If you make these cinnamon rolls, be prepared to make them for the rest of your life. Your friends and family will insist on it. This recipe makes 7 pans of buttery, extremely cinnamony, decadently moist rolls, so you will have to give a few pans away.
It would be wise to invest in some of these tin cake pans (deeper than pie tins), because you probably don't have enough pans in your house to contain all this cinnamony goodness.
This is not my recipe. I do have a cinnamon roll recipe in my cookbook, but I like the Pioneer Woman's recipe better. It's easier, it makes more, and it doesn't require that you get out the standing mixer.
This is not the Pioneer Woman's glaze, however. Mine is a less copious version of frosting, since I feel like the rolls are already over the top with sugar and butter. Maybe I'll get gutsy and break out the PW glaze for Christmas.
Henry, Jack and Colin polished off 2 pans, no problem.
Seven pans of cinnamon rolls don't last as long as you would think. Two for now, two for the freezer, and the rest get dispersed around the neighborhood.
These rolls can be frozen before baking (just thaw, then let rise for an hour before baking), after baking, before frosting, or after frosting. If you give them away to friends, it is nice to gift them in the unbaked state. That way, the recipient can get the full experience of having fresh rolls rising and baking, and the anticipation and aroma that goes along with it.
These rolls can be frozen before baking (just thaw, then let rise for an hour before baking), after baking, before frosting, or after frosting. If you give them away to friends, it is nice to gift them in the unbaked state. That way, the recipient can get the full experience of having fresh rolls rising and baking, and the anticipation and aroma that goes along with it.
Warm cinnamon rolls= Happy middle schoolers.
Jack and his friends ate all of the cereal in the house, drank all the milk and orange juice, and ate all the bananas. Then they polished off two pans of cinnamon rolls before they had a chance to cool.
I glazed these cinnamon rolls with confectioners' sugar thinned with milk to make a runny frosting. Then I added a dash of almond extract, but you could use vanilla extract instead.
Pioneer Woman (aka Ree Drummond) uses a whole bag of confectioners' sugar, coffee, and maple extract. I am sure it is amazing. If you are brave enough to give your kids this much sugar and coffee, please let me know how it goes.
Cream cheese frosting is also a good choice, if you have some on hand, or are feeling particularly ambitious.
Pioneer Woman (aka Ree Drummond) uses a whole bag of confectioners' sugar, coffee, and maple extract. I am sure it is amazing. If you are brave enough to give your kids this much sugar and coffee, please let me know how it goes.
Cream cheese frosting is also a good choice, if you have some on hand, or are feeling particularly ambitious.
If you haven't checked out the Pioneer Woman's food blog, you are in for a real treat. My family would just love it if I cooked like the Pioneer Woman every day. Her food is decadent, hearty, and beautiful. Her cookbook, "The Pioneer Woman Cooks", is worth every penny.
Cinnamon Rolls 101 (click on the title to get it)
By Ree Drummond. Thanks PW!
One other thing...I don't melt the butter and pour it over the dough. I put out a few sticks of butter to soften at room temperature, then when they are very soft, spread a thin film over the dough, just to cover. I end up using a lot less butter, and it's a lot less messy too. Not that there's anything wrong with being messy. I'm the messiest cook I know.
One other thing...I don't melt the butter and pour it over the dough. I put out a few sticks of butter to soften at room temperature, then when they are very soft, spread a thin film over the dough, just to cover. I end up using a lot less butter, and it's a lot less messy too. Not that there's anything wrong with being messy. I'm the messiest cook I know.
Jacksonholefoodie News
Sudachi is now serving lunch on the West Bank. Any sort of new venue for delicious food is big news in my neighborhood. We don't exactly live close to town, and there are very few places to sit down and have a nice lunch.
Sudachi, as most Jacksonites know, is the cozy, swank sushi bar tucked in the Westbank Center on the Teton-Village Road. My friend Hanneke and I stopped in for lunch as soon as we heard the news.
Sudachi, as most Jacksonites know, is the cozy, swank sushi bar tucked in the Westbank Center on the Teton-Village Road. My friend Hanneke and I stopped in for lunch as soon as we heard the news.
Hanneke and I found that eating salad with chopsticks is a bit tricky.
We couldn't decide what to order, so we opted to share a salad and a soup. The Wagyu Steak Salad for $13 was a great choice. We loved the grilled steak and spicy wontons with the fresh avocado and caramelized onions.
Kitsune Udon soup with tempura vegetables.
Next came a fragrant, luscious bowl of Kitsune Udon soup with tempura vegetables for $10. This is the soup I will want to eat every day of the winter. Next time we vowed to try the BBQ Pork Udon, or the Shabu-Shabu Udon. Eventually, we'll have to try them all. Starting at $7 for a generous portion, it's a great deal and a nourishing lunch.
I could eat this every day.
Other lunch items I can't wait to try: Blackened Tuna Salad, Chirashi Bowl (a bowl of assorted sashimi, vegetables and steamed rice), and Shiitake Miso Soup. Yes, it is going to be a very cozy, delicious winter over here on the Village Road.
Chefs Jason and Bryan. Hey, isn't that professional snowboarder Bryan Iguchi?
Only in Jackson Hole would you have an amazing Japanese lunch made for you by an X-Games bronze medalist.
Sudachi. Check for daily specials on Facebook or Twitter @sudachijh. Phone (307)-734-7832. Open for lunch 11:30 am to 2:00 pm.
