Serious Eats: Recipes
Bread Baking: Cinnamon Rolls
When I was a kid, I used to love cinnamon toast. Back then, it was plain bread, buttered, and topped with a little bit of sugar and a lot of cinnamon. Sometimes there was no sugar. That's how much I love cinnamon. For special treats, sometimes there would be cinnamon swirl bread from the bakery. And on very rare occasions, there would be cinnamon rolls. Those were very special, with the sweet sugar glaze on top, and the rich, buttery bread and the cinnamon swirl.
What's even better than buying cinnamon rolls is making them. Because the smell of cinnamon and sweet yeasty bread baking is almost as good as eating the rolls. (Almost.) These are great fresh from the oven, when they're just a little bit warm. Leftovers are great for French toast or bread pudding. If you have leftovers.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.