Cinnamon rolls, anyone? Surely, many love a well-made cinnamon bun. And, there’s good reason why: its soft pull apart dough, that signature spice swirl, and let’s not forget it’s distinctly sweet and hynotic aroma – the perfect indulgence.
Cleary, stating the obvious, cinnamon rolls are everything you would want a carb-loaded treat to be. But, the real question remains: to buy or to make? Attempting a first – myself – homemade cinnamon rolls are pleasantly achievable thanks to our celebrity friend Valerie. That’s right, Valerie Bertinelli’s recipe for cinnamon buns are a hit! So much so, in fact, anyone can be rocking and rolling dough.
Following easy to master instructions, I heed Valerie’s steps – click link – and ultimately see myself creating cinnamon rolls in no time. Using precise measurements, as with any dessert recipe, first prepare the dough and allow ample time for it rise. Once ready to use, roll out the dough and layer the rectangualar surface with butter and filling. Adding suggested ‘extras’ including pecans and raisins, I begin to tightly roll, cut and arrange the 12 bundles for a second ‘rising’. Now ready to bake, I leave the rolls in the oven for the required time of 25 minutes, and then some – mine needed about 12 minutes additional baking time. Needless to say, every oven is diffferent so use your judgment and bake until golden brown.
End result is nothing short of magic! Drizzling icing over my baked batch of success, these warm homemade rolls are reminders of the fall season, the holidays, and all things warm and cozy. Seriously good, this recipe is worth keeping and will easily become the “must-have” item for breakfast, brunch or any excuse of simply having bites of delicious around the kitchen. So while I’ll leave you to tear into a freshly baked cinnamon roll of my own, here’s to happy baking and VALERIE – THANK YOU!!!
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