Sweet Discovery: Cinnamon Rolls for Dinner

You know what kind of days I love best? The kind of days when a box of cinnamon rolls arrives at your doorstep, all ready for you to heat and serve. Of course, it's slightly better when they come with icing to put on top! Even better if it's in the afternoon when you receive this parcel, because the company they're from is called Cinnamon Rolls for Dinner!

Wait, you've never had one of those days? Well, I'm really sorry to hear that. Because as someone who has, I can attest to the awesomeness of this experience. But please, don't despair! Because it's possible that you, too, could have this moment in your life. You see, I received this box of samples from a couple who is looking to raise money on Kickstarter to make their mail order cinnamon roll business a reality--if you pitch in to the effort, they could really make it! 

Since I know just a cool idea isn't enough to make you invest, I will tell you a little bit more about them, starting with the cinnamon rolls.

Ooey, gooey, masterpieces, each one. They're small-ish, but very dense and hearty. Not too sweet, but buttery enough to satisfy your deepest cravings. One might just be enough per sitting. My goodness, how do they do it? Thanks to this helpful image on their site, I have an idea...

Ah, I see!

Now I know that you're probably curious about how the bakers roll (get it?), so here are a few questions I asked them: 

Please, sum up your business in 6 words or less.   Homemade goodness like the old days!

Why cinnamon rolls? It’s so hard to find an AMAZING cinnamon roll. I start craving them and I go to a local eating establishment and you see these beautiful cinnamon rolls and you get excited about how pretty it looks so you buy it because you know it is going to taste amazing.  You taste it and it’s the most depressing thing because you had high hopes for it.  These cinnamon rolls do NOT disappoint.  They look as wonderful as they taste.....  It seems like no one makes cinnamon rolls like they used to.  It’s all manufactured in some big plant!  I want old fashion cinnamon rolls made with love and with real hands, not machines!!

If I eat cinnamon rolls for dinner, what do you suggest for dessert?   I have the longest list of amazing things you could have for dessert!  But, if I had to give you ONE item for dessert - it would be the citrus grove cookies!  

What other sweets are some of your specialties?  Oh goodness - there isn’t much I don’t make.  There is a long list, but some include Rock-My-Road Texas Sheet Cake that is amazing, lemonade brownies, Oatmeal Fudge Fantasy Bars, Knock-Ya-Dead Strawberry Shortbread, whoopie pies, just to name a few!

What's the best thing to happen to you in the past 48 hours? Got an opportunity to help some very dear friends through a rough patch.

What quality do you most value in others?  HONESTY! Please don’t ever tell me what you think I want to hear - tell me what I need to hear! and ALWAYS tell the truth - ALWAYS!!

If you could choose three people (alive or dead) in the world to taste your baked goods, who would they be?

1. My grandmother - “mom” is what we called her

2. Paula Deen ( we both believe that butter does in fact make it better)

3. Ree Drummond - aka Pioneer Woman - she has given me inspiration that it doesn’t have to be fancy to taste good!  

What's your favorite word to describe your cinnamon rolls?   So good it makes you wanna slap your mama! I know it’s more than one word, but when it’s REALLY good, I always say this!

If I were to ask a cinnamon roll how he feels about sticky buns, what would he say?  He would laugh and say, what are you scared to be filled with ooey gooey goodness.... shame shame shame!

You've met your kickstarter goal. What's next?  Hit the stretch goals, deliver successfully on all the Kickstarter rewards, and then expand into a combination of catered events and e-commerce shipment of baked goodies.  Our hope is to parlay all of this into a food truck later this year in the Dallas / Fort Worth metroplex. But most of all, we are looking to continue to build our brand and grow a community of supporters and sweet tooth enthusiasts across North America!

I know I love these high rollers (get it? Get it? Like, rolling dough?) even more after reading these responses.

If you want more, please visit their website, ilovesweetmamas.com, their kickstarter page,  and find them on Twitter! 

