Just wanted to let you know that your YT channel and your website are now my reference point before I make or bake anything. Love you recipe's. Keep them coming.
I've just baked these and they're fantastic, they taste like something you'd get from a fancy bakery. I added chopped pecans instead of raisins and a pinch of nutmeg/cinnamon to the dough. Thank you, Titli!
Hi Titli! I made these this evening and they tasted absolutely fantastic. My son thinks they tasted awesome. I thought the cinnamon would've been too much, I was wrong. They are perfect. Everyone should try this, you will not be disappointed. Thank you Titli.
I'm currently moving into a studio apartment with no kitchen.... this video is making me reconsider my options and fork out a bit more to have a kitchen!
I made these. And they were awesome. Added rind of 1 1/5 lemons after adding the cinnamon. Also made a lemon glaze (juice of 1/3 lemon, lots of sugar, bit of water water and simmer down until sticky. nom nom nom nom
me and my mother makes these around summer every year since i was a little child :) she would allways make the dough, then let me spread the butter and sprinkle on cinamon-sugar. I felt like a proper baker.
Finally tried these this week for my husband's birthday (he wanted cinnamon rolls instead of standard fare cake!). They were simply amazing! Thanks, Titli! xx
Best Titli vid yet! You now have to outdo yourself by three times, my dear! I'm a raisinless boy myself but I'll eat them in if given, I don't pick 'n flick when it's delicious cinnamon rolls!
This is a realy god recipe for Cinnamon Rolls. Sometimes i take almondicing as a filling. Mix butter and almondicing and spread it on the doe. Comment from Vidar in Sweden Stockholm. Thank you Titli.
I Decided to make these tonight for Sunday morning breakfast treat...I love these..and you make it so simple ...I truly love your channel...and all of your videos.
@TheRoseBrii If you use a flat tray the rolls brown all the way around. Nice if you like slightly crunchy rolls and don't mind them looking a bit, well... you know... use your imagination. The deep tray means that they only brown on the top and keep a lovely soft texture.
He means instant yeast. Instant yeast is yeast you can use without having to activate first. You have to put the instant yeast with your dry ingredients. If you use dry yeast or active yeast (it's the same), you first have to activate it with warm water. That's not necessary when you use instant yeast. xx, those cinnamon buns look delicious!
These were amazing. Thanks for delicious recipe. Ive just changed frosting- i didnt have any cream cheese so i made frosting from3 cups of sugar mixed with 1 tbsp milk:)
@hotdog1997 If you use a flat tray the rolls brown all the way around. Nice if you like slightly crunchy rolls and don't mind them looking a bit, well... you know... use your imagination. The deep tray means that they only brown on the top and keep a lovely soft texture.
@TheBrutely :-o It sounds like either you added too much liquid - I suggested not adding all the milk in the video - or your flour has a low gluten content. I used a strong white flour that you would use for bread-making. Also check your yeast in case it is "old". The kind of yeast suitable for bread machines usually works very well in this recipe.
YOU ARE SO AWESOME. Having to get the timing right for the Titli Clones. I prefer raisins with my cinnamon rolls. I love your baking tutorials! Though, that's probably because I have a sweet tooth. Keep it groovy.
Just discovered you. Wonderful, wonderful. ..love your recipes and your directions...made me laugh and made my day. You should be proud. Looking forward to making your cinnamon rolls.....
I LOVE this recipe SO much!! lol. I´m going to make these tomorow for my daughters brithday ;) I´ll let you know how they go.Your recipes are SO simple and soooooooo delicious,I am your #1 fan,I´m sure of it lol
Titli, I did it! I made them. I didn't made the frosting though because I think it would be too sweet. But they looked and tasted perfect. Now I have a question. I've never had a cinnamon bun/roll before (well, I think I had but I forgot it already). Do they really have crusty outside and quite rough sponge like on the inside? I thought it was more like a soft white bread.
hello titli, just want to say love your shows and you have such great humor. i was wondering could you make a graduation cake. its my sisters graduation next week. thank you!!!
Titli, 3 days ago I made the whole recipe. Like you did, I froze half the dough. Today, I took a couple out of the freezer and let them thaw and rise in room temperature (in my case, around 28-30deg. C). I was about to leave them for 10 hours, according to the instruction on your website. However, I later discovered that in just 3 hours, the dough has thawed and really puffed up. I ended up baking it right away. :D I know that you must've tested the thawing time, but is 10-12 hours not too long?
