I’m of the opinion that it’s important for scientists to publish studies that are “failures” (for many reasons, but that would be a different kind of blog post, right?), and I have to face that the same principle applies to my baking failures. I made these cinnamon rolls today, based on this Smitten Kitchen article and recipe (which, in turn, is based on a Bon Appetit 2008 issue). Through no fault of the recipe, I seriously overbaked these. I mean, they were just completely hammered. I can hear Paul Hollywood saying, “Overworked, overbaked, dry as a bone.” Of course, I still ate them, and they were still delicious, but definitely an overall failure.

Here’s what I learned and what I want to remember for next time:

• I think they could have come out as much as 10 minutes earlier
• I used a non-cream-cheese glaze, which I happen to like, but was necessitated by my not having cream cheese and my not wanting to run out to get it (side note: I haven’t been going to any grocery stores during the pandemic, preferring instead to have necessities delivered)
• I believe the technique of using a thread (or dental floss) to cut these is a seriously bad idea. It seemed, as I was doing it, that bits of filling were somehow jumping all over the kitchen. I didn’t think I was applying that much tension, but I kept hearing sounds of flying cinnamon sugar all over the kitchen. On the other hand, I don’t know how much better or worse it would be to try to cut them, so that remains to be determined.

[Lastly, I’m happy to have a reason to post a photo of the beautiful baking dish that Stef gave me from Bennington Potters!]