Pillsbury Bake-Off Countdown: Key Lime Pie Cinnamon Rolls

Image: Pillsbury Bake-OffCakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Key. Lime. Pie. Cinnamon. Rolls. 

Clearly, Andrea Yacyk of Sebastian, Florida, who invented this Pillsbury Bake-Off finalist recipe, is my sister from another mister. Says she, "Cinnamon rolls just got rolled up with white chocolate and lime for a tasty citrus breakfast treat."

Say I, "make way for a minefield of magic."

Here's the recipe. It yields 5 rolls.

Key Lime Pie Cinnamon Rolls

Ingredients

• 1 can Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
• 1/3 cup graham cracker crumbs
• 1 tablespoon grated Key lime peel
• 1/2 cup white baking chips
• 1 tablespoon Key lime juice
• 1 Key lime, sliced, if desired

Procedure

1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or lightly spray with Crisco® Original No-Stick cooking spray.
2. Remove dough from can; do not separate dough into rolls. Reserve icing. Unroll cinnamon roll dough on waxed paper. Sprinkle dough evenly with 1/4 cup of the graham cracker crumbs, lime peel and white chips; lightly press chips into dough. Reroll dough; using perforations, separate into 5 rolls. Place, cut side up, two inches apart on cookie sheet.
3. Bake 12 to 17 minutes or until golden brown. Cool 5 minutes.
4. Meanwhile, in small bowl, combine reserved icing and lime juice; stir until well blended. Drizzle icing over warm rolls. Sprinkle tops with remaining graham cracker crumbs. Garnish with lime slices. Serve warm.

Pastry Profiles: Huge Cinnamon Rolls from Johnson's Corner, Colorado

Recently, I found myself in Fort Collins, Colorado, where I asked my Aunt (who lives there and would officially be considered In The Know), "what is the best baked good in the area?".

There was no hesitation or delay in response: "Cinnamon Rolls from Johnson's Corner."

Now, here's the thing about Johnson's Corner. If you didn't know it was Cinnamon Roll Mecca, there wouldn't be any big indications as you came up to the establishment. For one thing, it's a truck stop / gas station. The type of place you'd be more likely to pick up coffee, beef jerky, or (if you're a trucker or just feeling dirty), a place to take a shower.

But as you approach the snack counter, which advertises things like burgers, fries, and sandwiches, there they are: Cinnamon Rolls not the size of your head, but roughly the size of two of your head. This may be an exaggeration, but not by much. So big!

Turns out, the Johnson's Corner has a long history. According to their site: 

In 1950, Joe S. Johnson and one of his station managers, Clayton Bearly staked the outlines of a new Johnson's Corner on the old US Highway 87. With nothing around but farm land and a beautiful view of the Rocky Mountains, Johnson’s Corner opened in 1952. Most thought Joe crazy for building in the middle of nowhere, but shortly after construction began on an interstate highway that would run right in front of the new truck stop. The words “build it and they will come ” never rang more true. When Interstate 25 opened in the early 60's, the legacy of Johnson’s Corner began. Open 24 hours a day, seven days a week, 365 days a year, Johnson’s Corner has never closed its doors.

But the site Westword.com was a bit more revealing about the history of the sweet rolls themselves:

Since 1952, this family-owned and -operated truck stop has been serving down-home, King of the Road cuisine to hungry truckers, travelers and wanderers of every description. And while a recent overhaul has rendered it nearly unrecognizable from the Johnson's Corner that generations of road people came to love, the cinnamon rolls -- first prepared by local celebrity Ida May (CakeSpy note: she also lived in an interesting home) in her home kitchen, and today whipped up from her original recipe by the hundreds every day -- have not changed a bit. They're still fat and sticky, topped with a glaze of sweet-sweet icing, and they still require a fork, a big appetite and several napkins to get through. Keep on rolling.

...but you know, it's clear that I am not the first one who has noticed these sweet rolls. Per the Johnson's Corner website again, 

Renowned for their World Famous Cinnamon Rolls, Johnson’s Corner was even featured in a Hollywood movie. In 1995, it was a location for the United Artists’ movie “Larger than Life,” starring Bill Murray and Matthew McConaughey. Bill and Matthew are only a few of the many celebrities to grace the booths of Johnson’s Corner.

