It's the Yeast I Can Do
When a Knead-To-Know Basis just isn't enough
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Cinnamon rolls, 09.02.12
The food editor at the Chronicle gave me an advance copy of the delightfully simply named I Love Cinnamon Rolls! last week and told me to play around with it. I spent about half an hour in line at the bank on Friday wishing I could bookmark everything, but eventually I decided on the “Big-as-a-Plate Cinnamon Rolls With Gooey Frosting” — in part because I already had everything I needed to get started (and if you look at the pictures in this book for anything longer than about eight seconds, you’ll drool all over the place), but mostly because I am a bit of a cinnamon roll purist: If you can’t make one really good plain bun, it doesn’t matter how dressed up in espresso chocolate chips or cranberries and orange glaze you make ‘em.
Despite some initial quibbles with the dough — it took me an extra quarter cup of flour to get the dough a little less sticky — I found it remarkably easy to roll out and work with, and the finished product absolutely did not disappoint.
