They just don’t get any tastier than this! Other than nixing the shortening in favor of butter and sneaking in some whole wheat flour, I’ve pretty much relied fully on my mom’s cinnamon roll recipe just the way she made them (often!) while we were growing up.
Mom’s Cinnamon Rolls
- ½ cup very warm water
- 1 tablespoon sugar
- 2 tablespoons yeast
- ½ cup melted butter
- 2 eggs
- 2 teaspoons salt
- ½ cup sugar
- 1½ cups warm milk
- 5½ cups flour (I usually sneak in about 2 cups whole wheat and then finish it off with unbleached)
- butter
- brown sugar
- sugar
- cinnamon
Icing
- butter
- vanilla
- milk
- powdered sugar
- Combine water, 1 tablespoon sugar and yeast. Set aside for 5 minutes to activate.
- Mix ½ cup sugar, melted butter, eggs, and salt. Add yeast mixture.
- Stir in warm milk.
- Add 5 cups flour, 1-2 cups at a time.
- Knead dough on a well-floured surface, adding flour as necessary, until dough isn’t sticky.
- Let rise until double in a clean, oiled bowl.
- Punch down risen dough. Separate into two pieces.
- Roll out dough in a large rectangle. Spread with softened butter. Sprinkle liberally with brown sugar, white sugar, and cinnamon.
- Roll dough. Floss dough into about 12 (1-inch) rolls. Place in 9×13 pan. Let rise until double.
- Bake at 350° for 20-22 minutes. Spread icing while hot.
- For icing, melt butter (about 2 tablespoons). Add 1 teaspoon vanilla and 2 tablespoons milk. Sift powdered sugar into mixture and stir well. I never measure this. You can absolutely use more of any ingredient.
oh wow – my mouth is watering! Those look fantastic! I think we’ll be trying them soon!
They sound delicious! I make cinnamon rolls often, using the BH&G cookbook recipe. I’m going to give yours a try & see how they compare. Thanks for sharing!
Those look wonderful! I bookmarked this so I can make them sometime. I don’t think I’ve ever made cinnamon rolls – monkey bread from middle school life sciences doesn’t count does it
THANK YOU for sharing your recipe!! I can’t wait to make these tomorrow. I’ve always wanted to try your Big Batch version, but I know that while I may have good intentions of gifting 2 dozen, I know I’ll just eat them myself.
That picture sold me. Thanks for sharing! I’ve been looking for a great cinnamon roll recipe! YUM!
could you deliver one of these to me right now? they would go great with the cup of coffee i’m drinking.
extra frosting please.
Holy cow that picture!!! I want to dive through my computer and devour!!! YUMMY!
I’ve just overcome my fear of making all things involving yeast and I’ve been thinking about making some cinnamon rolls – I might give this recipe a try soon. Thanks!
Those rolls look ooey gooey delicious! I find myself replacing shortening with butter, too, in older recipes. Thanks for sharing a great family recipe.
I love YUMMY!!! cinnamon rolls. I think I will make some this week. THANKS!!! Geri
Ooooh! They look yummy! I came across you through Blogfrog!
I love your recipe – I am just starting to bake bread and cinnamon rolls are on my list.
They make non-hydrogenated shortening now but it’s so expensive – $7 for a little tub. I’d rather use butter.
Thanks so much for linking to Slightly Indulgent Mondays!
Those look delicious. I will be making a batch next week. I’m all baked out after last week.
These look fantastic! My mouth is watering.
Great idea to floss the dough, I bet thats easier than cutting.
These look too yummy!
I hope you’ll stop by and enter my blogiversary giveaway. I’m giving away an apron from Happy Find.
Yummy! This sounds delish!! Love me some cinnamon rolls – homemade that is!
hubby grandma used to make the best tasting cinnamon rolls
YUMMY! These look delicious and sound delicious. I’m definitely printing this recipe to try for the holidays!! Thank you.
Okay, so I am really new to this baking thing.. so please explain to me what is flossing the dough??
By the way my mouth is watering, and in NY it’s cold and raining, so could you deliver me some??
Charna
@charna scarpati, Follow the red link to the flossing tutorial. In a nutshell, using dental floss to “cut” cinnamon rolls is quicker, less messy, and makes the rolls so pretty.
Hey you been talking with my dentist? I floss okay. I do!
The best thing about coming across another recipe for cinnamon buns is that, well geez I have to try them to see if they are better than the last ones. Again.
oh they look fabulous!
