Cinnamon rolls

Can we just pause for a moment and appreciate the splendour that is the simple cinnamon roll/bun? Warm, sweet cinnamon aroma meets rich cream cheese frosting meets chewy bread flavour… mmmmm :)

Alright we’re done here.

(original recipe from Ambitious Kitchen) (true to the recipe title, it was indeed the best cinnamon rolls I’d ever eaten or made. I am definitely gonna make this again and again during quarantine.)

My notes:

• I made the overnight version of this: preparing and rolling the dough on a Saturday evening, popping it in the fridge overnight, pulling it out and letting it sit on the counter on Sunday after church service, and then baking it off for after-lunch dessert :)
• As recommended by some blogs, I added a splash of half-and-half right before baking, and it was *so worth it*.
• Rolling this tightly was a mission and a half. It’s not the prettiest, but who cares… it was delicious.
• The amount of cinnamon sugar that the recipe indicates will seem staggering at first, but trust the recipe and just use it all up haha.
• Baked using a 9.5″ pie plate—turned out great.
• Since I was using a glass baking vessel and our oven kinda runs cooler than advertised, I baked it ~5 mins longer than the recipe mentioned, making sure it didn’t get too dark.
• Keep the cream cheese frosting separate if planning on refrigerating/freezing afterwards. The rolls taste great reheated in a microwave (or toaster oven if you want a crisper texture). Ours didn’t make it to the freezer as they were finished in a few days :D