw that her cup of blood was wedged between her leg and Edward’s.
“Go get some breakfast, Jake,” Seth said. “There’s a bunch in the kitchen. You’ve got to be empty.”
I examined the food in his lap. Looked like half a cheese omelet and the last fourth of a Frisbee-sized cinnamon roll. My stomach growled, but I ignored it.
-Twilight; Breaking Dawn, Stephenie Meyers
An average sized cinnamon roll would be delicious, but a Frisbee sized one? You’re on.
Now, you’re probably looking at this photo going ‘sweetheart, I don’t know what you think a cinnamon roll should look like, but that is not one. They should be fluffy!’
Most of the time you won’t notice that I cook and bake gluten free. The recipes are made for non-glutenfreers. To my cakes and cupcakes I add a slight more liquid to counterbalance the dryness of the gluten free flour, and the results turn out the same.
But there’s the occasional recipe that comes along that requires you to roll dough. And there’s no way around it. Bread is one. Cinnamon rolls another. And yes, they stick out like a sore thumb.
They look dry and crackly, but fortunately a) I love crispy outsides and b) the insides are moist and soft, but properly cooked, not a soggy mess. They were so good in fact, that I had to give half away. I would’ve eaten the full thing. And no frisbee sized cinnamon roll plays nicely with the jeans in your wardrobe.