<body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar.g?targetBlogID\0757793856\46blogName\75Orangette\46publishMode\75PUBLISH_MODE_BLOGSPOT\46navbarType\75BLACK\46layoutType\75CLASSIC\46searchRoot\75//orangette.blogspot.com/search\46blogLocale\75en\46v\0752\46homepageUrl\75http://orangette.blogspot.com/\46vt\0757514811248055359532', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe" }); } }); </script>


In all the right places

Hi again, guys.

I just got the March issue of Bon Appétit in the mail, so I wanted to pop in and tell you a bit about my column and the recipe it contains. This month, I’m tackling the (not-so-)tricky business of baking with yeast. More to the point, there’s a recipe for cinnamon rolls with cream cheese glaze.

Yep, you heard me. Cream. cheese. glaze. (!).

They’re pretty terrific, if I may say so: warm, soft, and gooey in all the right places. I owe a big thank you to a very kind woman named Yi-Fun Hsueh, on whose recipe mine is based. She’s a baking wonder.

So if you find yourself needing a cinnamon roll anytime soon, you know where to go. The magazine will be on the stands any day now: it’s the one with the corned beef sandwich on the cover. You can’t miss it.

Oh, and two quick pointers:

Just so you know, you can assemble the rolls the day ahead. (That way, you won’t have to wake up ungodly early to have them ready in time for breakfast.) Go ahead and make the dough, fill it, cut it into individual rolls, put the rolls in their pans, and then refrigerate them, covered with plastic wrap, overnight. The next morning, pull them from the fridge, let them do their final rise, and bake them. That’s how I like to do it. Cinnamon rolls taste best on a good night’s sleep, I find.

Also, about the yeast quantity: you will need 2 ¼ teaspoons rapid-rise yeast. A typical envelope of yeast contains that exact amount, but because there can be variation, you might want to make sure you have two envelopes on hand to start.

Happy weekend, all, and happy baking!


Blogger Jules said...

House of Jules

3:15 PM, February 07, 2008  
Blogger marie said...

i love how they fill the tin and make a big square!

3:42 PM, February 07, 2008  
Blogger nicole said...

Oh gosh, these look so good. Cream! cheese! glaze! Can't wait to try them.

3:59 PM, February 07, 2008  
Anonymous emily said...

no. way. i've been waiting for this recipe. waiting, waiting. eesh. i hope the magazine is in the store tomorrow. or saturday morning. because that would be perfect for brunch on sunday. eesh. fingers crossed.

4:08 PM, February 07, 2008  
OpenID danamccauley said...

Mmm. Cinnamon buns always remind me of my Grandmothers. Both made wonderful versions. One went the Chelsea bun root - lots of gooey glaze and glaze fruit and nuts and the other made them simpler with just a light butter, sugar and water glaze.
Neither was a froster of cinnamon buns but I forgive them for it none-the-less.

Looking forward to reading your article!

5:12 PM, February 07, 2008  
Blogger Mary Casper said...

My dad always used to make these on Sunday mornings and I've always loved the little end guys, shorter and scrawnier than the rest. Sometimes that also means crispier but in relative terms, still more delicious than most all other things.

5:31 PM, February 07, 2008  
Blogger Cheesecake Maven said...

I haven't seen the recipe yet, but if you put a little orange zest and a touch of orange extract in the cream cheese glaze, you'll be instantly bumped up another cloud in your gastronomical delight. They look great! I enjoy all the recipes on your blog, thanks for sharing them all!

6:55 PM, February 07, 2008  
Blogger bugheart said...

i think that
i will get
a subscription
JUST to read
your articles
(hope Bon Appétit
is reading this).

6:57 PM, February 07, 2008  
Blogger Carla said...

Got mine in the mail today. I couldn't wait to read it. But now, I REALLY can't!

7:15 PM, February 07, 2008  
Blogger Zoomie said...

I just subscribed but I'll need to go buy this issue, too, so I don't miss a single column! Congratulations, kiddo, it's well deserved!

