Once again this year I arose early on Christmas morning to make cinnamon rolls. Last year my rolls were a bit on the doughy side. I was determined not to make that mistake again.
I allowed for more space between the rolls so there would be room for them to rise a bit after rolling out and still not be all jammed in there - thus avoiding the doughy center problem.
I used bakerella's pumpkin pecan cinnamon roll recipe. I can't help it. I am one of those people who thinks the addition of pumpkin makes anything taste better. Did I mention the maple brown butter frosting? The recipe called for a tablespoon of maple flavoring. I did not want to completely overpower the brown butter so only used a teaspoon.
I was completely satisfied with the way they turned out. Chris made some smoky bacon to go with. I was as content as the Christmas morning in 1968 when I got the Barbie doll that came with brunette, blonde, and red wigs.
And that my friends, is saying a lot.
I had that Barbie!!!!!!!!!!! :-)
We have discovered we can make cinnamon rolls the night before, and let them rise in the fridge. (Covered with plastic wrap....)
In the morning, all we have to do is take off the plastic and put them in the oven. They take a bit longer to bake, but no one has to get up at the crack to make them.
The recipe I use was not intended for the overnight-in-the-fridge rise, but it seems to work fine. I don't know if the overnight rise would work with any yeast roll recipe, but I suspect it might.
-- Vicki, who is not a morning person
Posted by: Vicki in Michigan | 12/31/2013 at 06:02 AM
Mmmmm, I'm making these tomorrow morning. Thanks! And happy new year to all you Moss folks.
Posted by: Leslie | 12/31/2013 at 09:36 AM
I love the idea that pumpkin makes everything taste better!! Happy New Year to you and yours. xx
Posted by: Amy at love made my home | 12/31/2013 at 12:32 PM
Yum, Yum! Not only do they taste good but the whole house smells good. My taste buds are doing the cha-cha.
Posted by: Joan Clarke | 12/31/2013 at 04:48 PM