I followed the recipe for the actual rolls themselves to a tee with the following exception: I used 3t active dry yeast (I'm always paranoid that my bread won't rise properly!). I completely omitted the "goo" at the bottom of the pan because organic butter (or even conventional butter for that matter) is so expensive. Lastly, I used the icing recipe from Clone of a Cinnabon for the icing just because I had already tried it and really liked it. I baked them at about 335 for about 18 minutes just to get a more even "doneness" and to make sure they didn't get too brown. Next time I will also take the advice of another reviewer and start the milk mixture before the yeast mixture as it saves a few minutes of waiting. The dough rose well for me (both rises). Next time, I will allow about 2.5 hours for the second rise to get a fluffier, lighter roll. My rolls could have stood some more rise time. I baked mine on a cookie sheet (separated) and then iced them immediately. I had been using the Clone recipe, but wasn't ever able to get the dough to rise hardly at all (I think because of the lack of instructions for those with no bread machine). This one worked out perfectly for me. Thanks for sharing this one! Kudos to you, Jen!
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