pillowy soft cinnamon rolls

Happy Place, Happy Space

I have been hankering after cinnamon rolls.

Sneaked in some personal kitchen time on Friday when Baking Fiend Younger Child had a break in her baking rota.

Tada! King Arthur Flour’s Perfectly Pillowy Cinnamon Rolls, with a cream cheese frosting. Super soft (and apparently longer-lasting – we haven’t had the chance to put this to the test) because this recipe employs the tangzhong method. I was dubious but it really is worth the extra step.

Dreamy, cinnamon-y, pillowy delight!

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Reading your Joyful Posts brings me to my happy place. I hope having them in one place makes it easier for you to find when you need a bit of happy therapy, too.

If you would like to join in Happy Place, Happy Space, ping back to this post and I will include you next week.

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37 Comments

    1. Indeed they are softer. They are supposed to stay soft for longer as well. But I freeze my breads immediately after they are cooled so my breads stay fairly fresh that way.

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  1. Those do look delicious. Unfortunately the only way I ever get to have Cinnamon Rolls is if I buy them at the store (in the self-help bakery area)…and they look nothing like that.

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    1. We tend to leave our cinnamon rolls unfrosted until we are ready to eat them, and then one helps themselves to either cream cheese frosting or sugar icing glaze. That way, we can pick the frosting we like best and the amount we like on our rolls.

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    1. I, too, came to tangzhong fairly recently. I’d read about it but ignored it as it placed another level of complexity to my baking process, but I am glad I finally tried it!

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    1. I am exactly the same way when I look at your food pics …
      We would have such fun if we lived closer… kitchen escapades, outdoor jaunts, excitable conversations …

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