Cinnamon Rolls

Total Time:
1 hr 50 min
Prep:
20 min
Inactive:
1 hr
Cook:
30 min

Yield:
12 to 15 servings
Level:
Intermediate

Ingredients
Directions

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.


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4.6 545
These were a big hit with my family.  I made the rolls a week ahead of time and put the arranged, pre-baked rolls in the freezer for a week and then cooked Easter morning - and it worked out perfectly!  People went back for thirds of these muffing. item not reviewed by moderator and published
<span>Dough was the best part!!  Dough was light, airy and great texture(I used shorting.) We didn't make the glaze(we were out of powdered sugar) and the rolls were still moist and delicious! I did add a pinch of all spice, clove and extra tablespoon of cinnamon, as my family loves a strong cinnamon flavor. The butter/cinnamon mix did run out a bit when rolling, just used that as a caramilizing layer on the bottom of the pan like a sticky roll!  Used water to help seal the rolled log, no problems!  Waited a bit for the butter to cool and the mixture stayed put without any worries when cut. </span><div>Stored in an airtight container and 12 hours later the rolls are still soft with a great texture!  </div> item not reviewed by moderator and published
These were not the best cinnamon rolls I've ever made. I was very disappointed. They lacked flavor, and 30 minutes of baking time was much too long. Won't be making again. item not reviewed by moderator and published
I really don't understand the negative reviews. Previous recipes I have tried were truly lacking. I have made these rolls for several years and I think the problem some have when they say the rolls are dry is they are adding too much flour. The dough WILL be sticky so resist the desire to add more flour. My family LOVES these rolls and this is my "go to" recipe!!!!! item not reviewed by moderator and published
They were very Good you need to use some com sense. We loved them item not reviewed by moderator and published
Amazing recipe!! Not difficult to make, and the taste and texture is perfect! I have a big family and this recipe yields the perfect amount of cinnamon rolls. I've made them 5 or 6 times and they come out perfect every time. Everyone loves them.. Simply delicious! item not reviewed by moderator and published
These cinnamon . Rolls are out of this world as many recipes of Paula deans. To me this lady is down to earth an cares for many,many people. You can feel it in your heart when she speaks. I really miss her wonderful broadcasts on t.v. Please come back we love you and yours PAULA!! item not reviewed by moderator and published
Bad recipe. Preheat oven, but then let rise twice? Took so long and was so heavy. Halved the butter and sugar and still too much. item not reviewed by moderator and published
They are HEAVY rolls, I wish they were lighter! :) Taste good though. item not reviewed by moderator and published
it was good.i put some regular beaty crockers vanilla frosting on and said there needs to be more flavor to it so added carmel and that was just right item not reviewed by moderator and published
Great! My wife said it was good from the outside to the inside. Sprinkling cinnamon sugar on the butter around the pan gave the outer edge a delicious crunch. Way better than bakery fare. item not reviewed by moderator and published
Good yeast rolls but I made my own frosting a/drizzle item not reviewed by moderator and published
east and delicious! Bring back Paula.. item not reviewed by moderator and published
This is a great recipe -- the texture was great. We couldn't stop eating them. item not reviewed by moderator and published
this did not turn out and i am an experience baker. After they cool they get hard and not fluffy like cinnamon rolls should be. Totally bummed!! Icing is discusting too, made a cream cheese one instead. Guess I will just use that on my toast. item not reviewed by moderator and published
My entire family loves this recipe. Second batch is baking in the oven :) item not reviewed by moderator and published
My modifications: 1. Used turbinado sugar for the filling instead of table sugar. 2. Used regular milk because who has time to scald milk? 3. Added 8 oz softened cream cheese to the icing. Not too sweet and yummy thick. Wonderful recipe. item not reviewed by moderator and published
Delicious!! Loved them this morning. Don't fully melt the butter that goes inside the rolls. Room temperature butter or slightly melted works great. Definitely use walnuts. YUM! item not reviewed by moderator and published
The taste and texture of the cinnamon buns right out of the oven was pretty good but once they cooled the dough became dry and the cinnamon/butter mixture had seeped out and caramelized on the bottom of the rolls making them crunchy and hard. The icing recipe was TERRIBLE. It was thin and had NO flavor, probably because the recipe calls for water instead of milk like most other normal icing recipes. The only way they could be kinda salvaged was to put them in the microwave for a little then top them with vanilla ice cream. I've tried a few Paula Deen recipes and have been disappointed every time. I definitely won't be making these again and I absolutely won't be using any more of Paula's recipes again. item not reviewed by moderator and published
