This is a great recipe! Fairly easy, and much quicker than other yeast cinnamon rolls. I have never used yeast before, and they turned out pretty much perfect! I used a 9x13 metal cake pan instead of muffin tin. And I made them the night before, refrigerated them right after they were cut and put in the pan, and let them sit out in the morning for 45 min before baking them. I baked them for 25 min and it was the perfect amount of time. I also made sure the milk/butter mixture was 125 degrees before mixing in the batter, which is the right temp when using yeast. The rolls probably doubled in size over night in the fridge. I made frosting with powdered sugar, milk, and vanilla. It was actually a little sweet for me. A cream cheese frosting with a little salt would probably be better. Wonderful recipe!! My husband said, "These are better than Cinnabon!" That's quite a compliment. :)
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This is a great recipe! Fairly easy, and much quicker than other yeast cinnamon rolls. I have...