Like the “world-girdling” tour Bly and Bisland took at the end of the 19th century, cinnamon rolls are quite the whirlwind. Baked in their own caramel, they are crunchy on the outside and soft within, meaning can be as messy and ultimately satisfying as a race ’round the world. And, like the women they honor, they’re full of sugar, spice and everything nice.
CINNAMON ROLLS RECIPE
- 3 tablespoons unsalted butter (room temperature)
- 2 tablespoons brown sugar (packed)
- 1 sheet frozen puff pastry (thawed)
- 1 tablespoon unsalted butter (melted and cooled)
- 1/3 cup brown sugar (lightly packed)
- 1 1/2 teaspoon ground cinnamon
Preheat oven to 375ºF. In the meantime, combine room temperature butter and 2 tablespoons brown sugar using a fork. Divide this mixture evenly into the cups in a muffin pan. Depending on how you slice your dough, you should be able to make 11 or 12 rolls.
In a separate bowl, mix the remaining brown sugar and ground cinnamon.
On a lightly floured surface, unfold and flatten puff pastry sheet. Brush the whole sheet with melted butter. Leaving a 1/2-inch border on the puff pastry, sprinkle the sheet with the brown sugar/cinnamon mixture.
Starting with the end closest to you, wrap the pastry comfortably like a jelly roll around the filling, and finish the roll with the seam side down.
Using a sharp knife, slice the roll into 11 or 12 equal pieces and place these, spiral side up, into the muffin pan cups.
Bake for 20 minutes, until the sticky buns are golden on top and firm to the touch.
After baking, invert muffin tin onto a baking sheet. The cinnamon rolls should come out easily with the caramel sauce over each.