Good Lord. The one thing I fear more than yeast is cinnamon rolls. Not eating them, making them.
I fear that it begins with yeast.
I fear waiting for the yeast to work its magic and the dough to rise.
I fear rolling out the dough.
I fear the dough sticking to everything in my kitchen.
I fear not being able to make a tight enough roll.
I fear slicing the rolls into parts too big or too small.
I fear the rolls falling apart after being cut.
I fear putting in hours of work only to have a failed project.
But you guys… something miraculous happened. I made cinnamon rolls. I. Made. Cinnamon. Rolls. Thank you Pioneer Woman!
Fear number two overcome: My dough rose beautifully!
How to overcome the sticky dough? I rolled it between two pieces of wax paper. Bring on the next fear!
Alright, well the rolling part was a little difficult for me. I may or may not have had to re-roll some of them after slicing my log.
But that’s okay because they still looked semi normal:
…Minus the two at the bottom with little embryos.
Nothing a little glaze couldn’t cover.
These were divine, more than anything I could have asked for. Was it worth the labor? I only say no because I’m lazy and because cinnamon rolls could easily be bought. Seriously… yeast dough is SO MUCH work! Is it worth making once a year? Definitely. So if I ever make cinnamon rolls for you, know that I love you. Deeply and truly. I might as well be proposing to you.
They’re best warm, so if you’re not eating them right away, nuke them in the microwave for a couple of seconds before devouring. I’m craving one now just looking at the pictures.
You can find the original recipe from Pioneer Woman here. Since I didn’t have the need for enough rolls to feed an army, I cut the recipe in half, as follows (I still ended up freezing half and saving it for later):
For the glaze, I stuck to a simple vanilla one rather than the maple one that Pioneer Woman has on her blog. I used the recipe from How Sweet It Is. She says that it’s enough for one pan of cinnamon rolls, but I used it for two: