There are a lot of things that I think I do well, but creating a cinnamon roll recipe that is better than this, is not one of them. I can come up with great soups and salads all day long, but baking is definitely not my area of expertise. So it’s a good things I have this recipe in my back pocket for those weekend mornings when my crew is craving (or more like begging) for something sticky and sweet.
and I have yet to find one that is lighter or has a better texture. They are not overly sweet, and have the fluffiest lightest texture. There is honestly just something so magical about this dough.
It’s from Peter Reinhart’s book, “The Bread Baker’s Apprentice”. It’s an all around excellent book. There are a lot of great bread recipes in there that I have tried over the years and I’ve loved them all.
This recipe can seem a bit daunting at first when you read through the steps, but individually they are all fairly easy steps, just maybe a little time consuming so you need to plan ahead. I prefer to make the dough and roll it out the night before I plan on serving them. Then I let the rolls rest in the fridge overnight and pull them back out to proof first thing in the morning (just be sure to give the dough plenty of time to proof, at least a few hours. It makes a world of difference).
It works great in a KitchenAid stand mixer with the dough hook attachment, but some good old fashioned elbow grease works just as well. In fact, I actually prefer kneading the dough by hand. There is something so grounding about getting your hand in dough. It’s very soothing. So don’t be afraid to get your hands a little dirty (or your kids!).
This recipe is a staple in our house and seems to be on our table for just about every holiday breakfast. I hope your family enjoys it as much as we have.
Happy baking friends!