I'm pretty
good at bread at this point but I rarely branch off into other types of
yeasty baked goods. But yesterday for brunch I adapted King Arthur
Flour’s sticky bun recipe
to make no-knead cinnamon rolls. Sticky buns usually seem like
overkill to me-- too much of a good thing. But I love a good cinnamon
roll.
Indeed, I have many happy memories of those Pillsbury in-an-exploding-tube things from my childhood...what did I know then?
Anyway, this was a very easy recipe,
they were delicious (especially paired with a little dry Prosecco), and I
will definitely be making them again.
I topped
them with a little improvised icing--the basic confectioner’s sugar/half
and half mix, flavored using a gift from my pastry-chef sister, fiori di sicilia,
a wonderful, but very potent, extract combining citrus and vanilla.
For something I made up on the spot, it really worked well!
