Cinnamon Rolls with Cream Cheese Icing

People can go a little overboard with the “Once you make X, you’ll never want to buy it from stores again!” guarantee. Because no matter how delicious that bread I baked was, I can promise you that I’m still going to buy sliced bread for my sandwiches. The same goes for many things, especially anything involving a large vat of oil, like donuts.

But it is true of some things, at least for me. For most of my life, the only cinnamon rolls I had came from a Pillsbury tube, or from a Cinnabon store at the mall. And I was content with those. But then one day, in the summer of 2009, my friend Kate and I had some leftover yeast after making pizza dough and we used it to make cinnamon rolls from scratch–and nothing was ever the same. Homemade cinnamon rolls have ruined me, to the extent that I have no interest in the Pillsbury or storebought ones, even if presented to me on a platter (which is really quite rude of me, to reject something I’ve been offered. I told you they ruined me).

The bun is just so soft–not flaky like the Pillsbury ones, but soft in the way that freshly baked bread is meant to be. The bottoms are slightly chewy after absorbing the brown sugar-cinnamon-butter mixture that melts to the bottom of the pan as the rolls bake. And the cream cheese frosting has an actual cream cheese-y tang to it because it hasn’t been smothered with too much sugar. Once I tried that combination of deliciousness, there was no going back.

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