Gotham Bar and Grill's Cinnamon Rolls

When iChrissy was smaller making cake from a boxed mix she took a mandatory cooking class in high school. (Perhaps this is where iChrissy's passion for cooking began?) One of the first projects in class were Cinnamon Rolls that were gooey, creamy, and delicious. The dough had vanilla pudding mix in it making it fluffy and soft. Since then, many, many years have past and that recipe is long gone. It wasn't until recently that iChrissy's internal Cinnamon Bun flame was rekindled! Flipping through my new issue of Food and Wine (February 2006) I found that the "Last Bite" was "Fluffy, Buttery Cinnamon Rolls". With little thought and much gumption, iChrissy dug in and began mixing, rolling, and spreading at 11a promptly to bake the finished product at 8pm the same day.

Pre-Baked/Post-Risen:

Post-Baked:
The Conclusion:
iChrissy might have made these incorrectly since the recipe called for whole milk and iChrissy used skim lactaid milk and the thickness of the dough was suppose to be 1/4 inch thick. iChrissy squashed her dough good and flat. Thankfully yeast compensated and fluffed itself back up with extra rising time.
The best part of these cinnamon rolls is exactly what the narrative in the magazine says. It's fun to plate the rolls exactly how it comes out of the springform allowing hungry testers to pull the rolls apart themselves. The rolls have earned the iChrissy cute approval! The dough isn't as creamy as my vanilla pudding recipe of yesteryear, but still quite delicious. Next attempt iChrissy will use the whole milk and start a day earlier.

Rating: 4 out of 5 cupcakes of approval


Recipe: Food and Wine (February 2006)