I’ve always wanted to learn to make cinnamon rolls. When the opportunity arose to learn how from an accomplished pastry chef, I signed up.
Mind you, I’ve tackled yeast based breads before when preparing my signature Parker House rolls which have graced many a Thanksgiving table. However, I’ve hesitated making cinnamon rolls—the recipes I’ve seen didn’t appear to be easily made without lots of time. I really wanted the ability to make these fresh for a morning breakfast without too much fuss or muss.
I found just what I wanted in a hands on class offered by Annie’s Signature Sweets which operates out of the historic Hildebrandt Building in Cleveland. Annie is a pastry chef who loves desserts and teaching people how to make them.
The class was 5 students which was perfect. Annie had plenty of time to demo the process we would be following and then work with each of us to individualize our rolls. She offered a variety of fillings—fresh and dried fruits, nuts, butterscotch and chocolate chips. I chose to “play with my food” and made a dough sprinkled with granola on one side and apples and butterscotch on the other. Annie shared that the dough we used wasn’t overly sweet which lends itself for either a sweet or savory roll. I was intrigued with the idea of making a savory roll with feta or goat cheese, fresh herbs and spinach—filed this away for a later date.
Annie answered questions throughout class and explained everything from the do’s and don’ts of using yeast, temperature of ingredients, rising dough tips and baking temperatures. I was thrilled to be able to add my granola as a dough filling and then learn how to carefully roll it into a log which was cut into individual pieces and placed into pie pans.
After a short time to rise, the rolls were baked and we were able to ice our creations to perfection. These were the rolls I always dreamed of making. Tender, light with just the right amount of cinnamon and filling.
This was a wonderful class that stretched my imagination taking cinnamon rolls to a whole new level of deliciousness. Thanks Annie! ❤️