Every Christmas and New Year’s Day my family wakes up to fresh cinnamon rolls. For the past four years I have been baking Pioneer Woman’s recipe, which I love and will never part with. This year, after having a holiday evening with friends and trying their recipe I decided to venture out. Her secret was vanilla pudding! I would have never thought about that in quick yeast bread. Her recipe was for a bread machine and even for me it seemed too difficult because I have to be honest with ya, bread scares me! Will it proof, not proof? Will it take quadruple the amount of time to rise? Probably. The one thing I have learned while baking cinnamon rolls is just to be patient. Wrap some presents, prep something else and make it a family affair. We made a double batch, the kids helped mix, I didn’t knead this dough long enough so after thirty minutes of zero rising I re-kneaded and it rose very quickly! The kids then helped spread the melted butter and loaded those babies up with enough sugar and cinnamon to give you a tooth ache. Christmas Day we gobble up the gooey cinnamon-y goodness and then Payton brought them to all our neighbors. She was so proud as she delivered them and I was equally as proud watching our tradition continue.
I followed this recipe from Mel’s Kitchen, fitting that I would love her recipe since we share the same name. 😉
For the frosting, I made my cream cheese frosting I use for my cupcakes. It uses slightly more powdered sugar than she recommends and I used vanilla bean paste for speckled goodness.