News

Roll into Summer

Roll into Summer

The warmer the morning, the less time you want to spend inside making breakfast. And yet, the first meal of the day sets the tone for all that follows. So on these sparkling early summer morns, why not make something truly special in little to no time?

Cue Persephone’s Bake-at-Home Cinnamon Brioche. We prep. You bake. Everyone enjoys.

Packaged in half dozens, the cinnamon rolls come ready to roll: defrost overnight in the fridge on a baking sheet lined with parchment paper (or XL Texas-style muffin tins), and then take them out as soon as you wake up. After about an hour (depending on the temperature of your kitchen or your ersatz proofer—follow these instructions on how to transform your oven into a home proofer, borrowed from Cook’s Illustrated), the rolls will have grown to twice their original size.

Warning: Do not proof the rolls straight from the freezer or beyond doubling. Once puffed, bake them at 400° in a conventional oven (or 375° in a convection oven) for 20-25 minutes, until they are browned. Remove from the oven and let them coolish (about five minutes) before glazing them with this beyond-simple orange icing recipe, adapted from Food Network.

Orange Glaze for Cinnamon Rolls

  • 2 cups of confectioners sugar
  • 3 tbs fresh squeezed orange juice

Whisk the confectioner’s sugar and orange juice together until smooth. Drizzle atop slightly-cooled rolls.