This cinnamon roll recipe, as simple as it is, is absolutely delicious. The good news: the dough itself is highlighted as a one-dough-fits-most in the roll category. It would have worked just as well as a dinner roll as it would have a sweet roll, just as the recipe suggests. I wouldn’t have thought to use white sugar because any and all cinnamon roll recipes I’ve made in the past have called for brown sugar as its “star”. White sugar was the way to go here because there was no masking of the cinnamon, and as they cooked, the sugar melted, along with a little bit of butter, and formed a hardened sugar crust on the bottom of the rolls, kind of like brittle. I am a fan of texture in cooking, folks. I gag when I eat cheap, watery yogurt because of the lack of texture, for Pete’s sake!
If I had known that delightful crusty, buttery, sweet goodness was on the bottom of the rolls, I would have omitted any icing, as the recipe suggests, but I got a little excited and slathered the sweet confection on before prying the rolls from the bottom of the pan. I did a basic butter, powdered sugar, vanilla mixture, and though it was amazing to taste, the icing didn’t really add or take away from the flavor. I would cook these again in a heartbeat and maybe omit the icing next time, depending how much my sweet tooth was screaming for some attention. Check out the recipe this one inspired.