There is almost nothing better than a warm, fresh, ooey gooey, cinnamon roll dripping with vanilla glaze. Literally nothing better!! Cinnamon rolls are a classic sweet and are just as awesome on a cozy Sunday morning as they are for Christmas breakfast. I’ve tried many different recipes for these rolls and some were decent but I found that many of them yielded a rather dense, almost dry roll. I was looking for light, fluffy, soft roll and I found that in the cinnamon roll recipe from The Pioneer Woman . These were AMAZING!
The only adjustment that I made to this recipe was to substitute a vanilla glaze for the maple glaze that she suggests. I do not care for maple flavor in any of my baked goods, I reserve that for pancakes and waffles only. As per The Pioneer Woman, you can also make other substitutions to this recipe such as adding chopped pecans to the rolls or by making an orange glaze in place of the maple one. I am a cinnamon roll purist so for me I like to keep it pretty straightforward with a basic roll loaded with nothing but butter and cinnamon sugar and then covered in warm vanilla glaze. That is absolute perfection in my eyes.
This recipe will yield A LOT of cinnamon rolls so if you don’t feel like halving the recipe, you can actually make the full batch and freeze individual pans of rolls. Just place the rolls in a pan and BEFORE they rise, cover them tightly with foil, and freeze. When you’re ready to make them simply thaw the pan, allow the rolls to rise, and then bake them off as you would if they were freshly made. Alternatively, you can also freeze the baked, iced rolls as well. Just pull them out of the freezer and warm them up in a 250 degree oven for about 15 minutes and then serve. Making big batches of these heavenly treats is a great idea around the holidays so that you’ll always have a homemade dessert on hand to serve any unexpected guest that drop by!
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