Pilates rePurposed. When The Hive first released these delicious treats, they sold out just 30 minutes after the shop opened. We're revisiting our conversation with the team, where we learned all about how these cinnamon rolls are made. Read on for our exclusive profile on the homemade cinnamon rolls sold at The Hive in Hoboken, New Jersey.
Photo Credit: hellofromthehive. Fast-forward to January and Kristin and Catherine were finally able to bring their vision to life. The founders decided to exclusively sell the cinnamon rolls on the weekends. And it was a launch to remember. Once the summer hit, the team decided to sell the cinnamon rolls only on Fridays, since so many people were down the shore for the weekends.
Now that chillier weather is here , so are cinnamon roll weekends β which were always part of the plan. The response, unsurprisingly, has been super positive. The cinnamon rolls are a Hive original, with the recipe being something the founders tweaked many times 12 rounds to be exact and tried different frostings to get the desired outcome.
The end goal was for the rolls to be big , fluffy, and densely flavored. What are the secret ingredients? For one, the big secret isβ¦ bread flour. Then there are the basic eggs, butter, and sugar that go into the dough. The filling consists of brown sugar, cinnamon, and butter, and plenty of it. Finally, the frosting calls for cream cheese β balancing the sweet and tangy taste β plus a little butter and powdered sugar. Our finishing trick is pouring a little bit of warmed half-and-half over the dough before the rolls go into the oven and that helps brown the tops and make them a little bit of a crunch.
The dough has two rises. Once you've actually made the dough, it rises for about one-and-a-half to two hours and doubles in size. Then, you divide it into some balls that you then roll out and spread with filling, and then you roll them up to that beautiful cinnamon roll.
