One of the fringe benefits of starting a food blog, I’m finding, is that people start to think you can cook. Even my mom, herself Chef Extraordinaire, asked if she could e-mail me recipes from time to time. (This is high praise, indeed.)
She told me the other day that she never expected this, me to enjoy food. My brother was the born chef; I used to hate the kitchen. She said it with pride in her voice, like she, finally, knew I was indeed her child, having inherited not just her stubbornness but her skill. She asked me to bake a cake for her friend, she sent me the recipe for a marinade. And then, one Saturday afternoon, while I was standing next to her in the kitchen, she told me to flip her burgers while she went outside. You’d have to know her to understand, but this was a Very Big Deal. Mom doesn’t entrust cooking duties to anyone. This was, essentially, the equivalent of Here are the Keys to The Mustang or Take the Pin Number to my ATM. This was trust.
Just between us—I mean, don’t tell her—but I’m no better of a cook than I ever was. I still forget things are in the oven sometimes, meaning six charred cookies land in the trash. I still cook things that even I don’t want to eat. I still have to ask a lot of questions—of myself, the Internet, friends—before I think I understand. Maybe I’m learning a little, but the burn marks on my left-hand fingers show this process is a slow one.
Sometimes there are happy accidents. Sometimes recipes are so wonderful, they make me look like I know what I’m doing. These are the ones I like. And this is one of those recipes.
Tomorrow is Saturday, and whatever your breakfast plans: change them. You want to make these cinnamon rolls—trust me. With a little work, a little patience, a little trust, you’ll find these doughy pastries completely worthy of your faith, and everyone you give them to will, too. In fact, they’re so good, your family might begin to believe you’re a grand chef (I won’t tell if you don’t).
Declared as good as Cinnabon® by my brother and mmm-good by my co-workers, these cinnamon rolls are the creation of Molly Wizenberg, author of Orangette. They appeared in her Bon Appetit column in March and convinced me they were worthy of trying.
I’m glad I did, as they garnered me this compliment: You could be a baker! (Yes, THAT good. Shh! Don’t say a word!)
*Hey, by the way, if you’re wanting another cinnamon roll recipe, you have to check out the ones I made Thanksgiving morning. They have pumpkin in them, but they’re not just for fall. AMAZING.
Cinnamon Rolls with Cream Cheese Glaze
from Bon Appetit
Dough:
1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
1 teaspoon salt
Nonstick vegetable oil spray
Filling:
3/4 cup (packed) golden brown sugar
2 tablespoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, room temperature
Glaze:
4 ounces cream cheese, room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract
Directions:
For dough:
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
For filling:
Mix brown sugar and cinnamon in medium bowl.
Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
For glaze:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.
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