I am currently writing this while it is hailing outside (!!) while a very vintage (circa 2011) episode of Real Housewives of New York plays on in the background. I guess you could say it’s a splendid, wonderful day filled with positivity and bright light!
These overnight cinnamon rolls are sooooo good. I’m not gonna lie, cinnamon rolls are a labor of love. They require two rises, making three separate components (the dough, the filling and the glaze), assembling, chilling, slicing, etc.
That’s why I am a firm believer of dividing the work in half. It’s like an interest-free loan when buying a high-ticket item, you know? If you do/pay a little at a time, it doesn’t sting as much!
I like to do three things the night before: – Make the dough – Make the filling – Make the glaze
Let’s talk about conchas! Also known as pan dulce aka sweet bread.
When I moved back to California after I graduated college, I realized I literally knew nothing about Mexican food. I, of course, had eaten a good amount of Mexican food when I lived in the OC as a little kid. But I don’t think I understood what I was eating. I also don’t think we ate a huge variety of Mexican food. And to be honest, my mom cooked most of the meals we ate. We weren’t a super “go-out-to-eat” type of family. That woman was on a budget!
When I finally moved back to Los Angeles, after college, I started to really understand and learn the different varieties of Mexican food and it was cool. I learned the differences between food from Baja, Mexico City, Colima, the Yucatan and Oaxaca. And my actual trips to Mexico have been even more educational.
One of my favorite places I went to in Mexico City was a panadería where they served the warmest, freshest conchas with the crispiest tops.