Luxurious Cinnamon Rolls

Whitney's birthday had the nice coincidence of falling on President's Day this year, which happens to be a work holiday for me. With my ample holiday free time, Whitney requested that I make this cinnamon roll recipe for breakfast. Given how flustered some of these gift-giving occasions can make me, I was happy to oblige.

This is the same basic Pioneer Woman recipe that we used for the pumpkin cinnamon rolls. Remembering how long those took to make from scratch, I decided to make the dough the night before so that we would hopefully eat breakfast by noon. In that respect we were successful, but these still took a long time even when the dough had risen once, as I still had to make the filling, roll out the dough, put the filling in, roll them up, cut them, let them rise again, and then bake them. We were a little hungry when they were done!

This particular variant has a maple-flavored icing. Whitney enjoyed it, but I would say I'm more a fan of a standard cream cheese icing for cinnamon rolls. I prepared us some fake mochas (coffee, hot milk, cocoa) and we had a wonderful breakfast.

Maybe if I wake up at 7am next time they'll be ready in time for breakfast!