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    You are in: Home / Recipes / Cinnamon Rolls Recipe
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    Cinnamon Rolls

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 02, 2011

      The dough was so easy to work with; it didn't stick to the work surface when rolling up. I've made this a few times and each time it turns out gorgeous :) In trying to make this a little more health conscious, I've worked grains and some wholemeal flour into the dough--great results! Once I made a double batch--word of advice: double everything except the yeast (use slightly less than 4 tbsp).

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    • on October 11, 2010

      These were almost exactly like my grandma's, whose recipe I lost in a computer crash a few years ago. I have a few tweaks in mind to make them "perfect", but otherwise they were tasty. I think the filling could have used more butter by personal preference, but maybe that's just me. Definitely an excellent old-time cinnamon roll!

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    • on January 07, 2010

      "WOW!" is all I can say! I had wonderful results w/ this recipe. I had made DH a "fat free" cinn roll from this site, but they had a hard time staying "soft" since they had no butter. I needed a recipe w/ "some" butter--just not a ton! I used Splenda, skim milk & 3 1/2 cups flour (thank u Sackville!). I also used brown sugar for the filling. For the glaze, I found that 1/2 cup powdered sugar was just fine. I didn't "divide" the dough as instructed; I just rolled it all out to make bigger rolls. I used a 9 inch pie pan (think I got about 8 rolls) & as they baked, they stuck together & rose great. He took them to work & said they stayed soft & were my best ones yet! This was so fun to make; thanks so much for sharing :-)

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    • on March 21, 2006

      I liked this recipe. The dough had a light and silky feel to it and the finished rolls didn't become too dry like other recipes I've tried. The rolls did get a little brown on top but next time I think I could fix this by just covering them for the last 10 minutes or so of baking. I used about 3-1/2 cups of flour, butter instead of shortening and skipped the glaze, although I did top the ones we ate hot with a bit of butter. A 9 x 11 inch baking dish was the perfect size for this recipe.

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    • on March 31, 2011

      I might add some raisins and use unsalted butter instead just how I like it. Very easy recipe!

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    Nutritional Facts for Cinnamon Rolls

    Serving Size: 1 (1181 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 221.7
     
    Calories from Fat 64
    29%
    Total Fat 7.2 g
    11%
    Saturated Fat 1.7 g
    8%
    Cholesterol 11.4 mg
    3%
    Sodium 168.1 mg
    7%
    Total Carbohydrate 35.9 g
    11%
    Dietary Fiber 1.3 g
    5%
    Sugars 15.8 g
    63%
    Protein 3.7 g
    7%

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