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SXSW Eats: Official SXSW Interactive Cookbook comes out next week

Addie Broyles

We think of community cookbooks as artifacts of the pre-digital age, but Cookbook Create founder Anna Curran has gathered recipes and stories from some of South by Southwest Interactive’s most noted speakers to create “The Official SXSW 2014 Interactive Cookbook.”

Curran’s website, which launched last year, allows anyone to build and print-on-demand custom cookbooks, and she decided to show just what the tool could do by reaching out to more than 100 SXSW presenters to get their recipes and stories for the book.

A few Austinites are featured in the book, including Jon Lebkowsky, who shared a recipe for “pastafarian” tomato sauce and Joshua Baer, who contributed his mother-in-law’s spin on cinnamon rolls (below).

Some of the most entertaining parts of the book come from some of the recognizable names in the technology world, including Craigslist founder Craig Newmark, who wrote a somewhat ironic entry on how to order takeout, founder Lisa Stone, who submitted her mom’s sweet potato pie, and I Can Haz Cheezburger founder Ben Huh, who shared — what else? — a burger recipe that features three cuts of beef. BuzzFeed CEO Jonah Peretti wrote his entry, 5 Ways Garlic and Olive Oil Can Dramatically Improve Your Life, in a “listicle” style well known to anyone who has clicked on a BuzzFeed headline on Facebook.

You can buy the book online ($19.95, plus $12.17 shipping) at or, for badgeholders, at the merchandise tents and in the official SXSW bookstore during the interactive conference.

Grandma’s Cinnamon Buns

Joshua Baer writes: “This is my mother-in-law’s recipe and she makes them every morning when she visits. Everyone in the family knows the smell of Grandma’s simple, light and flakey cinnamon buns that pulls you out of bed.”

1 cup warm water

2 (1/4-oz.) packages active dry yeast

1 cup shortening

1 cup sugar

1 tsp salt

1 cup boiling water

2 large eggs

6 cups all-purpose flour

For the filling:

6 Tbsp. (3/4 stick) unsalted butter, melted and divided

2/3 cups brown sugar

1 Tbsp. cinnamon

For the icing:

2 cups powdered sugar

3 Tbsp. milk

1 tsp. vanilla

Fill a measuring cup with warm water and add the yeast. Stir to dissolve and let stand for 5 minutes. In a large mixing bowl, combine the shortening, sugar, salt and boiling water. Mix with an electric mixer on medium speed until smooth. Reduce the speed to low and add the eggs and the yeast mixture, mixing until blended. Gradually add the flour until incorporated. Cover the dough and chill for 8 hours or overnight.

Divide the dough in half and roll each piece into a 12-inch-by-10-inch rectangle. Brush each rectangle with 3 Tbsp. of the melted butter. Combine the brown sugar and cinnamon, and sprinkle over both rectangles. Starting with the long side of each piece of dough, roll in jellyroll fashion, and press the edges to seal. Cut the rolls into 1-inch slices and place in a greased 9-inch-by-13-inch pan. Let rise, loosely covered, for an hour, and while the buns rise, preheat the oven to 400 degrees. Bake the buns for 12–15 minutes, or until lightly browned.

Prepare the icing while the buns are in the oven. Whisk the powdered sugar, milk and vanilla together in a mixing bowl. Drizzle over the buns while they’re warm and serve. Serves 12.

— Recipe from Joshua Baer