7:51 PM, February 07, 2008  
Blogger jen said...

se photos. just fantastic. congratulations on bon appetit. amazing & inspiring.

8:56 PM, February 07, 2008  
Anonymous Anonymous said...

In the directions for preparing the cinnamon roll dough you say to use a stand-up mixer, which I don't have. Could I use a hand-mixer instead? Thanks. And thanks for sharing a wonderful recipe.


9:20 PM, February 07, 2008  
Blogger Casey said...

I wish I had some to bake in the morning. I gave up reading Bon Appetit years ago but have re-subscribed to get your columns.

9:23 PM, February 07, 2008  
Blogger trina said...

Cream cheese is the only sort of glaze appropriate for a cinnamon roll in my opinion. I am so happy for you by the way.

9:28 PM, February 07, 2008  
Blogger Aran Goyoaga said...

I can't wait to get the magazine. I will definitely try them. They looks delicious!

4:13 AM, February 08, 2008  
Blogger kayenne said...

what's rapid-rise yeast? is that the dry yeast, or instant yeast(saf-instant)? we don't have yeast by the envelope here, rather the 125g packs at minimum.

what is usually the yeast-flour ratio in baked goods?

4:51 AM, February 08, 2008  
Anonymous Anonymous said...

I've already read the March Bon Appetit' article and am making these Rolls this weekend. I found your Blog after reading this article and I'm so happy that I did. I'm enjoying your Blog very much!

6:22 AM, February 08, 2008  
Blogger Sarah Beam said...

It is because of your new column that I bought the Feb issue off the newstand, and I loved (LOVED!) your first installment. But, oh dear, I'm petrified of yeast, because I always screw up recipes involving such. And yet, I do so enjoy cinnamon rolls...

6:54 AM, February 08, 2008  
Anonymous Anonymous said...

I have to admit, I was beginning to doubt the validity of my B.A. subscription. The recipes began to seem difficult and out of my league. Then, you came along and changed my perspective. They're revamp as a magazine, in addition to your column (the first page I flip to now), will keep me loyal for years to come.

9:11 AM, February 08, 2008  
Anonymous Cork and Feast said...

I agree with anonymous, I may have to give Bon Appetit another chance. There is nothing like the aroma of homemade cinnamon rolls wafting through the house on a weekend morning. Hmmm, it's Friday. Guess what I'll be making tonight? (It's not chicken!)

9:45 AM, February 08, 2008  
Anonymous mrsmoy said...

Just read your column in Bon Appetit, and the recipe looks scrumptious. I can't wait to try it. Equally delcious is your writing. My favorite line: "Homemade cinnamon rolls. Say it, and the tongue does a little jig, then curls up and purrs like a cat on a pillow."

9:54 AM, February 08, 2008  
Blogger Kathleen said...

I just got my BA yesterday and was THRILLED to see your column/recipe. These are SO being made for Sunday morning. Thanks for the tip about assembling them the night before - have you tried freezing them anywhere in the process? Thanks!

Kathleen (in Fremont)

11:32 AM, February 08, 2008  
Anonymous Hillary said...

I know you only update on Mondays but I just happened to check today on the off chance you had another post...and you did! Yay for delicious looking cinnamon rolls.

12:18 PM, February 08, 2008  
Blogger Molly said...

Cream cheese glaze... heaven.

2:00 PM, February 08, 2008  
Blogger Molly said...

Thanks for your cheers, friends. Let's all say it together now: Cream! Cheese! Glaze!

To respond to your questions:

Allegra, I wouldn't try this with a hand-held mixer. I'm afraid the thick dough would kill the motor! But you can do it by hand, stirring with a sturdy wooden spoon.

Kayenne, rapid-rise yeast is just another name for instant yeast. So yep, SAF-instant should work just fine. As for yeast-flour ratios, I don't know that there is a standard ratio, but then again, I really can't say for certain. For more on the topic you might look at The Bread Baker's Apprentice (by Peter Reinhart), The Bread Bible (by Rose Levy Beranbaum), or one of the King Arthur Flour baking books.