Following the recipe as is, it was just WAY too much sugar for the filling. I will cut it by 1/4 a cup because otherwise the taste was perfect. I did melt the butter and I had no problem with rolling the dough up either. It was just too sweet and I rarely say that. item not reviewed by moderator and published
These came out fantastic. I listened to the other reviews and made sure I did not use melted butter when spreading it on the dough before rolling. And I had no issues pinching the roll together this way. I just tried them fresh out of the oven and haven't tried the icing yet. I also made half based on other comments so hopefully that will be enough. item not reviewed by moderator and published
These came out fantastic. I listened to the other reviews and made sure I did not use melted butter when spreading it on the dough before rolling. And I had no issues pinching the roll together this way. I just tried them fresh out of the oven and haven't tried the icing yet. I also made half based on other comments so hopefully that will be enough. item not reviewed by moderator and published
These are great, do not melt butter soften it and spread the top do not do edges. Do you want to kick them up remove raisins and nuts and chocolate chips. item not reviewed by moderator and published
It turned out pretty good. I just recommend dont use melted butter in the filling because it wont seal properly. item not reviewed by moderator and published
Very disappointing. Too dry, not enough flavor. I've used another Paula Deen recipe that was not good either. Things I bake usually turn out really good so I am a sufficient baker. This one did not turn out well at all.. item not reviewed by moderator and published
How is it 1hr inactive when you say to let them rise for 1.5 hrs, then let them rise again for 45 minutes? item not reviewed by moderator and published
Good taste, inadequate instructions. Follow the measurements for the most part. Look up yeast amount equivalents if your yeast is in bulk. 3-4 cups of flour? How sticky should dough be? About how thin should we roll the square? Preheat oven and wait hours for dough? That should not be first instruction. item not reviewed by moderator and published
I am NOT an experienced baker! Made these twice now. The second time-DELICIOUS!!!!!! Lessons Learned (Modification) Soak raisins in hot water then drain. Flour-scoop into cup so not compacted! Do NOT melt butter for filling-just soften it After many web and youtube searches used kitchenaid &amp; dough hook. Add flour very gradually after the first two cups. Spray hook with Pam and keep scraping bowl and hook.I used about 3.5 cups of flour. Keep mixer on "2" setting which is medium on kitchenaid. Knead in mixer I set a timer for 8 minutes, left the mixer on "2" and about every minute stop the mixer, scrape hook until dough is like a babies bottom. Do a "windowpane test"! Google it! Flour surface and hands. Rolled fairly tight'ish. Don't spread butter at last 1/2 inch of dough or it wont seal! Just hand spread dough to about 12" x 18". Got 12 in 9x13 pan. Let rise overnight in fridge. 2nd rise about 1.5 hours, baked for 24 minutes-turned pan twice. Made 1/2 of icing. AMAZING!!! item not reviewed by moderator and published
Question: Has anyone tried making these the night before (up until baking), and then baking in the morning? item not reviewed by moderator and published
Absolutely delicious!!! So impressed with myself. For the filling I did cut down the butter from 1/2 a cup to 1/3 a cup and for the sugar I cut it down form 3/4 a cup to 1/2 a cup. And cut the glaze in half. Just tried to cut down the calories a bit. Still amazing. I baked mine it two separate pie pans item not reviewed by moderator and published
Easy, relatively fast, and delicious! Used a cream cheese icing instead of Paula's. item not reviewed by moderator and published
Best cinnamon roll recipe I have ever had! (including pro restaurants) whole family loved it, except for about the pickiest 4 - year old in the world(she refused every single cake and ice cream except for chocolate ). The chefs were 11 and 13, and it still was amazing. (We also made a modification to the recipe by adding almonds) Really easy recipe and the awesomest we've ever had. item not reviewed by moderator and published
What size baking pan item not reviewed by moderator and published
These were good and easy to make! Take about 2hrs to make from beginning to end. If you cheat on the rise. Heat your oven to 200 let it heat for 10min. Then turn it off. After you mix/kneed your dough, put a kitchen towel on the oven rack. (I did this cause I used a tupperware bowl). And let your dough rise covered for about 30min. Also did this for the second rise. Rolls turned out beautiful. item not reviewed by moderator and published
