It's been a decade since I've made yeasted cinnamon rolls. Those soft, warm, gooey rolls are delicious – but incredibly time consuming. The dough generally requires a few rises, making the final product a little too late for breakfast and a little too decadent for lunch. So once-in-a-decade seems like the appropriate frequency for making these high-caloric, time-consuming treats.
The inspiration for my 2020s attempt came from King Arthur Flour, which declared their Perfectly Pillowy Cinnamon Rolls as the KAF 2021 Recipe of the Year. I halved this recipe and also followed the KAF catalog printed recipe, which had some slight deviations from the online recipe (namely 1 tbsp. of Vietnamese cinnamon instead of regular ground cinnamon).
The recipe was very easy to follow, and I wished I adhered to it more closely by using dental floss to more cleanly cut the rolls. Otherwise though, the tangzhong-based recipe produced soft and light rolls with a very, very sweet (but tasty) icing.
The baked rolls held up for two days post-baking, and their only downside was that they took a long time to prepare. See you in the 2030s delicious yeasted cinnamon rolls!
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