By Lavender Lynn on October 19, 2007
Photo by Baby Kato
Photo by Baby Kato
"This recipe for rolls is used with 1/2 of 1 recipe of Sweet Roll Dough #259942"
Serving Size: 1 (10 g)
Servings Per Recipe: 15
"Thanks for sharing Lynn. I used your sweet dough recipe to make these buns. They were terrific. We really enjoyed these light, tender and subtley flavored buns. I didn't ice ours, they were perfect without any additional sugar. What a lovely breakfast treat they made. Can't wait to make this recipe again. Into my keeper box this goes. Thanks my friend, your recipes never disappoint. :)"
"This was my first time making Cinnamon Rolls. These were easy to put together and they tasted wonderful. I used recipe #438525 for the glaze and that worked well. I wouldn't change a thing about this recipe. Thanks Made for PRMR"
"These were made using 1/2 recipe of recipe #259942 as recommended in the into. The rolls very wonderful. they were glazed with recipe #185680. Made for *ZWT6*"
"The only change I made was to use unsalted butter. I used recipe#259942 to do the dough. The dough is easy to work with and I did it in my bread machine. Thanks LavenderLynn. :)"
"These rolls turned out very tasty but I would have had a very hard time with this recipe if I hadnâ€™t made cinnamon rolls before. The recipe doesnâ€™t specify how much dough, so I had to guess at how much dough this would be right for (it turned out to be about 3.5 C of flour). Then I had to guess what size pan to useâ€¦a 13x9 turned out fine. This is a very yummy, simple, sweet roll recipe but some more direction would make it a better recipe."
"I used your filling as listed with half a batch of your recipe #259942 to make the most awesome cinnamon rolls I have ever made or eaten. I used Recipe #36557 to frost them. Thanks for a delicious recipe!"