In 1998, Travel & Leisure magazine picked Johnson’s Corner as having one of the “Ten Best Breakfasts in the World.” A few years later, in 2003, it was featured on the WB2 Network as one of the best roadside attractions in the United States. And in 2004, the Food Network called Johnson’s Corner the "Top Truck Stop Resturant" in the country.

Well, clearly the story is compelling, but what about the goods?

Happily, as big as these cinnamon rolls are on size, the deliciousness follows in direct proportion. They wouldn't be qualified as fancy fare--not by a long shot--but they are made fresh, with non-scary ingredients (the huge clamshell package in which I received mine to-go, there was nothing I couldn't pronounce), and will keep you fat and happy for a long time after eating--I'd even put it into "I'd share that" territory. Seasonal flavors are available; I went with the original cinnamon roll, which was so carb-y, sweet, and cinnamon-y that it felt like eating a warm hug. A huge, delicious hug of a cinnamon roll.

Johnson's Corner Truckstop, 2842 SE Frontage Road, Johnstown, CO; online here ; cinnamon rolls can be purchased online here.

On a Roll: Cinnamon Rolls Stuffed with Thanksgiving Pie Leftovers for Serious Eats

You've had a few days to digest your Thanksgiving feast, but might still have some pie leftovers lingering in the fridge. And what better time to start carb-o-loading for the holiday season ahead than now.

My suggestion? Get double duty out of your leftovers while also building up some endurance for the epic eating season ahead by preparing cinnamon rolls stuffed with Thanksgiving pie leftovers.

Dice up the pie filling and stuff it in your cinnamon rolls before baking; reserve the crust and cut or crumble it on top for a satisfying crunch. A most delicious post-Thanksgiving breakfast indeed.

Note: I used jumbo pop-and-bake style cinnamon rolls (don't judge me), but you could use the homemade version of your choice. As for the pie, I filled my cinnamon rolls with leftover apple-cranberry pie; just about any baked pie would work, but I would not suggest using no-bake pies.

For the full entry, as well as how to concoct these carb-monsters, visit Serious Eats! And if you love stuffing your cinnamon rolls, you might also enjoy this chocolate chip cookie dough-stuffed variety.

Roll Over: The Apple Cinnamon Roll from 3.14 Bakery, White Center WA

Sure, you could go to 3.14 Bakery in White Center and get pie.

But wouldn't that be kind of, well, obvious?

No, be the one who boldly walks in and buys a cinnamon roll. Or at least, the one who buys a cinnamon roll in addition to some pie.

We (Mr. Spy and I, that is) had the good fortune of being gifted one of these behemoths by beloved CakeSpy Shop customer Stacy, and I can attest that it is a fine specimen of cinnamon roll.

For one thing, it is huge. Not sure if the pictures really show it, but the plastic container is one of those jumbo salad-bar type clear containers, and the cinnamon roll basically fills the whole thing. Not that quantity equals quality all the time, but it sure does make an impressive presentation.

But even more importantly, it's an incredibly satisfying carbohydratey treat. For some, the cinnamon roll experience is all about the goo and the glaze--the 3.14 roll may not be for you. If you are able to find room in your heart to enjoy a cinnamon roll which showcases the earthy yeast flavor of the soft dough with an assertive but not aggressive spread of butter, sugar and spice and flavor (in this case, chunks of baked apple), then you're going to be pleased by this cinnamon roll.

Plus, aforementioned enormous size allows you to share without feeling deprived (even halving it will give two eaters a huge serving).

You can find these cinnamon rolls (and pie, I guess, but I haven't tried that) at 3.14 Bakery, 9602 16th Ave SW, White Center. Find them on Facebook here.

