I have been craving cinnamon rolls for years. YEARS. And I resisted up until now. Why, I have no idea — I’m just silly like that sometimes. I finally made them over the holidays, in one of my, “Damn it, James, I’m not going to work this morning” moods. They were our Christmas morning breakfast, post-hike lunch, pre-dinner snack, and …
Hey, don’t judge me.
This recipe (or formula, if you’re as pretentious as Peter Reinhart occasionally is, which I fully forgive every time I make another one of his recipes) makes light, warm, and not-too-sweet cinnamon rolls, with a little bit inspirational filling from their slightly stickier relation and a slight nod toward the warm spiciness of hot cross buns. If there’s one thing I’d change, it’s probably the glaze. I really wanted cream cheese frosting on these, but I’m indulgent like that, so you might disagree. The icing isn’t bad — after all, we scraped it off the plate once the cinnamon rolls were gone, like rabid, sugar-crazed fiends — but it wasn’t oh-my-god-I-need-MORE good. Next time, I intend to do better.
Recipe after the jump.