Amazing! I used quick rise yeast and prepared it with a glass baking dish. (I lowered the temp by 25 degrees when I baked it because of the glass pan.) It came out great the first try. I will defiantly be making these again. item not reviewed by moderator and published
really good! item not reviewed by moderator and published
Great Recipe, even with mistakes... My mistakes were partly due to not really being familiar with yeast 7 bread techniques, but also how the directions were formatted. I downloaded the directions and broke out the steps... still even with major mistakes, they were still wonderful. item not reviewed by moderator and published
Fantastic recipe, third time to cook it and will be many more!! item not reviewed by moderator and published
A lot of work and you have to time it just right, but worth every bit of effort. Outstanding recipe! item not reviewed by moderator and published
Ok so I made these yesterday with my Mother and Sister. and it is very important that you know well in advance that it took 3 hours to make! literally 3 hours! we started pulling out the bowls &amp; supplies at around 11:30am then we heated the milk and to be fair we probably didn't start the actual recipe till noon. and I made the crucial mistake of not reading the entire recipe beforehand so I didn't realize the hours of waiting for the yeast to rise, hour and a half for the dough to double in size, 45 minutes for the dough to rise in the pan, and another 30 minutes if not more in the oven to bake. So yes 3 hours. they were finally done at around 3:00pm. although it was frustrating at times I think they were well worth the wait. these Cinnamon Rolls are delicious they are very large and filling so we had a lot of leftovers but I had one today and it was just as good as they were yesterday. so don't be afraid they wont keep. So yes they are delicious but yes it does take time. item not reviewed by moderator and published
I made these this morning with one alteration, 1/3 of an 8oz pkg of Philly Cream Cheese in the frosting. Personally I don't care for cinnamon rolls and rarely eat them, if I do it's one and always leaves me feeling sick. These are Wonderful, very rich and sweet but wonderful and I ate 2. I'll be keeping this and passing down to my Granddaughters. Thank You Paula for sharing. item not reviewed by moderator and published
What did you do to double in size? How long did it take? item not reviewed by moderator and published
Best Cinnamon rolls i've ever made in my life. Don't melt butter and put on dough, you just want softened butter to spread on dough with sugar cinnamon and add brown sugar. item not reviewed by moderator and published
that was so good. OH MY GOSH!! even my dad who doesnt normally like these loved this &lt;3 item not reviewed by moderator and published
The recipe is good but there are a few changes I would make. Here in the NE we generally don't care for a lot of sugar (top reason Krispy Kream failed up here). So I will cut the sugar by at least 1/3 and use brown sugar to replace half the white sugar that is left. I'm also going to cut the butter at least in half. Finally, I will cram the rolls together forcing the buns to rise higher rather than spread. item not reviewed by moderator and published
They were good! I agree they could have used less butter and the instructions could have been more clear, but overall very tasty! item not reviewed by moderator and published
Great recipe! Made them this afternoon and they were ready in time for tea. Thanks! item not reviewed by moderator and published
Wow! I don't know why I waited over 25 years to try a recipe that called for yeast and kneading! It was not hard and the results were fantastic! I can't wait to make these for company. Based on the reviews I read I did add less sugar and butter to the filling and I used brown sugar instead of white. So glad I did. They came out perfect. I now have the confidence to try homemade bread and pizza dough! item not reviewed by moderator and published
was the best thanks Paula Dean i love most of the recieps i have of yours ,have not made all of the ones i got from you but the ones i have tried are great . also i miss your sparkling blueeyes and wonderful smile ,have a blessed day and all your days to come . item not reviewed by moderator and published
This was so good!! It's my first time making Cinnamon Rolls from scratch, and it turned out well. My family loves it. I read somebody said about Alton's cream cheese icing so I used that instead. Worked out wonderfully. item not reviewed by moderator and published
I made cinnamon rolls for the first time today and these were very good. I would agree they took much longer than 1.5 hours to rise, about 2 or more. I would cut down on the amount of sugar filling and try brown sugar next time. I didn't have raisins so used dried cranberries. Oh, also forget to add the melted butter for the first part of the recipe and came out fine. ( I was a bit nervous though). It is a keeper. item not reviewed by moderator and published
