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
  • Dough:
  • 1/4 -ounce package yeast
  • 1/2 cup warm water
  • 1/2 cup scalded milk
  • 1/4 cup sugar
  • 1/3 cup butter or shortening
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 to 4 cups all-purpose flour
  • Filling:
  • 1/2 cup melted butter, plus more for pan
  • 3/4 cup sugar, plus more for pan
  • 2 tablespoons ground cinnamon
  • 3/4 cup raisins, walnuts, or pecans, optional
  • Glaze:
  • 4 tablespoons butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 to 6 tablespoons hot water
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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Cinnamon Rolls

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Cinnamon Rolls

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4.6 588
Great recipe, the dough turned out great, I used original ceylon cinnamon powder I got from a seller in Sri lanka and it tasted awesome. Just search for "premium  Ceylon cinnamon powder Mccurrie" on ebay. I bought some packets from a trip over there, the ceylon cinnamon really does make a difference. item not reviewed by moderator and published
So fluffy and perfect! I love this recipe! Will definitely use it again :)  item not reviewed by moderator and published
I loved the dough. It was so soft and fluffy! The best cinnamon rolls recipe i have ever tried! Well done. item not reviewed by moderator and published
I've made these going on my fourth time now tonight or fifth and I absolutely love them! I never knew how to make cinnamon rolls properly because I didn't understand the recipe... thank you so much I've added this recipe to my home screen. item not reviewed by moderator and published
The dough is great, but the instructions are awkward. The timing only allows for rising, so don't preheat the oven until the final 30 min rise!! These will take the better of 3 hours if done right. <div><br /></div><div>The icing and filling are very basic, and best with personal tweaking. I like to add a LOT more cinnamon (equal to sugar). This will create little crevasses that will absorb more icing through the cracks if you use 3 cups of sugar, and add 1/2 to 1 cup of cold milk to the icing recipe. Apply when the rolls are direct from the oven. This will give you an extra layer of doughy center if done right. And don't add the sugar to the bottom of the pan; my icing adjustment will do that post-baking without the burnt effect. </div><div><br /></div><div>Adding more cinnamon also has a nutritional benefit, in that it is a natural insulin that helps the body digest sugar without the crash. Better for the morning with coffee pick-me-up :)</div> item not reviewed by moderator and published
I made it . And i followed every step in it.it was amazing (the dough is fantastic). But i cooked it for 25 minutes instead of 30. And next time i will make it. I will devide the portions of the glaze in half and then make it. Because it was too much. item not reviewed by moderator and published
<span>It takes 90 &amp; 45 minutes in total to let the dough rise, and the first thing of this recipe is to turn on the oven????</span><br /><span>I've tried few recipes "courtesy by Paula Deen" and the instructions are kind of awkward and way too brief.</span><br /><span>I honestly believe some Food Network staff find recipes, re-write in their own way, put names of FN stars on them and without giving a try!!!!  </span><br /><span>That's why I never buy cookware with the FN name on it which seems to me only guarantees the price!</span><br /> item not reviewed by moderator and published
Am so going to make this recipe as both of us love cinnamon rolls even though my wife is diabetic we eat them once in a while. item not reviewed by moderator and published
The best cinnamon rolls EVER! I will never try another recipe again, this is my go to recipe.  It is soooooo goood. item not reviewed by moderator and published
Best ever!  My husband likes them so much have to make double batch and freeze some. item not reviewed by moderator and published
4/5. Had some problems, but judging by the comments, it was probably my own mistakes rather than the recipe itself. item not reviewed by moderator and published
I made some yesterday for Good Friday and none are left today. They were the most delicious cinnamon rolls ever. This recipe is GOLD. I have to make more because my family devoured them all. item not reviewed by moderator and published
Is the scalded milk supposed to be hot or does it need to cool before you use it? item not reviewed by moderator and published
cinnamon is one of my favourite. I`ll use this recipe and make some. item not reviewed by moderator and published
Super delicious and exceeds my expectations!  I substituted water for the scaled milk and baked for 20 minutes instead of 30.  I am super picky on cinnamon rolls and these came out delicious! item not reviewed by moderator and published
These rolls are moist and full of sweat goodness. item not reviewed by moderator and published
Substituted organic vanilla soy milk for whole milk. Proofed in oven (turned off), with light on and a bowl of hot water, 1.5 hours. Second proof under same conditions for 45 min. Both times, the dough was covered with plastic wrap. The result was very good.<div><br /></div><div>I would change the very buttery sauce to something more like an icing.</div> item not reviewed by moderator and published
They were amazing. item not reviewed by moderator and published
Years ago I decided cinnamon rolls were something I just couldn't master, like ever. So, here I am...the last few days, hungry for them. I looked for a well reviewed recipe and decided to give it a try. No changes made on my part to the recipe. Done...outta the oven and in a bowl within minutes. The whole time blowing on each bite. I made them. Perfect. My stomach full and teeth very sweet. Thank you for a perfect recipe.  item not reviewed by moderator and published
This is my second time using this recipe and they are deliciou . Wonderful recip . Thank you for providing it for us! item not reviewed by moderator and published
Excellent recipe, did almost everything according to the instructions. The one thing that I did differently after like my 5th time making these was to set the filling in the fridge for about 5 minutes to let it become more thick. This way it won't pour out of the rolls when you cut them. Also, the time to make these is more like 3 and a half hours from start to finish, so keep that in mind.  item not reviewed by moderator and published
I have made these multiple times,each time I get better.Struggled with yeast, scaled milk and rising dough. Does anyone know if you can make dough in advance and then freeze. If so, how long after the freeze before you bake? item not reviewed by moderator and published
