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!!
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).
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!!!!!
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!
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!
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 :)
I really love the dough-light and fluffy. The recipe isnâ€™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 Â½ tablespoon more cinnamon as suggested. These cinnamon rolls are quick, easy and delicious.
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
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!
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.