can I make the dough at night and put it in the fridge and bake in the morning?? item not reviewed by moderator and published
The best cinnamon rolls ever ! I made one plain and made another batch with craisins and pecans a big hit ! item not reviewed by moderator and published
I finished these rolls total time it took roughly 3hrs and 45 min. First let me state I have made numerous different breads and dough. What I encountered was the dough to a long time to rise and proof. I believe it was due to the amount of fats added (butter and egg). It took the dough 2 hours on the first rise and about an hour on the second rise. I made two batches with different yeast with the same result. First batch was rapid rise, and the second was regular active yeast. My water was at 110 degrees when I activated my yeast. Regardless of my experience the time stated as total time and the time listed in the directions do no coincide. total time is stated at 1hr 50 min. if you add up the time in the directions you get 2hrs 20 min - 2hrs 55min. That is not including the time it takes to scald the milk, mix, roll, and cut the dough. Lastly on Taste, the rolls were very rich. I would cut down the butter and sugar in filling. 4 stars on taste, and 1 star on accuracy of recipe. item not reviewed by moderator and published
for chef#393200--the recipe calls for regular yeast but if you use rapid rise, you don't need to let it rise the first time (dough rests for 10 minutes then you shape the rolls and let them rise until double). item not reviewed by moderator and published
I was rather scared to try this recipe as I am kind of an inexperienced chef. The recipe was much easier than I expected! I changed things around a bit though. I used 1/4 cup white sugar and 1/2 cup brown for the spread. I also only used 1tbsp of cinnamon, low fat margarine (did not melt it, just used softened) in both the dough and spread and egg whites. I also omitted the butter/sugar mix for the bottom of the pan (sprayed PAM instead). I cooked for 20 min and made a cream cheese icing for the top. This were PERFECT and completely addicting :) item not reviewed by moderator and published
This is my first attempt at making home made cinnamon rolls and i must say it was spot on and they are now on their second rise, I am lucky enough to use farm fresh eggs so i used a duck egg. cant wait to bake and dig in :) item not reviewed by moderator and published
One of the Best cinnamon roll recipe ever! item not reviewed by moderator and published
Took me a while to make but turned out great; I will try this again. Tip: Don't use to much cinnamon and butter because it will be too sweet but still very good! item not reviewed by moderator and published
Best cinnamon roll recipe ever! My friends and fam thought they were store bought they came out so perfect! item not reviewed by moderator and published
I am assuming quick/rapid rise yeast? Read all the reviews, no one mentioned the yeast. item not reviewed by moderator and published
I just made these last night and their still delicious in the morning. I must admit that I was quite scared to make cinnamon rolls since I was unsuccessful last time, but these were eaaasssyy. I followed the recipe as listed besides adding less butter to the filling and keeping it softened, as other comments said this was easier. I also only baked my rolls for 20minutes and I feel 30 would've been way too long. I'll definitely be making these again. item not reviewed by moderator and published
Amazing recipe! I use softened butter instead of melted before rolling the dough. It's less messy. item not reviewed by moderator and published
I made these yesterday, baked the first batch last night and the second this morning. Delicious. I used Alton Brown's cream cheese icing rather than Paula's butter icing. I added pecans and left out the raisons. I don't think the pecans added to the overall recipe. Also, I used brown sugar rather than white sugar as another reviewer had suggested. These will be a holiday standard. item not reviewed by moderator and published
I have made these cinnamon rolls 3 times in 2 weeks. This is a very easy recipe and they are soooooooo good. Highly recommend this recipe. item not reviewed by moderator and published
I've been making these for years and find the recipe perfect with a couple tweaks. The most important is using SOFTENED butter for the filling (melted is a huge mess). Spread it on like frosting. Second, I sub brown sugar for white in the filling, which is perfect. No crunchy white sugar crystals. I often make them the night before, sticking them in the fridge in the pan before the second rise. I let them come to room temperature for quite a while (an hour or two if you have the time) before baking. Probably depends on the temp in your house, so could be done quicker. To clear up confusion others seem to have, the butter in the dough should be listed as "melted butter" in the ingredient list. item not reviewed by moderator and published
