Cinnamon Buns

Page 716

| Course Type: Breakfast/Brunch

(1 review)

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Recipe Review

Cinnamon rolls were requested for Christmas by 13 daughter. Because we had a party the night before, we didn't get started until morning. Nevertheless, 3 1/2 hours later, we were chowing down on some delicious, light flaky buns with rich cinnamon flavor.

This recipe is a variation that uses Bittman's Rich Golden Bread. The bread is rich, with butter, eggs, and whole milk. It came together easily in the food processor. The dough is rolled into a rectangle, a sugar-cinnamon mixture is sprinkled on top, and moistened with water. I think other versions I've made used a layer of butter on the dough, but this worked just fine.

Waiting for the cut rolls to rise was close to torture, but the wait was well rewarded. DH and I found the unfrosted rolls to be perfect, but a bit of white frosting elevated this for the kids. I would not hesitate to make this recipe again.

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