These look scrumptious. I’ve spent a lot of time looking for the “best” cinnamon rolls. I’m looking forward to trying your recipe. It sounds great. I hope you are having a wonderful day.
Ahhh… I can smell them now! Thanks for sharing your mom’s special recipe!
ButterYum
Wow, those look good. Wow. I need to make those! Thanks for sharing the recipe.
Is this supposed to make 1 dozen or 2 dozen?
@Jill, It makes 2 dozen.
Oh and do you ever make these and freeze them? If so do you just freeze the dough and assemble them later or do you assemble, cut, and then freeze?
@Jill, I have made them and frozen them. That’s best for our family, or we’ll eat 2 dozen rolls in 2 days. Not good!
I’ve never tried to freeze UN-baked rolls, though I have heard it’s possible. Maybe I’ll try sometime!
Thank you so much for sharing your recipe. I have made several batches since I found it 2 years ago. I have been freezing unbaked rolls by placing them on a piece of wax paper on a cookie sheet after cutting and before the second rise. Once they are frozen, I place them in a ziploc bag. It just takes a couple of hours for them to thaw and rise when you are ready to use them.
Yes! Fresh rolls without all the mess.
I’m drooling now! Those look and sound soooo yummy!!
I just made these last night and they turned out great! Thanks for the recipe!
@Katie, Yay! So glad you liked them.
Those look great. How much cinnamon in the rolls, I did’nt see it in the recipe
@Lisa, I have no idea how much cinnamon I use. I just shake it straight from the spice bottle, sprinkling it evenly until the dough is covered.
I made these this morning for breakfast and the family loved them. I’ll have to make sure to put the cinnamon and sugar al the way to the edges next time because the end pieces didn’t have much in them. So yummy!
OMG–They were so delicious!! Our family devoured them. But it’s hard to make when I’m half asleep. Have you ever tried making them the night before, storing them on the pan in the fridge, and baking them in the morning?
@Lauren, Yay! So glad you liked them. Yes, I’ve rolled them out at night and stuck ‘em in the fridge. Put a damp towel over the top. In the morning pull them out and they should take about an hour to rise. Enjoy!
Did you use self rising flour or all purpose?
Thanks in advance for your reply! These look yummy!
I use all purpose flour. Let me know what you think of them!
Just curious if next time you make these, can you give us just an “idea” of how much powdered sugar you use to make the frosting? I’m so not good at “eyeballing” it. Thanks. I know when you’ve done something a thousand times it just seems automatic. Sorry to be a pain!
@Stephanie, Not a problem! I’m actually making a batch tomorrow. I’ll try to get it measured for you.
If you don’t hear from me, shoot me a reminder email.
Hey Amy, just curious if you jotted down your icing measurmments when you made these over the holidays. Thanks! We LOVE these rolls!
Ack! I did, Stephanie, but clearly I got distracted and didn’t send them to you. Rats! I remember thinking I didn’t use nearly as much sugar as I thought. 2T butter, 3T milk, vanilla, and maybe 1 1/2 cups powdered sugar? Try that and see what happens. So sorry!
Can you give me a tip on how to make these the night before so I can pop them in the oven the next morning?
I am planning to make these for Christmas morning. I am wondering how much you can do the day before so I have less to do in the morning.
Thanks for your help. Monkey bread is a tradition for us, but looking forward to trying these ooey gooey substitutes.
Jessica
On Sunday evening I whipped up a batch and let them sit out all night long (in my cool kitchen, with a tea towel over them). Never had done that before. Was sure hoping I wouldn’t regret it in the morning! You know what? They were beautiful in the morning, and ready to pop in the oven. Yay!
oops, sorry. Just saw that someone else asked this above. I didn’t take time to go thru all the comments.
I’ve got a batch rising right now. I had to add a LOT of extra flour – is that normal? The dough still tasted ok; can’t wait until I bake them in the morning!
Hmmm… not sure about that. How did they turn out for you? I like my dough to be very soft. Definitely softer than bread dough, just not sticky. How much flour did you end up using?
@Amy, The dough was very sticky until the (gradual) addition of a couple more cups. They tasted wonderful though! No complaints – I was just curious about the flour
I promised the playgroup cinnamon rolls Thursday. I think I wil try these. I’m going to make cream cheese frosting, though.
I love it!
Cream cheese frosting is yummy! We like maple-flavored, too.
