cinnamon rolls

I love me some cinnamon rolls! These were super easy -- I made the sweet dough the day before and proofed, shaped, rolled and sliced it and then let the rolls retard in the fridge overnight.  The next morning, I baked and glazed them -- yummy!!

The sweet dough recipe and cinnamon roll instructions came from The America's Test Kitchen Family Baking Book. Organized Cooking posts the dough recipe here, and you can see the cinnamon roll instructions on America's Test Kitchen Feed. The cream cheese glaze was actually that good old standby -- Philadelphia Cream Cheese Frosting, thinned down with milk to a drizzling consistency.

cinnamon rolls

Because our house is not filled with nearly enough sugary stuff like lemon squares, chocolate chip cookies, Easter candy galore and such, I felt it was important to bake cinnamon rolls this morning. These differ from the rolls I made in December in that this dough is not quite as rich and eggy as the earlier dough. I drizzled the tops with a simple glaze. I made just a half batch -- eight rolls -- so I can still feel good about myself. I think I can still feel good about myself. Talk to me tomorrow.

croissants

More fun with laminated dough -- I also made croissants! Believe me when I say they were beautiful -- plump with a little curve to them -- before I baked them. When they came out of the oven they were more straight across, kind of like... I don't know what. But the layers were clearly defined and they were buttery like you read about. C. told me I "should make these all the time." I'm delighted he loves them, but I fear I might have to go live in a padded room if I make them too often. Or maybe worse, I might get really good at them and the world would experience a butter shortage due to our croissant consumption habits.

cinnamon rolls

I had a tremendous amount of dough left over from the Gigantor loaf of challah bread, so I decided to make cinnamon rolls. I kind of winged it on the recipe by referring to others, primarily one from Peter Reinhart's Bread Baker's Apprentice, for the shaping, filling, timing and glaze recipe. I think they turned out great, but now I have a huge pan of cinnamon rolls to eat! Thankfully, I also have a teenage son.