Lucky for us, every one of my parent’s children were sprinkled with Baker’s dust before our entrance to Earth… but some, more than others, must have had a very special relationship with The Depositor of Dust; while some, less than others, received only a trickle of the special Baker’s powder.
My sister Candice is affectionately known amongst the family as the Underbaker. Unless she has had a recent visit from the Baker Fairy, her chocolate chip cookies are still likely coming out of the oven stark white. She was always nervous about overcooking them-while my other sister Tina, in contrast… her husband would jump over a cliff for burnt cookies; to each their own!
Candi looooved to make cinnamon rolls, and that is an understatement-I’ve never seen anyone bake more cinnamon rolls than her; she is the Cinnamon Roll Fairy. I would not be exaggerating if I said every time I came to visit, which was often as she lived just a few minutes away in Washington State, freshly baked, stark white, cinnamon rolls would be cooling off on the counter top.
Stark White Cinnamon Rolls
These cinnamon rolls are stark white for their frosting, not for their baking time. They are flaky while soft and quick and easy. Stuffed with marshmallows and pecans, and paired with a decadent white chocolate cream cheese frosting, I have no doubt your find yourself making these cinnamon babies over and over and over again.
½ teaspoon yeast
¼ cup warm water
Dissolve yeast in water, set aside
In seperate bowl melt
1 cup heavy cream
1 cup sugar
Stir to dissolve sugar
Mix one cup of flour to lower temp of liquid
Then add 2 eggs and yeast mixture
Add 2-4 additional cups of flour, 1 cup at a time, until dough is soft, pliable and still tacky but does not stick to your fingers
**Tip: Too much flour will create a dense, compact bread, while just the right amount of flour will allow the yeast to multiply to create a soft texture.
Allow to rise for 1 hour, punch down and roll out in a rectangular shape, 1″ thick
1 cup brown sugar
1 ½ sticks of softened butter
½ cup cinnamon
1 tablespoon vanilla
Stir together and spread evenly over dough
Optional: Marshmallows and pecans
Roll dough lengthwise and pinch seams shut
Slice evenly sized buns from log
Place in greased pan with room to rise, flatten
Bake at F350°, 20-25 minutes
Yields 10 large rolls
**Tip: Cinnamon rolls can be baked in a variety of pans from bundt pans to muffin tins, cake pans to casserole dishes-allow 1″ between rolls to allow for rising when able
1 stick softened butter
8 oz. softened cream cheese
1 teaspoon vanilla
½ cup melted milk chocolate
2-3 cups powdered sugar
Mix with handheld beaters until smooth
Slather generously over rolls fresh from the oven