Cinnamon rolls are a supply of limitless experimentation for me.
I don’t imply simply consuming them: slice vs. pull aside, chunk vs. unravel, and many others. I’m truly speaking about how cinnamon rolls are made.
A fresh-baked cinnamon roll is scrumptious – however oh, how fleeting its style and texture! Just like the ingénue who wins the main position at age 16 and is washed up by age 20, most cinnamon rolls hit their peak of perfection 5 minutes out of the oven. As soon as cooled, they grow to be plebeian – only a semi-tough white roll lined in an excessive amount of bland white icing.
My objective: make a cinnamon roll that’s delicate, moist, and scrumptious not solely scorching from the oven, however for a number of days thereafter.
I’ve been considering lots about cinnamon rolls over the previous few weeks – what traits the proper roll possesses, which have to be prevented.
I’ve even dreamed about cinnamon rolls – together with a nightmarish state of affairs the place the rolled-up dough stored unrolling itself quicker than I may re-roll it. Completely Sisyphean, in the event you’re into Greek mythology.
And after considering, studying, and consulting with my fellow EAT members (that may be King Arthur Flour’s Schooling Advisory Group), I’ve give you a recipe that fills the invoice: Delicate Cinnamon Rolls.
These high-rising rolls are delicate as a child’s smile. One taste-tester described their inside as “pillowy.” Two others merely rolled their eyes and gave me the thumbs-up.
Let me present you make cinnamon rolls which might be great proper out of the oven, and solely barely much less good later within the day – and even a few days afterwards. Strive our Delicate Cinnamon Rolls recipe, which includes all of those methods. Or use these tricks to tweak your personal favourite recipe, giving your rolls added softness…