by Ginger Graham
My mom made the best cinnamon rolls.
Your mom probably did, too. 🙂 There’s something really special about eating food made for you by someone who loved you. It’s always the best!
Mom didn’t have a recipe. She made them based on years of experience. Knowing I wanted to learn to make them, I stood beside her and every time she dumped something in a pan, I dumped it back out and measured it. It just doesn’t turn out the same. I can’t make cinnamon rolls as good as she did.
I blame it on altitude. She cooked at sea level. Or maybe it’s our dry climate. Arkansas humidity had a big impact on baking. But in reality, it’s because she made them.
She knew how the yeast should look and smell, how the dough should feel and when it had risen just enough.
I don’t have that intuition. I don’t make bread every morning before the crack of dawn like she did.
My mom got on a motorcycle once (that’s another story.) But she ended up “climbing a tree” with the bike and badly broke her arm and wrist. She had big pins coming out of her wrist and it was a long recovery. They told her it would never quite work right. She used that arm to knead bread every day, day in and day out, to recover the use of her hand. It was a testament to her fortitude and her love of making home cooked food for us.
We make some great cinnamon rolls at Ginger and Baker. We bake them from scratch every day. Let them proof until they rise “just enough.” Then we take them out of the oven and while they are warm and soft, we slather on cream cheese frosting so it melts right in. Wow – they’re good!
I hope you’ll try our cinnamon rolls. We think they’re the some of the best cinnamon rolls you’ll ever eat – aside from those made by someone you love…
