9perfectly spiraled 2½- to 3 inch 6- to 7.5 cm ) beauties
By Karen Morgan
Getting this dough’s consistency right had me tearing my hair out when I wasn’t bouncing beady-eyed, vulcanized cinnamon rolls off the kitchen wall. The missing link turned out to be resting the dough overnight in the fridge. This chilly time-out lets the yeast develop in slow motion, keeps the air bubbles small, and gives the finished rolls the ideal soft-but-stretchy cinnamon-roll texture.
If you’d like to serve these hot for breakfast or brunch, make the dough the night before. T