I come from a family of doers, not emoters. That's how we show our love for one another. We aren't the most demonstrative family, although we are affectionate in our own way. It's just that we express affection in the form of some act.
I know my dad loves me dearly because he's done so much for me over the years. He built Eric and I our first home, a project we took to referring to as Habitat for Lucas since Dad did all the work gratis. It was supposed to be a modest starter home but his daughter decided she had to have hardwood floors, nine foot ceilings, and crown molding throughout. Oh, and upgraded cabinets and appliances, along with maple butcher block counters. Not that our budget allowed for any of this but Dad made it happen. He laid the hardwood floors and installed the crown molding, kitchen cabinets, and countertops himself to save us money so I could have what I wanted. The house turned out beautifully and we happily lived there for six years before I got the itch to move on.
Harry ride along with him in the big truck and my father is not an animal person.
Now he and Mom travel to Austin at least yearly to check in on us and help with any projects that need taking care of. He always comes armed with a tool belt and saw or two to tackle my to-do list.
Last week he and Mom came in town to help us take care of a baby project. Our second bedroom, soon to be the baby's room, had a loft opening that overlooked the first floor so we closed it in in order to not have to tip toe around downstairs every time we put Ruby down to sleep.
With all that my dad does for me, the least I could do I was make these cinnamon rolls for him. Dad can never pass by a Cinnabon without stopping in so I thought I'd make him a homemade version of his favorite treat. The dough for these rolls is Joanne Chang's basic brioche recipe from Flour. To make them, mix up the basic brioche recipe and divide the dough and freeze one half, then roll the other half out into a rectangle approximately 16 x 12 inches and about a quarter of an inch thick. Slather the rolled out dough with half a stick of melted butter and sprinkle on a mixture of 3/4 cup of dark brown (golden works too) sugar and 3 tablespoons of cinnamon. Roll the dough up lengthwise like a log and gently press along the seam to seal the roll. Cut the roll into approximately 1 1/2 inch wide slices and place them on a baking sheet lined with parchment paper or a silpat. Set the baking sheet with the rolls aside to proof for approximately two hours in a warm spot or overnight in the refrigerator. The rolls should puff up and look pillowy when ready. Bake the rolls on the center rack of an oven pre-heated to 350º Fahrenheit for 20 minutes or until golden brown. You can check to ensure the dough is fully baked by inserting a toothpick in an inside ring of a roll. It should be clean and dry when removed. Remove to a rack and allow to cool completely before topping with cream cheese icing. As an optional step, I sprinkled a little extra cinnamon sugar on top of the iced rolls.