Cinnamon Rolls with Vanilla Glaze/Sangria/Grilled Mediterranean Foil Packs

Oooo these cinnamon rolls. They’re sweet, gooey, and all around delicious. Heaven will be a room filled to the brim with these babies.

As long as you’re patient, these rolls are a breeze. I made double the amount of filling asked for. Smart choice. You can’t have enough cinnamon filling.

I made some vanilla glaze to go on top and just poured it right on. If heaven isn’t a room filled to the brim with these cinnamon rolls, it will be a room filled to the brim with this vanilla glaze.

The recipe I used is found as an alternative to the caramel sticky roll recipe and has the dough made from scratch. I found this recipe on the website that I’m sure is equally as amazing.


I’d heard of sangria and figured it was a juicier wine drink. I hit the nail on the head. Literally just orange juice, lemon juice, sugar, and wine. If you don’t like the bitterness of wine, this recipe is for you.

Of course the wine was a little watered down so you’d really drink this mostly for the taste.

Easy, simple, idiot-proof. That’s the kind of recipe I need!

Recipe here.


I had to defrost the chicken for these foil packs which took awhile and it caused there to be a ton of juice in the pack once everything was cooked.

No problem. I just put everything on a plate before serving it up.

I usually cook chicken by tossing it in the oven on a baking sheet frozen so I’m used to my chicken turning out super dry. This foil method trapped the steam in with the chicken so it was really moist and juicy. I LOVED it! Two of my roma tomatoes were looking a little worse for wear so I tossed in some cherry tomatoes to make up for it.

My husband declared today that he really likes cherry tomatoes. I’m so good.

He’s still not a fan of roma tomatoes though. We’ll get there.

Recipe here.


73/691 recipes!

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