Since the impetus for my brunch was the platinum chef challenge, I wanted to keep that post about the items I created for the challenge itself. But I had been looking for a reason (and plenty of time for rising) to make the cinnamon rolls with cream cheese glaze from Molly Wizenberg's column in Bon Appetit. My brunch on Sunday was the perfect opportunity to try them out.
I made the dough the night before. After the two hour rising time, it was bigger but didn't really seem to have doubled in bulk. I decided to wait just another 1/2 hour or so. I looked the same and I was exhausted so I put the bowl with the ball of dough in the refrigerator. First thing in the morning, I took it out and let it get to room temperature while I busied myself prepping other food, tidying the house etc...
After a couple hours, I continued on with th recipe and baked as directed. Unfortunately just before they were due to be done, my guests arrived and I was so busy greeting etc... that I forgot to take them out on time. (Note: I am horrible about using a timer. I feel all ovens are different and usually just go by instinct and how the food looks.) Fortunately I think it was only about 6 minutes too long. I think this did dry the rolls out a bit but all in all... VERY TASTY! Everyone gobbled them up! There were only two left at the end of the brunch. I'd say it was a hit!
I will for sure make these again. But next time I will do everything but the baking and glaze the night before. I will also take them out a little early as I prefer pastries to be under-done as opposed to overdone. I might also brush the outside of each with butter and the cinnamon sugar as that is the driest portion and who are we kidding, these ARE VERY fattening and full of sugar and calories and carbs so you might as well just push it to the limit and go for full flavor in each nook and cranny!