Things I’d Post to Twitter But Are Better Here or: Cinnamon Rolls
Wednesday, January 21st, 2009There is nothing like a clean kitchen with two pans of freshly-baked cinnamon rolls in it. It’s like the Baked Goods Fairy came and rewarded you for wiping down the counters.
There is nothing like getting better at rolling dough so that your cinnamon rolls are pretty.
Here is my cinnamon roll recipe, from Pioneer Woman. (NOTE: I halve the recipe. I do NOT need seven pans of cinnamon rolls baked, nor on deck in the freezer. Not until I have seven straight-side cake pans.)
I am going to admit right here that Pioneer Woman gets up my ass sometimes (and don’t get me started on some of her commenters!), but her recipes are good, unashamed in their love of meat and butter, and goof-proof.
Before Pioneer Woman, I never made cinnamon rolls that were worth a damn. Now they’re worth a “Dayyy-um!”
ALSO: Her glaze: I skip the maple flavoring, but the coffee is a must. It keeps the flavor of the icing from being something besides “SWEET!” I also do not put it on in the amount she calls for. It kills the nice, yeasty bread flavor deader’n Elvis. “Butter” the tops of the baked rolls with the icing and it’ll be enough.
Back to work with me.