These were good....but, I baked at 350 for 20 mins and they were fine but a little crisp around the edges. I believe a full 30 mins would have been to long. Thanks to reading some other reviews I think I saved them. item not reviewed by moderator and published
I made this up to the point of the second rise and placed in fridge overnight. Took out this Christmas morning and let rise for about 45 min and then into the oven. Baked exactly 30 min and they came out perfect, item not reviewed by moderator and published
Recipe is way off. You have to add at least 1 1/2 -2 cups more flour before it's anything more than glue. Then, if you cook it the amount of time listed as I just did, you will burn every one. Christmas morning ruined. item not reviewed by moderator and published
These turned out amazing! This was my first attempt at making cinnamon buns from scratch, and I am so glad I tried this recipe! I ended up having to let the dough proof for much longer than she suggests (2 1/2 hours), and even then it felt as though it was rebounding back to it's original shape quite a bit. I also lowered the butter for the filling (used about a 1/4 cup instead), as another reviewer mentioned it was too much, and it worked perfectly. The buns turned out so ooey-gooey sweet, which is exactly what I love about them... not the dry, flavorless ones you buy in a can at the grocery store. The center buns did take longer to cook than 30 minutes, but that was hardly a complaint about this recipe! item not reviewed by moderator and published
easy and so Delicious, I thought the sugar on the bottom of the pan was a fantastic Idea- made for fast clean up item not reviewed by moderator and published
Flawed instructions, excessively sweet &amp; took all morning to make. With a 5 star review &amp; 473 reviews, I thought 'it must be good.' Once I started preparing the recipe, I had concerns. The recipe states, "1/3 C butter or shortening" for the dough. Then, in the second sentence of the instructions reads "In a large bowl mix milk, sugar, melted butter, salt..." Wait, wasn't the melted butter for the filling? What melted butter? Halfway through making the recipe, I stopped to read reviews, &amp; learned others had similar issues. This recipe makes a ridiculous amount of filling, &amp; 1/2 cup of melted butter flowed off the sides of my rolled out dough onto the counter. The amount of sugar &amp; cinnamon was way too much, &amp; as I rolled up my dough, the sugar-butter mixture flowed out like lava from a volcano. The sugar on the bottom of the pan was completely unnecessary, &amp; no pan size was given so I had to guess. The only good thing I can say is I liked the end result texture of the roll itself. item not reviewed by moderator and published
Interesting. Same recipe that I just pulled out of my 20 year old Betty Crocker cookbook. item not reviewed by moderator and published
So yummy! I used raw sugar because that's all I had and they turned out just fantastic! I used walnuts with the cinnamon sugar mixture and cooked for about 25 minutes at 350. I also cut them a little big unintentionally. I ended up with 10 big rolls but they were perfect. My family devoured them :) Thanks again, Paula! Delicious! item not reviewed by moderator and published
I did it exactly like the receipe says and it came out sooooooo good,loved it!!! item not reviewed by moderator and published
These were awesome and were a great way to kick off our Thanksgiving day! item not reviewed by moderator and published
These were delicious and very moist. I let them rise in my oven which I had heated to 200 degrees F and turned off. They rose beautifully. I also cut back the water in the glaze and used half and half for the rest of the liquid. item not reviewed by moderator and published
This was a fairly easy recipe. I followed it completely and they looked good, smelled good but when they were done baking the crust was hard and crunchy. I baked them on a flat cookie sheet. Could this has been the reason? Any advice would be greatly appreciated. Thank you. item not reviewed by moderator and published
These are easy to make and taste wonderful! The house smells awesome! Thank you Paula Dean!!! item not reviewed by moderator and published
I loved this recipe and it was soo easy to put together!! Thank You Paula for sharing!! item not reviewed by moderator and published
LOVED EM i have made them twice and they turned out perfect both times. we miss you Paula! I love Paula she is my favorite chef she should not have gotten fired. item not reviewed by moderator and published
Super Yummy!!! item not reviewed by moderator and published
LOVED THEM!! they are so soft and yummy!! for the glaze I used cream cheese and half a cup of butter instead and they were perfect!! item not reviewed by moderator and published
Tried this recipe and it was great and easy to work with. My family loved it. I will be making it again that&amp;#39;s for sure. I miss Paula Deene.....I think she got a rotten deal. item not reviewed by moderator and published
