Ah, The Great Cinnamon Roll Project. Did you think I'd forgotten about it? How could I? No, the cross-continental move has merely slowed me down a bit. Onward we go.
When we were still in New York, I tried Bon Appetit's Yukon Gold Cinnamon Rolls. They were tasty, but not at all worth all the extra work involved boiling and mashing the potatoes--at least, I didn't think so. I know the potatoes are supposed to make the bread extra tender, but we did not notice much of a difference. Meh. So far, nothing has compared to my modernization of Grandma Ida's recipe.
But I have completion anxiety, so we'll finish the list. In our new house, with a new (old oven), we tried the penultimate recipe on the list: Sweetapolita's homage to Cinnabon.
The dough came together easily. Was that because of the recipe, or because I'm now practiced at making cinnamon rolls? It rolled out nicely, which made me suspect that it might be tough when baked--but it wasn't. They were a little on the sweet side--"a little cloy," as Grandma Ybright would have said--but overall decent.
The deal-breaker for almost everyone? The lemon flavoring in the frosting. No. Bad. Wrong. I knew it would be a problem, too, but in my commitment to sticking to the recipe (except for using the m-word (margarine)), I tossed it in. Anne took one bite, screwed up her face, and scraped off the rest of the frosting. Everyone else ate them politely, but when I reminded them that I needed an honest critique, they all expressed a wish for different frosting.
So there you have it. Next up? Mel's Kitchen Cafe's recipe--which is very similar to the Tyler Perry one we tried months ago. After that, I'll probably make Grandma Ida's one more time as part of the formal testing process, then tally up our thoughts and crown the winner.