Like I shared earlier, Aaron and I spent last weekend making cinnamon rolls. We made the dough Saturday evening and let it sit in the refrigerator overnight. That helps cut down on the process, since it takes about two hours to get the dough ready.
In the morning we ate breakfast and then got busy.
Here is Aaron sprinkling the cinnamon and sugar onto half of the dough. We made sure to cover every inch so no one ends up with an end roll that doesn't have enough cinnamon.
The second batch rising and waiting for the oven to open up.
The recipe says it will make about seven pans (with seven cinnamon rolls each), but we have found it makes ten pans, with a couple leftover (which we baked in a bowl). I keep thinking maybe our cinnamon rolls aren't fat enough, but if they got any bigger they would be bursting out of the pan.
It was our second time making this recipe and it was definitely easier this time around. I'm sure you could split the recipe in half or quarters, but if you are putting in the work you might as well make a lot! They are nice to give to friends and still taste amazing after being frozen (frosting and all). This may just become a yearly tradition for us.