This recipe yielded rolls of a perfect texture, flavor and appearance, helped by the numerous posts that recommend using 2 eggs, using softened --not melted-- butter for the filling, and baking the batch for maximum of 20 minutes.  The vanilla icing is the perfect finishing touch. item not reviewed by moderator and published
Best cinnamon rolls ever. I baked them for less than 30 minutes and they turned out perfect. I skipped the icing though. They are delicious even without it. Used only raisins. I'll make it again.  item not reviewed by moderator and published
Awesome recipe, only thing I did differently was to melt butter for filling and then add cinnamon/sugar and heat until sugar melts slightly. Cool mix to soreadable consistency. Keeps mix from being slightly crunchy on rolls.  item not reviewed by moderator and published
#1 Best dish I have ever had in my entire life.  Don't be fooled by those bad ratings it is just because they did it wrong.  Would highly recommend! item not reviewed by moderator and published
Great recipe! A little sweet so be careful (we used a little less sugar than recommended in the middle of the roll and they were still pretty sweet. Very good though).<div><br /></div><div>Some specifics for us:</div><div><br /></div><div>- Cooked at 350 for 20 minutes, checked on them and then baked another 3 and they were perfect.</div><div>- Baked in a dark glass backing pan.</div><div>- Used Dental Floss to cut the dough rather than a knife, worked beautifully (put the floss under the roll and then pull the ends on top in opposite directions and it'll make a beautiful cut.)</div><div>- Used a little more Vanilla in the frosting on top (2 tbs.)</div> item not reviewed by moderator and published
Simply Over-the-Top and Fantastic. Well worth the effort for cinnamon roll lovers. item not reviewed by moderator and published
<span>Why do editors often undercut the TOTAL TIME? I counted 180 min (3 hours) including real-time prep and risings.  Recipe is good, but the timing meant we had these for lunch instead of breakfast.  </span> item not reviewed by moderator and published
This is a great recipe. The bread turns out perfect. If the rolls aren't cinnamony or sweet enough, you can literally add more filing to them. I mix the filling to my taste, this works with the icing too. For the pan i put butter, sugar and cinnamon. These cinnamon rolls are amazing. item not reviewed by moderator and published
Just ok. Instructions weren't great. Don't fully melt the butter for the insides. Don't bake for 30 min. Try a cream cheese frosting instead.  item not reviewed by moderator and published
My elderly mom, wife and I really enjoy them. Good old school process, two risings with yeast makes result a delight. Why do editors often undercut the TOTAL TIME? I counted 180 min(3 hours) including realtime prep and risings. Added 2nd egg for extra fluff and moisture.  Even buttering and sugaring the pan takes time!.  item not reviewed by moderator and published
The most dry and flavorless cinnamon rolls ever, with a disgusting butter tasting icing, never making these ever again! item not reviewed by moderator and published
My family loved these Cinnamon Rolls.  I had read where someone had frozen them, so I did that too.  I froze them at the point where they were ready for the 45 minute rise.  Then when I was ready for them, I thawed them and then did the 45 minute rise ( in the pan with butter and sugar) and then baked for 25 minutes.  They turned out perfect.  So delicious and they were gone in a flash.  I am very happy I found this recipe.  Carol D Toledo Ohio item not reviewed by moderator and published
Yummy item not reviewed by moderator and published
Lot of time, but totally worth the effort! Very delicious<br /> item not reviewed by moderator and published
This is my favorite cinnamon roll recipe. I tried freezing them half baked, and aside from them not being as fluffy as they were otherwise, they were incredibly delicious and very convenient when hosting my family. (Prepare them as normal, half bake them, cool and tightly wrap in plastic wrap and tin foil. Thaw the night before serving and finish baking them)<div><br /></div><div>I also add a little COCOA powder to the filling, and the result is delightful. <br /><div><br /></div><div><br /></div></div> item not reviewed by moderator and published
30 minute cook time was definitely too long as others suggested. I did 25 and they were still kind of dry. Maybe 20? I'm no scientist, and you definitely don't want undercooked dough.  item not reviewed by moderator and published
We love these.  TIP- Let butter for the filling soften on the counter while the dough rises the first time.  Mix the butter, sugar and cinnamon into a paste.  Spread paste onto the dough.  Rolls up much easier, is more even, and less messy! item not reviewed by moderator and published
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
Not bad, BUT the amount of butter and sugar in the filling is just WRONG. Correct sugar is about quarter cup and butter about half the amount suggested. Aside from these errors, not bad. item not reviewed by moderator and published
For a variation.....When doing the filling, you can use a box of instant Butterscotch pudding instead of the sugar.  This will make a caramel cinnamon roll.  Amazingly good! item not reviewed by moderator and published
Tried this recipe, first time making these myself from scratch. Turned out fabulously. Does this dough freeze well? If so should I freeze before or after letting it rise? Other then that delicious! item not reviewed by moderator and published
Not hard to make at all.  Delicious!  Need I say more? 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
Just try it again,.,., Not everyone gets it one their first try but you will,.,.,  item not reviewed by moderator and published
I let it get lukewarm, otherwise the egg will end up cooking  item not reviewed by moderator and published
We'll anonymous maybe you just made them wrong. Maybe you just screwed them up item not reviewed by moderator and published
Thanks! item not reviewed by moderator and published
This is what I was planning on doing...I mean, I have seen the Cinnabon people do it this way..they can't be wrong lol BTW, this is my first time making this recipe. :)  item not reviewed by moderator and published
How would this be done? item not reviewed by moderator and published
I only gave 4 not 5 item not reviewed by moderator and published
Scalding 1/2 cup of milk takes less than two minutes.  It's key to bringing out the cinnamon flavor. 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
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