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Could life be any better than starting your day with some warm gooey cinnamon rolls? I was fortunate enough to be the lucky host of this month’s edition of Bread Baking Day and I was thrilled to hold that title. This is the 10th edition, and the theme is Breakfast Breads! I had been long wanting to make a batch of cinnamon rolls, and when one of docs I work with made the formal request, I thought this would be the perfect “bread” for my entry!

I used Peter Reinhart’s recipe in his book “Bread Baking Apprentice” and I won’t bother typing it up since I used that recipe verbatim. You see, I have absolutely no history of making these beauties, and really have only had them a handful of times, so I didn’t feel comfortable at that point to deviate. I am a huge lemon lover, and I especially loved that this recipe used lemon in the glaze.

Before baking, after rising.

The recipe was incredibly easy to follow – the dough was quite soft. This recipe also uses yeast, but I would ultimately like to try one leavened with sourdough – I think that would contribute quite a unique taste that would pair well with the lemony glaze.

After baking, before glazing!

I had stolen one from the center to taste-test. You see, I wanted them all to look nice and pretty (and intact) for transporting and sharing at work. So the little tiny one that no one would likely want (yeah right) I took for myself

Glazing was awfully fun – just tossing it around to and fro as it hangs off the top of the whisk. The whole recipe was very rewarding! One tip that I took from others was to cut the individual rolls with flavorless dental floss, and that keeps the roll compressing.

Stay tuned for the round-up which has so many *amazing* breads from all over the world. And don’t forget to check out the next edition of BBD, which will be hosted by Zorra, our talented founder of the event for its one year birthday celebration!