One of the fringe benefits of being a food writer, I’m finding, is that people start to think you can cook. Even my mom, herself Chef Extraordinaire, asked if she could e-mail me recipes from time to time (This is high praise, indeed).
She told me the other day that she never expected this, me to enjoy food. My brother was the born chef; I used to hate the kitchen.
She said it with pride in her voice, like she, finally, knew I was indeed her child, having inherited not just her stubbornness but her skill.
She asked me to bake a cake for her friend, she sent me the recipe for a marinade. And then, one Saturday afternoon, while I was standing next to her in the kitchen, she told me to flip her burgers while she went outside.
You’d have to know her to understand, but this was a Very Big Deal.
Mom doesn’t entrust cooking duties to anyone. This was, essentially, the equivalent of Here are the Keys to The Mustang or Take the Pin Number to my ATM. This was trust.
Just between us—I mean, don’t tell her—but I’m no better of a cook than I ever was. I still forget things are in the oven sometimes, meaning six charred cookies land in the trash.
I still cook things that even I don’t want to eat. I still have to ask a lot of questions—of myself, the Internet, friends—before I think I understand.
Maybe I’m learning a little, but the burn marks on my left-hand fingers show this process is a slow one.
Sometimes there are happy accidents. Sometimes recipes are so wonderful, they make me look like I know what I’m doing.
These are the ones I like. And this is one of those recipes.
Tomorrow is Saturday, and whatever your breakfast plans: change them.
You want to make these cinnamon rolls—trust me. With a little work, a little patience, a little trust, you’ll find these doughy pastries completely worthy of your faith, and everyone you give them to will, too.
In fact, they’re so good, your family might begin to believe you’re a grand chef (I won’t tell if you don’t).
Declared as good as Cinnabon® by my brother and mmm-good by my co-workers, these cinnamon rolls are the creation of Molly Wizenberg, author of Orangette. They appeared in her Bon Appetit column in March and convinced me they were worthy of trying.
I’m glad I did, as they garnered me this compliment: You could be a baker! (Yes, THAT good. Shh! Don’t say a word!)
*Hey, by the way, if you’re wanting another cinnamon roll recipe, you have to check out the ones I made Thanksgiving morning. They have pumpkin in them, but they’re not just for fall. AMAZING.
from Bon Appetit
About Shanna Mallon
Shanna has a Masters in Writing through Depaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.