Excellent recipe. After making this it transported me back to my childhood and the special days that my Grandmother would make home made cinnamon buns. Due to personal preference only, I changed up the recipe by using bread flour instead of all purpose flour and feel that it gives the bread a "fluffier" texture. I think all purpose flour will be just fine though. I did follow another user's suggestion to proof the yeast first. Allow it to dissolve. I proofed my yeast by melting the butter and warming the milk at the same time and making sure that before I added the yeast that the liquids had time to cool to just above room temperature (no hotter than 115 degrees and no cooler than 80 degrees to have optimum temperatures for the yeast to perform properly). While the yeast was proofing I put the flour in the mixer and added the sugar and salt. After proofing the yeast, I added the egg and vanilla and wisked as instructed then added the wet ingredients to the dry ingredients. Then followed the recipe the rest of the way.
*Hint* Do not skimp on the filling, it's better with as much of the butter/cinnamon/brown sugar as you can get in it. 5 Stars all the way, thank you for the great recipe.
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Excellent recipe. After making this it transported me back to my childhood and the special...