2 minute read
Eat This Now
Eat This Now
CINNAMON ROLLS FROM TIN PAN
By Sarah Sipple
Order online at tinpankc.com
these cinnamon rolls are a sweet, gooey, double-edged sword. On one hand, they might be the greatest cinnamon rolls. On the other hand, it means disappointment in other cinnamon rolls henceforth.
For this Makers issue, Tin Pan Cinnamon Rolls Chief Baker Dan Edwards instantly came to mind. Kansas City is a trove of talented culinary professionals in a broad spectrum of formats. Tin Pan does not operate from a storefront and instead offers home delivery within 25 miles of downtown Kansas City. Oh, and the best part? They’re still warm when Edwards hands you the gleaming pan.
The key difference in these cinnamon rolls lies in Edwards’ focus on the namesake ingredient. The amount of cinnamon is shocking, but they do remain sweet and balanced. Instead of a cream cheese frosting, Edwards is committed to a traditional powdered sugar frosting—the pure sweetness balances the earthiness of the cinnamon rather than adding a savory-leaning component.
The most surprising element of these rolls is that the outside layers are just as desirable as the final inside bite. Swimming in a pool of glaze is one way they stay moist for days, but the other is a baking technique called “tangzhong,” which improves texture and delays the process of going stale. The extra step in the baking process means that those who don’t finish the pan in one sitting can enjoy fresh-tasting rolls for the next few days.
If straight-up cinnamon isn’t your thing, you’re in luck. Through the end of October, Tin Pan also offers an apple streusel roll featuring fruit from Cider Hill Orchard in KCK.
