So, I know you heard me on Kid Kraddick Morning Show talking about my Jalapeno Cinnamon Rolls Recipe, right? 🙂
Well great, cause today I decided it’s time to share this Tex-a-fide recipe with the world.
First off (cause I know you’re think it)— No, they aren’t spicy. They are insanely delicious and wonderfully peculiar, with little knobs of tiny pickled jalapeno, drowned in brown butter frosting. It’s what we serve at outdoor festivals, the state fair, Christmas morning, bbq joints for breakfast, brunch on the riverwalk, just about any time you feel like livin out your Texas pride.
No, I did not invent them. I don’t know how that rumor got started. But I wish I had!!!
Jalapeno Cinnamon Rolls have been around the Fort Worth Stockyards since I was in my early twenties, and probably much longer, but I will show you how to make them in this handy dandy Youtube video…
Jalapeno Cinnamon Roll Dough needs a double rise, and this is about how large they should be before baking. These are best started the night before so you can allow plenty of time for your rise. (This also makes it more convenient in the morning, just bake and eat.)
The brown butter frosting is my signature addition to this iconic dish. The butter is browned in a pan before it’s made into icing and DEAR GOD ALMIGHTY, YOU’RE GONNA DIG IT. (Yes, you can do this with all your icing recipes.)
Jalapeno Cinnamon Rolls are a fantastic surprise for out of town guests waking up in the Lonestar state, or if you’re the one far from home, reconnecting with your favorite place! I hope you love the recipe…