What have I learned after blogging for 1 year?
The Cynical:
1- Cutesy baked goods always win. ALWAYS!!
2- Giveaways will make you instantly popular.
3- Having a baby(ies)/pictures of your baby(ies) = spikes in traffic.
What I’ve really learned:
1- While blogging symposiums are fun, their lists of “Dos” and “Do Nots” are not, and should not, be used as a formula for success, no matter how pretty their power point presentations are. Success cannot be guaranteed, no matter how much SEO you’ve got goin’ on.
2- You need to be able to talk to ANYONE and EVERYONE at the same time. This one has been really hard for me: I’m no good at …what’s that word? Oh, “networking.” I’m an awkward conversationalist…Aaand I like fragmented sentences. Except that one. But there’s one. And another!
3- Vanilla may work for some, but I’m more of a spiced-cake girl. I’ve tried being sunshine-and-daisies but that’s not me, and that will never be me. For those who like a little something more to a food blog, sprinkles(or downpours) of snark and sass, I’m your gal.
It’s gotten really difficult during school, or weeks when we’re really, really broke. Sometimes though, that’s where the real fun begins; it’s kind of like the show “Chopped” on Food Network. I’ve got gummy bears, sliced bread, and chicken thighs: GO!
Also, I love sharing pictures and recipes with everyone, and I love being inspired by others pictures and recipes; whether it’s learning a new technique (for either,) or a new type of cuisine, I’ll always feel this way about food and friends.
This past year has been a blast, and there will definitely be many, many years to look forward to in the future. I’m thankful for every single person who stops by to read my ramblings, tries my recipes, or just takes a quick peek.
—
So onto this post. The BF was telling me about a loaf of bread he once had with chunks of salami in it. Which lead to the question: What other kinds of things can have chunks of meat in it?
…Cinnamon rolls!!
What?
Slathering the inside with garlic butter, marinara sauce, and pepperoni, rolling it up, baking it, and melting tons of cheese on top.
The hardest part about this whole thing: naming it.
Cant really call them “Savory Cinnamon Rolls” because that still implies that there might be some cinnamon in it.
Cant really call them “Pizza Rolls” because those already exist and people would get confused.
Pizza Buns? Works for me!
This recipe was adapted from Alton Brown’s “Overnight Cinnamon Rolls”…I threw away the “overnight” part. 
I really love the feedback I’ve been getting from everyone, the good and the bad. Please continue to drop in and say hi, and feel at home by commenting and saying what ever comes to your mind.
Here’s to another year! I love you guys. If it weren’t for you, I’d just be talking to myself. <3
admin says: Aww, thank you! <3 I'll be sending plenty of fast-healing thoughts your way. 
Stopping by to say congrats on your first year! I think point #3 for what you’ve really learned is the absolute truth – when it comes down to it, I’m always happiest when I’ve said what was really on my mind (not always easy!)
I can relate to the empty pantry/Chopped thing… sometimes fun and sometimes you end up eating chicken & gummy bear stew
Congrats again!
admin says: Thanks Katrina! Now I’ve gotta find a way to make that chicken and gummy bear stew happen…
NJ says: I bet you could put some cheezy goodness on the inside and then dip those in Ranch dressing!!
admin says: YES. That sounds wonderful!
admin says: Awesome, let me know how it turns out
If I can name your dish, I’d call it Pizza Rosettes. It was the first thing that popped into my mind the moment I saw how you presented it. I love pizza and everytime the waiter asks if i want additional toppings, it is pepperoni, definitely! This is a creative twist to our household favorite…Cheers to long blogging years ahead!
admin says: Ooh, I like that name, it sounds fancy
Ilana says: I’ve seen recipes for pizza buns before but you made this one look so much easier and it is all very well put together. thank you so much now I know what to make for dinner =]
admin says: Thank you! I try to keep things as simple as possible. I hope you enjoy!
Erica says: This is such a cool idea!
admin says: Thank you! Half of the credit goes to the BF; he definitely had a hand in this creation.
Diana says: Hi! is there a way you can make this without the pan of boiling water under? … what does this step help do?
admin says: As Alton Brown puts it: It helps to “wake up the yeast…and give them a final rise.” This really only benefits the rolls if you have left them in the fridge overnight before baking, because the fridge is so cold, the steam helps to wake up the sleepy yeast. I did it anyway though (without having left the rolls in the fridge overnight) because I wanted that extra “oomph” in my rolls.
admin says: Thank you!
Kate says: First time on your blog and am super excited that it was for your 1st anniversary as well as for these pizza buns. Holy crapola! No diet it going to keep me from trying these!
admin says: I made these on my “freebie’ day from my diet
Happy one year! I’ve learnt quite a few things whilst blogging too.
Pizza buns look very moreish… what a treat especially when still warm from the oven!
admin says: They re-heat really nicely too
Awesome! I’ve always wanted to try a savory ‘cinnamon’ roll like this. They look delicious!
admin says: Thank you
Congratulations! Both on the buns and the milestone (nb, I’m with you- more spice than vanilla a little snark and sass never goes astray).
admin says: Thanks!
Happy 1 year anniversary! Great post…trust me, you’re not alone in your feelings regarding blogging.
