Recipe by MISS_MARSH
"I watched mom make these rolls when I was young and have always loved how easy they are to make!"
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2 (.25 ounce) packages
active dry yeast
warm water (110 degrees F/45 degrees C)
6 1/2 cups
all-purpose flour, divided
This was a very good recipe. My 4 tips: 1.) Roll out one big log and cut it into individual rolls; It's much easier. 2.) I always use a pizza cutter (the wheeled tool) to slice the dough strips. 3.) I got 12 huge rolls out of the recipe this way, using a 9 x 13" pan. Your quantity will vary depending on how thin you roll out the dough, how many strips/rolls you cut out of the dough, and what size pan you use.
4.) The filling listed is not nearly enough to flavor all of this dough! For the filling, I mixed together 1 cup white granulated sugar, 1 cup brown sugar, about 3 tablespoons of cinnamon, and some chopped nuts, and added that to the buttered dough, then rolled up the strips to form rolls.
I've tongue-in-cheekingly renamed this recipe: "CinnaKnots". :o) I made this recipe for a pot-luck reception at my church. Instead of making 12 great big knots I cut the slices smaller and ended up making 55 small knots.
I do however, have a few complaints about this recipe:
1) the dough is really sticky and I had a terrible time kneading it. My heavy duty mixmaster was labouring.
2) the dough is somewhat bland even after I doubled the sugar and added cinnamon.
3) The cinnamon sugar wouldn't stick to the knots so I ended up dipping the tops into a little bit of milk then rolling them in the cinnamon sugar (which BTW consisted of white sugar, brown sugar, cinnamon, cloves and nutmeg).
They came out nice and crunchy but it tasted like something was missing. I think next time I make this I'll use more sugar (maybe brown) and more spices.
I'm giving this a 5 for the dough!!! These turned out AWSOME!! A few adjustments were...I used milk intsead of water and I put 2 tsp. vanilla in the egg/oil mixture.(it makes the dough a little more flavorful...less like plain bread. I did these as a big rolled out "sheet" and smeared soft butter before my cinnamon/sugar. I keep a tub of sugar/cinnamon/flour that I use for my cinnamon rolls and fruit pies.(1/2 C. brown sugar, 3/4 C. white sugar, 1/4 C. flour, and 4 TBS. cinnamon...the four helps keep your filling inside the cinn. rolls, and works to thicken the juice in your fruit pie) These are also great if you spread diced apples on the dough before you roll it up...YUM!!
while the dough of this recipe is good (rises well, light), the essential part, sugar and cinnamon, are not enough. if you want the normal cinnamon buns that are sticky sweet, you'll need to increase the sugar plus add a drizzle frosting after baking. if you want something more bready with a hint of cinnamon and sugar, don't make any changes.
Using previous suggestions, these are the best cinnamon rolls I have ever had (I think even better than pillsbury! For the filling I used 1 cup sugar, 1 cup brown sugar and 3 T cinnamon. I also rolled out one big rectangle and rolled it up and cut off slices. It filled 2 pie plates full. I also drizzled on a confectioner sugar/milk topping when they were still warm. The dough can sit over night in the fridge in place of the 40 minutes if you wish.
Great recipe. I took the suggestion to just roll the dough out, then spread the cinnamon sugar mix over it, roll up, then cut. Definitely use brown sugar. One thing might be to sprinkle crushed butter (or regular) pecans on top. Also, a GREAT drizzling glaze that adds a little more flavor is a mix of 1 Cup Confectioner's sugar, 1 Tablespoon margarine or butter (softened), and 1 Tbsp milk, stirred together then just drizzled over rolls after taking them out of the oven.
Dough was light though very sticky. Taste was kinda plain. I made this recipe a second time putting brown sugar at the bottom of the 9x13 pan I also added brown sugar to the cinnamon/sugar mixture. Gave it a lot more flavor. recipe made 12 very large bows! Next time I'll try to roll out the dough. Very good recipe over all
Yum! Yum! Yum! I just made these for my family and they love them!!! I did follow other peoples advise and use more sugar, added brown sugar and nuts. I will most definately be making these again. Thank you Shanna for the wonderful recipe!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Good Cinnamon Rolls
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 370
** Calories from Fat: 68
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