I think you know exactly what needs to be done this weekend. Instead, I make a big bowl on the side and you can slather exactly the amount you want on your own piece. I absolutely believe in frosting icing rolls, especially with cream cheese, but these are too pretty and textured to cover. This is also a frost-your-own-adventure bun. With these, you can cut any size or shape and still get the full, heavenly cinnamon bun experience. I am not going to pretend that 14 people showing up to a brunch when I made only 12 cinnamon buns is the great hosting crisis of our time, but it’s definitely happened and it’s always awkward, realizing maybe I’m not the kind of host who volunteers to go without so everyone gets enough. You cut it into any size, depending on what you need or want. You don’t need to hurry to the center - do not pretend you don’t - to get the very best bite. Every bite has an equal amount of cinnamon ribboning.As the layers fan open a bit while baking, the spiced brown sugar filling caramelizes and crisps creating an amount of texture classic cinnamon buns could never.I applied the kind of twisting we use for a krantz cake-style babka and stuffed four of these twists in a pan and let them expand and bronze in semi-chaotic ribbons in the oven and I found three things that these do even better than cinnamon buns. But - maybe this has been written about somewhere else, not sure - but we’ve been home a lot over the last year and when I’m home a lot, I start tinkering. This is the exact recipe, down to the last teaspoon, I use to make cinnamon buns at home, which I’ve tweaked and tweaked over the last few years until it was exactly the way I wanted it: no separated eggs, easy-to-remember measurements, a plush, rich dough wound with the perfect cinnamon bite. So what is this? Well, these are cinnamon rolls with a little update, exactly what I said nobody needs, but it turns out… I do. Have you ever woken up to the smell of fresh cinnamon buns baking in the oven? Yeah, me neither, but boy does my family have good things to say about it. I suspect that for most of us, our only grievance is that nobody makes them often enough. Cinnamon buns are perfect - they don’t need disruption, nobody needs a fresh new take on them, and they don’t need refining.
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