Sweet Excess: Glazed Cinnamon Rolls Stuffed With Chocolate Chip Cookie Dough

Just in case you'd ever wondered: as it turns out, stuffing cinnamon rolls with chocolate chip cookie dough really does make them more delicious.

I know this because yesterday, finding myself with a free coupon for some Pillsbury Sweet Rolls, I went to the store and picked up a pack of Orange Cinnamon Rolls with which I set to experimenting. Now, I'm not adverse to enjoying these sweeties in their natural state, but while preparing some cookie dough for my annual Memorial Day Cookie Cake Pie, it occurred to me that stuffing them with cookie dough might just make them even better.

And you know what? They were amazing: gooey, high-fat, high-carb heaven. But don't worry if you're counting calories: I'm pretty sure that the orange glaze made them healthier.

Here's how you do it at home.

Glazed Cinnamon Rolls Stuffed with Chocolate Chip Cookie Dough

Ingredients

• 1 package Pillsbury cinnamon rolls with glaze (I used orange sweet rolls)
• 1 teaspoon chocolate chip cookie dough per cinnamon roll (if uneasy about if it will cook thoroughly, use an egg-free version)

Procedure

1. Preheat the oven to 400.
2. Unwrap the roll of cinnamon rolls until you get that jarring "pop" that means the feast has been unleashed.
3. Separate the rolls, and unroll each one gently.
4. Roll each teaspoon of cookie dough into a thin log (use floured hands), slightly thinner than the thickness of the unrolled cinnamon roll.
5. Place the log of dough on top of the unrolled cinnamon roll, and gently re-roll. Repeat with the rest of the rolls.
6. Place the rolls in a lightly greased pie plate (it keeps it all contained) and bake according to the package directions, 15 minutes or so.
7. Once the rolls are out of the oven, gently heat the glaze in the microwave for about 10 seconds, or until pourable. Liberally glaze your cinnamon rolls with it.
8. Enjoy.

Sticky Business: Sandra Lee Pillsbury Sticky Buns Recipe

Some people may rankle at the idea of using pre-packaged cinnamon rolls, but not me. I have some fond memories of them from growing up, and choose to take the "just don't read the ingredients or nutritional info" point of view.

But if you do need a way to justify them, fancying them up a bit can't work.

So I have to admit I was intrigued when I heard of the recipes for Pillsbury that Sandra Lee had created starting with their sweet rolls (you know, the ones in the tube that pop open) and adding a few simple ingredients to make them unique--it kind of seemed like Pillsbury's answer to The Cake Mix Doctor. And when they sent me a coupon for some free Pillsbury products so I could test 'em out, I figured: why not?

So I tested out the Apple Walnut Sticky Buns recipe...only, because I had neither apples nor walnuts, mine substituted blueberries and almonds. It worked out fine in terms of quantities and very nicely in terms of flavor, too.

And you know what? Even that small bit of baking really did make the store-bought rolls better and a bit more grandiose than simply poppin' and baking. Not a bad option for a quick brunch side or impromptu sweet breakfast.
Adapted from Sandra Lee's Apple Walnut Sticky Buns from Pillsbury.com

Ingredients

• 2 tablespoons butter, softened
• 1/2-1 cup blueberries (or, per the original recipe, 1 medium Granny Smith apple, peeled, cut into 1/2-inch cubes)
• 3/4 cup chopped almonds (or, per the original recipe, walnuts)
• 1/2 cup packed brown sugar
• 1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls with icing

1. Heat oven to 375°F. Generously butter 8 regular muffin cups with softened butter.
2. In bowl, mix blueberries and almonds (or apples/walnuts) and brown sugar; divide evenly among muffin cups. Separate cinnamon rolls; reserve icing.
3. Place 1 cinnamon roll in each cup. Bake 12 to 14 minutes or until tops are golden brown.
4. Cool 5 minutes. Place cookie sheet upside down over muffin pan; turn over. Remove pan.
5. Remove lid from icing; microwave on Medium (50%) 5 to 10 seconds or until thin enough to drizzle. Drizzle over warm buns. Serve warm.