I've been searching for an easy and delicious cinnamon roll recipe forever. I finally found what I've been looking for. The only thing I did different was to let it rise for 30 minutes before baking. WOW! ... great flavor and great texture!
I tried this recipe for my first time baking cinnamon rolls. they turned out perfect! wonderful recipe! I put coffe glaze on 3, plain glaze on 3 and let the rest bare and I think next time I`m not gonna use any glaze cause there`s enough sugar in the filling and with the glaze it was a bit too sweet(but that`s just my personal preference). also, I wasn`t really in any rush so I double proofed them. next time I wanna try this dough with a cocoa filling instead of cinnamon
I followed this recipe step by step (except for I don’t have all purpose flour around the house so I mixed half bread and half cake flour to make do), and the cinnamon rolls turned out super delicious! If I could change it a bit to perfect my rolls, I’d reduce the amount of brown sugar in the filling a little. Thank you for this easy recipe!
Good to know! Im only using 1/2 cup brown sugar cause thats all i have left! I was a little worried but im sure they will be great. I haven't baked yet. My dough is rising as i type. :)
I used an almond milk/heavy cream split (what I had left in the fridge) & it still worked! I am refrigerating 1/2 the batch so we can have warm rolls 2 mornings in a row!
Thank you so much for the quick and easy recipe. I have made these twice, and both times I have the same problem. The cinnamon rolls are splitting as they cook and expand in the oven. Is the oven too hot, or too cold, is the dough too dry? They taste fine, they just don't look that great. Any advice would be appreciated. I have picts, but cannot figure out how to post. Thank you!
I'm sure it can be a few days. They may develop a tangy flavor not unlike sourdough (which I like). We make a biscuit recipe at our house that's virtually the same and we leave it for days before baking or freezing.
Σε αντιθεση με αλλη συνταγη που δοκιμασα απο αυτο το καναλι, αυτη πραγματοποιει αυτο που υποσχεται. Το βουτυρο πρεπει να ειναι ψιλολιωμενο γιατι στα περισσοτερα μιξερ δεν θα το λιωσει γρηγορα και θα πεταει υλικα εκτος μιξερ. Οι χρονοι ψησιματος ειναι ακριβεις και το αποτελεσμα πολυ καλο. Χρησιμοποιησα καστανη ζαχαρη με 4% μελασσα και τα μπισκοτα γιναν ζουμερα οπως τα θελα. Συγχαρητηρια.
In baking you should never use the word *_Quick_* if the recipe call for yeast, *_Quick_* always refers to _Quick Breads._ You will confuse too many bakers who believe the recipe only uses baking powder as a leavening agent.
Hi Tessa,Love your website and now youtube channel! My question is what is considered lukewarm temp for the liquids in this recipe. Googling I've found anywhere from 98 to 115 degrees. Are both the milk and water are the same temperature?I bake like crazy, but am attempting yeast breads and I'm beginning with you!
^Yep, what Lauren said. It should feel warm to the touch, but not uncomfortably so. Yes, both the milk and water are about the same temp. You can heat them in the microwave or on the stove at the same time. I actually have a free bread guide that I think you'll find helpful: bit.ly/breadbakingguide
Thank you but when I looked for quick recipes, I wanted a 2-3min video, not a 7 min video, and wanted to see the food and the process all the way not your face 80% of the time.
