I’m thrilled to be celebrating the release of my 25th novel, Ride Hard, the first book in my Raven Riders Motorcycle Club series about a new kind of MC with a protective mission. You might’ve first met the Ravens in the Hard Ink world, but this series stands on its own and is even sexier, edgier, and grittier! I can’t wait for you to get to know Dare, Haven, and everyone in the Raven world! And see down below for a giveaway and a bonus story offer!
One of the things that surprised me about Ride Hard was that food became a major theme throughout the book. Haven suffers from insomnia and baking is one of the things that calms and distracts her, so sometimes she sneaks down to the clubhouse’s kitchen in the middle of the night and bakes whatever sweet thing comes to mind. Cinnamon rolls and peanut butter cookies are two of her favorites (and Dare’s, too!), and she loves leaving these treats for the guys in the club to devour in the morning. Because you might find yourself hungry while reading *winks*, I thought you might enjoy Haven’s recipe for cinnamon rolls—and since I am not much of a cook LOL, I turned to my good friend and fellow author Christi Barth, who is an excellent cook, for her take on cinnamon rolls, very similar to what I describe in the book:
Haven’s Cinnamon Rolls
Recipe from author Christi Barth
Check out her new Risking It All (Naked Men, Book 1)
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What makes these cinnamon rolls super easy is that they have to sit overnight – which means you don’t have to get up at the crack of dawn to start cooking for a crowd of hungry bikers.
1 package quick rise yeast
1 teaspoon sugar
1/4 cup warm water
4 cups flour
1/4 cup sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon salt
8 ounces evaporated milk (I like to use evaporated skim milk – it won’t change the texture or flavor, just the guilt you feel for eating a second roll)
1/4 cup water
1/4 cup softened butter
1 cup dark brown sugar
1 tablespoon orange zest
1 tablespoon cinnamon
1 1/3 cups powdered sugar
2 tablespoons milk
Dissolve yeast, 1 teaspoon sugar & the warm water in a bowl and let stand for five minutes or until small bubbles foam on the top of it. In a large bowl, blend flour, 1/4 cup sugar, nutmeg, cinnamon, cloves and salt. In another bowl combine 2/3 cup milk, water and egg. Once thoroughly mixed, add yeast and flour mixture (1 cup at a time) into it until it forms a dough ball.
Lightly flour your counter, and then knead dough on it for about 6 minutes. Coat a bowl with non-stick spray, put dough in it and cover. Let dough rise until doubled (at least an hour).
Roll dough out to an approximate 10″ x 20″ rectangle. Gently spread the butter over the dough, then sprinkle with brown sugar and cinnamon. If you like nuts, you could add 3/4 cup chopped pecans. Roll up, starting with the long side. Slice roll (a bread knife works best) into 12 1″ thick pieces. Put in two buttered cake pans, with 1 slice in the middle and 5 ringing it. Cover with plastic wrap and let rise in the refrigerator at least overnight, but up to an entire day ahead. Bake at 375 degrees for 24 minutes.
Whisk together powdered sugar and milk with a fork. Drizzle over rolls while still hot.
Who can say yum????? Enjoy!
Thanks for reading!