Good question, Kathleen! I have frozen the fully baked and glazed rolls - they freeze very nicely; defrost at room temperature and then rewarm gently in a low oven or even a toaster oven - but I haven't tried freezing them prior to baking. You might try doing a Google search about freezing yeast doughs or unbaked cinnamon rolls. I kind of worry that it might kill the yeast, but I'm not sure about that at all...

2:07 PM, February 08, 2008  
Blogger JEP said...

Oh, this is the answer to my 2008 food goal---to make a successful cinnamon roll!

3:47 PM, February 08, 2008  
Blogger Mindy said...

So, Molly, did you just like, read my mind about what I want to make for Valentine's Day or what?

My love's b-day is Valentine's day!

What better than soft, warm, cinnamon rolls with Cream! Cheese! Glaze!

4:01 PM, February 08, 2008  
Anonymous EB said...

I JUST got mine today too! I ripped it open on the front steps. Couldn't wait to get up the stairs-- the UPS guy was dropping of a pkg for someone else and he saw me ripping open the magazine and turning to your column like it was porn... which of course for me... it is :)

4:14 PM, February 08, 2008  
Blogger Lisa said...

With all the rain we've been having, its feeling more like winter than summer here in Sydney. These would be perfect for a rainy morning! Lucky Borders imports copies of Bon Appetit :)

4:48 PM, February 08, 2008  
Blogger shari said...

oh wow. i can't wait molly! i agree with gwen. i need a subscription. hope your weekend is lovely. xox

5:45 AM, February 09, 2008  
Blogger Mallinkowa said...

Looks delicious :)

6:42 AM, February 09, 2008  
Anonymous Us vs. Food said...

cream cheese glaze? as if i needed *another* excuse to make cinnamon rolls.

cinnamon rolls were actually the first yeasted dough recipe i ever tried, and they turned out surprisingly well. i think i used alton brown's recipe.

but his didn't have cream cheese glaze.

7:34 AM, February 09, 2008  
Blogger amisha said...

between the butterscotch cream pots and this, you are killing me! all i want to do is hang out in the kitchen and eat butterscotch and cream cheese glaze... mmmmm. yum. xo

7:43 AM, February 09, 2008  
Anonymous Ann said...

Oh yum! Can't wait to get my hands on a copy of the magazine!

7:55 AM, February 09, 2008  
Blogger Flo Bretzel said...

That looks terific!

8:48 AM, February 09, 2008  
Blogger Kathleen said...

Hmmm, I was thinking about freezing the dough after the first rise but freezing them already baked and glazed (!) sounds even better! I may have to try freezing after the first rise - you know, for the sake of science. (The brioche dough recipe in Baking with Julia says you can freeze the dough before baking and this dough is somewhat similar.) I'll let you know if it works!

11:06 AM, February 09, 2008  
Blogger jen said...

Arghh. I am in the UK, so no chance of getting hold of this recipe - and cinnamon rolls are my favourite! Any chance of a sneaky recipe email? Pretty please? ;) *Drool*

1:24 PM, February 09, 2008  
Blogger andrea said...


i think i will have to break down and get a subscription to bon appetit, so i don't miss out on things like this!! :)

6:01 PM, February 09, 2008  
Anonymous Lore said...

Cinnamon...what a wonderful flavour! I got it now: cream, cheese, glaze :)

11:22 AM, February 10, 2008  
Blogger Judy said...

OMG, that is the most divine picture I have seen all day. Wow.

5:33 PM, February 10, 2008  
Anonymous nataJane said...

Your blog is beautiful! I've added your link to mine-


5:43 PM, February 10, 2008  
Blogger Proud Italian Cook said...

I have had cream cheese glaze on cinnamon rolls before, and it is to die for!!! It definately takes it to another level. BTW, yours look absolutely delicious!!

5:06 AM, February 11, 2008  
Blogger Sarah said...

I saw this recipe in Bon Apetit & was so excited about it!