Love Love LOVE this recipe! A bunch of family was in town for a wedding so we made these and they were a huge hit. I reduced the amount of butter for the filling (a little more than 1/3 cup rather than a whole 1/2 and they turned out great! They take a little time to completely rise, but hey, they&amp;#39;re worth the wait! item not reviewed by moderator and published
Very easy to make! I was looking for a recipe to replace the store-bought cinnamon rolls we usually have in our house. The flavor these rolls have surpasses anything you could possibly buy in a store or restaurant. They were quick to become a family favorite! I can&amp;#39;t wait until it gets a little cooler here in the south, so I could prepare these for my kids on a cool weekend morning. What a better thing to wake up to!! item not reviewed by moderator and published
I am a new cook in our household and started serious cooking about 4 years ago and used this web site quite often for ideas as well as the show on TV. Today I thought I would try Cinnamon Buns and surprise my husband. I was a little worried as I was always told they were difficult, but I had some ice cream in the freezer as a back up just in case...lol. But not only did they turn out fantastic, they weren&amp;#39;t as hard as I thought they were going to be. As they were rising for it gave me time to make dinner (Warm Spinach Salad with Pork Milanese, saw this one in the Food Network Magazine. Thanks Paula, your recipe was easy to follow and easy to make with wonderful and yummy results. This is a keeper for our household for sure..:. item not reviewed by moderator and published
Loved it, so moist and delicious!!!! item not reviewed by moderator and published
These are to die for! item not reviewed by moderator and published
I never really liked cinnamon buns before, probably because I have only had them out of the blue can. These were delicious! I decided to try making these with the cream cheese frosting that has been mentioned numerous times throughout the reviews. Next time, I&amp;#39;ll try them without any frosting at all. It made them a little too sweet for our tastes. Also, they look so pretty out of the oven-it&amp;#39;s a shame to cover them up. I let them rise to at least double this morning, used softened butter-but only used half a stick spread over the dough. I let them rise again after they were cut and in the pan. All told it took three hours and I was not rushing, probably could have completed them in just over two. I definitely recommend the recipe. item not reviewed by moderator and published
Easy to make , yummy!!!!!! I took a suggestion and used the cream cheese icing, wow they came out great! !!!!!! item not reviewed by moderator and published
I followed this recipe this morning, did not even make the glaze because I wanted to see how they'd turn out without glaze. OMG they are PERFECT! Ms. Dean, you have the BEST recipe for cinnamon rolls! They weren't too sweet, they were soft, and so delicious and cinnamony!! MMMM!!!! My kids, being picky about everything they eat scarfed them right down!! My almost 2 year old daughter keeps asking me to make them for dinner. She's like "Cinny ro... cinny row... pwease?" in reply to my asking, "What do you kids want for dinner?" Even my 7 month old baby enjoyed bite after tender bite. Thank you, Ms Dean, for the absolute BEST cinnamon roll recipe! item not reviewed by moderator and published
These cinnamon rolls were easy to make, delicious and had an appealing appearance. item not reviewed by moderator and published
By far the best cinnamon rolls! I almost double the filling though and cut back the cooking time by 8-10 minutes. Must serve with a cream cheese frosting! Delicious! item not reviewed by moderator and published
Those look utterly scrumptious!! You're the best Paula we miss you!!!!! item not reviewed by moderator and published
These tasted good, and that's what's most important, but I'm giving them only 3 stars because this was the first time I made cinnamon buns, and I think it was the worst recipe I could have chosen--like other reviewers said, it seems like their was waaaay too much filling, which I would have been okay with if half of it hadn't oozed out all over the pan I was using. I strongly suggest that you plan on letting the filling sit for a while before rolling up the dough. Also, the dough didn't rise nearly as much as I'm used to yeast dough rising, which made me nervous. These buns were the ugliest thing I've ever baked, but my boyfriend ate 90% of them in one night, so I recommend this recipe with some caveats. item not reviewed by moderator and published
I haven't attempted cinnamon rolls since I made hockey pucks back when I was a newly married bride of 18. This morning after my morning walk at the ripe old age of 38 I made another attempt. Since Florida is humid I did not use all of the flour.I used about 3-3/4 cups. I used half white sugar and half brown sugar for the filling. I came up with 11 rolls after slicing and baked for 22 minutes in a 13x9x2 inch pan. The rolls had a great texture. Not gooey like cinnabon. I think you would need more filling to acheive their rolls. I'm impressed mine turned out so good. Working with yeast is easy! item not reviewed by moderator and published
