Fuzz had a new friend over yesterday, so to make a good impression I baked a batch of cinnamon rolls using the recipe featured here — King Arthur’s Cinnamon Rolls from King Arthur Flour.
But my timing was very, very bad. I started making the rolls a few minutes after our friend arrived, put them away for an hour and a half to rise, shaped and cut, then put them away for another hour and a half to rise again. By the time they were in the oven, Fuzz’s friend had already been picked up by her mom. That, plus I pulled the hot cinnamon rolls out of the oven about 30 minutes before dinner. Double bad timing! Luckily, the recipe included the most perfect instructions for re-heating and icing. I served these for breakfast this morning and they were just as good as if I’d served them fresh out of the oven. Oh, and I’ll never make cinnamon rolls without mashed potato flakes again!
This recipe from King Arthur is *the one*. The dough is pleasure to work with (they instruct you to roll it out on a greased surface rather than a floured surface, which makes sense), it’s feather light, and has just the right amount of sweetness. Also, the recipe doesn’t call for any eggs. I was worried the rolls wouldn’t be satisfying without egg in the dough, but that wasn’t the case. Here’s a texture shot for you.
Since I didn’t make any changes other than to add a teaspoon of vanilla to the dough, I’m linking directly to the recipe — King Arthur Flour Cinnamon Rolls.
I did do one experiment, though. Instead of cutting the cylinder into 16 rolls and dividing them among two pans, I cut the cylinder in half, wrapped the cut half tightly, and froze it so that I could bake the rest later. My plan is to cut the frozen cinnamon roll dough, put them in the freezer, and see if 8 hours is enough time for the frozen dough to thaw and rise. I’ll update the post when I figure that out.