Cinnamon Buns
Show: Paula's Best DishesEpisode: Upside Down
Rate This RecipeRead users' reviews (138)
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Total Reviews: 138
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By cook-n-fool
on March 17, 2012
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thanks .... worked like a charm
By estelap89
on February 19, 2012
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there were great my whole family loved them and when you are trying to do the yeast starter make sure you cover it when you are done mixing it ....
By coffmanl17_12761557
topeka, 55
on October 25, 2011
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The best cinnamon roll recipe that I have come across my search is over . It is the ultimate best tasting ever .
By sthomison
Wichita, KS
on October 24, 2011
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two days to make but SOOOO worth it!! Once they taste them, they ask for them again and again. Good way to make friends! ; Thanks Edie and Paula.
By heatherijames
Bakersfield, CA
on October 22, 2011
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A friend made this for us and they were hands down the best rolls I've ever had! He used a sourdough starter, and is going to give me some of his starter, but otherwise, I'd be lost on it. And he nixed the nuts and raisins. Which is the best for me!!
By suemac_1_6359692
Schiplaken
on October 15, 2011
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prepared it the night before and placed in refrigerator overnite. Next morning, proofed in 170' oven for 30 minutes, then baked as directed. The family loved it and it was worth the work.
By ScottMiami
on September 12, 2011
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Here is the starter:
Starter:
1/2 cup granulated sugar
1/2 cup Idaho potato flakes
1 teaspoon dry active yeast
1 1/2 cups warm-hot tap water
Starter: One day before you plan on baking the cinnamon buns combine the starter ingredients. Stir this mixture occasionally with a rubber spatula and your starter should soon start bubbling within 12 hours.
Cook's Note: You will know this because you will see bubbles along the side of the glass container and you may possibly see bubbling on the top of the mixture as well. Let this mixture sit bubbling, uncovered, until you are ready to make bread the next day. You might want to stir it occasionally. Remember this is a living culture and you will need to take care of it in order to keep it alive.
To keep the starter alive...stir every couple of days and add all of the above (except the yeast weekly.
By cro4420
Burleson, TX
on August 27, 2011
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WONDERFUL! Light, sweet...just like cinnamon rolls should be! Best I've ever tasted I think. Someone suggested using 1 cup of mashed potatoes in the recipe. I mixed up my batch andI just put in about 1/2 cup of potatoes. Turned out great.
By Anais614
on August 24, 2011
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I just read you can use real potatoes to substitute for the flakes so you don't get all those additives... just double the amount called for... not sure this is accurate but would love feed back.
This is what the new starter would look like:
Starter:
1/2 cup granulated sugar
1 cup Idaho mashed (cooked potato
1 teaspoon dry active yeast
1 1/2 cups warm-hot tap water
And keeping it alive varies on recipes but looks like a lot of work either daily or weekly. I'd just redo the starter whenever I want to bake with it.
By lindab1467_12193643
clearwater, 48
on August 24, 2011
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what good is the starter if you dont tell us how to keep it alive.