Hi again, guys.

I just got the March issue of Bon Appétit in the mail, so I wanted to pop in and tell you a bit about my column and the recipe it contains. This month, I’m tackling the (not-so-)tricky business of baking with yeast. More to the point, there’s a recipe for cinnamon rolls with cream cheese glaze.

Yep, you heard me. Cream. cheese. glaze. (!).

They’re pretty terrific, if I may say so: warm, soft, and gooey in all the right places. I owe a big thank you to a very kind woman named Yi-Fun Hsueh, on whose recipe mine is based. She’s a baking wonder.

So if you find yourself needing a cinnamon roll anytime soon, you know where to go. The magazine will be on the stands any day now: it’s the one with the corned beef sandwich on the cover. You can’t miss it.

Oh, and two quick pointers:

Just so you know, you can assemble the rolls the day ahead. (That way, you won’t have to wake up ungodly early to have them ready in time for breakfast.) Go ahead and make the dough, fill it, cut it into individual rolls, put the rolls in their pans, and then refrigerate them, covered with plastic wrap, overnight. The next morning, pull them from the fridge, let them do their final rise, and bake them. That’s how I like to do it. Cinnamon rolls taste best on a good night’s sleep, I find.

Also, about the yeast quantity: you will need 2 ¼ teaspoons rapid-rise yeast. A typical envelope of yeast contains that exact amount, but because there can be variation, you might want to make sure you have two envelopes on hand to start.

Happy weekend, all, and happy baking!