Thanks so much for all the additional advice! Now it will be even harder to resist making them. :)

5:43 AM, February 11, 2008  
Blogger Ewa said...

oh no... i also can't get the magazine here, i'm in Sierra Leone.. any chance of a peek at it? sounds so, so yummy.
ewa - thirdworldgourmet.blogspot.com

6:35 AM, February 11, 2008  
Anonymous Abbey Goes Design Scouting said...

Molly, these look amazing. I am giving you a “you make my day” award since you are so fabulous and your writing inspires me every time I read a post you've written. see my blog for details... xoxo Abbey

6:59 AM, February 11, 2008  
Anonymous Anonymous said...

I made the Cinnamon rolls this weekend. I don't ever have a problem with Yeast but these were really slow to rise - both 1st and 2nd rises - wonder why.. They were delicious all the same. Love your blog and the Bon Appetit articles too!

7:12 AM, February 11, 2008  
OpenID danamccauley said...

If it was as cold in your neck of the woods as it was in mine, your yeast may have had to work very hard to grow.

I always have the best bread when the weather is hot and steamy. Not necessarily the type of day you choose to bake though, right?

10:31 AM, February 11, 2008  
Anonymous Anonymous said...

what, so you're not going to post the recipe?

11:28 AM, February 11, 2008  
Blogger Beth said...

My sister and I used to make awesome cinnamon sticky buns...I got everything done at night and popped them in the fridge, and in the morning she took them out, let them raise, baked them, then we took them around to our neighbors to raise money for trips! Great memories, and oh-so-good breakfasts!

12:33 PM, February 11, 2008  
Blogger Ginger said...

While I tore into my copy of Bon Appetit the happy moment I received it, I pondered all weekend long as to how to make these tasty treats for a special Valentine's breakfast, without beginning work at 2 am, of course. Thanks to your tip on resting the prepared rolls overnight, I think I will be able to make it happen! Hooray!

3:33 PM, February 11, 2008  
Blogger Shelby said...

I just got my issue and I obviously turned straight to your column. I've also been scared of yeast, and to this date I have yet to work with it. I bought my very first envelopes of the stuff last week though, so I think I'm getting used to the idea. Now just to find what to make as my intro to yeast. I think I might have an idea...

5:28 PM, February 11, 2008  
Blogger Blair said...

wow, I take too much time away from blogs and I just miss all the good news! First of all, big congrats on your new column (I was looking for a reason to renew my subscription and that's a very good one indeed). And you're really hurting me with those cinnamon rolls. In a good way, but in kind of a "why did I start my diet today" way.

Hope you are well! love, Blair

5:37 PM, February 11, 2008  
Blogger The Secret Ingredient said...

Just read your BA article and you've inspired me too! I've always hated working with yeast, but now I have "rapid-rise yeast" on my gorcery list.
Fantastic about writing for BA---congrats.

7:38 PM, February 11, 2008  
Anonymous Meryl said...

Hi Molly,

just wanted to tell you how much I enjoy reading your column in Bon Appetit - it is my new "something to look forward to" each month!!

can't get enough...

2:54 PM, February 12, 2008  
Blogger rhid said...

These looks so amazingly good!

2:08 PM, February 15, 2008  
Blogger Melissa said...

These cinnamon rolls are amazing. I somehow missed your column in the Feb. issue but was so glad to see a fellow food blogger in Bon Appetit this month! Wow! Good for you! These were really easy to make and were/are so good. I'm eating one right now. Hope you don't mind that I passed on your recipe through my blog.

2:52 PM, February 15, 2008  
Blogger Jessie Cacciola said...

oooo, so tasty, and lovely blog....it's great for my addiction to food photography!
- Jessie -

7:58 AM, February 17, 2008  
Blogger village mama said...

Just read your first column in Bon Appetit. Congratulations! Your writing has a wonderful tone, lovely, warm, kind of like cinnamon buns fresh from one's own oven ;-)

4:31 PM, February 18, 2008  
Blogger Nicole said...

Molly... I read both your articles in Bon Appetit over the weekend... (I have a lot of catching up to do w/ my magazines). I loved your writing and style and mood created. I just had to visit your blog. It is the first blog I have ever read! I am thinking of starting my own now. This is cool. I am so new to some of the latest things.

