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.
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)
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.
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.