Want to be a hero in the kitchen? Make these cinnamon rolls

The Seattle Times - WHEN BRANDI HENDERSON grew up in Alabama, food came from boxes and cans, and American cheese was a staple. As a kid, one of her favorite treats was cinnamon rolls from a tube. Today, as founder and owner of The Pantry in Ballard, she has developed a new recipe for cinnamon rolls with a similar flavor profile to her childhood favorites, only handmade with fresh eggs and real butter. This decadent version marries sophistication and nostalgia — the perfect mix of grown-up and childish.

Henderson makes these rolls for holidays or any time a crowd is coming for brunch. They can be made the night before and baked at the last minute. “People basically think you’re God if you make homemade cinnamon rolls,” she says. “They are best right out of the oven, covered with runny frosting and very messy.”