Saturday, November 28, 2009

Fait Accompli! Cinnamon Rolls

Last week in  Le Menu, I mentioned I'd be tackling Pioneer Woman's Cinnamon Rolls.  Well, here is a visual journey through that process.

First the pastry roller that my mom gave me.  It holds water inside so you can keep the dough from sticking to it.

The dough.

The rolled out dough.

The log.

The rolls in a pan.

and a few seconds movie of the final product!


richard said...

They look awesome. Fresh baked any-kind-of-bread is awesome! Sadly yeast and I don't get along together (unless you have some secret yeast-free cinnamon roll batter recipe). My mom was good with yeast, I am not.

I am also curious about the rolling pin. I have never heard of one that you fill with water. Is it just to keep it cold? Or does it seep out?

Barbara said...

Simply said...yummmmmmmmmmmy!!

Jennifer said...

richard: Bummer about the yeast. As for the rolling pin, I filled it with cold water, not being sure which temp to use. It has two plastic screw-in tops on either end so it doesn't leak. (I was worried about that too.) I have not tried hot water yet.

Jen said...

Yummy! I have made cinnamon rolls with yeast from scratch a couple of times before and they are sooo much better than other kinds. :-)

Anonymous said...

wow those look delish!!!

DeMo said...

Those look yummmmmy. Anything from PW's cookbook is bound to have that affect on an appetite. Good job!