Cinnamon Buns

I have had almost no energy this week, but that didn't stop my insatiable need for cinnamon rolls.  With part of our tax return I purchased a fabulous recipe book called Great Coffee Cakes, Sticky Buns, Muffins, and More.... 

 
My sister-in-law has the book already so I had already tried a few recipes from it.  But ever since I got it, it has haunted me, telling me I want cinnamon rolls, I need cinnamon rolls.  So finally, I got the ingredients and I made cinnamon rolls.  And guess what: they are to die for.  So delicious and wonderful.  With any new recipe, I like to try it exactly as written so here's my process.

The dough was made and meant to stay in the refrigerator over night.  That's what I did and I took it out of the fridge about 1 hour before I started making the rolls.  **Note: this is the first time this housewife has made real cinnamon rolls.

Here is my ooey-gooey inside.  The first roll I made I didn't roll very tightly as you can tell in the following pictures.  Despite that, they still tasted awesome!  I was using that paint brush to paint the egg wash onto the dough to make it stick together at the end.  

The risen cinnamon rolls.  I found out that the 9 x 9 metal pan was too big and that the 8 x 8 glass pan worked better for the kind of rolls I wanted. 

Here they are baked and out of the oven.  You paint egg wash on them before you bake them so they look golden brown and beautiful.  As you can see, I was able to get a tighter roll on the buns in the glass pan. 

Here, the recipe called for evacuating the rolls from the pan.  I would never do this normally, but as I said, I wanted to follow the recipe as is (okay, okay, I used salted butter instead of unsalted butter-so sue me).  I thought the bottom of the rolls looked interesting.  All that ooey-gooey goodness.

I pulled them apart so that the glaze could run down the sides.  Here are the finished product.  I sent one pan off to work and have thoroughly enjoyed the other pan with my husband.  What a treat!