{"id":1849,"date":"2006-02-13T12:31:01","date_gmt":"2006-02-13T11:31:01","guid":{"rendered":"http:\/\/sunpig.com\/mt-entry-1849.html"},"modified":"2014-01-19T21:04:02","modified_gmt":"2014-01-19T20:04:02","slug":"cinnamon-rolls","status":"publish","type":"post","link":"https:\/\/sunpig.com\/abi\/2006\/02\/13\/cinnamon-rolls\/","title":{"rendered":"Cinnamon Rolls"},"content":{"rendered":"

Yesterday, I felt the restless desire to make<\/em> something. Usually, that means bookbinding, but yesterday, it had to be food. So I finally got round to beginning something I’ve been meaning to do for some time: learning to make really good cinnamon rolls. For convenience, I want to be able to make part-baked frozen cinnamon rolls.<\/p>\n

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I blame Robin McKinley, one of my favourite authors. One of her recent books, Sunshine<\/a>, is about a magician and vampire slayer who also bakes in a cafe. Or, more properly, it’s about a baker in a cafe who discovers she can also do magic and slay vampires, though she’d prefer to just bake. And McKinley expresses her passion for baking so well that when I read the book, I want to do so too.<\/p>\n

Now, when I was a child, I had free run of the kitchen as long as I would clean up after myself. I spent a good deal of time perfecting chocolate cake<\/a> recipe. I haven’t done that kind of evolutionary cookery since, but I firmly believe that no recipe I find in a book is perfect. So I have chosen a very basic cinnamon roll recipe from a book I trust, and I intend to refine it until it’s perfect. My family are just going to have to put up with the collateral effects of this experimentation, namely having cinnamon rolls around from time to time. They’re very brave. They will cope.<\/p>\n

The base recipe is from Betty Crocker’s New Picture Cookbook<\/em> (1961), which was my maternal grandmother’s reference cookbook. I don’t have her copy, having long since damaged it beyond repair with my cake-making, but my mother kindly gave me another copy a few years ago. It’s very good on cakes, cookies and yeast breads, but tastes have changed since 1961, so it does occasionally need a little refining.<\/p>\n

The basic recipe, with initial changes. I will convert it to metric\/weight-based cookery at a later stage. Additions and changes in bold.<\/p>\n

Dough<\/u><\/p>\n