Maybe you still have one in your local mall. We don’t. Haven’t for a while. I can’t remember the last time I had a cinnamon roll from a Cinnabon. I’m pretty sure they are the standard that everyone making cinnamon rolls strives for. They’re huge, and gooey and loaded with frosting. They’re so good. Probably full of fat and preservatives and all sorts of other disgusting things. But they’re still amazingly good.
I’ve always just bought cinnamon rolls in a tube at the store. Until my recent awakening about food. Have you read the label on one of those things? Pretty scary. I mean think about it, how long does one of those tubes last? Seriously that’s just not natural.
I’ve bought cinnamon rolls from this great baker at the farmers market recently and they’re pretty good. But there’s been something missing.
I hunted around for a recipe for quite some time. And of course, landed on one from joy the bakers blog again. Yes I know, I’m kind of obsessed with her. How could you not be? She’s a damn good cook, and takes beautiful photos of her amazing food.
These cinnamon rolls are loaded with sugary cinnamony goo. They’re light and fluffy, and there is something magical about the cream cheese that is rolled into the dough. These rolls rise twice and puff even more in the oven.
They may seem intimidating upon first reading the recipe, and don’t misunderstand me, they aren’t the easiest recipe ever. But with a little patience and a little bit of preplanning they are simple. They are time consuming. I suggest getting them ready the night before. Then you can just do the last rise in the morning and bake them. Because who are we kidding, cinnamon rolls must be eaten for breakfast.
Here’s the recipe. I decided not to copy the whole recipe over when Joy did such a great job with it in the first place. I left out the nuts and raisins, in my opinion they have no place in a cinnamon roll. You can do whatever you want with the filling, just do it, try and new recipe and surprise yourself with you baking skills.
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