Probably a stupid question but I would like to try making this but using my bread machine. I am new at bread making and this is a great helper for me. Can you tell me how you would adapt the recipe to make the dough in the breadmaker??
Not a stupid question at all, but without knowing your machine, I may be very little help. You’ll need to look in your manual to see in which order to add the ingredients. Then set it for “dough cycle.” Also, you may want to try these: http://moneysavingmom.com/2010/01/bread-machine-cinnamon-roll.html I’ve never tried them, but they sure look good!
I tried this recipe. Its the bomb. It’s better than any recipe I tried. The dough rises beautifully. These will be gone tonight.
Yay! Thanks for letting me know.
Ah, fantastic! Wish I had I read the comments first, I made one dozen instead of two, and crammed them all into the pan! Still delicious, but the corner rolls got a bit over-cooked, and they were all popping out of the pan like roll-monsters.
For the filling, do you blend the sugar and cinnamon? If not, what order do you layer the filling ingredients?
Thanks for the great recipe!
Oh, no! Glad they still tasted good and didn’t get all doughy. I usually do brown sugar, white sugar, then cinnamon.
Make sure you don’t get “Very Warm Water” from the tap. As lead deposits build in the water heater never consume hot water from the faucet, only cold.
Yes. I’ve heard that before somewhere…
Just made these today for a bake sale. Pretty easy and they taste so great!! I did learn a few things along my way. I guess it is all trial and error. If you are not using a disposable foil pan, spray your pan with stick spray. I had a heck of a time cleaning my cookie sheet. Also don’t use a cookie sheet. My sides were not high enough and some of the cinnamon mixture oozed out and onto the bottom of my oven. Also, don’t cram them in the pan. I let mine rise and bake too close together and they didn’t come out very round and they looked ugly when I cut them apart, but they still tasted good. I also didn’t have real butter and used tub margarine. I highly recommend this recipe. Next up is adding chopped pecans to the cinnamon mixture. Will post that in a few weeks.
Hmm, I’ve never had to spray my pans, but I say do whatever works!
I never put more than 12 rolls in a 9×13 pan, and usually I don’t put more than 9 or 10. It just depends on their size after rolling out.
yum my mum made these with sultanas/raisins and lemon icing!!!
Mmm, sounds delicious!
In the ingredients list you have 5 1/2 c of flour but for the instructions you say add 5 cups. Is the other 1/2 cup used to flour your work area?
Yes, you may need it for that, or at different altitudes a different amount of flour is needed. I also use more on humid days. It’s really important to get the “feel” of the dough and not just go with a specific amount of flour.
Thanks for replying. I actually needed to use approx. 1 extra cup of flour as the dough was extremely sticky initially. I am in Florida so that may be why. These cinnamon rolls were a big hit in my household. I actually ended up making them twice within 3 days. Thanks for sharing this recipe and I love the flossing tip!
Hi – I made these and they tasted great. But I had to add almost 7 cups of flour to get the dough to right consistency. It does seem like your recipe has much more liquid than other ones that use that 5 cup of flour measurement – I was just curious if that seemed excessive to you? Thanks, Laurie
Hmmm, that does seem like more than I ever use. I like my cinnamon roll dough really soft, not like bread dough at all. I’ll try to really pay attention next time I make them to see how much I actually dump in. Toward the end I don’t even measure. I just add “a little more” as needed. Be sure to ask again in a couple weeks if you don’t hear from me!
I had been craving cinnamon rolls for a while and wanted to try my hand at making them myself. This recipe was easier than I thought and absolutely scrumptious! I even froze some for easy-baking later. Loved these cinnamon rolls!
Excellent! So glad you like them!
I followed exactly the recipe you and boy they turned out delicious but not so pretty like your’s. Your’s came out way better, mine were a little messy and i use the floss method you have on your website. Do you think i did something worng? Thanks!
If they turned out tasty, you likely just need to practice rolling and cutting. You’ll get better with time. Mine are only pretty because I’ve made them hundreds of times.
I found this recipe on Pinterest. We just started a freezer meals group at church so I wanted to try this recipe. I have one dozen in the freezer and we cooked the other dozen. They were soo good! We definitely will be making these again! Thank you for sharing this recipe! This is now my new favorite cinnamon roll recipe!
One question, when you roll yours up, do you roll it kind of tight or loose.
