I made cinnamon rolls the other day,...well, let's back up a bit
My mother is a cinnamon roll professional, she is not one to brag about herself, but she knows for a fact just how good her cinnamon rolls taste. She takes them to sick neighbors, bake sales, random service and etc. I remember very fondly watching her when I was young, I was mesmerized watching her roll out the dough to a perfect rectangle (bread-tangle) then using a pastry brush (!!! this is the only time I ever remember seeing a pastry brush used) to paint melted butter across the whole thing then dusting it with the perfect combination of brown sugar and cinnamon concoction. She definitely has the whole system down, she can make a batch of cinnamon rolls in no time flat and they always turn out perfect.
I still need more practice, first I need kids old enough to help me eat them all.
I have developed a classification system for cinnamon rolls. There are three basic parts of a cinnamon roll:
The Dough
The Filling
The Frosting
My mom's rolls define the first class, hers rate very high on the Dough scale, it is soft and delicious. I can't even think of the words to describe them, but I definitely eat them for the dough.
The Filling is often the highlight of other cinnamon rolls I have experienced. My cousin Megan (who we stayed with during the snowpocalypse) made some of "Aunt Cherie's Cinnamon Rolls", which were gooey and delicious. They rated very high on the Filling scale. (plus Megan gave me a tip, when you microwave a cinnamon roll, put a bit of butter on it, it melts in and keeps everything moist).
The Frosting, the obvious example here is Cinnabon. They are so coated with a rich and creamy cream cheese frosting, with one look I have to weigh the pluses and minuses of the dental work it will cause me to endure if I eat one.
My mom uses a spare glaze that I am used to and doesn't cause mental toothaches.
In conclusion, what do you prefer? Do you have any additional observations to add?
My mother is a cinnamon roll professional, she is not one to brag about herself, but she knows for a fact just how good her cinnamon rolls taste. She takes them to sick neighbors, bake sales, random service and etc. I remember very fondly watching her when I was young, I was mesmerized watching her roll out the dough to a perfect rectangle (bread-tangle) then using a pastry brush (!!! this is the only time I ever remember seeing a pastry brush used) to paint melted butter across the whole thing then dusting it with the perfect combination of brown sugar and cinnamon concoction. She definitely has the whole system down, she can make a batch of cinnamon rolls in no time flat and they always turn out perfect.
I still need more practice, first I need kids old enough to help me eat them all.
I have developed a classification system for cinnamon rolls. There are three basic parts of a cinnamon roll:
The Dough
The Filling
The Frosting
My mom's rolls define the first class, hers rate very high on the Dough scale, it is soft and delicious. I can't even think of the words to describe them, but I definitely eat them for the dough.
The Filling is often the highlight of other cinnamon rolls I have experienced. My cousin Megan (who we stayed with during the snowpocalypse) made some of "Aunt Cherie's Cinnamon Rolls", which were gooey and delicious. They rated very high on the Filling scale. (plus Megan gave me a tip, when you microwave a cinnamon roll, put a bit of butter on it, it melts in and keeps everything moist).
The Frosting, the obvious example here is Cinnabon. They are so coated with a rich and creamy cream cheese frosting, with one look I have to weigh the pluses and minuses of the dental work it will cause me to endure if I eat one.
My mom uses a spare glaze that I am used to and doesn't cause mental toothaches.
In conclusion, what do you prefer? Do you have any additional observations to add?
2 comments:
I'm torn between being a dough person or a frosting person. Too much frosting is never a good idea, but if it is deliciously fluffy I think I'd have to say I lean toward being a frosting person.
Also... I couldn't make a cinnamon roll to save my soul, so you are leaps and bounds ahead of me. I've signed off of bread entirely.
Bread haunts me, I just don't get it.
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