Sure, those Cinnabon cinnamon rolls seem decadent, icing dripping off as you bite through layers of gooey dough that just about melts into sugary fluff in your mouth. Problem is, those cinnamon rolls taste like sweet Wonder bread and the icing is reminiscent of sugary canola oil. Even worse, you have to go to a mall to find them.
So why not make better, more flavorful, less artificial versions in your own home? It’s easier than you think.
If you’re hesitant to tackle yeast-raised dough, this recipe is a good place to confront your unfounded fears. If you have a standing mixer, the buns are easier than pie to make. If you don’t, you’ll just have to get flour on your hands and put in a little muscle power to achieve picture-perfect dough — plus you’ll work off a few of the calories that come when it’s time to eat them. A very small few, but every little bit counts.
Although I call them Massive Cinnamon Rolls, you can make them as small as you’d like in order to help control the portion size. But if you’re making them for family, friends or co-workers, go big. These towering treats get more impressive with every inch in height.
Massive Cinnamon Rolls
(adapted from Peter Reinhart's Artisan Breads Every Day)
This article appears in Jan 6-12, 2011.