I made up my second batch of this dough in one week--the first was for Dee's recipe for Mom's Buns and I loved them so much I followed Dee's recommendation to try it again using the additions in this recipe for cinnamon buns. They were equally awesome! Nice, soft and delicious! I might say also that they were "GI-NORMOUS" (gigantically enormous). I cut them 2" and put 6 to a 9 x 12-inch pan. I ended up with the biggest, yummiest cinnamon rolls I have ever eaten. I think I will make them a tad smaller next time. I highly recommend this recipe!
These were a big hit!! The topping is delicious; the dough was lovely to work with and baked up light and fluffy. I cut the recipe in half and used 2 eggs that were on the small side. I am going to be making this dough for other uses besides cinnamon buns. Thanks for a great one Dee!!!
I really hate to bring down the rating on this, but it just wasn't good to me. I followed the recipe exactly for the dough (I used an orange marmalade based filling) and the caramel and the texture of the dough just wasn't right. The dough was marvelously easy to work with and rose very nicely, but when baked the texture was cakey. I was hoping for a soft and gooey type of dough, and this turned out a bit dry (at the edges) and crumbly. Sorry, they just didn't work out for me.
I don't know maybe there was something I did wrong...it wasn't as soft as I hoped it would be. The topping was watery and kind of poured over. It was a mess. There were other recipes I tried that was better.
Oh, these are delicious! Next time, I'll make these a little smaller. I followed the directions to a "T" and came away with rolls the size of a pair of young childrens shoes :) I used about 14 C. flour in total, plus what was needed for the board. When I rolled to 1 1/2" thick and cut 2" wide, well somehow I ended up with only 14 rolls...so you know I'm not kidding about the size. Please tell me what I did wrong. Regardless of the size, these will make you want to slap your Pappy, they're soooo good.
I have been looking for a good cinnamon bun recipe for years, (or at least one that the whole family would eat!) and I have definitely found it! Next time, I think I'll try mixing up all the dough, but will try freezing half and see how that works out. If that doesn’t work, will try cutting in down to 12.
These are fabulous sticky buns. I reduced the recipe to 12 instead of 36. I did this calculation by hand, not using the 'zaar calculator, btw, which came out different. I rolled my dough (for 12) into a large rectangle...about 12 x 24 and rolled from the long end. I used a 9 x 13 glass pan for all 12 and they still came out huge (I did cut into 2" slices). Mine don't look as good as the picture, but they taste awesome. My syrup is not dark at all, but I used light brown sugar and that may be why. It could also be that I baked them on a higher oven rack and I will lower it next time. I also think I might try sprinkling more brown sugar and cinnamon before rolling, just a matter of taste. I did the dough in the bread machine, following all instructions, even punching the dough down in the middle of the rise cycle and letting it rise again. Thanks for posting this awesome recipe, Dee! Can't wait to try the plain buns. ;)