These cinnamon rolls are…heaven.
Here’s the original recipe, posted over three years ago: Cinnamon Rolls 101. They’re simply to die for.
I have a point.
I’ve made these cinnamon rolls approximately 89,745 times in my life, give or take 89,000. I’ve made the straight cinnamon version, a caramel apple version, an orange marmalade version, a chocolate chip cookie dough version, and more versions that reside in the recesses of my brain. And since many of you have started making them every year around the holidays, I have a few tips/pieces of information to share.
1. Loose vs. Firm Dough
One of the most common questions I’m asked about the rolls is related to the looseness/stickiness of the dough. In fact, if you make the dough and go straight into making the rolls, the dough will be very loose and sticky, and the rolls will be less “perfect” in their shape and how well they hold together. (I make them like this all the time, obviously, and the shape of the rolls matters not when it comes to eating them.) Sprinkling on some flour—both under and on top of the dough—will help mitigate the extreme stickiness and make you a more contented person.
However, if you prefer the dough to be more firm, you need only chill it in the fridge. It really does cooperate so much better, and results in a neater, more held-together roll.
Examples:
These orange-marmalade rolls were made straight through from beginning to end (without refrigeration.) While they still tasted great and looked fine, they were much more loosey-goosey and messy to work with.
These cinnamon rolls, however, were made using dough that had been refrigerated overnight. Rolling it out was a much neater proposition, and the rolls themselves were more consistent in size and neatness.
Keep in mind, though, that when you use cold, refrigerated dough….
You’ll need to allow the rolls to rise a little longer before you put them in the oven.
This is how the neat ones baked up.
In summary, I would like to state for the record that I really don’t have a preference all. More often than not, I make the rolls straight through without refrigerating the dough. If you’re interested in a more aesthetically perfect, consistently-sized roll—if you’re serving rolls at a shower or party, or catering an event—the refrigerated approach would probably be best.
Otherwise, it’s just an unnecessary step.
2. Amount of Butter: MESS!
The amount of butter directly impacts the messy factor. My approach is to add butter until I think there’s enough, then add more. If I roll up the long roll of dough and butter does not violently ooze out of it, I believe I have not used enough butter.
However, if you prefer a more moderate approach, pulling back on the amount of butter is fine. Just keep in mind that you’ll want to pour on a little more icing to make sure the rolls are ultra, ultra moist.
In summary: do not fear the mess. Anytime this amount of melted butter and sugar are involved, there’s gonna be plenty of cleanup on aisle seven.
If it makes you feel any better, I’ve had to clean it up 89,745 times. Give or take 89,000.
3. I don’t like maple (or I don’t like coffee). What are my options for the icing?
The pour-on maple icing for my cinnamon rolls is part of the wonderment of the whole thing: it’s thin enough to run into the cracks and crevices of the warm rolls and turns the rolls into something incredibly special. And while the icing does contain both maple extract and brewed coffee, I promise you from the bottom of my heart that the icing does not have an overwhelming flavor of either. It really just winds up being a nice, mild icing that perfectly complements the rolls.
However, if the thought of maple or coffee makes you want to hurl, you can certainly leave either out with no problem. In place of the maple extract, use a little bit of vanilla (not the same amount, as vanilla is stronger). With the coffee, you can simply leave it out altogether and just splash in a little more milk to make it thin and stirrable.
4. Freezing Rolls: When?
I’m often asked when in the process the cinnamon rolls can be frozen.
The answer is…anytime!
* You can freeze the rolls, unrisen, in the pan. Cover them tightly with both plastic wrap and aluminum foil. Then you’ll just need to remove them, allow them to thaw and rise, and continue the baking and icing process.
* You can freeze the rolls, baked but unfrosted. Later, you can thaw them out, warm them for just a few minutes in the oven, and ice them while warm.
* OR you can freeze the rolls completely iced and finished. Just allow them to cool, then cover with plastic wrap and foil. This is how I normally freeze them and they turn out just fine.
5. Now, go make cinnamon rolls!
Make them for everyone in your life.
This is a love that must be shared.
New Thanksgiving recipe Monday morning!
Love,
Pioneer Woman
