I’ll be the first to admit it: I’m a Pinterest addict. I love (read: love) pinning things. There’s just something so fulfilling about organizing all of my favorite online content into neat, tidy, visually-appealing pin boards. Favorite recipes. Household tips and tricks. Dream home ideas. Kiddo activities. Gift ideas. You name it, I’ve got a pin board for it.
So it’s no surprise that Pinterest is one of my top-five go-to websites every day.
Except in January.
January. The month of “motivational” boards. The month of “50 ways to make kale taste great!” promises and “happier, healthier you” articles. The month of belly-tightening, ab-crunching, arm-slimming, get-fit-by-Friday pins. The month of expensive fitness gadgets and workout clothes. The month where Pinterest happiness goes to die.
Don’t get me wrong. I’m all about fitness and healthy eating. I hit the gym regularly. I meet with my personal trainer four days a week. I use my jogging stroller on the daily. My little and I have a green smoothie every afternoon that usually includes kale. I cook balanced dinners with weird ingredients like quinoa and spinach and chia seeds (but for the sake of our marriage, please don’t bring that up around my husband. He usually has no idea what he’s eating. And the less he knows about his food, the better.)
I typically love to see ideas for healthy meals and new workouts on Pinterest. Yes, I have a board for that. But let’s be honest. Sometimes, a girl just needs some (unhealthy) dessert inspiration. Because no matter how healthy your day-to-day life is, you’re still going to serve chocolate cake at your husband’s birthday dinner. Fact.
My Pinterest friends usually have my back. They’ve given me the incredible banana caramel cake recipe that I used for my son’s first birthday party (I swear I’ll get around to sharing that one soon!) Their claims to have the best brownie recipes on the internet have held up. And they’ve offered inspiration for countless cupcake and cookie decorating projects.
But not in January.
Never in January.
Even that pinner who exclusively pins chocolate desserts (seriously, how many different pin boards do you need for chocolate desserts?) is pinning kale chips and “how to get rid of under arm jiggle in just 10 days.”
I follow you because you are the pinner of all things chocolate.
Except in January, apparently.
I’m sure you’re thinking I’m just being ridiculous. Take a good kale recipe wherever you can get it, you say. You should be encouraging chocolate dessert pinner girl, not bemoaning your lack of chocolate recipes, you tell me.
And you’re probably right.
But I’m still going to pin this cinnamon roll recipe in protest. Because no one should be deprived of their sugary, cinnamon-y goodness. And because Pinterest could use a few
unhealthy delicious pins in this month of green vegetables and fitness inspiration.
Overnight Cinnamon Rolls
Recipe courtesy of Alton Brown
Active time: 45 minutes
Start to finish: 12 hours
Makes 1 dozen cinnamon rolls
For the dough
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray
For the filling
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons
For the frosting
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups
In the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.