So lately, there’s been all this hype over this “RFR5K” thing.
If you don’t know what that is (like me, who Googled it specifically for this post), it stands for ‘Red Face Runners’ and it’s, obviously, a 5K run.
Aka, the antithesis of my being.
I am not a runner. Never have been*, never will be.
*Okay, so this ONE time, I decided I was going to be a runner. Everything was going swimmingly with the whole planning production of becoming said runner. I thought about running all the time, I became inspired by runners, I briefly looked into treadmill purchases, and I spent $15 hard-earned dollars on a pair of Payless running shoes. And then I actually ran–or more like hobbled down the street clutching my chest in pain (“is it supposed to BURN LIKE THIS?!”) before realizing that I am not actually a runner, never will be a runner, and much prefer to never pretend to be a runner than pretend to be a runner again. Get it? Good.
Also lately: I’m having trouble with my pants wanting to, ya know, be worn.
I want to blame Mother Nature for causing me to wake up sweating from the FREAKINGAWFUL 100+ degree days we’ve been having, and curse sweat for making my legs too sticky to pull my pants off, but if we’re being honest, there are some cookie lovinz hanging out on my thighs that *could* stand to be put to work instead of being freeloaders.
So I’ve decided to work out. It’s not my choice; but rather, it’s a measure I’m taking to give those frosting-huggin’, freeloader thighs of mine a run for their money. Or, er, a jog.
I’m certainly not built to train like my pals who are actually running this RFR5K race, but rather, I’m doing it to lose the muffin top. You can only blame Mother Nature for so much, ya know? Hurricanes, droughts, tsunamis… but definitely not muffin tops (damn).
At this rate, I’ll have a slammin’ bikini body to cover with thick-knit sweaters and boots by October.
Also, I’m doing it so I can eat even more of yummy things like these Doughnut-Stuffed Cinnamon Rolls. They pretty much top the cinnamon roll hierarchy because they’re unrelentingly sweet, dangerously delicious and freakin’ stunning. They’re like Duchess Kate, if she were a marvelous little cinnamon roll. It’s normal to want to be BFF’s with this cinnamon roll, it’s that good, people.
Here’s the chow down: a perfectly good cinnamon roll gets upgraded with a crumb donut hole rolled into the middle, then is topped with a really good brown sugar streusel, is baked until golden, and is drizzled with icing. The result is kryptonite to your workout, but the BFF to your life. And honestly, you wouldn’t turn your back on your BFF, now would you?
1 tube refrigerated cinnamon rolls, icing reserved
1 pkg crumb donut holes*
4 Tbsp butter, room temperature
1/4 cup brown sugar
1 tsp cinnamon
1 Tbsp flour
About 1/3 cup oats
1. Preheat oven to 350 degrees F. Liberally grease a 9″ round cake pan with cooking spray.
2. In a medium bowl, mash together the butter, brown sugar, cinnamon, flour and oats with a fork until a soft streusel-y paste forms. Mixture will be more wet than crumbly; that’s normal. Set aside.
3. On a clean, flat work space, gently unravel each cinnamon roll. Place a donut hole in the center and reroll the cinnamon roll. Place each cinnamon roll in the prepared pan, spacing them evenly. Top with a heaping Tablespoon or two of streusel topping.
4. Bake for approx. 10-12 minutes or until lightly golden. Drizzle hot rolls with reserved icing and serve warm or at room temperature. Store leftover rolls covered, at room temperature, up to 1 day.
Thanks, and have a wonderful Monday!!