I’m so excited to share this recipe but I’m also running low on blogging energy. I’m trying to transfer this domain to my new site and it’s been way more annoying than it should be. So, my motivation to write has been at an all time low because I just want to be able to share things on my new website! It’s so shiny and new and pretty and this one just isn’t doing it for me. It’s done, I just can’t get it live yet. Stay tuned…I’m hoping to have it running in the next week!
Ok enough with the griping. Lemme tell you bout these rolls. There’s a secret trick to them but I’ll get to that in a second. Canned cinnamon rolls are good and all but they tend to get a little too crispy on the edges for my liking. I like cinnamon rolls to be ooey gooey from edge to center because why waste the one good bite to the end? I want the whole dang thing to taste like the very center. I’ve also never had a Cinnabon cinnamon roll (I know…what am I doing with my life) so I can’t give you a comparison on that BUT I assume they’re like these but with more butter and regret.
Okay okay so why are these so good? Well, right before you bake them you soak the whole pan in heavy cream. I mean these rolls are swimming in cream while they bake…it’s pretty amazing. This allows the dough to stay nice and soft and guarded from the harsh heat of the oven. The result? Soft pillowy rolls with the perfect sweetness and texture. Oh, did I mention they’re made with brown butter? It’s basically my new best friend. I want to use it in EVERYTHING.
So, next time you want to make a special breakfast or are just feelin’ some cinnamon rolls you should try these out! They’re easy to make and tough to screw up. It’s tempting to just grab a can of cinnamon rolls but trust me when I say that homemade is totally worth the time!Print