12 Apr 2012 5 Comments
A few of the things that have made me happy this week:
- There are 5 days until my 18th birthday!
- There 25 more school days until graduation…not that I’m counting…hem hem.
- I am officially photographing a wedding this summer! An exciting first :)
4. Instagram. Enough said :)
5. I’m going on a church retreat this weekend which will hopefully be tons of fun!
6. Planning birthday parties (both of my sisters have birthdays coming up soon, too).
7. Sunny weather.
8. We now have 2 working cars in our family!
9. Writing lists.
10. Pioneer Woman Cinnamon Rolls!
Last Christmas I made Pioneer Woman Cinnamon Rolls for the first time and knew that it would definitely not be the last. They are truly one of the tastiest things I have ever had! This Easter I made them again, but experimented with some different methods to see what works best for making these cinnamon rolls ahead of time. The second time around it was definitely easier to make them, and I’m sharing some tips I’ve learned that make these rolls easier to create. I definitely think you should make these very soon…they are sure to bring some happiness into your life :)
Tips on preparing the dough:
The dough is very easy to make- don’t get freaked out just because you have to use yeast. My only advice for this part of the recipe is to make sure that you leave plenty of time (it takes about 2 hours for the dough to be ready from start to finish). Also, it is easier to work with the dough after it has been in the refrigerator for a while. I always make the dough the day before I need it and it works out great.
Tips on preparing the cinnamon rolls:
The first time I made these, I halved the recipe and got 14 cinnamon rolls. I knew mine must have been larger than Pioneer Woman’s because according to her, I should have been able to make 25. This past time I made them I realized that I hadn’t rolled the dough out long enough (I’d made it too wide). In my opinion, it doesn’t really matter how big these are (I kinda liked the really big ones :), but if you want smaller cinnamon rolls, you need to make sure you roll the dough out pretty long.
Once you have the dough rolled out (on a floured surface), you pour the melted butter on it. This is just going to be messy, but it’s worth it. Rolling up the dough with that much oozy melty butter is a little tricky, but just do your best.
Tips on making the cinnamon rolls ahead of time:
These cinnamon rolls take a while to make, even if you already have the dough ready, which can be tricky for holiday mornings when you need to get going. This past time I made them, I tried two different methods of preparing the rolls ahead of time, and both ways worked great.
- Baking them the night before: The day before you need the cinnamon rolls, take your prepared dough, make the rolls, and go ahead and bake them. The next morning, simply heat up the rolls (microwave works great) and make the maple frosting. These rolls actually re-heat really well and, as long as the cinnamon rolls are just from the night before, there’s not really any difference between the re-heated ones and freshly baked ones.
- Preparing them the day before: If you really want truly fresh-baked rolls, use your prepared dough to completely make the rolls, except for baking them. Cover the pans with a towel and put them in the fridge. The next morning, simply take the rolls out of the fridge (put them in a warm place to let them rise a bit more while the oven is preheating), and bake them. While they’re in the oven, prepare the frosting.
Both of these methods worked out great for me and allowed me to have these delicious cinnamon rolls ready for a stress-free Easter breakfast before we went to church :)