Thursday, October 9, 2008

And then there were cinnamon rolls

I made the salty, I had to make the sweet, right? I can't tell you how happy my family is that I love to cook. Muffins, cakes, cookies, cream pies, fruit and cream crepes, cinnamon rolls, baked chicken, meatloaf, peas with butter and toasted slivered almonds, smoked salmon and cream cheese bagels with green onion (yes, MY bagels, cooked them myself) Do you love me now too?
I never used to be that good. I would come up with monstrosities my own mother wouldn't try. Once I got good enough to make it resemble a food, I had to work on technique. The first two things I did well enough to share with other humans were white bread and apple pie. I didn't get really good til 25 years old or so, and from then on I have been begged nearly daily to make something.
It could just be hunger. I prefer to think of it as a need for my wonderfully delicious food. I'd like to thank Alton Brown, Paula Dean, The Barefoot Contessa, and my personal favorites - Caprial & John, and Americas Test Kitchen.

I love nearly any kind of cinnamon roll. These particular ones are fluffy and light and bread-y with the sweet stuff (filling and drizzled icing) staying put, not really soaking into the bread.

It's tall and soft and smells sooooooo good. Mick asked Can I have one before they are cooked? I put too many in the pan and when they rose, they got mooshed together a bit, thus the funny shape, but its looks don't matter - it's what's on the inside that counts. And the insides are warm and gooey and cinnamon-butter-brown-sugar-licious. I love the cold months because of all the super wonderful hot baked foods I can make. Sometimes just beef broth and hot crusty bread with butter is perfect.

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