Rollin' in the Dough

We wish...

Last Monday Mr. Fabuful wanted to take some breakfast treats to work, and Lou needed something to take as snacks to her Bible study. The solution: Cinnamon Rolls (p. 36).

Now, once upon a time (only a month ago), Jo tried her hand at making these herself. With, let's say, some interesting results. She killed the yeast. The cinnamon rolls quickly became cinnamon biscuits. Our little band of Pioneer Woman foodies loved them anyway. Yeast killer that she was (or is), this time Jo allowed the yeast to live. Just you watch it, yeast.

We started out with heating the milk, vegetable oil and sugar in a saucepan over medium heat.

From Jo's yeast-killing experience, we learned yeast is activated between 120-130 degrees Fahrenheit. Thus, we used a thermometer, bringing yeast-thriving success.

After the yeast was activated, we stirred in our flour. Jo and Lou were pleased. The dough was sticky and doughy - unlike Jo's cinnamon biscuits. An impromptu dance party was held in the kitchen to celebrate the not-dead-dough.

We covered the dough and let it rise about an hour. Here's our cute, little trick-or-treater. He's a ghost, can ya tell?

We floured the counter top and rolled out the dough. And ate little pieces of it. Yum in the tum.

Then we poured melted butter on the dough and spread it around. We really should get our cholesterol checked.

We decided to combine the sugar and cinnamon in a bowl.  This was sprinkled liberally over the dough.

Next we rolled in the dough. Literally and not literally. Oh, the English language.

Anyhoo...we both learned a special trick for cutting the rolls from the dough log. But, first it was time for Jo to floss.

Actually, our nifty trick for cutting the dough is using floss.

Floss helps to cut perfect rolls. Jo learned this from her grandmother, and Lou learned from her father who had taken a baking class. Works like a charm. This keeps the log shape of the dough instead of smashing it down with a cutting knife.

Each pan was buttered, and the cinnamon rolls rejoiced as they were joined together in the bonds of holy bakery. We need more sleep. We followed Ree's tip of not crowding the rolls in the pans to allow for additional rising. Good idea, Ree.

Into the oven they went for 15 minutes at 375 degrees.

Time for the frosting. We poured a whole happy bag of powdered sugar into a bowl and melted a goodly amount of butter. Shocker. This was combined with milk and salt.

Next we added the maple flavoring and a splash more milk. Ree's recipe calls for a touch of strongly brewed coffee. We decided to forgo the coffee this time.

Once the rolls were done, we took them out and sniffed them for 17 minutes, per our own instructions.

Next Lou ladled the frosting over the hot rolls as Jo drooled onto her camera as she clicked away.

The cinnamon rolls were a wonderful breakfast food enjoyed late that night, early the next day at Mr. Fabuful's workplace and early the next evening at Lou's Bible study.

And the yeast rejoiced. Amen.

Happily full,