After my recent attempt at non-yeasted cinnamon rolls, I had pretty much determined I would just have to bite the bullet and go the traditional route if I wanted perfect cinnamon rolls. Don’t get me wrong – that Cook’s Illustrated recipe was delicious, but the dough was difficult to work with and the end result wasn’t very pretty. So, I had pretty much stopped looking for that kind of recipe and mentally slotted cinnamon rolls as a “major plan ahead” recipe only.
Then, quite by accident, I ran across a Fine Cooking recipe called Fastest Cinnamon Buns. As previously, my hopes immediately rose. Maybe this one would work better! Without delay, I went home and made it that very night.
This past weekend was a tough one. It seemed that nothing I made would turn out right. I ruined 3 – count ’em, 3! – different recipes. But the very first thing I made was perfect – these whole wheat orange blueberry muffins. Guess I should have quit while I was ahead!
My mother loved cinnamon rolls. She loved all breads and I grew up hearing her rave about this bread or that, but cinnamon rolls were always the creme de la creme. Since my mom didn’t enjoy cooking, we would share giant Cinnabons at the mall, or get the canned refrigerated kind – but wherever they came from, cinnamon rolls were always a special treat.
I think that’s why cinnamon rolls seem to have a special place in my heart as well. That, and of course, because they are so wickedly delicious! But even though I do enjoy cooking and baking, I haven’t made a lot of cinnamon rolls. I have to think so far ahead for yeasted products that I just rarely manage it.
So when I saw this post at the Gastronomy Blog (aren’t the pictures mouth watering?)…. well. I was excited, to say the least. Non-yeasted cinnamon rolls? Just put them together and bake? I’m in!