Celebrating Modern Jewish Living Through Food, Tradition, and Family
Jodi’s cinnamon rolls are sticky, sweet, and pull-apart delicious with raisins, pecans, and melty brown sugar. What could be bad?
The Backstory: My son, Morgan and I recently whipped up a batch up of these delicious cinnamon rolls after he was visited in his fourth grade class by a group of bakers from the King Arthur Flour people, who introduced the class to the art of baking. How fabulous is that? The recipe below, however, is one of mine, not the fine folks at King Arthur, although I must give them credit for getting my son into the kitchen and getting a rolling pin into his hands, LOL. More of the Backstory after the recipe…
…The Backstory continues: There are few things in life that are better than sweet, warm cinnamon rolls fresh out of the oven, but to get to that point where you’re about to dig into them, you’ve got to have the patience to make the dough and go thru the double rise process. It’s simply a matter of time, and telling yourself that it will all be worth the wait (as these are). The smell of brown sugar, cinnamon, raisins, and pecans (optional, but I include them) baking in the oven and getting all melty and gooey is truly sublime. This is a fun recipe to make with the kids and there are so many opportunities for them to learn about measuring, rolling, timing, and if you’re lucky–sharing.
Good luck with that last part–these are so scrumptious, they’ll never last past breakfast or brunch.