I've made these Cinnamon Rolls from The Bread Baker's Apprentice a few times before, but they used to come out dry. Then I saw the Pioneer Woman's Christmas special on The Food Network and was enlightened. This time I added extra butter, and plenty of glaze. They turned out mouthwatering.
I used the recipe straight from the book, but instead of lemon extract, I used vanilla extract for the buns. Then I drizzled (poured) two tablespoons of melted butter before sprinkling on the cinnamon sugar. It gets kind of messy from then on. My mom thoroughly prepared me for rolling dough as we've been making Chinese Scallion Pancakes together since we were children. Although, my sister was always the superior roller. Cut 12 rolls and, following the lead of the Pioneer Woman, place them slightly touching in a cake pan.
Place them in the fridge overnight, or over two nights. Take them out four hours before baking to let them rise.
Once risen, bake at 350 degrees for 20 minutes. Meanwhile, make the glaze with two cups of powdered sugar, warm milk, and zest from one orange. Glaze right after the buns come out of the oven.
Yes my glaze could have been thicker, but it was sweet enough for three caffeine-deprived travelers and two hungry hosts. Quick, put on another pot of coffee!
Leftovers? Yes, please! Reheat in the microwave to prevent the icing from drying out.