I tried this recipe two times. The first time I followed the recipe exactly. If I were to rate it based on that first experience, I would have given it a three out of five stars. The rolls came out well (tasty), however, the texture of the dough felt off. I tried it a second time with King Arthur’s bread flour and the rolls came out incredibly well. The texture of the dough was amazing. If you haven’t tried using bread flour, I would definitely recommend you try it at least once.
Tips: You don’t need to let them sit for 30 minutes. They’ll rise in the oven regardless.
I also separated the cinnamon/brown sugar from the butter. I melted the butter and painted it on the dough, then stuck the sugar mixture to the buttered dough. Make sure to pack sugar onto dough to keep it in place. This method simply made it easier to apply the mixture without the filling becoming sticky and hard to apply to the dough.
Thirdly, I would refrigerate the uncooked dough until you absolutely need them (especially for events). The cinnamon rolls are the best when warm, fresh, and the filling is in a liquid-like texture. If not fresh, microwave the rolls for 15-30 seconds. Easy way to emulate fresh cinnamon rolls. Very good recipe.
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I tried this recipe two times. The first time I followed the recipe exactly. If I were to...