group was coming by for brunch, for example. But the guilt had already set in, and there was no turning back. Soon I was fervently kneading a batch of sweet dough and slathering it with butter, brown sugar and cinnamon. Though it does require attention, making the sweet yeast dough for these rolls is a therapeutic
process and the results are extremely satisfying. Baking the rolls fills the house with a heady scent, and the warm, freshly glazed cinnamon rolls are amazing, and naturally delicious—they don’t contain any of the bad additives that the ones from that popular cinnamon bun chain do.
Now, let me tell you about this recipe: Over my years as editor of Chocolatier magazine, I had many interns. Most of them were great, but a few were really exceptional. One of the exceptional ones was a woman named Nicole Rees. Nicole was beautiful (in a Katherine Hepburn way), smart, perky and was—and is—a truly
gifted recipe developer. She was a go-getter who relished a challenge. I remember her saying one day that she had woken up at 5 in the morning in order to make her husband waffles before work. I had enough trouble rolling myself out of bed at 7 in order to stagger into work by 9, so this got my attention. Anyhow, after her days at Chocolatier, Nicole went on to become a successful recipe developer working for various magazines and newspapers, and she recently released her own cookbook, Baking Unplugged (Wiley, 2009). It’s a wonderful book, full of foolproof, unfussy recipes that you’ll turn to again and again. Here is Nicole’s recipe for Cinnamon Rolls, straight out of Baking Unplugged. I changed the glaze (Nicole used a cream cheese spread for hers), but the rest is vintage Nicole, perfect in every way.