Happy Cinnamon Bun Day! I’m just checking in briefly, as we’re en route to London; The first city Mikkel and I visited together, and now we can’t wait to show it to August. But, I couldn’t let an opportunity to share the recipe for these soft cinnamon rolls spiced with nutty brown butter along with a whisky glaze go by unnoticed. So here I am, typing away at 6 AM while my two boys are sleeping upstairs.
Throughout the years I’ve tested and tweaked a dozen of recipes for cinnamon rolls, starting in cooking class in elementary school. Yet, I always found they were either too dry or that the ratio between filling and dough was a bit off. These cinnamon rolls, however, are just right. They’re soft, thanks to eggs and butter, and warm, thanks to a great amount of cinnamon and a hint of whisky. Perfect for Sunday brunch or a comforting companion to a cuppa, a blanket, feet up, and a good book. It’s Autumn, after all.
They’re the kind of pastry our family will drive through town to help us eradicate. However, don’t worry if you don’t have a big family to help you out – these cinnamon rolls don’t turn dry the day after. They also freeze well, and they can be made a day ahead, set to rise overnight in the fridge and pulled out to bake whenever you crave a freshly baked cinnamon roll. Just make sure to let them temper outside the fridge for one hour before you pop them in the oven.