So glad you enjoy them! As far as rolling goes, hmmm, I would say loose. Maybe.
I guess I’ve never really thought about it! I don’t stretch the dough or anything to keep them tight, though.
This recipe was a mess. First of all, the amount of flour it calls for isn’t enough to keep the dough from not being “sticky”. I should have known better than to try something where all of the comments were about the picture and no one commented about how the recipe actually turned out. The dough was like pancake batter and I added more flour than I probably should have just to get it to a reasonable consistency. After letting it rise, I couldn’t roll the sticky mess, so I decided to bake it in layers: one layer of batter (not dough) then butter, cinnamon, sugar. After it was done, I had uncooked layers so I had to crumble the entire thing and spread it on a wide pan, grate some butter over it and spread some more cinnamon sugar and bake for another 15 minutes. we ended up with a crumble which actually tasted well, but I was hoping for the cinnamon rolls that the picture showed. I guess I’ll try a legitimate website like cooks.com, america’s test kitchen, or rachel ray next time. (frustrated).
Hi Karen — Sorry the rolls didn’t work for you, but you may want to check the comments from Katie, Jill, Lauren, Vicky, Jen A, Jennifer, Deenie, Christine, I love your cinnamon rolls recipe, and Shalyse, (Yes, I read through all the comments again just to make sure they weren’t all about the photo.
)
Are you new to roll making by chance? You definitely want the dough soft. Not like bread dough at all. (That’s why I barely knead them, too. No need for stiff rolls!) I’ve counted cups of flour time and time again, and get pretty much the same thing. Perhaps it could also be your location. Altitude and humidity tend to “mess with” dough consistency, or so I hear. I’ve had several people tell me they like this recipe better than Pioneer Woman’s, so I’m standing by it. We love it, and mine turn out just as the photo shows.
I absolutely agree. Best cinnamon roll recipe I’ve ever tried, and I am an old pro at bread making of many types. Every time I make these (and I’m sure it’s going on dozens of times now), I’m told that they are bar none the best rolls anyone has tasted. My opinion, too! Please don’t ever take the recipe down!!
Yikes! I’ve made these over and over, and they always turn our well and get rave reviews. I’ve found that when the weather is a bit humid I may need to add a little bit more flour, but not too much. In fact, the first time I made them my dough was a ilttle stickier than I thought it should be. But once it did the first rising it was perfect. My hubby adores these cinnamon rolls and my little one just asked me yesterday to make them again. So off to the kitchen I go!
Just wanted to tell you that I made these yesterday and they turned out fabulously. The recipe was easier to follow than pioneer woman and at least as good if not better.
I did have to add about 1 cup more flour, it varies not just with location and weather but the brand of flour you use!
Thanks so much! And I keep forgetting that the brand of flour makes a difference. Good call!
Thank you so much for this wonderful recipe. So EASY!!! Just made it for a little group of 8 and 9 year old girls. They helped roll them out and dress them up. I had three parents call me right after our little meeting was over and beg for the recipe!! Love Pinterest!!! Thanks for posting!
Oh, what fun! Thanks for sharing!
Step 7: …Separate into two pieces. Why? To make 2 batches? I’m not sure I follow. I’ve tried other Cinnamon Roll recipes but yours looks good. I’d like to try it, if you could clarify this step.
Thanks,
Pat
Yes. I find it much easier to roll out two separate rectangles of dough rather than one big ‘ol rectangle. Much easier to manage.
These turned out great! I’ve used other recipes in the past but I always felt the dough was too hard, almost biscuit like. I made half of them the regular way and the other half the carmel pecan way, both were a great hit!
The only advice I would give to other bakers is that adding extra flour (although I was scared it would make the dough tough) is OK! You have to become used to what the dough needs and for me 5 cups wasn’t nearly enough. I ended up using close to 7 cups and they still retained that fluffy softness that my friends and I loved. Thanks for the recipe!
So glad you liked them! I like my dough really, really soft… but I say do whatever works.
I was wondering is T tablespoon or teaspoon?
T. should always be tablespoon and t. should always be teaspoon BUT, I do need to update my recipes and spell it out because I’ve been asked that question more than once.
Just made these cinnamon rolls. I absolutely loved them!!!!!!! So soft and moist. I have tried a lot of recipes and thought I had one, but this now tops them all for sure. Thank you for filling my pregnancy crave tonight!
You’re welcome! And oh, those sound good right now.
