This recipe is an extreme makeover of the Pioneer Woman’s Cinnamon Rolls.
Yesterday, I paid a visit to Kristin from the Manic Mommies to bake up a batch of Chocolate Almond Cookies for her annual cookie swap … and to be guests on the Manic Mommies podcast.
I was there on an important cooking mission: to give cinnamon rolls—a Pioneer Woman original made with a heart-stopping 2 cups of butter, 3 cups of sugar and a bag of powdered sugar—a mega extreme makeover. Joining me was mini Manic Mommie, Sophie, who turned out to be quite the silly, sassy, and talented baker!
Every Christmas, Kristin’s mom makes the Pioneer Woman’s cinnamon rolls. While Kristin told me she loves every gooey, sticky bite, the rolls are decadent to a fault. I have nothing against Ree Drummond, and she certainly doesn’t know me from a hole in the wall, but I felt a throw down was in order!
My goal with my sticky bun makeover was to come up with something easy enough to make on lazy weekends and light and flavorful enough to eat without guilt. The results were divine. Kristin, Sophie, and Kristin’s husband, Steve LOVED them!
I’m still playing with the recipe a bit and would love to get YOUR feedback, so I challenge you to make these better buns and post your comments here on the blog. Are you game?
To make these cinnamon buns, begin by rolling out a 16-ounce pizza dough. That’s the shortcut part …
Brush the dough with 1 to 2 tablespoons of melted butter (Kristin was game for 2 tablespoons) and a mixture of 1/2 cup chopped pecans, 1/4 cup brown sugar, and 2 teaspoons ground cinnamon.
Roll up the dough into a tight “log,” and then slice into 1-inch pieces. Yes, that is a ruler you see in the shot 🙂
Arrange the rolls on two buttered 9-inch cake pans, and brush the tops with 1 tablespoon of melted butter. (Next time I make these, I plan to use a large rimmed baking sheet instead.)
Bake for 20 minutes at 350 degrees. Flip each cinnamon bun and bake 5 to 10 minutes more. Remove from the oven and drizzle with a mixture of powdered sugar and milk. Devour!
- Serves: 18
- Serving size: 1 bun
- Calories: 140
- Fat: 4.5g
- Saturated fat: 1g
- Carbohydrates: 23g
- Sugar: 12g
- Sodium: 210mg
- Fiber: 1g
- Protein: 2g
- One 16-ounce pizza dough, room temperature
- 2 to 3 tablespoons butter, melted and divided
- ½ cup peach preserves (or any other favorite fruit preserve)
- ½ cup roughly chopped toasted pecans
- ¼ cup brown sugar
- 2 teaspoons ground cinnamon
- ⅔ cup powdered sugar
- 2 tablespoons 1% low-fat milk
- Preheat the oven to 350˚F. Butter a large baking sheet and set aside.
- Sprinkle flour on a clean kitchen countertop and roll out the pizza dough into a 17 x 9-inch rectangle. A rolling pin comes in handy here!
- Brush 2 tablespoons of the melted butter over the entire surface of the dough followed by the peach preserves. In a small bowl, combine the pecans, brown sugar, and cinnamon and sprinkle over the pizza dough, making sure to cover all ends. Roll up tightly into a long "log."
- Use a sharp knife to cut the "log" into 1-inch rounds. You don't have to let the dough rise. Arrange the buns on the prepared baking sheet, leaving a 1-inch space between each one, and brush the tops with the remaining 1 tablespoon melted butter. Bake 20 minutes, until the bottoms brown. Remove from the oven and use a spatula to flip each roll. (We do this so the bottoms don't burn.) Place back in the oven, and bake an additional 5 to 10 minutes, until the rolls are cooked through and golden brown.
- In a small bowl, combine the powdered sugar and milk until the sugar dissolves. Drizzle the frosting over the hot buns, cool slightly, and serve. (If you have extra frosting, serve it on the side.) Transfer leftovers to an airtight container.
Our sous chef, Sophie, wishes everyone a happy holiday season … And remember to make these cinnamon buns and send us your feedback and suggestions!
And yes. We all made a complete mess of Kristin’s kitchen 🙂