It’s Easter Sunday, the brunchiest holiday of the year. This year I decided to make cinnamon rolls from scratch for the first time and they turned out better than expected.
I followed a fairly simple recipe from a very trustable source: Alton Brown. I wanted a recipe that I could make the night before and cook the morning of. Preparation Saturday night went off without a hitch, and I found myself on Sunday morning with a tray full of cold cinnamon roll pucks that were ready to rise. The miracle that took place in my kitchen this morning was induced by an interesting step that included filling a tray with boiling water, placing it in the oven on the rack below the raw rolls, and leaving the oven off for thirty minutes while the rolls rose (Hallelujah!) and puffed up.
After they had risen, I cooked them for 30 minutes at 350. Once they cooled for a few minutes I drizzled a silky white mixture of whipped cream cheese, milk and powdered sugar all over the tops of the browned rolls. The icing spent some time swirling in the stand mixer and by the time a started to drizzle off a fork I had a perfect consistency for frosting that was runny enough to keep moving but sticky enough to adhere to the tops. Not only were they delicious, but I thought they looked pretty good, too.
Happy Easter KC! Hope your brunch was as good as mine.