90-Minute Cinnamon Rolls
Almost 20 years ago I received a cookbook that shared recipes from bed & breakfast inns in the Pacific Northwest. It was once a dream of mine to own a bed & breakfast and I think that's what inspired the gift. One of our family's go-to recipes comes from this cookbook.
Wake Up & Smell the Coffee is compiled by Laura Zahn. After a little searching it looks like you can find this edition and its sister publications through second-hand bookshops. It's a nice compilation of stories behind the inns and recipes they share.
Our favorite recipe comes from Stange Manor in Oregon for 60-Minute Cinnamon Rolls. In all the years that we've made these rolls, we have never been able to make them in 60 minutes, hence the name change. The timing doesn't take away from how good these cinnamon rolls are, just gives you a more realistic time frame.
|The "topping" is placed on the bottom of the pan|
|I dot the butter on the dough before spreading evenly, edge to edge|
These rolls aren't served with icing (what?? no icing??) but you'll find it's not needed. And, should you have any leftovers, they reheat very well in the microwave.
|Wait a few minutes before inverting the rolls|
|Once inverted, let the toppings sink into the rolls|