If you’ve had Chef Matt Gordon’s warm, gooey cinnamon rolls at Urban Solace, then you know that they are a breakfast pastry achievement of the highest order that could not possibly be improved upon… until now. At Gordon’s newest spot in Del Mar, Sea & Smoke, he has turned those very same rolls into a sweet, savory, meat-filled breakfast sandwich. If you haven't already left to go get one, you should find out what all goes into it.
You don't make a cinnamon roll sandwich without one of those glorious, made-from-scratch cinnamon rolls, which means combining all of this stuff (eggs, buttermilk, sugar, yeast, etc.) with flour in a giant mixer.
Once the dough is mixed, it’s set aside in a bowl and covered with plastic wrap to rise until it starts looking like some sort of bubbly science experiment. Yeah, that’s weird.
When it has doubled in size, the dough is rolled out on a floured table and smeared with butter... SO much butter.
Next they sprinkle on a little freshly grated nutmeg…