After making those delicious roasted eggplants with buttermilk sauce last week, I was left with a lot of leftover buttermilk. During a brainstorming session of what to do with buttermilk (fried chicken? ranch dressing? chicken gravy? blueberry pancakes?) my brain and my stomach remembered these delicious cinnamon rolls that I made once upon a time from Cook’s Illustrated.
Growing up, cinnamon rolls were a special treat when we were at the mall (I mean really, who can’t resist the smell of Cinnabon?) or behaving particularly well at the grocery store. It never occurred to my family to make them from scratch, mostly because the best recipes for cinnamon rolls had yeast in them, which would require lots of cooking time.
A few years ago, I came across a cinnamon roll recipe from Cook’s Illustrated that could be ready to eat in 45 minutes. Hooray! Leave it up to the geniuses at Cook’s Illustrated to make cinnamon rolls an achievable regular breakfast staple.
The results are absolutely delicious. Warm gooey cinnamon rolls topped with buttermilk icing–it’s a match made in heaven with your morning coffee. I brought in my extra cinnamon rolls to work and they disappeared within three minutes. You can be a work superhero too and bring these in for your next early morning meeting.
Zach, take note: I fully expect these as part of a regular breakfast in bed routine.