I’ve been craving homemade cinnamon rolls for the LONGEST time. Being pregnant, my cravings stay with me until I satisfy it. (Awful, I know!) I finally decided I’d look for a new recipe (I don’t like the one I have) and found you on pinterest. I figured, well, looks easy enough and has some great reviews. So I tried it.
*I will admit, I let my bread-maker do all the hard work!* Then I realized what everyone was saying about the “stickyness” of the dough. But, they turned out SUPER amazing and more than satisfied my craving. I LOVED how soft and fluffy they were!
My husband LOVED them (He ate about 7 that night-I did make them a little smaller). I had a couple friends over to help me start cleaning our apt (we’re moving this weekend) and they LOVED them as well! I’m making more today so I can have plenty for our other friends who are helping us move. Hopefullly they last that long!
Thanks for an AMAZING recipe that has made it into my recipe book!
Question: Have you ever tried using bread flour with this recipe? I debated whether to use all purpose or bread flour. I opted for the all purpose, but was just curious if you’ve tried it with the bread flour.
I have not. I use all-purpose and sometimes some whole wheat.
Hi Monica,
I tried these rolls this past weekend using bread flour and they turned out perfect. I have another 2 batches rising as week speak and plan on making much more. They were tender and disappeared in no time!
Great recipe Amy!!!
Monica P
Yes, the dough is a bit sticky.
However, I *like* it a bit sticky… if it is the consistency of bread dough, then I don’t think they turn out as light and fluffy. Glad you enjoy them!
Do you have to have 5.5 cups of flour to make 12 cinnamon rolls?
Not for 12. You could 1/2 the recipe for that.
I made these wonderful rolls today. Since they made 24, I shared a dozen with my brother-in-law’s family. They’re WONDERFUL!!! The dough is amazing and the finished product is delectable! Thanks for the great recipe.
So glad you enjoyed them!
Thank you!!! I almost always use a different recipe when I make cinnamon rolls because, although I’ve found good ones, I’ve never found one that was as soft and fluffy as I wanted. Well this is it! We made these rolls today and they are soooooo good! Lovely texture. I did add probably 3/4-1 more cup of flour, and we used a cream cheese frosting on top. I am keeping this one!!!
Ah, thanks! It’s always nice to hear from someone else that they are as good as WE think they are.
Tried it, loved it. It was amazing!
I got up at 7 am to make this cinna roll. I waited until 12 pm to roll it and cut it, then put it in the oven at 2 pm. OMG!!!!!!!! This recipe is a keeper. I’ve had soo many failed attempts at making cinna rolls, this one turned out perfect and AWESOME!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! The tips were extremely helpful in making cinna roll, esp for a novice baker like myself. Thank you for sharing your mom’s recipe with us.
-JCX
Thrilled that they worked out so well for you!
Thanks for letting me know!
I mixed the recipe exactly as instructed and its AMAZING!!!! I had about a dozen of rolled unbaked buns left so I just froze it. I think its even more delicious if you freeze it, thaw it, let it rise and then bake it! Sooooo delicious. I will be making more to store in the freezer. Thank you for your recipe
Yes! They are wonderful to have frozen. That’s my kind of “convenience food.”
hi, i’m about to put my first dozen in the oven! first ever!
how do i go about freezing the other dozen? any tips?
thanks!
I can answer for Amy, if she doesn’t mind!
I just put one dozen in a disposable pan to freeze. They freeze wonderfully. When we’re ready to eat them, I put them in the refrigerator the night before to thaw. Then I take them out the next morning and wait for them to rise. It takes longer to rise this way so leave some extra time. Then just bake them as normal, and they come out exactly the same. Delicious!
Yes!
What she said. Except when they’re frozen, I just set them out on the counter to thaw and rise overnight. Then, if they need a little extra “umph” I’ll stick them in the oven with the light on in the morning.
So sorry I’m late getting to this! I freeze my rolls without rising them first. Freeze on a pan and then stick them in a ziplock bag until I need them. Then I put them back on the pan and let them rise on the counter overnight. Hope that helps… for next time.
thanks so much-today is “next time”! they were delicious the first time around.
what means 1T please? so confusing
Sorry about that. I’ve been meaning to take out the abbreviations in the post for a while now. It’s been edited.
(T = tablespoon)
Thank you so much
your recepies are lovely. gone make some for sure
Your cinnamon rolls look super yummy! I am having a battle and am determined to win. My cinnamon rolls come out soggy and doughy and I don’t know why but I am not quitting. I will continue until I get it right.
