Coming from a Christmas morning breakfast casserole family, I’ve never really understood why so many people make cinnamon rolls on that day of all days.
I mean, have you made cinnamon rolls from scratch? They are not a quick recipe, clocking in at a minimum of three hours start-to-finish (slightly less if you do the rise overnight). My family is all adults so we start our Christmas morning at a leisurely 9am, eat around 10, then get to the gifts around noon. If we wanted cinnamon rolls for breakfast, that would require the baker (me!) to be up and functioning at 7am. Big no thank you. And if you have kids or people who get up for gifts at 6am or earlier…3am? Earlier? Forget it!
But what if I told you that you could have warm, fluffy, homemade cinnamon rolls on your table on Christmas morning in under an hour? Yes, it’s possible, thanks to a little technique called par-baking.
You’ve definitely heard the term “par-baking” on here before in association with pie crust. It means to partially bake, which is exactly what we’re going to do to these rolls: partially bake them ahead of time, then finish the baking on Christmas. This method will work with any yeast-raised cinnamon roll recipe you love. I wouldn’t recommend this method for any rolls with fruit in the filling (i.e. not these) as it might degrade during thawing, but I think nuts would be okay.
Now, this isn’t a magic trick. You do have to plan ahead to do about 2.5 hours of mixing/kneading/rolling/rising at some point to make this work. But (but!) the bulk of the work can be done anytime between now and Christmas (or whenever you want cinnamon rolls).
The process is simple. Make your cinnamon roll recipe up to the baking step, then bake for about half the baking time (15 minutes). At this point, your rolls should be risen, puffed and pale. Where you would normally continue baking them until brown, resist that urge and remove them from the oven.
Let your rolls cool to room temperature and then triple wrap in plastic, cover in foil and freeze until the night before you need them. If you don’t want to have your 9×13” pan out of commission for any length of time, you can bake in a disposable aluminum baking pan, then tuck it into your freezer for up to six weeks.
The night before you want cinnamon rolls, move the par-baked rolls from your freezer to your fridge to thaw out. In the morning, simply uncover and bake your rolls for the remaining 15 minutes, until golden. Finish with cream cheese frosting and voila! Fresh homemade cinnamon rolls on your table in under an hour, and you didn’t have to sacrifice sleep to make it happen.
Call it Christmas magic. Call it whatever you want. Just call me for breakfast.
Par-baked Cinnamon Rolls
adapted from Dana Velden
cinnamon roll recipe of choice
9x13-inch baking pan (disposable aluminum, if desired)
Follow your yeast-raised cinnamon roll recipe up to the baking step.
Preheat your oven to 375F. Bake cinnamon rolls for 10-15 minutes, until risen, puffed and pale.
Remove cinnamon rolls from the oven and allow to cool completely in their pan on a rack. Triple wrap the pan in plastic wrap, then wrap in foil. Freeze for up to 6 weeks.
The night before you want cinnamon rolls, move the pan of frozen rolls to the refrigerator. Let thaw 8-12 hours.
Preheat oven to 375F. Unwrap rolls; discard foil and plastic wrap.
Bake rolls for 10-15 minutes, until golden brown. Top with cream cheese frosting (or whatever your recipe says) and serve warm.
Aaaaand we’re back! As is my January blogging tradition, this month will be less about dessert and more about savory foods and weeknight meals—the “normal” stuff. One cannot live on holiday cookies alone (but lord knows I’ve tried).
Scrambled Eggs
Sunny Side-Up Fried Eggs
Poached Eggs
Hard-Boiled Eggs
Soft-Boiled Eggs
It has come to my attention that a shocking amount of my friends and acquaintances have never attempted to roast a chicken. In fact, some have admitted to being terrified of the process. Not intimidated. Terrified.
Here’s everything you’ll need to make a quality roast chicken: salt and pepper, olive oil, garlic, thyme (or rosemary), a lemon, a lot of onions, and a whole chicken.
First things first—slice up the onions and toss them together in the pan. You want your pan to be almost full of onions.
Stuff the lemon, garlic, and thyme in the cavity, and truss the legs (tie them together) if that’s your bag. Whether you choose to truss or not, the next step is to slide the chicken into a 450F oven. Yes, 450F. This initial burst of high heat helps the skin turn golden. As the cooking time moves on, the heat will be turned down to 400F. This keeps the chicken from burning or drying out throughout the long roasting time.
When you finally remove the chicken from the oven, it’ll be golden and beautiful. When I roast chickens, I nearly always get comments on how aesthetically pleasing they look.
But who cares about looks—it’s all about flavor! And this chicken has plenty of it. The skin is crispy, the meat is moist, and everything is well seasoned.
And that’s to say nothing of the soft roasted onions that are coated in rendered chicken fat (aka schmaltz). Seriously, if you’ve never tasted a sweet onion that’s been cooked in chicken fat, you’ve been deprived.
e2 bakes brooklyn 