Transitions...And Cinnamon Buns!

I've reached that point in my boys' lives when I'm not as needed at school, leaving me with a lot of time during the day.  Due to the recent changes in Etsy's policies my frame sales have plummeted. My hand-painted art is lost among the machine fabricated resold items and it's just so frustrating! I finally have the time to devote to my business...but no business.

I'm in a weird transitional phase right now. I love that I have gotten to spend these years raising my boys and I'd never trade that.  I've kept myself busy, but since my first child was born I've only worked for myself. I sold Pampered Chef for a few years, worked as a free-lance marketing person drumming up business for a local chiropractor, then started my home business, Hope Studios...are any of those things resume-worthy?  Is it possible to be relevant in a "regular job" at this point? Do I want a regular job?

I feel like I've come to a crossroads and I need to commit to reestablishing my business or move on to something else.  What do I know how to do?  Could I start a business centered around our concept of Soul Sisters?  So many thoughts racing through my head. So many questions as to whether I want to play it safe and look for work on Craig's List or do I want to stick my neck out and create something new? Any ideas?

I discussed my predicament with my Soul Sisters last week while Marzipan taught us how to make Cinnamon Buns - then promptly ate 7 of them that afternoon.

Cinnamon Swirl Buns with Cream Cheese Glaze

Molly Wizenberg, Bon Appetit

Dough:

• 1 cup whole milk
• 3 tablespoons unsalted butter
• 3 1/2 cups (or more) unbleached all purpose flour, divided
• 1/2 cup sugar
• 1 large egg
• 2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
• 1 teaspoon salt
• Nonstick vegetable oil spray

Filling:

• 3/4 cup (packed) golden brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, room temperature

Glaze:

• 4 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1/2 teaspoon vanilla extract

Dough:

Combine milk and butter in small pan. Heat on med/high until butter melts and mixture is just warmed to 120°F to 130°F.

Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl.

Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.

Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours. Ours took a little longer to rise since it was a chilly day, but don't give up! It will happen if your milk was the right temp!

Filling:

Mix brown sugar and cinnamon in medium bowl.

Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle - stretch and pull it if you need to.

Spread butter over dough, leaving 1/2-inch border. Just smear it all over the dough with your hands. Sprinkle cinnamon sugar evenly over butter, then spread that almost to the edges with your hands too.

Starting at long side, roll dough into log, pinching gently to keep it rolled up. Give it a little squeeze and pull it if necessary to make sure the log is uniform thickness.

With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).Marzipan pulled out a kitchen ruler to make sure the rolls were the same...who knew?

Butter two 9-inch square glass baking dishes. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes.

Glaze:

Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature. (I even ate some of mine stale and they were still delicious!)