Tuna Toast

Cinnamon Crack

SO what are you doing right now, right this minute? If you’re at home and you have flour, milk, sugar, yeast, baking powder, baking soda, salt and vegetable oil on hand then I highly recommend you stop reading this, trot over to your kitchen and make these amazing cinnamon rolls. Well, wait- maybe you should finish reading the rest of this post and then run over and start the very easy process of creating what I like to call Cinnamon Crack. When I saw the photo on Pioneer Woman’s website I couldn’t stop thinking about them, and when I made the first batch (I’ve since made five!) I couldn’t believe that such little effort resulted in what has now become the most requested item among friends.



You noticed that I didn’t list cinnamon on that list of ingredients, didn’t you? That is because you don’t need it to start this recipe. You see, you spend about 5 minutes heating the milk, oil and sugar (Pioneer Woman scalds hers and then lets it cool to room temp before adding the yeast but I simply heated the milk just enough to dissolve the sugar, then stirred it quickly off the heat so it quickly came down to the right temp) and then add the yeast and flour and then just let it sit there for an hour. Add more flour, the baking soda, powder and salt after that, pop it in the fridge overnight and fuggetaboutit. Easy.



In the morning take the dough out and let it sit out for an hour or two to take the chill off, then take half, roll it out, slather it with enough melted butter to kill a cow, sprinkle a bunch of sugar and cinnamon over it, roll it up, secure the seam, slice, put in baking dish, then bake. Sixteen or some odd minutes later, you have perfect, fluffy, moist and tender cinnamon rolls which you then drizzle with whatever icing you like (I leave the coffee out of mine but I’m sure it’s delicious).

So your total labor time is about an hour and you get a HUGE batch of what are easily the best cinnamon rolls several of my friends and I have ever eaten. I can’t decide what I like better- the maple icing dripping into each buttery seam or the crunchy cinnamon butter lava that forms on the bottom of each roll.



You’re still reading? Get baking!