These cinnamon rolls were wonderful! I don’t always have the best luck with yeast so this is the trick I’ve learned…in a measuring cup I heated ½ cup of the water and stirred in 2 Tbs. yeast and ½ tsp of sugar. I covered it with a small plate to allow it to foam. When it’s foamed up about 2 inches or more I use it, but it will continue to foam if you leave it and should only take about 5 minutes to begin foaming. While the yeast was sitting, I heated the butter, milk and only ½ cup of the water (minus the ½ cup for the yeast). I don’t have a bread machine, so I did it the old fashioned way…by hand! I mixed together the dry ingredients (flour, sugar, & salt) and then added the butter mixture, yeast (foam and all), and eggs. I mixed it well and had to add quite a bit of extra flour while kneading. I greased a bowl, covered it, and put it in a warm place to rise. After about an hour it was ready for step #2 in the recipe. Hope this helps with the yeast problems. I added extra cinnamon-sugar and sprinkled extra cinnamon on. Yum! The extra cinnamon was perfect for us; not too sweet, but sweet enough. The rolls were light and so soft. This recipe wasn’t too difficult and gave me delicious results. Thanks for the post Stephanie!
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These cinnamon rolls were wonderful! I don’t always have the best luck with yeast so this is...