For so long, I was intimidated by Ree’s Cinnamon Rolls.
I’m going to keep on capitalizing Ree’s Cinnamon Rolls, because, well, duh.
Though I’ve made plenty of bread in my day there seemed to be a lot of rising time with Ree’s Cinnamon Rolls, and I feared the doughy process would cause me stress over the better part of two days.
Ree’s Cinnamon Rolls were easy.
Really, really, easy.
Take a look.
This dough is a dream to work with. I’ll take it over pie crust any day.
And then they baked up all purty, like the Pillsbury ones do. But puffier.
Eating them is my favorite part.
- There will be butter. Get ready. It will ooze out of the giant dough roll and spill into whatever kitchen territory you occupy. And then some. Be prepared. Kitchen towels are your best friend.
- Also clean your counter before you start working. That way you can scoop up the excess butter/cinnamon/sugar mixture and schmear it on the rolls like I did.
- I halved the recipe and everything worked out just as peachily-keen as it should have.
- I didn’t glaze the rolls fresh out of the oven, thus they don’t look exactly like Ree’s. This bothers me. They taste amazing. It shouldn’t.
- I can’t wait to make these again.
- Now that my culinary Everest turned out to be more of a mole hill and less of a mountain, I need something else to be afraid to make. Any ideas?