I love me a good cinnamon roll, but the whole process seems rather daunting. Since I’m in full-swing “fall” mode and nothing is better than having a delicious treat baking in the oven, I decided to try my hand at Joy the Baker’s recipe. Although it’s a bit of a process, the result is delicious, buttery cinnamon rolls that go down well with a dark espresso. Plus, it makes the whole apartment smell like a bakery (bonus!).
What intrigues me the most about this recipe for cinnamon rolls is the combination of flavors – a mix of chocolate and citrus balance nicely with the pistachio’s nuttiness. I would never have thought to mix these flavors on my own, but that’s the beauty of sharing and trying new recipes!
These may look small in the pan, but they emerge from the oven, doubled in size, and smelling like the rich pastry it is.
If there’s one thing I’ve learned about making cinnamon rolls, it’s that the dough is really where it counts. Although it’s the most time-consuming, that binding ingredient provides the foundation that houses the delicious flavors. It must not be too dense, or you’ll only get through half a cinnamon roll. If the dough is too thin and airy, it won’t have enough substance to hold the filling.