I am so glad that I took on a Pioneer Woman recipe that I have always thought looked too time-consuming, too much trouble, and not allergy-friendly. This week’s new recipe challenge, Pioneer Woman’s Cinnamon Rolls, did not disappoint in the slightest bit. We loved them! Even better, they were pretty easy to make.
There were very few changes that I actually made to the recipe because I wanted to remain as true to the original as possible.
- I used Almond Milk in place of whole milk. I thought the milk texture would work best to be as close to a thicker whole milk as possible, as opposed to a thin rice milk.
- I used Earth Balance original natural buttery spread (dairy-free butter).
- For a few pans, I added some chopped pecans. (This was mostly for me.)
And that’s it. Some tips:
- Try to get the dough to roll up as tight as possible. This is no easy job, but try your best.
- Be sure to take the rolls out of the oven before they brown. Because I put all of the pans in my convection oven, some got a little too brown on the bottom. I should have taken them out a few minutes earlier.
- This recipe made 44 rolls for me. If you don’t want that many, be warned. They do freeze well, though. You can freeze them at the dough stage, thaw, allow to rise, and bake according to recipe. Or, freeze after baking, warm in 250 degree oven for 15 minutes. Or, freeze in gallon size ziploc bags and pull out one at a time and microwave for 30-40 seconds. Great for a quick, delicious breakfast!
How about you? Did any of you make cinnamon rolls this week? Please share your new recipe in the comments section and/or link up to your blog (kindly linking back here).
Onto next week’s Willing Cook-a-Long new recipe challenge…
There are so many delicious recipes that I have pinned on pinterest right now and I’m really trying to be patient in order to feature them here. I didn’t want to do another sweet treat this week, but I can’t help it. This recipe for Chocolate Chocolate Chip Zucchini Cake is screaming at me to make it. I am going to attempt to make it gluten-free (as well as dairy, soy, & egg free), although my attempts at gf quick breads have not worked out in the past. I have some fresh ideas though and I’m ready to take on the challenge.
Will you join me this week in making a new recipe? I think trying a new recipe every week is a great new year goal, and there is no better place to start than sharing it right here at The Willing Cook-a-Long!
How the Willing Cook-A-Long works:
- I will come back next week with my review of the willing cook-a-long new recipe and the changes I made for my food allergy home.
- You can make the same recipe as I (with or without allergy changes), or…
- You can make your own new dish and tell us about it.
Regardless of what you choose to do, come back here next Friday and link up to your post (if you have a blog) or just tell us what you made in the comments. Can’t wait to hear of all your new dishes next week!