Very tasty.. Love this recipe.. Kids and husband loves it to. It's simple enough to follow however the time framed needed to make these is inaccurate. There is about 2 hours and 45 minutes of inactive time.. Followed by 30 minute cooking time. So be sure to give urself a few hours to make these. They do taste fantastic and defiantly worth making. item not reviewed by moderator and published
these turned out really delicious but i was kinda disapointed on how long they took. i was up at 8:30am and wasn't able to eat them untill noon. the recipe says to let them rise after you slice them but they never did. i left the for 30min and only 1 rose. but over all a good recipe. would not suggest this to anyone wanting an easy recipe. although i loved the glaze. its stupidly simple. :P item not reviewed by moderator and published
These came out great! I kneaded them for 10 minutes with a dough hook in my mixer. I used soften butter instead of melted butter for the filling. I used a 9x13 cake pan to bake them-maybe I just missed it but I could not find the recommended pan size in the recipe. Save a bit of the sugar/cinnamon mixture to sprinkle in the pan. I used a cream cheese glaze on top.Yum!! Warning this recipe does take longer than the suggested 1.50 hours so give yourself enough time if making for breakfast. item not reviewed by moderator and published
I only gave 4 not 5 item not reviewed by moderator and published
Forgot to note- I used 3/4 cups brown sugar and 2 T white sugar. item not reviewed by moderator and published
I did mine up to jst before second rise (I placed rolled dough in pan in fridge). Mine took about 1.5 hoursfor second rise the next morning but that can be expedited by placing in a warmish oven-.heat oven to 150-200 degrees. open door for about 3 minutes, put the pan in oven and should do second rise in like 30-35 minutes. item not reviewed by moderator and published
If you read the recipe in its totality you will find it, its in there in the directions not the list of ingredients, so read the whole thing. God Bless ~Amy item not reviewed by moderator and published
Shave off 2.5 hours of rising time. When directed to let the dough rise (two times during this recipe) place them into a 175 degree "warmed" oven. I did it on both rising steps and it shrinks the wait time for the dough to double in both cases. These two steps made my dough-rising time shrink from an expected 2.5 hours (approx--according to this recipe) to just 35 minutes. item not reviewed by moderator and published
added notes to above reply... both times I covered the bowl/rolls in the pan with a dry clean thin cheese cloth/dish cloth. item not reviewed by moderator and published
What size baking pan? item not reviewed by moderator and published
We made the Cinabon Frosting for ours! It's so good! item not reviewed by moderator and published
The yeast makes it double in size. item not reviewed by moderator and published
The yeast makes it double in size. item not reviewed by moderator and published
You do know that brown sugar is actually sugar that has been sprayed with molasses!!? Have a Krispy Kream! item not reviewed by moderator and published
Instructions could have been more clear? Watch the video... pretty clear. item not reviewed by moderator and published
Yes, make the recipe up to the point where you've put the rolls in the baking pan (before you let them rise). At that point, cover them with plastic wrap and put in the fridge. The next morning take them out, let them rise and bake. Saves getting up two hours before everyone else in the morning! item not reviewed by moderator and published
Need to read better. Paula's recipe called for regular yeast. Most of the reviewers used quick rise. item not reviewed by moderator and published
How much flour you need depends on where you live... altitude and humidity factor in and will call for different amounts of liquid and flour. There is no "one size fits all" recipe for everyone when it comes to baking. Unfortunately the baker needs to know what to look for when looking at the consistency of the dough and the only way to learn that is by experience. We had these rolls Christmas morning and they were outstanding. item not reviewed by moderator and published
did BC specify type of milk to use? this one doesn't so I am guessing it is not an important detail. Let me know if there is a different. item not reviewed by moderator and published
I made them for Thanksgiving day also, delicious! I did cut back on the melted butter to spread inside before putting the filling down, they were just as good and still amazing! item not reviewed by moderator and published
the outside (tops only) were a little crunchy, and yes, you need to put them in the pan that was on the recipe, otherwise they'll dry out and over cook, making them crunchy! item not reviewed by moderator and published

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Holiday Baking & Dessert Recipes