Hi guys!
So my husband LOVES cinnamon rolls (ok so do I). It’s not uncommon for us to stop by Corner Cafe just to get one of their big cinnamon rolls to go. If you ever get the chance, you should ask him about the time he left one on top of his car… I can just picture his reaction now….
You all know I love to bake and I love to especially bake for my husband so I came across this cinnamon roll recipe from Pioneer Woman and had to try it out. I had never heard of the Pioneer Woman until last summer a couple girlfriends mentioned her to me because of her red hair (and obviously they like her cooking). I watched one of her shows on TV and really liked her so I recorded more and I just knew I had to try out her recipe.
You know how some cinnamon rolls are dry on the outside but nice and gooey on the inside or how the rolls on the inside of the pan are always better than the outside ones? Well this recipe fixes that! EVERY roll is equally as delicious. Also they aren’t overly sweet. I’ve had a few that were so rich and sweet it was hard to eat the whole thing, but not these, these were just right!
They weren’t really hard to make at all, just maybe a bit of time consuming but I’ve got the time right now! So I made the dough Saturday evening and they were in the fridge overnight. Sunday I got the dough out of the fridge and Jake rolled them out for me. Most of the time I bake he will roll the dough out for me. I gotta say I’m lucky as he always asks if I need any help with anything and he never complains when I ask him to roll out dough. I have issues with my hands hurting sometimes (thanks to years of doing hair) so that is a big help.
The only thing I think I would do different next time is roll the dough up just a bit tighter but that it’s, they turned out great! I halved the recipe because the original recipe says it makes 50 rolls! Even the half recipe was a lot for 2 people (one round 9″ cake pan fit 8-9 rolls) so I froze the rest of them to make for later. And I just cut the frosting recipe into 1/3 of the half recipe since I would only be frosting about 8-9 of them. (hope that makes sense)
Here is the half recipe:
Note: The original recipe makes about 50 rolls or approximately seven 8″ round aluminum tins of cinnamon rolls. After cutting the original recipe in half, you’ll end up with 3 – 4 tins full of rolls, with 7 – 8 rolls per tin…depending on how large you cut them. I used a 9″ pan and it made about 3 tins of 8 rollsIngredients: (This is 1/2 the original recipe)
2 cups whole milk
1/2 tablespoon salt
FILLING:
1 cup sugar, plus more as needed
Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Spread 1 tbsp of melted butter in each pan/dish. With a sharp knife, begin cutting the dough into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 375 degrees for 13 – 17 minutes, or until golden.
Hope you guys enjoy as much as we did! Let me know if you try them and how you like them!xoxo
Lesley
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