Apparently a lot of you are making cinnamon rolls right now. Great idea.
We have a fantasy about how to make cinnamon rolls. It goes like this: Slow jams croon as you open your oven and inhale the intoxicating aromas of cinnamon and nutmeg. The lights dim as you notice the molten butter and brown-sugar swirl enrobed in golden-brown, pillowy dough. You savor the sweetly excruciating ten minutes of waiting as the cinnamon rolls cool , and smile contentedly as you drizzle on vanilla icing. Now you take a deep breath.
Too much? In the Epicurious Test Kitchen, we experience this fantasy more than we'd like to admit, so we set out to createThe perfect cinnamon roll doughCinnamon Rolls with Cream Cheese Glaze for our basic dough. Many reviewers loved this recipe because it uses rapid-rise yeast. Unlike active dry yeast, this type requires no proofing and can be mixed in with dry ingredients, so the rise is more reliable and you get fluffy rolls every time. We also felt this recipe had a nice ratio of flour to milk. However, during our testing process we decided to decrease the sugar in the dough slightly and flavor the dough itself with cinnamon.
gave us the genius idea of adding pecans for sweetness and crunch. Now our cinnamon rolls were really coming together.Photo by Chelsea Kyle, Food Styling by Rhoda BooneWe learned that the pan you use to bake your rolls makes all the difference. We took a cue from and tried baking the rolls in two round cake pans rather than one large baking dish. This method helps the rolls bake evenly so every roll is as delicious as the next.When it comes to glazing cinnamon rolls, most people fall into one of two camps: They either like a drizzle of powdered-sugar icing or a slather of tangy cream cheese frosting. Frankly, we were torn. We tried a classic cream cheese glaze and even tasted one with a hint of orange zest.
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