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Cinnamon Rolls Recipe

Cinnamon Rolls

Recipe courtesy Sonja Vanderveen at Ramona Cafe, Ramona CA

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

Showing 31-40 of 42

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  • on April 21, 2009

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    I saw Sonja making these and I don't remember whether she let them rise again once she put them in the pans. The directions say to put them directly in the oven after they're cut, but I would think you'd have to let them rise again for them to be fluffy. They look absolutely killer, though, and I can't wait to try them.

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  • on February 09, 2009

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    I do not have access to all the fun baking needs so I decided to try this recipe. I used a hand mixer and the dough was a bit much for my little mixer to handle. I decided to finish kneading the dough by hand. After letting them rise, I baked them frosted them and they were gone before I had them on the table. I will definitely make them again!!

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  • on November 10, 2008

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    I have had trouble making anything that required yeast. I didn't follow the directions except for the baking part. THis was my first time that I was able to make cinnamon rolls and they were pretty good. I'm not so sur about the icing and I think I'll leave it out next time.

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  • on November 09, 2008

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    I was disappointed in these rolls because they seemed like many cinnamon rolls I have made or bought - somewhat dry and heavy - although they tasted fine. The recipe made twice as many as stated.

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  • on August 17, 2008

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    So I always thought that the best cinnamon rolls were from Great Harvest, but these honestly rival them. I halved the recipe and ended up with 8 HUGE rolls. Incredible! And the almond extract was a brilliant touch. I'll be making these again if I ever need to impress someone.

    :

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  • on June 24, 2008

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    This recipe turned out wonderfully! The flavors were perfect. To ensure that the rolls are fully cooked, they should not be crammed too tightly in the pan.

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  • on June 19, 2008

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    The extra yeast in this recipe makes for wonderfully fluffy and yummy rolls but the prescribed method for making the dough doesn't work well. I followed it precisely and ended up with a ball of dough with undissolved yeast in it - gross.

    So I tried again with a traditional wet/dry-team method and it worked much better (dissolve yeast in 1/4 cup warm water, combine solution with 1/4 less milk than called for (warmed too, mix with eggs, sugar, and butter, then combine mixture with flour and salt

    I also substituted unsalted butter for margarine, walnuts for pecans, and skipped the icing, but those are all just preferences. Turned out great!

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  • on March 31, 2008

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    They were easy and just what I was looking for. I was looking for bigger and fluffy rolls. They are great. Will keep making them.

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  • on March 29, 2008

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    Followed recipe. Substituted butter for margarine..of course... Turned out great. I used the dough to make cinnamon knots in muffin cups with a pecan caramel glaze. The product was excellent.

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  • on January 18, 2008

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    I thought that these were delicious! I halved the recipe and it still made a dozen huge rolls.

    I used butter instead of margarine (who uses margarine anymore?! and used Alton Brown's icing from his overnight cinnamon rolls recipe.

    Next time I'll freeze some before baking because they make so many!

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