For about a year now I've been wanting to make cinnamon rolls from scratch. The ones that come in a can are good. The fresh baked ones at the mall are great. But I had a crazy feeling that home baked would be even better. The thing that held me back all this time was the prospect of having a million left over or having to take them somewhere and serving them less than perfectly fresh.
|Dough made, topped, rolled, cut and set out to rise.|
One weekend my brother in law was in town and I decided this was the chance I'd been waiting for. I cracked open Artisan Breads Every Day and set to work. Because of Reinhart's method these take a good while. The dough is prepared and then set to rise in the fridge over night. In the morning it comes out a full three hours before it's ready to bake. This may seem like a lot of work, and it is. I wasn't about to prepare them for breakfast so we had them very early in the afternoon. It was worth every bit of work.
|Rolls risen and ready to go into the oven.|
It turns out I need more work at rolling out dough into a rectangle. Haha, mine was more of a rectangular-ish amoeba. The recipe says the yield is 24 but I got a few more HUGE cinnamon rolls than that. We each had one, and then another the next day. I put some in the fridge and the hubby and I had one a night for a few days. I gave 4 to my sister and I still have 4 in my freezer! It made A LOT!
|All baked and ready to frost. You wouldn't believe how good they smelled.|
I made them with the cream cheese frosting rather than the white fondant glaze, in part because I love cream cheese frosting but also because I had an extra package in my fridge from my birthday cake. I think that next time I might make them as sticky buns, just to give that a try.
|Ready to eat! Soft and gooey and delicious!|
And now, to get my 2011 off to a good start, I'm going to reorganize my cabinets! If I'm not exhausted by that endeavor and if I'm feeling brave enough I might reorganize my pantry too. What am I getting myself into? Wish me luck.
*Because I borrowed this recipe and did not alter it (in other words, because it does not belong to me) I will not be posting the recipe. Please refer to Peter Reinhart's Artisan Breads Everyday pages 140 - 144.