PrintCinnamon roll experts?
I am looking for the best of the best homemade cinnamon roll recipe. I am not only interested in delicious, but beautiful. Thanks!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
13 Comments:
The Daring Bakers recipe for September! Check out any of the bakers on the Daring Bakers Blogroll.
StudentStomach at 8:20PM on 10/27/07
Thank you. Great website.
jesskel at 9:17PM on 10/27/07
Much to my amazement Ree at Pinoneer woman cooks had a great recipe for the dough. http://www.thepioneerwomancooks.com/2007/06/cinammon_rolls_.html
The dough was forgiving, could be done overnight and was the dough recipe I have been searching for a long time.
Keep in mind this made about 6 cake pans of cinnamon rolls and you may need to scale it back. I cut mine thick at a good 1.5"
However the filling as is was not to my specifications so I made the following changes to the filling
(this is filling for 2 cake pans total of 12 rolls, if you do the whole recipe of dough as Ree intended, you need to multiply this filling 3-4 times depending on how much filling you like)
8 ounces of brown sugar
1 TBSP good ground cinnamon
Pinch of salt
1.5 TBSP Melted butter
Also not having a maple loving crowd I changed up the icing to cream cheese
11.5 ounces of cream cheese
7 ounces milk
2 teaspoons vanilla
7 cups of powdered sugar
These cinnamon rolls were killer. They stayed fresh for 2 days. I froze a few pans and brought them out a month later for a morning breakfast and they were wonderful yet again.
We may not agree on lasagne but we agree on this dough it is a major find. Trust me either way you go try the dough.
JerzeeTomato at 10:08PM on 10/27/07
Oh me me!! I'm not an expert (personally) but this recipe makes me look like one. Go to http://www.copykat.com and search on "Cinnabons." There will be a recipe called Cinnabons, Buns From Heaven. They are wonderful and make an enormous batch. Plan on serving some and freezing the rest (without the glaze).
I'm talking Eyes Rolling Up In The Head Good.
chiff0nade at 9:10AM on 10/28/07
Thank you all so much! This is so much fun. I finally jumped into the real world of message boards and find that it's so enlightening. It makes me want to cook again and experiment with food. I love to cook and got a giggle from your replies....I will try all suggestions and see where I get.
Before I tried message boards, I always had questions, but didn't know where to find the answers because my friends don't cook and those that DO cook, don't go beyond a box or take out. None of the people I know cook anymore. It amazes me. Thanks again for your time everyone.
I won't be able to try any of these recipes until after next week, but I will post about my experience....
jesskel at 11:28AM on 10/28/07
Hi, me again. What kind of flour did you use? I understand that the flour makes a big difference in your results. And, did you use dark brown sugar or light? I am so excited, I want to make cinnamon rolls right now!
jesskel at 11:33AM on 10/28/07
I use "clone of a cinnabon" on allrecipes.com. Its amazing...1200+ reviews cant be wrong.
ChelleyD01 at 2:22PM on 10/28/07
If given a choice I would use bread flour. It makes the final product light and chewy. King Arthur is a great brand and you can find it everywhere even Walmart.
Ree's recipe as written works well with the all purpose flour.
I have used both kinds of brown sugar.
JerzeeTomato at 2:43PM on 10/28/07
Great, JerzeeTomato! Thanks. I did go buy bread flour last night (preparing for next weeks cinnamon roll adventure).
I will probably try Ree's recipe with the all-purpose, though, just because that's how it's written. What a riot her site is......I laughed at the blog she wrote about the rolls. The things she wrote most likely to happen if you make the cinnamon rolls.... that just cracked me up!
The brown sugar was a choice last night also...I bought light brown.
Thanks for the input.
jesskel at 9:21AM on 10/29/07
jess, Carole Walter has a new book out called Great Coffee cakes, sticky buns, muffins and more. i just checked and there is a recipe for cinnamon buns. I got the book this weekend and i have already baked a few things from it. i'll bet anything that those cinnamon buns are just what you are looking for. the sticky buns look to die for too!
Judyep at 10:02PM on 10/29/07
I've made Ree's cinnamon rolls as well, with the maple frosting. They were awesome, and the dough was simple to make. I'd highly recommend her recipe!
sparkythewonderdog at 10:58AM on 10/30/07
I have a semi-cheating recipe that never fails me. I call it semi-cheating because it involves the dreaded cake-mix but just as sort of an added ingredient, you still have to use all the usual ingredients as well:
2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F)
1 (18.25 ounce) package yellow cake mix
6 cups all-purpose flour, divided
3 eggs
1/3 cup vegetable oil
1 1/2 teaspoons salt
1/2 cup butter, softened
4 tablespoons white sugar
2 tablespoons ground cinnamon
1/4 cup butter, melted
3 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
2/3 cup milk
--------------------------------------------------------------------------------
DIRECTIONS:
In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown.
Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.
Once you make these, you'll never go back, they taste like they are fresh from the bakery and they bake up beautifully fluffy and pretty as well.
elderberry44 at 5:25PM on 11/02/07
I have to admit.......I tried Ree's Cinnamon Rolls. Something went wrong. They did not rise correctly. The yeast was new and the temp of the yeast mixture wasn't too hot. I wonder if my kitchen was too cold. I was so excited to be making them and I am not over the failure yet. I still ate them and yes, divine came to mind. I will be giving them another try hopefully before the holidays. I am challenged now.....I'm on a mission!
I had the dough covered the whole time it rose. Not sure what happened, but upward and onward! I WILL try again.
Thanks for all of your comments and helpful hints.
jesskel at 7:54PM on 12/01/07