My last recipe was sushi rolls. In the spirit of round recipes, I present my favorite thing to bake:
I don’t usually enjoy baking. It is very exact and I prefer to play things by ear. And I get bored easily, so I do not normally make the same baked good twice.
But cinnamon rolls are totally worth it to me.
When I was in high school and college, I worked in my local mall at a popular specialty cinnamon roll shop.
I used to bring home “expired” day old rolls and my family was delighted.
The calories weren’t such a blessing but mmmm … they were a delicious breakfast dessert.
I usually worked customer service rather than actually rolling out the dough and preparing the product, but I did learn a few techniques and ingredients.
At home, cinnamon rolls are time consuming to bake from scratch.
They are a symbol of decadent luxury, with calories and time to spare.
The dough has to rise–twice. Just warning you.
But the aroma in my home when they are baking is a blast back to my past. And my children all flock to the kitchen because they know it is magical baked good time.
Some classic jazz in the background (Causebox has a fantastic playlist on Spotify) completes the experience.
I am also feeling smug because I misread the flour amount once, and was able to identify the dough had the wrong consistency, add more flour in, and save the recipe. My instinct was confirmed when I caught my mistake.
These were not perfectly round but thats okay. They are delicious.
The basic cinnamon roll recipe I use is from Paula Deen. Her frosting is good.
But I use this recipe for the Classic cream cheese frosting.
The secret is in the lemon juice.