Only a few hours left of summer — year 2 starts tomorrow at 8AM and I’m not a happy camper. The past 2 months have been amazing: beyond beautiful weather, lots of hours by the pool, plenty of good times with friends, and a lot of red wine. I’ve also had a lot of time to bake, which allowed me to finally tackle this initially intimidating cinnamon roll recipe. Ryan bought me the Pioneer Woman Cookbook months ago, and has been begging me to make these ever since. They were definitely worth the wait…
These cook quite possibly be the most unhealthy thing I’ve made so far. And I say this even after making a NY style cheesecake last week (which I didn’t get any pictures of, sadly). Just like sugar-laden muffins and pancakes, I’m not sure why cinnamon buns were ever donned as breakfast food, but just roll with it. (Get it? Roll with it? Cinnamon roll? Ha maybe school will be good for me afterall…) I halved the recipe because there’s just no reason an apartment for 2 people should ever contain 50 cinnamon rolls. They make great gifts (we gave a pan to my parents) and can also be frozen, so don’t be shy about the quantity.
Yeast was a foreign ingredient to me prior to this recipe, and I was kind of nervous to see if I could successfully make dough rise. Turns out it couldn’t be easier and only involves a little mixing and waiting. So don’t be intimated like I was — buy some yeast and make these delicious, fluffy,and fat-free (riiiight) cinnamon rolls for your loved one. I’ve never seen Ryan devour anything I’ve made quite so fast, which meant less for me but my waistline was thankful.
Pioneer Woman’s Cinnamon Rolls
Because there’s just no way I’d ever do her step-by-step pictures and descriptions justice, I’m going to send you over to PW for her very informative write-up: Cinnamon Rolls