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I have a feeling this really is Grandma's recipe written down for someone who had made the rolls with Grandma. Like a "reminder" recipe. It left out a few things for us that hadn't made these before. It's o.k. because I used the internet and Zaar to reference other cinnamon roll recipes. First, I warmed my water for the yeast to 110 degrees F (just a few seconds in the microwave and then stuck my kitchen thermometer to check the temp). Next, the recipe has baking soda in the ingredient list but does not say where to add it and so I left that out, it was really not needed. Also, it says to add salt in the directions but no salt is in the ingredient list so I found that this amount of flour in other recipes took 1 tsp salt so I added that much. I used King Arthur all-purpose flour, Red Star yeast, and double strength vanilla. For the cinnamon filling, I used the same amounts of cinnamon and butter here but I mixed 1/4 cup brown sugar and 1/4 cup white sugar instead of all brown sugar. Used a serrated knife to cut the rolls and it worked great!! I let these rise for 1 hour and 25 minutes in a warm place and I baked them for 25 minutes. I love the icing with the evaporated milk, so creamy!! I am glad I took the time to make these even with the extra research because the sour cream really makes them moist and gooey!!!! I will definitely make these rolls again!!!! Thanks for posting!!

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Chef*Lee May 27, 2009

Some problems with the recipe, but reading other comment helped me to figure out that I needed to substitute salt for the baking soda, and brush the tops with melted butter. I also proofed the dough before rolling it out. These were tasty and they stayed moist, but I wouldn't say they were amazing. I would make them again, however, with modifications (more or different filling, for one thing).

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Red Jenny November 16, 2012

I love this recipe! I have tried so many different cinnamon bun recipes and this one is definitely my favorite. The sour cream definitely makes them very moist. For some reason, I usually let cinnamon buns do a double rise - once after the dough is combined and then once again after I've rolled and cut them. This may just be habit from making other yeast doughs (buns, pizza crust, etc) but I do find I get the most volume from the dough this way.

I usually just make a light glaze to go over them, but if I really want a treat, I'll whip up a light cream cheese icing...

Thank you SOOO much for this recipe, it's staying in my repertoire for sure!!!!!

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CanadianMaple May 23, 2011

Mmm these sure were tasty! I messed up the rolling up... the dough was a bit too thick and it wasnt long enough to get as many layers of cinnamon and sugar as in the photo. Also, I halved it and made 6 in an 8x8 pan, but they wern't big enough to touch eachother so the seam popped open for half of them, making them a bit less bun-like unfortunatly. I'm not sure how to fix this... smaller pan maybe? But they were tasty and enjoyed. 1/2 the glaze sufficed for us. Also, I used fat-free sour cream and the dough still came together great!

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I Can't Believe It's Healthy May 10, 2009

These were a great way to start a day! I made them for Thanksgiving morning and everyone in my family loved them, they're very moist. I used light sour cream and they were fine. I think I'll experiment with different frostings and glazes. Thanks!

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DCKiki November 27, 2008

Mmm :) This was my first attempt at cinnamon rolls, and they came out great! It's soft and cinnamony, and smells absolutely divine. Thanks Cullinaryjudge for a keeper :)

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allyelfin July 23, 2008

I really love the dough-light and fluffy. The recipe isn’t the easiest to follow but worth making. I baked at 350 for 16 minutes until they were just golden, used 1/2 reg. and 1/2 bread flour, which gave it wonderful texture. I also added ½ tablespoon more cinnamon as suggested. These cinnamon rolls are quick, easy and delicious.

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Antifreesz July 08, 2008

this recipe is not very clear in some areas but I just took the best cinnamon rolls ive ever made out of the oven,I think the sour cream made them extra moist.yummy

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jmgotell January 21, 2008

This is a moist and tender cinnamon roll. I doubled the ingredients and made two batches, one for cinnamon rolls, one caramel rolls. I didn't see where to add the soda or salt so left them out but it didn't seem to make a difference...these were still delish. I think I will replace my old stand-by with this sour cream recipe. I did allow a first rise in a greased bowl, then formed the rolls, let rise again for about 1/2 an hour and baked at 360 degrees until just starting to brown on top...didn't want to over bake because we like them slightly "gooey". The flavor is wonderful. Thanks!

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Laura123 August 14, 2006

I am getting the hang of this recipe, and enjoying my alterations. This time I subbed 1 c of ww flour, and raw cane sugar for the brown sugar. I'm starting to see that I need 1/4 more flour to start with, that the baking soda should read "salt", and that it takes about 30 minutes at 350 to get these "lightly browned", i.e. "done". Yum.

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annlouise April 01, 2006
Grandma's Cinnamon Rolls