Nana's Cinnamon Rolls

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My husband loves these Rolls...he even said they were like from StarBucks. I followed the recipe FAITHFULLY EXCEPT for the following:

I activated the yeast with 1 tbsp of sugar in warm water
placed the eggs in warm water first before adding them to the mixture
Cool the butter so the eggs wont cook when you add them...
cut down sugar to 1/3 cup instead of 1/2 - dough
1/2 stick of butter for filling
1/2 cup of brown sugar -filling
i used dried cranberries and walnuts instead
i did not use all the glaze up

I am not a fan of sugar so I tweaked the recipe a bit. you will find the result of my work here:http://home.earthlink.net/~krisexy/inmykitchen/id5.html

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I used frozen bread dough...left out the raisins and didn't make the glaze and it was delicious! No one would know I didn't make the dough myself except for Nana and the Neelys! They heat up great the next day...even better tastin! Yum!

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I made these with my boyfriend and we had a blast! We took the advice of the other reviews and added sugar to the yeast, which worked very well.
We thought that there was too much butter to be smeared onto the rolled out dough, but trust me, it's soo worth it!
When they finally came out of the oven we frosted them with a cream cheese frosting (soo yummy. They were gooey, packed full of flavor, and huge!
This recipe is everything a cinnamon bun should be!

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Of course when you bake you must room temperature ingredients, unless the recipe states a temperature (melted, soft etc. and you can't make 1/2 a recipe. The only change I made was to add 1 tsp. of sugar to the yeast. Everything else was perfect. I've made them 6 times and they came out the same way every time.

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I got great results for doing cinnamon rolls for the first time. Yeast breads and I tend to get persnickety with each other. However after baking the recommended time mine were dry dough wise. Maybe I did not use enough butter and sugar filling even though I used a bit more than what the recipe called for. But after trying a different recipe I realized that a little buttermilk in this would cure the dry problem. Other than that it was really easy to do, will keep this the recipe book!

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GINA, SLAMMIN' ROLLS. THREE TEENAGE BOYS HAD THEM GONE IN SIX MINUTES. THREE HOURS WORK - GONE IN SIX MINUTES. I SURE DO LOVE NANA. BY THE WAY, THAT'S WHAT THEY CALL ME NOW. SLAMMIN' JOB.

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This recipe should specify that all ingredients should be room temperature (never hot or cold. Even if you activate the yeast, if you add cold eggs or hot melted butter, it will kill the yeast and your dough will not rise.

I followed her recipe faithfully, but as it is written and as it is seen on TV, it is flawed. Without the yeast knowledge your dough will not rise.

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OMG this came out like I was making them all my life. I read the reviews first(that is very importantThe right temp for the yeast is important,I used 1tsp sugar with my yeast. The recipe said 8 rolls, but you can get 10 medium.8 rolls were too big for me. Thank you Pat and Gina,gosh I am so proud of myself for pushing myself to try this recipe.

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I am no professional baker, but these rolls were straight-forward and came out delicious! My mom is a pastry chef, and she recommended 1/4 tsp of sugar added to the yeast and water which seemed to work great. Those of you who tried 1 tsp of sugar and your recipe did not rise-it may be that the sugar actually overwhelmed the yeast and killed it. My mom told me too much sugar is just as bad as anything. I also only baked mine for 15 minutes (thanks to you who suggested this! and if I'd baked them any longer, they would have burned. Thank you Neelys for sharing such a great recipe for our families to enjoy too!

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Ok so I truly love this recipe.... but the first batch was a bit of a learning experience. First of all, I had purchased yeast in bulk at the healthfood store and had to google how much yeast is in a packet -- I went on faith that the answer I found was accurate (2.25 t./ per packet or just about a tablespoon. And I also wondered why in the dough part of the recipe the butter called for 1/2 cup melted (which I think is a half a stick and the filling part of the recipe called for a stick of butter melted. To me, they are the same thing but the different phrasing in the recipe planted that seed of doubt. maybe another reviewer can help this amateur chef or overly analytical recipe reader. The last stumbling block was whether the dough was rolled 'short end in' or 'long end in'. I gambled with rolling the long end in and i think it should have been the other way, making much wider, flatter rolls than what i had. But i didn't throw the baby out with the bath water. My kids inhaled these and i know that I can either cut more (like a dozen or so and make them cook more evenly next time or roll them the other way.