February 2, 2012

Pioneer Woman Cinnamon Rolls...Extravaganza

Posted by Laura

A few weeks ago, my friend Lauren and I were talking about "purposeful" get-togethers. We talked about how busy life gets, and as we get older and more settled into our home lives social situations seem to require a little bit more effort. As a result, when we get-together with friends (or strangers who have the potential to become friends) we like to make it purposeful. This is where the idea of planning a blogosphere get-together was born. We decided to network with other foody bloggers and spending an afternoon baking, creating, and expanding our social horizons.

We started by sending out an email to food bloggers through different databases (i.e. Local Greenie, Holyoke Home's Holyoke Peeps, etc...). Then, we put together a plan....to make Ree's Cinnamon Rolls from The Pioneer Woman and create gift tags/recipe cards as an activity while they baked. It ended up being a fabulous morning spent with these lovely ladies...

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Lauren, Nikki, Yours Truly (Kristin & Laura), Emily, Cynthia

Lauren hosted at her East Longmeadow home.

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Everyone arrived at 10:00am and after some getting-to-know-you chitchat we got to work on the dough.

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courtesy of relishments

We let the dough "rise" for an hour, then we realized we forgot to add the yeast. Oops. Nikki and Lauren problem solved.

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While we let the dough rise (with yeast this time), we spent some time relaxing - making gift tags and recipe cards. Since we doubled the batch there was enough for everyone to take 2 trays of cinnamon rolls home. The gift tags were a perfect activity.

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After some R&R, it was time to put on our big girl arms and use some elbow grease. We had to roll out the dough and fill it with buttery, cinnamony goodness.

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Then we cut the logs into pieces that fit in the buttered pans.

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And of course the maple glaze frosting.

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All packaged up and ready to take home. We cooked one tray, because we just had to have a taste, but the rest we left uncooked with the frosting in separate packets.

courtesy of relishments

courtesy of relishments

Nikki from Art & Lemons is a very gifted photographer. Here is the day through her eyes (I love these photos).

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courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

courtesy of art & lemons

You can read the other accounts of the day here, here and here. This was such a great day and wonderful way to meet other bloggers in the area. We're looking forward to future gatherings.

OH yea, and here's the cinnamon roll recipe from The Pioneer Woman:

Recipe: Cinnamon Rolls
Prep Time: 2 Hours |Cook Time: 30 Minutes | Difficulty: Easy | Servings:8
  • 1 quart Whole Milk
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 2 packages Active Dry Yeast, 0.25 Ounce Packets
  • 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
  • 1 teaspoon (heaping) Baking Powder
  • 1 teaspoon (scant) Baking Soda
  • 1 Tablespoon (heaping) Salt
  • Plenty Of Melted Butter
  • 2 cups Sugar
  • Generous Sprinkling Of Cinnamon
  • 1 bag Powdered Sugar
  • 2 teaspoons Maple Flavoring
  • 1/2 cup Milk
  • 1/4 cup Melted Butter
  • 1/4 cup Brewed Coffee
  • 1/8 teaspoon Salt

Preparation Instructions

  1. For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
  2. Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
  3. Preheat the oven to 375°F.
  4. To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
  5. To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
  6. Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
  7. Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
  8. Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
  9. While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
  10. Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today! It’ll seal the relationship for life. I promise.


  1. beautiful pictures!!! would you believe that last night I was in bed reading my pioneer woman cook book wishing I had a reason to make such a huge amount of cinnamon rolls? it's true! so glad you ladies made it happen <3

    1. No way! It's like we were stalking you and your good reads <--- Sorry, kinda creepy

  2. What a fun day! Love it. And love my Pioneer Woman Cookbook, too!

  3. Ahh, I can taste the butter again as I read this! And what will our next adventure be? :)

  4. Looks like you all had a great time! The rolls look absolutely wonderful!