Cinnamon Rolls with Marzipan Filling

It's a random day of the week, we've got time on our hands and some homemade marzipan from a cake recipe we never finished making.


Maybe we could whizz the marzipan in the food processor with some cinnamon and sugar?

Why not?


Yeah, that looks good. Tastes darn good too. Maybe we should just stop here, call it a day, turn on the TV...

Nah.

Hmmm... what to do, what to do?

Hmmm... some simple flour and water, transformed by yeast and butter, gentle kneading, and time.


Maybe cinnamon rolls?

Yes, cinnamon rolls.

Finally. Someone who understands how much cinnamon one needs to make perfect cinnamon rolls. Thank you, Peter Reinhardt, and your magnificent book, "The Break Baker's Apprentice".


But wait! Don't forget the marzipan.

Wonder what that would taste like swirled up with cinnamon sugar and bread.


Yea, we'll only cover half (just in case it isn't as awesome as it sounds).


And we'll cut them about twice as thick as we think we should. There we go.

I'm convinced that we make bread just to marvel at the wonder of rising dough. It's a miracle, I tell 'ya!




Oh, you gotta be kiddin' me. We made those?


The only logical thing to do at this point is to make some cream cheese icing (I'm quite certain that cream cheese icing could play a vital role in achieving world peace).


A little bitta this ...


and a little bitta that.


Yeaaah...


Nom, nom, nom.. mmmm, time well spent, I'd say.


Dude.

You totally gotta try some marzipan in your cinnamon rolls. Just trust me on this one.

I roughly followed step 2 of the instructions from the Odense site for the marzipan HERE. Except that I only mixed it with the sugar and the cinnamon.

I exactly followed the instructions from Peter Reinhardt's Cinnamon Rolls (or maybe it was Buns, can't remember) in "The Bread Baker's Apprentice. Google it. Better yet... go buy it, or borrow it. It's a keeper.

The cream cheese frosting recipe is HERE.