You are brilliant — I have never seen something like this and I know I won’t be able to stop thinking about these buns until I make them!
admin says: Thank you! They’re so super easy to make, you should definitely give them a try!
Congrats on your one year anniversary. These look delicious. I was dreading making pizza again tonight and thinking about cinnamon buns instead… do you see how serendipitous your post is? Love it! Thanks for the inspiration.
Pam says: Happy 1 Year Anniversary!! They look good….I had to try it out so I went to my pantry to see if I had any tomato sauce and of course that is the one thing I forgot to stock up on. So I am making my own. But what I wanted to suggest is that to cut the rolls easier is to use a tread. That way you don’t swish the dough while pushing down with a knife. I learned that trick when I was learning how to make Cinnimon rolls. What you do is take the thread and put it under the roll and pull the two ends together like you would tie a knot, but don’t tie it just cross them over so they can cut the dough. Perfectly cut circles everytime.
admin says: That’s a great idea. I used a serrated knife, but thread sounds so much easier. Thanks for sharing the tip!
I used my own bread recipe but I’m well on the way to popping them in the oven. Evidence: http://www.flickr.com/photos/nikimaki/6335620320/
Thanks so much!
Nicole
admin says: Yay! Thank you for sharing the pictures, those look wicked good!
admin says: Hmm.. I’ve never had a bread machine before. Let me know how it turns out!
Gracie says: Did Harvey eat that chunk out of the dough?
admin says: He wishes My dough wasn’t exactly “rectangular,” so I just ripped off a chunk from the middle and added it to the left
TLMurphy says: I made these today and they were a family hit. I used local Italian sausage and homemade pizza sauce, and all I heard was “MORE!”
Thanks so much for sharing. It was fun to make and eat (and I get the feeling I’m going to be doing both weekly).
lisa says: these look incredible!! i have been lurking in many blogs.. love them all, havent figured out how to subscribe to them yet
Erin from Long Island says: this is like the ultimate carbo-nomzzzzz. I can’t wait to make some!
Roma says: I just discovered this blog and post on foodgawker and can’t wait to follow you. These rolls look amazing! I use thread to cut my cinnamon rolls and it works great….I’ll try it on these babies:) Have you tried putting mozzarella cheese inside yet?
How did you get the cheese to melt on top?
admin says: Thank you so much for the cheese, use slices of mozzarella, or a handful of shredded, and pop in the oven until melted. I think next time I’ll try putting cheese on the inside!
Katie says: These look amazing but I’m wondering if I could use frozen dough? Would I want to use frozen pizza dough or bread dough? Just curious.
admin says: Hmm… I guess I’d try frozen pizza dough. I’m sure it would still come out tasty, even if it doesn’t look the same
congrats on one year key is to be you and have fun hugs this is such a fun recipe love it Rebecca
Kate says: Awesome idea. As for “what kind of meat can we put in bread” there is a bakery in Northern California, Napa, which chops up bacon and bakes that into traditional yeasted sandwich bread. Sliced bacon bread in the toaster? For breakfast? As a breakfast sandwich? Hell yes.
Amanda says: I’ve been wanting to make these ever since I found this blog about a month ago. Right now my little “otter log” is in the fridge and I’m just about to go and cut it. My mother is making a similiar dish; we’re having a cook-off. I hope I win!
Thanks for the recipe!
Wise words indeed…and there are a lot of ‘must do’ lists for bloggers around that have become carved in stone despite not working for everyone. Stay true to yourself…and keep eating pizza buns! Happy New Year.
Great idea for pizza – fun! I hope this is not a repeat of anyone else’s suggestion, but here’s a naming idea: Pizza Roll-ups. (Pizza buns in my house involve open-face English muffins or hoagies, and whizzed up cheese, marinara sauce, etc.) Love your blog!
Allison says: I’m sorry that I have to make this comment. Perhaps I was incorrect, but it doesn’t seem that your ingredients list matched up with your directions. According to google, 20 oz. of flour would equal 2 1/2 cups. The first step in your directions was to add 2 cups of flour. The second step was to add the rest of the flour, reserving 3/4 of a cup. Not possible, had I only had the 2 1/2 cups that was listed in the ingredients. Not only that, but you completely forgot to mention the sugar in your directions.
I used about 4 cups of flour total, 1/4 cup sugar, and cut your salt in half, using only one teaspoon. The result was fantastic, however it was quite disappointing not being able to rely on the recipe you published.
I would like to thank you for the idea however.
Cathy says: 1.) Flour is generally measured in weight, not volume. Had it been fluid ounces there would have been a little “fl.” included, and if that were the case, you would have been right. When you Google a phrase such as: “20 oz is how many cups?” the answer is given in fluid ounces, which does not apply to flour.
2.) The sugar is listed in step #1. “Whisk together all eggs, sugar, buttermilk…”
3.) Glad you liked the recipe!
Joanna B. says: Pinterest led me here! Oh my gosh, these pizza buns look amazing and so easy to make, I love baking/cooking with yeast. When the dough is rolled out, should it be a certain size? Also, how many pizza buns does it yield? Thank you!
OMG….these might be my first meal when I can eat solid food again! Last night I dreamt I was having a quiet moment with a slice of bread n’ butter…tonight, I will dream of pizza buns
Happy one year darling! I’m glad we’ve crossed paths!