I am wondering, what type of yeast do you use. I know there is rapid rise, active dry et. and want to try your recipe.
Thank you!
Mine is Red Star Active Dry yeast. Let me know if you need help with the rolls!
how do you get the icing to the correct consistency? I’ve tried two batches but mine came out runny …
If it comes out runny, simply add more sifted powdered sugar, a couple tablespoons at a time, until it’s the right consistency. If it gets too thick, add a tiny bit of milk.
Hi, Amy! I just found your website. I was searching for a cinnamon roll recipe and came across your mom’s recipe so I gave it a try. I have MANY recipes and I am always searching for a “better” one. Well….this one is excellent! I am making a second batch right now! The first time was 3 days ago and I had to add 2 extra cups of flour so I thought I did something wrong! Today I paid extra attention! I still needed 2 more cups! But they still are the best cinnamon roll recipe I know of! Thank you so much for sharing this recipe! God bless!
Several people have said they need more flour. My guess is that different brands/types of flours make some difference, and I like a *really* soft dough for cinnamon rolls. Not like bread dough at all. So soft that I can barely knead it. That’s why I use less flour.
Glad you enjoy the recipe!
Hi, Amy,
It’s Eve again! I forgot to mention that my favorite part of these rolls is that I can take them out of the freezer, place them on a cookie sheet and pop them in the oven then turn it on to 350 degrees. They rise while the oven is warming up beautifully! No need to thaw! What a time saver! My husband is addicted to these! I don’t think there’s any way to mess these rolls up! They always come out great! Thanks again!
Oooo, I’ve been too scared to try that. Good to know!
Hi! Made your cinnamon rolls twice last week and they turned out delicious! We live in switzerland (my Mom is from Minnesota:-)) and everybody just loved them! I even had to pass the recipie on to my Mom:-)
Thanks so much!
So glad you enjoyed them. Thanks for letting me know!
Awesome! I’ve never made cinnamon rolls before, but I will forever make them with this recipe. I absolutely love them and the flossing technique was perfect. I took pictures of them, they looked so pretty!
Yay! So glad they worked well for you.
This recipe makes the best cinnamon rolls and dinner rolls too!!
This recipe makes the best cinnamon rolls and dinner rolls too!
Thanks, Tonya. We love them!
So, does this make 2 batches of 12 rolls? I think I’ll be trying these after 2 years of staring at these beautiful pictures
Oh my! I’m a first time cinnamon roll maker and I had tried another recipe from another website which turned out hard and dry in spite of the fact that I followed the recipe. Devastated, I searched the web as to what went wrong with the recipe and came upon this this website. So I decided to give it another try and I dont regret it! Everyone was raving about the rolls. My mom could not believe that I made them from scratch and my kids gobbled them up in one day. I had to hide a couple so my husband could try them and he just raved about them! I was so excited that I am doing another batch today. This is the best recipe if you want soft delicious cinnamon buns.
This made my day! So glad you enjoyed them.
Looks so very delicious!!!!
I need help and it seems I’m the only one to question this so maybe I missed something. I don’t see measurements for the cinnamon, sugar and brown sugar which go inside the rolls?! How much of each? Thanks so much!
This is the first time I’ve made cinnamon rolls. I can’t seem to figure out how much cinnamon, sugar and brown sugar to use for the inside. I don’t see measurements? Can you help?
I’m sorry I’m just now getting to this! Honestly, I’ve never measured that. I would guess about 1/4 to 1/3 cup each brown and white sugar. The cinnamon I just shake straight from the spice bottle, evenly covering the rolls. (Not super helpful. My apologies.)
I’m always on the lookout for good sticky bun and cinnamon roll recipes. I found and made this recipe tonight. I used part unbleached, part whole wheat, and part oat flours, which worked well. And I sprinkled some cardamon on the dough with the other filling ingredients. The only major thing I changed was the amount of milk – it sounded like too much. My usual sweet roll recipe had 1/2 the milk for the same amount of flour. So I halved the milk, and it was perfect! Perfect consistency for kneading without having to add much more flour during kneading. End result? – delicious!
hey, so i was curious… when you divide the dough into two, than you roll it out, do you have two different piles you roll or do you combine them and roll one big one?
I do 2 different piles.
Each one rolls out to give me 12 cinnamon rolls.