Baking

If you can make scones (or muffins or banana bread), you can make these sparkly, gloriously poufed cinnamon rolls—no waiting for yeast to do its thing. It’s all because the tiny Violet Bakery didn’t have the space to proof yeasted doughs, so founder Claire Ptak had to get crafty with a quick bread-style technique inspired by cookbooks from the 1950s. Don’t expect these buns to precisely recreate the yeasty flavors and pull-apart texture of a slower-risen roll—but they achieve something magical in their own right. And they do a remarkable job of hitting all the other notes of a classic cinnamon roll: the poofy, soft innards and cascading, buttery crust, the sparkle-dusted first bite giving way to sticky-sweet goo. Adapted slightly from <a href="https://www.amazon.com/Violet-Bakery-Cookbook-Claire-Ptak/dp/1607746719?tag=food52-20"><strong>The Violet Bakery Cookbook</strong></a> by Claire Ptak (Ten Speed Press, 2015). To read the whole story, head <a href="https://food52.com/blog/21894-how-to-make-fluffy-yeast-free-cinnamon-rolls"><strong>here</strong></a>.

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