Cinnamon Roll AddictionPosted: March 26, 2009
Last month I made cinnamon rolls for the very first time and discovered that I absolutely loved them. So much, in fact, that I actually made them twice in as many weeks. But the process was a bit time consuming because of waiting for the yeast to rise and refrigerating the unbaked rolls overnight. So I was intrigued when I came across a post by The Kitchn about Fine Cooking’s Fastest Cinnamon Buns recipe.
The dough portion of this recipe is made in the food processor and includes baking soda + powder, buttermilk, and cottage cheese. I didn’t use the filling and frosting instructions at all. Instead, I stuck with my previous version so that I could compare differences in the dough only. Hubby and I both thought that these turned out really well. The texture is definitely different — perhaps a tad chewier but still very light. I can certainly see myself making this recipe more frequently because it tastes great and is much quicker.
Now I just need to work on my dough-rolling skills. I am terrible at it, but I am determined to improve!