Ah cinnamon rolls! Had them every year at summer camp growing up. I live in Taiwan now, where American baked goods are few and far btwn, but I found a couple places that make delightfully authentic cinnamon rolls. Now I want to make them myself! Gotta wait till I visit the States tho because ovens are also hard to find here...
Reading the story makes it so lovely and real. I love recipes with stories. I like a glaze on my cinnamon rolls, just a vanilla glaze, but I would like to try some chocolate some time because I like cinnamon and chocolate together. Do you think that would work? I also will use flour in the filling, it sometimes becomes too runny. I think I will give a try this week. Putting the parchment in the bottom of the pan to save the yummy part is smart!
If you want to incorporate chocolate, Karen, I wouldn’t do a glaze of chocolate, which might steal the show. Instead, sprinkle on some mini semisweet chocolate chips (or shaved dark chocolate) and press them into the brown sugar filling before rolling up the dough. I do like chocolate and cinnamon together as well!
Thanks, Anne, what a lovely memory of your mother! We'll definitely try this recipe - we love cinnamon rolls but have never made them successfully. Your instructions are so detailed that we should have a better chance this time ☺️.
Ah! As luck(?) would have it, I'm to bring cinnamon rolls to a brunch tomorrow and I'm going to start making this right now. WISH ME LUCK (fingers big-time crossed I can pull it off...) Thank you, Anne!
Anne, quick question. If I don't do the scald, I'm going to mix it all together and then put it in the fridge immediately, covered, and NOT let it rise for 90 minutes like you would with the scald?
You can do either. If you have the time, the dough will benefit from the extra rise. Let it rise, then punch down and place in the fridge. Remove from fridge, roll, cut etc.
But if you don’t have the time, make the dough and place in the fridge to rise overnight there. Then punch down and continue. Note that dough straight from the fridge often needs an hour to warm up enough to roll out so allow time for that.
Thanks so much. I put it right in the fridge, let it rise for an hour in the morning and then rolled it out. Easiest I can remember dough rolling. The finished product was AMAZING! I’ll be bookmarking this recipe for all time. Thank you 🙏
Anne, love this article and the memories of your mom, and how the scents of the food she made help you still connect with her. Food is so much more than just nourishment for the body; it nourishes our soul as well. I’ve lost so many of my family members, and as I’m making all of my favorite holiday traditions, I always think of the ones that were favorites of my mom, my dad , my mother-in-law or my aunts that have passed and it helps keep them close to my heart.
As far as icing or no icing on the cinnamon rolls, our family is definitely an icing topped cinnamon roll family!
Thank you, Debbie, for sharing! What would we do without these food memories? They keep me grounded. And as for icing, just like a simple syrup brushed over cake layers extends their freshness, the icing or glaze keeps cinnamon rolls softer too.
Depends on your mood. Depends on the day. But orange and cardamom? Home run! Ohtani style.
Or you might cover the bottom of the baking pan with butter, brown sugar and pecans and flip them out while still hot.
Love that idea! Line the bottom with parchment and pull it off so you don’t lose any goo!
OOO! Great plan. why didn't I think of that???
It’s collaborative! We can’t think of everything on our own!
Love seeing your Mom and that story is so sweet, and a great collab with Andrew.
Thanks Jolene. I never stop learning something about bread baking. It’s fascinating!
Anne, this is a charmer. Everyone loves cinnamon rolls, but your back story is what makes these extra-delicious. Happy holidays.
Thank you, Ellen! You too!
The mini chips sound like a great idea! I know I have some in my pantry. Thanks
Ah cinnamon rolls! Had them every year at summer camp growing up. I live in Taiwan now, where American baked goods are few and far btwn, but I found a couple places that make delightfully authentic cinnamon rolls. Now I want to make them myself! Gotta wait till I visit the States tho because ovens are also hard to find here...
Absolutely icing on a sweet roll!
Just make me hungry, why don't ya?!
Icing, yes.
Reading the story makes it so lovely and real. I love recipes with stories. I like a glaze on my cinnamon rolls, just a vanilla glaze, but I would like to try some chocolate some time because I like cinnamon and chocolate together. Do you think that would work? I also will use flour in the filling, it sometimes becomes too runny. I think I will give a try this week. Putting the parchment in the bottom of the pan to save the yummy part is smart!
If you want to incorporate chocolate, Karen, I wouldn’t do a glaze of chocolate, which might steal the show. Instead, sprinkle on some mini semisweet chocolate chips (or shaved dark chocolate) and press them into the brown sugar filling before rolling up the dough. I do like chocolate and cinnamon together as well!
Thanks, Anne, what a lovely memory of your mother! We'll definitely try this recipe - we love cinnamon rolls but have never made them successfully. Your instructions are so detailed that we should have a better chance this time ☺️.
Let us know how they turn out!
Ah! As luck(?) would have it, I'm to bring cinnamon rolls to a brunch tomorrow and I'm going to start making this right now. WISH ME LUCK (fingers big-time crossed I can pull it off...) Thank you, Anne!
Let us know!! ❤️
Anne, quick question. If I don't do the scald, I'm going to mix it all together and then put it in the fridge immediately, covered, and NOT let it rise for 90 minutes like you would with the scald?
You can do either. If you have the time, the dough will benefit from the extra rise. Let it rise, then punch down and place in the fridge. Remove from fridge, roll, cut etc.
But if you don’t have the time, make the dough and place in the fridge to rise overnight there. Then punch down and continue. Note that dough straight from the fridge often needs an hour to warm up enough to roll out so allow time for that.
Thanks so much. I put it right in the fridge, let it rise for an hour in the morning and then rolled it out. Easiest I can remember dough rolling. The finished product was AMAZING! I’ll be bookmarking this recipe for all time. Thank you 🙏
Fantastic!! It is a lovely dough.
I am so excited to make these, Anne! Thanks to both you and Andrew for this wonderful collaboration. Learned so much.
So did I! ❤️
Anne, love this article and the memories of your mom, and how the scents of the food she made help you still connect with her. Food is so much more than just nourishment for the body; it nourishes our soul as well. I’ve lost so many of my family members, and as I’m making all of my favorite holiday traditions, I always think of the ones that were favorites of my mom, my dad , my mother-in-law or my aunts that have passed and it helps keep them close to my heart.
As far as icing or no icing on the cinnamon rolls, our family is definitely an icing topped cinnamon roll family!
Thank you, Debbie, for sharing! What would we do without these food memories? They keep me grounded. And as for icing, just like a simple syrup brushed over cake layers extends their freshness, the icing or glaze keeps cinnamon rolls softer too.
Absolutely give it a sourdough spin! Thank you!