Ode to Cinnamon Rolls
Oh my. These cinnamon rolls. Warm, spicy, toasty, sweet yet tangy, gooey yet flaky.
It’s like cuddling by the fire with your favorite mug of hot cocoa. Spiked with Amaretto and whipped cream.
It’s sweetness and comfort, hearth and home.
It’s memories of autumn, Christmas, candies, toffees, French vanilla, apple pie, doughnuts and Cinnamon Toast Crunch rolled into one. But better.
It’s like putting on your favorite cozy sweater and snuggling with baby lambs.
It’s pure childhood joy masquerading as yummy, cinnamon-y goodness.
Now that I’ve waxed lyrical about these little sticky bundles of happiness, I should say a few words about the actual bake. The recipe is from Cultures for Health’s Long-Fermented Sourdough Cinnamon Rolls. As the name implies, it requires a 7-12 hour fermentation, so some planning ahead is required. But so worth it!
Just a couple of minor tweaks I would make to the original recipe next time (because there will definitely be a next time!) – when making the filling, don’t melt the butter. It just creates a mess, and if you’ve ever tried rolling up dough covered in liquid, you’ll know why. Room temperature butter should work just fine to create a roll-able paste.
Also, I might add a little more flour or knead it longer next time. The dough was very soft and difficult to roll and get into the pan. By the way, I didn’t have a cast iron skillet so I just used a non-stick pan and that worked out well.
And that’s pretty much it!
Verdict: This could actually bring about world peace. Why are you still reading this? Go. Make some today (or get started today, make some tomorrow). Eating is believing!