Someone mentioned cinnamon rolls in a tweet a few days ago and I embarrassingly found myself salivating. Casual mention of amazing sounding food is nothing unusual in the Twitterverse but nothing seems to elicit instantaneous drooling as efficiently as the thought of warm, sticky cinnamon rolls. I knew I was going to have to bake me a batch lest I was to do more constructive things in life other than dream of imagined baked goods.
A recipe I had come across before and thought I’d like to try some day was Alton Brown’s Overnight Cinnamon Rolls from the Food Network. Rather embarrassingly, I actually don’t know who Alton Brown is (his website helps!) but he sure does contribute a lot of very good recipes at Food Network so I knew his Cinnamon Rolls would kick butt. I also liked the idea of being able to prepare the rolls the night before and have them ready to bake the following morning. This was handy as I wanted to take something nice over to our friends for morning tea.
I’m happy to say that the dough process is super easy and just takes a good measure of organisation to have all the required ingredients on hand. The recipe produces a lovely dough that’s a pleasure to work with thanks to the butter content. Getting the dough flat and rolled was not a problem either and the cinnamon filling is a breeze.
The next morning, you are meant to give the cut up rolls some time to prove in a cold oven with a dish of hot water on the oven floor but as I needed the oven for something else, I made do by placing the baking dish a loaf tin of hot water and covering the lot up loosely with a plastic bag (be careful when removing the bag to avoid dripping condensation onto the rolls). To be honest, my oven takes so long to crank up to 180C that I will probably do this regardless next time as I can simply pop the rolls into the hot oven once proved.
You definitely know you’re onto a good thing when after 20 minutes or so, your house is filled with a glorious scent of cinnamon and brown sugar. The recipe recommends serving the buns immediately after coating with the icing and I can understand why; they are sinfully good, all warm and sticky! I almost did a plain icing for the rolls but decided to follow Alton’s cream cheese recipe and it was worth it! The buns are quite sweet so the tang of the cream cheese is a welcome reprieve from the sugar. The rolls are still lovely to eat the day after but a gentle zap in the microwave on Low does wonders.
The best part about these rolls? I love that you can peel away the rolled layers to reveal the gooey, cinnamon and brown sugar filling. I know what I’ll be doing if someone mentioned cinnamon rolls again :)