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Cinnamon Rolls II

Reviewed: Apr. 25, 2011
This recipe is soooo close to perfect!!! The dough itself is perfection, silky, rises beautifully (you do have to proof the yeast before you add it- for those having a problem with the rising) The dough is something like a donut dough, not yeasty or too bread like, or dry at all, simply beautiful. The filling to me needs much less sugar, this will also prevent the filling from forming a sticky caramel like crust on the bottom of the rolls- cut your sugar down to 1/2 cup light brown and 1/2 cup white and you should be fine. I also added extra cinnamon- 4 teaspoons total, yes you do end up using about 7 to 8 cups of flour but this is typical when kneading any bread. I used a frosting that you can buy in the supermarket- whipped cream cheesing icing and it was wonderful- not too sweet at all. There rolls were a HUGE hit this Easter and I will be making these very often!!! Thanks for the recipe.
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