I made Pioneer Woman's cinnamon rolls around the holidays to deliver to family and neighbors. They were heavenly! The only problem was that it made half a million pans of cinnamon rolls and took quite a few hours and pounds of ingredients. It's just not something that's practical for me to make every day. Monday morning I woke up, and in my 36th week of pregnancy, I needed some homemade cinnamon rolls. My creativity struck at the perfect time, and I was not at all disappointed. If you're intimidated by PW's recipe, or if you need them in a matter of an hour and not days like me, please try this recipe. Simple and delicious!
Ingredients1 tube of refrigerated pizza crust
1 stick of butter, melted
1 cup powdered sugar
1/8 cup strongly-brewed coffee
Preheat the oven to 350. Meanwhile, unroll pizza crust onto a lightly-floured surface. With your hands (no rolling pin necessary!) stretch the dough until it's about 1/4 inch thick. Pour butter to cover the surface (approximately 1/3 cup), and spread over the entire surface. Sprinkle the surface evenly with sugar. Really you can't go wrong here. Then sprinkle the surface with cinnamon. Make sure not to skimp!
Starting at a long end of the rectangle, roll the dough into a tight roll.
Pour butter to coat the bottom of a 9x9 baking dish. Slice the long roll into 1 inch sections, and place in the baking dish. Bake, uncovered, until the tops are golden brown. Mine took about 22 minutes, but just keep checking after about 15 minutes or so.
While the cinnamon rolls are baking, prepare a glaze. Use the remaining butter. Add the powdered sugar and coffee, and stir. Drizzle in a little milk and a tiny splash of maple flavoring, and stir to combine. You're going for a pourable consistency, and, again, you really can't go wrong here. If it's too watery, add more powdered sugar. If it's too thick, add more milk. If you don't have coffee or maple flavoring, no problem. Leave them out, and it'll still be amazing.
When the cinnamon rolls come out of the oven, pour the glaze over the top.