From the Author
I love cinnamon rolls! The soft, feathery-crumbed cinnamon-spiced rolls with ooey-gooey frosting, still warm from the oven. The tiny, little-black-dress kind that you can nibble in two bites. Decadent cinnamon sticky buns. Big-as-a-plate cinnamon rolls. Cinnamon rolls in the shape of "crowns," filled with blueberry, pumpkin, or sweet cheese mixture and topped with cinnamon streusel.
There's a cinnamon roll for every occasion. every season, and every type of baker. Whether you like to make rolls from a mix (doctored-up Pillbury's Hot Roll Mix, for instance), old-fashioned kneaded dough, new-fangled no-knead dough, whole wheat, vegan, gluten-free, bread machine--or the fabulous croissant-like laminated dough so reminiscent of true Danish pastry--there's a dough and a recipe for you in this book.
If you can't stop eating classic cinnamon rolls, you'll be happy. If you like to venture beyond a little bit, then you can try a cinnamon filling with tongue-tingling Szechuan pepper and a glaze with fresh ginger. Or wake up happy to a cinnamon roll with a fresh orange glaze.
They're all part of the World of Yum!
About the Author
Judith Fertig is a food lifestyle writer and cookbook author. She has written for Bon Appétit, Food & Wine, Saveur, Vegetarian Times
, and the New York Times
. Her previous books include Heartland: The Cookbook
, Prairie Home Cooking
and Prairie Home Breads
. She also writes BBQ titles with Karen Adler, the newest being The Gardener and the Grill
. She resides in Overland Park, Kansas.
If you'd like to receive a virtual #MondayMorningCinnamonRoll to start your week,
follow me on Twitter @JudithFertig