Bad Cinnamon Rolls

something went wrong here...I thought they were going to be large and fluffy. Something had to have happened with the yeast. They are definitely not yummy looking and it leads me to believe i've done something wrong.... but Matt ate them anyway.

a few days after making this mess, I was watching Food Newtork and Alton Brown's show Good Eats came on. He just so happened to be making cinnamon rolls! There's something about that show that makes you think you've cooked or baked something wrong until you watch him make it. then for some reason you have all the right information to create what you probably haven't been making incorrectly. But his interesting food facts and food history lessons are always so interesting (to me...at least).

So what i've learned from Alton about cinnamon rolls...
-you should use real cinnamon. What you buy from the store is 90% imitation. the real stuff is called Cassia and is hard to find and expensive.
-yeast needs to be instant dry. not rapid rise
-eggs need to be room temperature
-the dough needs to rise about 2 and 1/2 hours...
-if you let the rolls sit overnight in the fridge just before you put them in the oven, the texture is much nicer

So, i will be attempting this one again today...and will let you know tomorrow how they are!