Best Ever! For months I hesitated writing a review since I use the recipe to make rolls, not buns. Recipe is made every four to eight weeks to freeze for future use (they don't last long in our household). Having bought a package of factory-made cinnamon rolls with layers that peeled away, I was intrigued to make them. After watching allrecipes' video on making cinnamon rolls, I chose to use this recipe. Within six months, I perfected the method I needed. The last batch yielded 10 dozen rolls. Needs no sugar coating. I separate dough into four balls, not two. Each ball is rolled out approximately 3/8- to 1/2-inch thick. To create layers that peel off, spread more soft butter on top of dough (I use about 1/3 to 1/2 stick). Using a sifter, I evenly spread a layer of cinnamon/sugars/pinch of nutmeg on the butter then hand-sprinkle finely-chopped nuts on top of that. Using a dull knife, I cut the rolled out dough in half and roll individually. This allows me to roll the dough tightly making it as small as possible (remember, dough will rise before baking). Again using a dull knife, I cut 1/2-inch thick pieces along the entire length of the log. With a metal spatula, I carefully move then lay each piece flat on a cookie sheet to rise. Recipe bakes as directed.
Was this review helpful?
3 users found this review helpful
Best Ever! For months I hesitated writing a review since I use the recipe to make rolls, not...