After a quick stop by HEB for foil pans, a brick of butter and a bag of powdered sugar and reading through the recipe at least three times (I was a tad scared), it was time to get cooking. Things were going swimmingly until it was time for the filling. This is where you pour an obscene amount of melted butter on your rolled out dough and then sprinkle sugar and cinnamon until you think you might be arrested for indecency.
This is also where the filling takes on a life of its own and proceeds to run in every possible direction. I sensed trouble brewing when I felt a splash of filling land on my big toe.
Um, PW? 1 1/2 to 2 cups of butter is A. LOT. I'm just sayin'.
I also had a wee bit of trouble rolling up this massive goo pile, slicing it and plopping the goo balls into their buttered pans (yes, more butter) all the while stressing because my version wasn't looking like PW's perfect slices in her pictures.
Some pans looked more like actual rolls, some looked like that gooey mass pictured above. In the end, it didn't really matter because the dough rose, took on more of a pleasant roll shape and was eventually covered in delicious icing anyway.
*use less melted butter for the filling
*add a little more flour to the dough before rolling
*don't use wax paper to roll your dough on, it just becomes a soggy mess; sprinkle flour on your counter and then go to town
*vanilla extract can be used in the icing instead of maple (maple adds a yummy syrup flavor though)
*only let them rise for 20-30 minutes before baking (first batch), not 2 hours while you go to evening church and supper (still tasty, but much more bread-y)
*butter does in fact make life better
*these cinnamon rolls will change your life (and your pants)
I highly encourage you to make some soon (so we can be jiggly together, m'kay?)