Cinnamon Rolls

Unlike Thanksgiving (where, evidently, sticky buns are the required day-after-Thanksgiving breakfast), we have no such tradition for Christmas morning. Therefore, I was allowed to experiment and decided to make cinnamon rolls. They were a hit and a unanimous choice to add to the family recipe collection.

The secret is the tangzhong starter, which results in a tender and soft roll that stays that way for several days, unlike most cinnamon rolls (and assuming the rolls last that long). My preference would be to halve the icing to make the rolls less sweet, but the phrase “too sweet” is generally not a comprehensible phrase in the family lexicon.

Here’s what the cinnamon rolls look like:

cinnamon rolls

And here’s the recipe (courtesy of King Arthur Flour):