Cinnamon Rolls

Who doesn’t love an ooey, gooey cinnamon roll?  Topped with icing?  Oh my, I am getting hungry just writing this.  Cinnamon rolls have to be one of my all time favorite breakfast treats.  Previous to this, I had never actually made them from scratch though.  My mom used to make sticky buns when I was growing up, but those are another post for another day…

Cinnamon Rolls are usually reserved for holiday breakfasts with my family.  But due to the time commitment, I usually rely on the frozen Rhodes version.  Don’t get me wrong, for a store bought frozen product, those are great.  But probably never again.  These are a quicker version that your traditional cinnamon roll, ready in about an hour.  They aren’t quite your traditional bread dough.  They are more like a biscuit, but not quite.  Kind of hard to explain.  They are tender, flaky, and full of cinnamon, and absolutely delicious!

I found these in Cook’s Illustrated awhile ago, I was just holding off on making them.  Then I found myself with lots of buttermilk to use, and the perfect excuse for Saturday morning cinnamon rolls.  The entire family loved these, and they have been requested again since.  The buttermilk is key to making them soft and tender.  We aren’t fans of cream cheese frosting, so I just used a vanilla icing on mine.   But feel free to switch it up, with what your family likes.  And I think your family would love you if you had these on the breakfast table Thanksgiving morning.

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