1:01 PM, February 19, 2008  
Blogger Lisa said...

We had these for breakfast this morning. Unbelievably awesome. I was the only one home for the rest of the day. Didn't exercise much temperance, oohhhhhuuggggh.

4:45 PM, February 21, 2008  
Blogger Bunnee said...

For those of you looking for the recipe, go to epicurious.com. If you find the Bon Appetit section of the site, they have all the March recipes on line, including Molly's cinnamon rolls with cream cheese.

8:56 AM, February 25, 2008  
Blogger Molly said...

Thanks for mentioning that, Bunnee! When I first put up this post, the recipe was not yet on Epicurious, so I didn't mention it, but you're right, it's there now. For anyone wanting a direct link, here you go.

Now, bake up!

10:12 AM, February 25, 2008  
Anonymous Lindsey said...

I've been thinking about cinnamon buns these days...and with my recipes packed away I figured I'd pop over & see if you had anything to say on the matter.

I must say I've been drawing inspiration from your blog off & on since I came across it. Loved the chana masala recipe - encouraged me to branch out and master my own versions of various Indian dishes.

The winning hearts & minds cake is just delicious as well.

2:37 PM, March 06, 2008  
Blogger Live from APT said...

Molly...Ryan here...MAV's husband you met in Seattle 3 years ago...we made the Cinnamon Rolls this weekend...so good...nice on the column!

6:13 AM, March 11, 2008  
Blogger Lulu said...

I loved this column in Bon Apetit! I can't wait till I'm back at my kitchen in the U.S. and I can try it out for myself! Please keep all those delicious recipes coming!!

7:34 AM, March 13, 2008  
Blogger marsha said...

mmmmmmmm. i just made these and they are fabulous!

5:14 PM, March 15, 2008  
Blogger Hillary said...

I made these last month. They were amazing. I also poured whipping cream over the cinnamon rolls before they baked. This is a friend's secret for cinnamon rolls. My neighbor thought they were fabulous too. I will make them again soon!

7:28 AM, March 19, 2008  
Blogger miss tango said...

I was a yeast virgin, and your amazing Cinnamon Buns broke it! I followed the recipe to a T, (which I never do by the way)cream cheese glaze and all and they turned out perfect. Despite the fact the first batch was slightly burned. Our ovens here in Argentina have only two temperatures. HOT and HOTTER!

6:39 AM, April 23, 2008  
Blogger miss tango said...

PS, I do not have any fancy kitchen gadgets and had to mix by hand, with a tablespoon none the less, and it wasn´t as difficult as I anticipated.

6:44 AM, April 23, 2008  
Blogger Kathleen said...

Hi Molly,

I had asked a while ago whether freezing the dough would work, so when I made these back in February I made a full recipe of dough but only rolled out and filled half. I froze the other half and only last week remembered it. I thawed it in the fridge overnight, then continued on with the recipe (rolling, filling, etc). It totally worked! The only thing I would do differently next time is to give the dough a little time at room temp before I roll it out - the second rise took a bit longer with cold dough. I'm going to make these for my boyfriend's 9am thesis defense!

11:43 AM, April 29, 2008  
Anonymous Ella said...

only one word comes to mind after baking these cinnamon roles: DELICIOUS! Thank you so much for making me discover such a lovely cinnamon role with cream cheese glaze (which blended perfectly with the taste of the cinnamon on the roles) recipe! It's my new favorite dessert (although eating it for breakfast or as a snack is excellent too)! Thanks!

9:05 AM, May 16, 2008  
Anonymous RachelB said...

Happy happy day. I missed finding this issue when you posted about it but now epicurious has the recipe so I can try it.


I am going to save make them this weekend as this week is not looking to be a nice one.

6:46 AM, April 13, 2009  
Blogger Leigh and Anthony said...

If you were truly a magazine writer you would have a link to your recipe. I guess it's a good thing you only have a blog.

9:32 PM, June 27, 2009  

Post a Comment

<< Home