Growing up, my mom made cinnamon rolls every Christmas morning. We'd eat cinnamon rolls with an orange on appropriately festive paper plates and then we'd go look at all the goodies that Santa left us in our stockings. (Ah yes, I remember the year that Dad got a bag of coal. That was a fun year.) Mom originally started out making cinnamon rolls by scratch using a recipe from my great-aunt (dad's side). By the time we were older (in middle school), she found Rhode's Cinnamon Rolls in the freezer section of the grocery store and after we all agreed that they were just as good as the home made ones, she never went back.
For the past 5 years, I've dutifully made cinnamon rolls for Christmas day (and yes, I've made home made ones, pillsbury ones, and rhodes ones at various times - and mostly depending on when I went to the grocery store, if I had any yeast, and how quickly I wanted to make the rolls).
This year, for December Food Month (which is what I've affectionately named the tradition at work where someone brings in some food item to share for one day during December - the goal is to have at least one person signed up for every work day during December. Thus obviously turning us all into gluttons; who, on the first work day of the new year, walk down to the break room in a zombie-like fashion hoping and praying that someone was nice and brought in left over Christmas candy), one of the co-workers brought in home made cinnamon rolls. HOME MADE CINNAMON ROLLS, PEOPLE!! She used Ree Drummond's recipe which can be obtained through her website: The Pioneer Woman. The cinnamon rolls were Delicious and I single-handedly ate half a pan (so like 5 or something). I do not feel bad about this because she brought in 6 pans, and I waited until after lunch to have the 3rd, and until the day after to eat the other two. I was just being helpful and trying to make sure that we did not end up with an ant problem. It has absolutely nothing to do with the fact that cinnamon rolls are quite possibly my second favorite food in the world.
When I figured out that the recipe was easily available, I decided that I would make them instead of any of my other methods. Below is a pictorial process of the making of the cinnamon rolls.
Step 1: obtain all of the ingredients below. Including the foil throw away pans--the full recipe makes 6 of the square pans, 7 or so of the rounds.
Step 4: mix half the flour with the milk, yeast and sugar.
Step 5: Let rise.
Step 6: While dough is rising, make yourself useful and butter down those cinnamon roll pans.
Step 9: Turn out dough on well floured surface and form into a rough rectangular shape.
Step 10: Roll out into large rectangle. I rolled it too thin though, so you definitely want to go a little thicker than I did...maybe about 1/4" to 1/2" thick.
Step 13: Sprinkle well with cinnamon. Very well.
Step 15: Cut in 3/4" to 1" rounds and place in buttered pans.
Step 16: Find an appropriately festive towel, cover the rolls and let rise. I only did a half batch and managed to get 4 full pans out of the deal (as I said, I rolled the rolls too thin, and then I also cut them a bit on the skinny side)
Step 18: While the rolls are baking, break out your coffee maker and make the glaze. This is the third time it has been pulled out of the cupboard. Hot diggidy! The other times it has been pulled out are for French Onion Soup Night and during March when the Inlaws came to visit. We do not drink coffee, and Shawn told me I was a dum-dum for making frosting with coffee in it--I couldn't taste the coffee at all in Andrea's rolls, but apparently using a Dark French Roast with the setting on the coffee pot set to "Strong" is not the best option for those of us who do not like coffee flavored things.
Step 20: Glaze your finished cinnamon rolls making sure to get as much into the nooks and crannies as possible. Step 21 is to enjoy them, but step 22 is to listen to your husband complain about how the rolls taste like coffee.