We’ve all tried out recipes from a newspaper clipping or a food show but the best ones seem to come from friends, relatives, mother, aunts and the alike. Friends from the blogging world are an extension of this food sharing ritual.
I think I have about 200 blogs loaded into my Reader. About a month ago I was excited to see a Cinnamon Roll recipe that looked fabulous, sounded easy to make and a recipe that would keep more of my money in my wallet.
Here in Toronto, we have a franchise that sells Cinnamon Rolls in shopping malls and at some subway stations. The aroma of cinnamon seduces me each and every time. I fork out $5 each time I smell these Cinnamon Rolls.
Thanks to Nicole of Art & Aioli, I can now enjoy my own Cinnamon Rolls in the comfort of my own home. Nicole tried Molly Wizenberg’s recipe, which appeared in Bon Appetit. The major tweak I’ve made to the recipe is to NOT mix the warm milk and butter with the yeast. The combo of milk and butter doesn’t seem to groove well with yeast. After testing this recipe a few times, I’ve found that the best results, that is to say the fluffiest cinnamon rolls, ones that rise and double in size occur when the yeast is added to just the warm milk. Add the melted butter with the other dough ingredients after. That’s my sage advice on cinnamon rolls. When made well, cinnamon rolls are one of life’s simple pleasures: waking up to the aroma of cinnamon wafting up to you bedroom from the kitchen mingled with the smell of brewing coffee. Which one will you be….the one who makes the Cinnamon Rolls and coffee or the one one waiting in bed for breakfast? ;)
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