A couple of Sundays ago over a plate of freshly baked French toast, Ben confessed that what he had really wanted to make me for my birthday breakfast was a batch of cinnamon rolls but couldn’t find a straightforward recipe on my blog. Tragic! To rectify the situation, I turned to google, which led me to epicurious and 159 rave reviews of Molly Wizenberg’s cinnamon rolls with cream cheese icing. It seemed like a safe bet. I printed the recipe, took out some butter to soften, and went to bed. The next morning I set to work kneading dough in the stand mixer, mixing brown sugar and cinnamon, whipping up cream cheese icing. By noon, nine incredibly delicious cinnamon rolls graced our kitchen table and nine more rested in the fridge, an experiment I hoped would yield freshly baked rolls the following morning, too. The experiment worked. The next morning the rolls rested at room temperature for about an hour, baked for twenty minutes, and cooled for ten. It worked like a charm, but just be warned: no ten minutes of your life might pass so slowly; no single baked good might disappear so quickly. Iced or not, these rolls go down fast.
Cinnamon Rolls: Make Ahead Tip
Cinnamon rolls are a bit of an endeavor, but if you divide the work over a few days, they feel more manageable. Here are a few ways to break up the work. 5 from 4 reviews There are two ways to make these in advance:
