This was just was I was looking for - cinnamon rolls that weren't heavy or dough or stiff - these were fluffy, flavorful, and delicious. I halved the recipe for just the right amount of dough to fit in my 2lb. bread machine. I reduced the amount of butter in the dough by one-fourth, and I also did not brush the pan or between rolls with butter because I was trying to cut down on the fat content; I also reduced the amount brushed on before the cinnamon sugar, and melted what I did use so that it would spread out easily and cover all the dough - I don't feel the taste suffered at all, they were still fantastic! I put them in a 9x13 pan, because I did the overnight rising and didn't have room in my fridge for a jelly roll pan... I had to bake them a little longer, but they were not too doughy. Not preheating the oven really did help them rise even more! My kids and my husband loved these, too - thank you so much for sharing!
Awesome! I always use my mom's recipie but had it packed so went searching for the perfect replacement. This is better (don't tell my mom). I made this for Thanskgiving and I am making it again for Christmas. I used the BREAD MACHINE....worked great)
Fantastic! The tip of not pre-heating the oven was excellent. They turned out as billed - soft and fluffy. I used the same day rise method. I ran out of white flour and had to substitute a cup or so of whole wheat and they still turned out wonderful. I have made cinnamon rolls in the past but always had them turn out too hard or bready. These were great! I think I will do them as caramel next time.
Really good. I mixed and kneaded by hand since I don't have a mixer with dough hooks. I let mine rise about an hour and a half. Then I made the rolls and let them rise again about 45 minutes. I put them in the oven cold and let it heat up. I also added a little cream cheese to the glaze. I halved the glaze like some people said, but it wasn't enough. I recommend using all the glaze like the recipe calls for. I also recommend spraying a little cooking spray on them before and after they come out of the oven. Very good.
This is a really good basic recipe for cinnamon rolls! I was expecting them to be a little lighter and fluffier but I think perhaps there may have been a freshness issue with the yeast I was using. The taste of these rolls are definitely work the work involved. I highly recommend giving them a try. Just be sure your ingredients are fresh, and be patient with the rise time, depending on conditions (temp and humidtity), it can take longer than for the dough to rise than the recipe indicates. If you can plan ahead, the overnight method may be your best bet. Happy baking!
These were great. Family really loved them alot. Actually cooked up a double batch then flash froze them. Taste good right of the freezer and into the toaster over.
10/10 for this one. I never have much luck with bread/yeast baking, but these turned out perfect!!! Sooooooo yummy!! I did the overnight rising in the fridge and put them in a cold oven as you noted. I will definitely make these again!
Oh My Goodness!!, well these have to be with out a doubt the best cinnamon roll's I have ever tasted!!! and so easy I am a great baker but for some reason dough doesn't seem like me but this recipe was so easy and they turned out perfectly! thank you so much for sharing this recipe ! it is a keeper!!
This recipe is awesome! The rolls are moist and yummy like you expect a great cinnamon roll to be. This IS the recipe you need for a great bun!
I do not hand out compliments on baked goods easily as I am a harsh critic, but these deserve all five stars. The dough was soft and easy to handle, and the finished rolls were, in a word, outstanding! I love how these were not too sweet, even with the glaze, and the other flavors were all there. Thanks for sharing a recipe that really delivers!