Recipe courtesy Alton Brown, 2006
Show: Good Eats
Rated: 5 stars out of 5Rate This RecipeRead users' reviews (490)
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Total Reviews: 490
Showing 1-10 of 490
on May 12, 2013
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I made these this morning for Mother's Day, since my MIL loves cinnamon rolls. These were fantastic, and also my first time making cinnamon rolls. Very moist and great flavor. And easy to make! Thanks Alton Brown!
I've easily made these buns a couple dozen times now. Just made them again for Mother's Day this morning. I've never had a problem and I'm using yeast that I bought two years ago from Sam's Club. I'll make meringue cookies today with the leftover egg whites. We love this recipe.
Cross Lanes, WV
on May 11, 2013
Followed the directions to the letter and they were great!
on April 23, 2013
Good flavor, but very disappointed in the lack of rising at all stages. I used the instant yeast as the recipe called for and let it rise beyond the suggested amounts of time at various stages, no luck. If I make these again, it will be with active dry yeast, although I think I will try another recipe. For all the people who have commented on the same issue, I would think Alton should respond to us!!!
on April 22, 2013
They were better than any cinnamon roll I've ever had!!!!!!! YUM!!!! I used active yeast, and it did rise slow. But it was okay. They didn't rise much in the fridge, but that was okay too. You definitely have to use the boiling water method to wake up the yeast before you cook them. I cooked them at 300 because 350 is too high. When I noticed the tops were getting pretty brown and the bottom of the rolls were still doughy, I took them out, flipped them over and put them back in the oven. By doing that step, it made them so delicious. It took about one to two minutes after I flipped them for them to be done. I would use half as much sugar next time, so it is not as grainy to the bite and more caramel like. Keep an eye on it!!!! It takes about 20 to 23 minutes. I LOVE THEM!!!
on April 17, 2013
I used active dry yeast that I proofed in the liquid before I added the flour. ( I have done this 100 times before and it always works as long as you dissolve the yeast I mixed the flour in and the dough was soooo heavy! How could I ever get light fluffy cinnamon buns from this?! I let it rise for 3 hours, it moved a little but the dough was still incredibly heavy. I added the filling, rolled it, cut it, and let it proof again. I baked them off and they tasted fine, but the dough itself was rather hard. Disappointed. I'll go back to my donut dough recipe.
This recipe creates the most silky, lovely, easy to handle dough. The method results in a soft and tasty roll with great sweetness and rich flavor. My rolls came out large and fluffy and a gorgeous golden brown. We ate them slathered with icing. A perfect Sunday breakfast.
on March 31, 2013
These are perfect if you're looking for a good old fashioned cinnamon roll - however - my dough did not rise much (I used instant dry yeast nor did they expand after proofing and the cooking time was time was more like 20 to 25 minutes.
just as bkolarz my oven seems to get warmer than indicated, But expected as i use my oven often. They were done after about 23 minutes, and absolutly delicious. The aroma is indescribable. 5 stars again Alton!
on March 30, 2013
Wow! These were delicious! I followed the tip on heating the oven to 200 degrees and then turning it off and letting the dough rise in the warm oven...worked beautifully! I also lowered the temp. as some suggested and they turned out great! Perfect frosting!
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