Once again, I am late with my post, but I have decided as long as I bake in real time I have fulfilled my challenge. Being a working, who relentlessly takes on more than I can handle pretty much sets me up to constantly have something fall by the wayside. I must say, though, I have been baking away come hell or high water or just plain crying…I have been baking!
This particular week, I sneaked over to my “Breakfast Breakfast Brunch” board to find a delicious addition to my son’s birthday breakfast which I will post later. I landed on this handy dandy recipe and let me tell you I did not regret it. The funny thing about making cinnamon rolls is it is very intimidating. Then, mid-way through preparation, you realize it is not that bad. I think it is the yeast that gets you. I mean some weird creature that you have to feed or keep a certain temperature or you baked good will not turn out right seems pretty creepy.
Well this time was no exception. I was pretty much worn out from party preparations when it was time to prep. I almost almost decided not to bake so you can imagine that when I chose to push forward, I was dragging.
In preparing the dough, as the recipe notes, it was really sticky and and took longer to rise than I am used to. It also requires you to come back and forth to your dough mound and flip it and flop it in a 2 hour time period. Fortunately it is a two day process so Thursday evening while on my last leg, I was pretty happy when I got to the point of putting it in the fridge for the overnight rise.
Day 2, I was more energetic, but who would I be if I was having to rush due to the fact that people would be over shortly to taste whatever it is that was going to come out of the oven. First thing is I must watch a master roll out the dough. I never obtain this mythical, measured rectangle that recipes so often tell me to make in order to get a particular size and amount of cinnamon rolls and this time was no exception. Actually it was an exception, an exceptionally far deviation from the measurements as I was really really rushing at this point. It was so funny when I rolled my dough and found more of a cone rather than a perfectly symmetrical cylinder. Needless to say, I got several rolls and tossed them in the oven.
I almost overcooked them since I was chasing 7 year old boys around and also preparing many other dishes, but they made it out with what I would just call an elevated browning.
The frosting took seconds to make and I just slapped it on and threw the dish on the table. Once things settled down and I had finished my hosting duties, I snagged a bite and holy bleep, they were amazing. You have absolutely got to try this recipe. Even with my half-step, one eye open, delirious baking they turned out so good. The rolls were moist and the cream cheese topping melted in my mouth. I think the main difference with this roll that contributed to its amazing flavor was the honey. Most cinnamon roll recipes do not have this and I often find them tasting quite yeasty. Now that may be my fault and my strange husband says he likes that taste, but I am not a fan. If you are looking for a recipe where you can go wrong, look no further, I have found it for you. Enjoy!