Cinnamon Rolls

9 Aug

Oh my, the first time I made these Cinnamon Rolls, I died and went to Heaven. My coworker and good friend, Kosha, and I made a load of them to take to meetings we were hosting around the state. They went perfectly with the Chugwater Chili we made.

Cinnamon Rolls | The Farm PaparazziThe recipe is copied from The Pioneer Woman – Ree Drummond. While I used leftover dough from the Cabbage Burgers, everything else is pretty much the same as PWs recipe. I probably didn’t use as much butter, but who really uses as much butter as Ree? Ok, well, I probably do.

I won’t go into great detail because you should probably go to PWs website, since it IS her recipe. But, here’s basically what I did…

PWs Cinnamon Rolls

Tools:

Rolling pin

Serrated knife and cutting board

Baking dishes (rectangle or round)

Mixing bowl, liquid measuring cup, measuring spoons

Roll Ingredients:

Leftover roll dough from making Cabbage Burgers

1 stick of butter, softened (I mean really soft)

Cinnamon

Sugar

Melted butter (about 4-5 T)

Frosting Ingredients:

1 bag Powdered sugar

1/2 C whole milk

1/2 stick butter, melted

1/2 C Orange juice

1 T maple flavoring

If you’re making these directly after the Cabbage Burgers, like I did, then wipe away the old dusting of flour with a dry cloth. Re-dust the countertop with flour. Roll out all the remaining dough with a rolling pin.

Cinnamon Rolls | The Farm PaparazziTake the stick of softened butter and spread across the entire surface of the dough. PW tells you to melt the butter, but I like this method better so it doesn’t seep out the ends as much when you roll it up.

Cinnamon Rolls | The Farm PaparazziSprinkle liberally with sugar (about a cup).

IMG_1390Then sprinkle liberally with cinnamon. You could probably use more than I did. My dusting was a little light.

IMG_1392Tightly roll up the dough.

IMG_1394When you get to the other side, pull the dough up to the top of the roll and pinch it into place.

IMG_1395

IMG_1400Put the log onto a cutting board. Don’t be like me, who cut directly on the counter. Take a sharp, serrated knife and cut into 1 inch sections.

IMG_1402Cover the bottom of each baking dish with a little melted butter and place the cinnamon rolls in the dish. Don’t overcrowd.

Cinnamon Rolls | The Farm PaparazziCover with a dish cloth and let rise for 20-30 minutes.

Cinnamon Rolls | The Farm Paparazzi

Cinnamon Rolls | The Farm PaparazziBake at 375F for 15-17 minutes. Just until they start to get slightly brown on top. You don’t want to overcook them.

Cinnamon Rolls | The Farm Paparazzi

Cinnamon Rolls | The Farm PaparazziWhile they’re baking, mix up the frosting ingredients. Be sure to slowly add the orange juice to get the consistency you want. It should be pourable, but not too thin. PW uses coffee instead of OJ, but I didn’t have any brewed up.

Cinnamon Rolls | The Farm PaparazziPour the frosting over the rolls directly after removing them from the oven.

Cinnamon Rolls | The Farm PaparazziI immediately ate the two goofy looking ones near the top of the right pan. It just didn’t seem right to leave them there.

Now, go share with your friends so your hips don’t get too big!

God Bless You & American Agriculture,

Liz

And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him. – Colossians 3:17 (NIV)

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One Response to “Cinnamon Rolls”

Trackbacks/Pingbacks

  1. Cabbage Burgers | The Farm Paparazzi - August 9, 2014

    […] smelled my house yesterday. It smelled heavenly from my baking frenzy of cabbage burgers and cinnamon rolls. The mixture of fresh-baked bread, savory meat/cabbage mixture and sweet sugar ‘n cinnamon […]

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