Almost-Famous Cinnamon Buns

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Best cinnamon buns EVER!! I make them a little smaller so they last longer...it doesn't work!

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For my first attempt at cinnamon rolls and working with yeast, I am super proud of how good these turned out and how relatively easy they were to make. Thankfully I read all the reviews so avoided the mistake of using 1¼ oz yeast instead of one ¼ oz package. I ended up making a couple changes to the recipe e.g. reducing the amount of butter in the filling and icing sugar for the glaze. I pretty much halved them and still got the job done. I also never have unsalted butter on hand so I used regular salted one and reduced added salt. Also in my ignorance, my first cup of milk was apparently too hot and my yeast never foamed. The only other milk I had on hand was Vanilla Silk so I had to use that. Based on the reviews I decided to make mine smaller so I ended up with 16 rolls after which I stuck them in the refrigerator overnight. My only complaint was that they weren’t quite as moist as I like my rolls. Perhaps I should have reduced the cooking time after making the rolls smaller.

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These were really easy to make and oh so yummy...BUT... they were missing something and I figured it out for next time. The entire recipe calls for non-salt butter, however, in the filling and icing some salted butter would have made them AMAZING!!! I worked at Cinnabon for a short period of time nd these were pretty dang close! Thanks for sharing :-

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Very VERY Tasty... My son loved them. And this was also my first time making cinnamon buns...

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first time making cinnamon buns and i was really afraid that they wouldnt turn out well but they did : actually they were kinda perfect, and i would TOTALLY make them again :

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Mm, Delicious. I found you don't have to let them rise all the way, and, as others have said, I will cut the log it twelve, not six. They are time consuming, but well worth the weight. Also, only 8 tbsp are needed for the filling. Wow, these are delicious!!

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I followed the recipe exactly and my dough did not come out right. It is much darker than the picture and isn't flaky or heavenly. Cinnamon buns are just that "almost famous" not bad but not incredible. Very Disappointed...

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Very good! You can make this recipe in advance easily. Make the dough the first day and let it rise overnight in the refrigerator covered with plastic wrap. Then, the next day, roll it out, spread on the filling, roll it up, cut into rolls and put in buttered dish; cover with plastic wrap. Then let proof overnight in the refrigerator. Then, on the third day, you just pull them out and bake them. I also made the frosting in advance so it was all ready to go the day of serving. I also had 8 large buns and would try to cut them thinner the next time to get closer to a dozen rolls. Very delicious. Better than Alton Brown's recipe, which I've also made. I only used one stick of butter for the filling (recipe calls for more. I baked under 25 minutes at 325 in glass dish--didn't want them too hard. They were great. Will make again.

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WOW! I made these to have ready in the morning and my husband just couldn't wait! I cut the end pieces off and baked them in a seperate dish. Even with cutting the ends off, I had 8 huge buns...next time I will try to go for 10. Instead of 12 T of butter, I used 8T and it was still plenty. They are so worth the effort and time to make! Why not make them, they're super easy!!

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These came out really well and were not that hard to make. There was enough icing for two batches and I cut the butter for the filling by 1/2 and they still tasted fantastic. 12 T. seemed like way too much! Next time I will cut them a bit smaller. Cutting the dough into six sections made huge cinnamon rolls; I would go for eight or ten by rolling the dough to 10x16 inches.