in case you’re curious, made using the recipe from my new pioneer woman cookbook. easy as can be and *super* tasty!
- since i’m not feeding an army, i halved the recipe and then prepped and baked half of my dough. this yielded about a dozen cinnamon rolls. i’ll bake off the rest of my dough in a day or two. (recipe says the dough is good for up to 3 days.)
- i prepped everything the night before, which i highly recommend. then i pulled out the rolls and let them come up to room temperature while the oven preheated. while i waited (impatiently) for them to bake, all i had to do was brew a pot of coffee and make the glaze.
- i modified the glaze since i didn’t have maple extract and didn’t want to go to the store. i used 1 cup sugar + 1 tsp. vanilla + 2 tbsp. cream + 2 tbsp. milk. that was the perfect amount for 12 rolls and the right consistency for a thick but pourable glaze.