Did You Say Cinnamon Buns?
One of my favorite weekend (or anytime) makes is the ubiquitous Cinnamon Bun. I am always scouring around for great, and somewhat easy recipes, for no matter what I am making and Stella Parks’ has scratched that itch when it comes to many sweet treats. One big tip… don’t try walking down the block with these if delivering to neighbors further than next door. I actually drove a measly two blocks to drop off a six-pack off at my friend Jim’s just so I didn’t get mugged for them en route. He was grateful for my health and safety.
This is the original recipe:
One-Bowl, Overnight Cinnamon Rolls Recipe / BraveTart
My notes and takes on the recipe are as such:
1. Find your tooth floss to cut the rolls up nicely. Or, if you are a geeky ceramic artist, wash your cutting wire and have at ‘er.
2. I double all the filling and icing ingredients and amounts, because why not? Who doesn’t like all the cream cheese icing possible?
3. I also skipped the piping bag requirements because I am just lousy at using them. If you have an offset spatula that works great, but you can just spoon and spread things out the best you can.
4. As opposed to spreading all the icing over the pan of buns/rolls and then cutting, I like to let the rolls cool slightly first, then cut, then spoon and finally sprinkle toasted pecans on top.
5. Get yourself a digital thermometer. I always test my baking by the internal temps. I Google these temps all the time for anything and everything. About 210 F is what you are aiming for here so budget a little extra time and patience for that.
