I'm very picky about cinnamon rolls, most are either way too bready and dry, or gummy and undercooked ala cinnabon. These are perfect, nice and light with yummy, gooey goodness! They were a big hit at Tues. morning Bible study, and my car smelled like heaven all the way! I used regular yeast, and because of a recent problem with another recipe, I proofed it for 5 minutes with the milk warmed to 115 degrees along with one tablespoon of sugar. After it had proofed I added the melted butter and eggs then the rest of the sugar, the flour and salt. I mixed the whole thing in my Cuisinart it only took about 2 minutes to mix and the dough was perfect with the stated amount of flour. I subbed brown sugar for the turbinado, I also added a tsp of cinnamon to the syrup. My only complaint with this recipe is that I found it a confusing to follow, as it seems to jump around. I had to keep reading it over and over to make sure I was doing it right and still missed something. I wish the glaze was listed as part of the filling - I some how missed that it went on the dough before cooking. Usually glaze is added at the end of a recipe, my brain didn't register it after the rolling instructions. That aside not having the glaze didn't seem to make any difference that I could tell, everyone throughly enjoyed them. Wished I had put the pan on a bigger one as suggested - they did goo all over LOL. Instead of turning the pan over onto a platter when done, I lifted the rolls out with a fork turned them sticky side down and them spooned the goo out of the cups onto the tops of the rolls. Next time I might increase the syrup amount and cook the extra in a separate dish so they can be even gooeyier. Thanks Nc for another great recipe!
This is a great recipe. I always get rave reviews when I make them. I follow the recipe exactly except I bake them in two 8" round cake pans. I have been making these for about 4 years now and they always turn out great. I did try making them the night before and did every thing but the last rise before putting them in the oven. Put them in the refrigerator instead over night and took them out about an hour to an hour and a half before baking them in the oven........it worked perfect! And we had fresh hot Schnecken in the morning :)
Very good! I found the dough didn't rise as much as I would like in one hour - ended up putting the bowl inside another bowl full of hot water for 1/2 an hour to get it to finish doubling. Otherwise turned out great! Loved the little bit of maple flavor from the maple syrup.
These were awesome. I did not have maple syrup so used clover honey and pecans. Gooey and delicious.
Great recipe, I think next time I'll add more cinnamon plus some raisins. Thank you!
These area a huge hit with everyone who eats them. I have never baked before, so trust me, if I can make them anyone can! Can't wait for the holidays so I have an excuse to make them again!
My comment only on the dough, because i use a different filling (compose of raisins, walnuts, cin/sugar). I love the dough, it was very easy to work with. I thought the dough was a bit too dry (I forgot that I still have to add 2 eggs)so i add extra 5Tmilk. The dough turned very watery when i added the eggs so i ended up adding 2 1/2c+2T more of Bread flour to make the dough smooth and elastic. The txture of the bread was perfect! Thanks for sharing the recipe!
I made these and they turned out great! Due to the humidity in Cancun it's always been a challenge to bake anything with Yeast and probably our water has an effect as well. These however turn out good in spite of everything. I posted Photos from the first time but forgot to review.
I'm an experienced bread maker. I followed the recipe to the letter. My yeast was good, the dough looked good but by the time they were baked and cooled the crumb was extremely dry and the caramel was hard... Extremely disappointed in this one.
OMG are these wonderful. Love them. They are the best rolls I have ever had. I put them in 8 inch round pans this time but will try the muffin pan next time.