After rolling the fresh dough for cinnamon rolls, David gets the cinnamon and butter ready. Photo credit: Rose Muenker
Despite Stone Canyon Inn’s remote location in Tropic, Utah, it hosts travelers from around the word. This week alone, we’ve had guests from the Netherlands, Germany, Spain, New Zealand and Great Britain, as well as Americans from New York, Florida and California.
While the owners are away on a 10-day vacation, we staff are running the inn. The activities we normally do only once a week — taking reservations, checking guests in, and preparing and serving breakfast — we’re now doing several times a week. Plus we’re doing the daily cleaning. We’re getting a crash course in what the owner does every day and has been doing for 12 years! (And that doesn’t include marketing and administrative tasks.) She’s amazing!!!
After dipping the dough in melted butter and then cinnamon, David twists the dough into a roll. Photo credit: Rose Muenker
One of our regular assignments as work campers at Stone Canyon Inn is cooking and serving breakfast to the inn guests on Saturday mornings. To ensure everything runs smoothly, David does much of the prep work on Friday afternoon while I check in guests. Tomorrow’s breakfast includes freshly baked cinnamon rolls, baked apple crumble, and a delicious artichoke, spinach, cheese and egg dish.
Cinnamon rolls prepped and ready to bake in the morning. Photo credit: Rose Muenker
Tomorrow morning we’ll get to the kitchen by 6:45am (I can see several of you rolling on the floor laughing!), start the ovens, do the final preparations, bake everything, and then serve our guests at 8 am.
And we’ll have lots of delightful conversations with our guests from near and far! Bon appetit!