Recipe by Fleischmann's®
"First Place Winner at the 2008 Iowa State Fair!"
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reserved potato water
butter OR margarine
Fleischmann's® Active Dry Yeast
warm water (100 to 110 degrees F)
8 1/2 cups
all-purpose flour, or more if needed
butter OR margarine, softened
1 1/2 teaspoons
Spice Islands® Ground Saigon Cinnamon
butter OR margarine, softened
Spice Islands® 100% Pure Bourbon Vanilla Extract
milk, or more as needed
I've never rated before, but this recipe is too good to go without stars! These were so light and delicious, not heavy. I was worried because the dough was so soft, but they came out perfect. Nect time I'll add more cinnamon, that's literally the only flaw!
I don't know if I did something wrong but I wasn't blown away by these. They were decent though. I added more cinnamon sugar and I still thought they were lacking something. The dough was also a lot stickier than I thought it would be like a lot of others posted. It was my first time making cinnamon rolls though and I think they came out pretty good considering.
This rating is for the dough only. It came out wonderful and the addition of the potatoes was new to me; I always like trying new things and this was easy. I used a different filling: 1/3 cup butter, 1 cup packed brown sugar and 2 1/2 tbls of cinnamon. YUM.
Excellent recipe. The dough is indeed soft, but kneading on a floured service made it a workable dough for me. Note for others like me without a kitchen aid mixer. The dough crept up my hand mixer and almost ruined it. Mix by hand after the first 4-5 cups of flour. And like all allrecipe users, I changed the recipe. I used 2 cups of potato water, since it was already hot, Added 2 tsp of vanilla to the dough, and used half brown half white sugar and added a pinch of cloves to the filling. Definitely double the icing recipe. (Next time I'm going to add orange zest) Thank you for the recipe from a fellow Iowan! :)
This has become my favorite recipe out of the many ones I've tried and they are a must for my bake sales. The Potatoes break up the gluten in the flour making the dough tender and melt in your mouth, so you don't have to worry about fussing with it so much. Its easy for first timers just don't over work your dough and it will stay tender. (Personally stickier the better!) I usually make up my own "brown" sugar for the filling its cheaper just to add a tsp of molasses per cup of white sugar. I also add some nutmeg to the dough for a nutty touch. A tip for even rising/baking I always slice them no more than 1 1/2 " thick with a long piece of floss (slide under and cross them over) and then gently smash them down in the pan so they are spread out evenly. That way they don't bake so lop sided. or one edge rises higher and burns.
If I could give this recipe 100 stars... I would. These are by far the very best Cinnamon rolls that I have ever had. This was also my first time ever attempting to make cinnamon rolls, and they were very easy to make. One thing that I should mention though. If you are using a standard size Kitchen Aid mixer, after you add all of the flour, your mixer will have trouble kneading the dough. I kneaded it on my counter a few times, divided it in half, and proceeded to knead just one half of the dough at a time in the mixer. Worked out great because then I just let the dough rise separated and didn't have to divide it later. Awesome recipe!! I wouldn't change a thing!!
Only thing I suggest is using brown sugar in the middle rather then cinnamon, and using more then it suggests
With a less than stellar record with home made bread, I was reluctant to try this. I was so glad I did! They came out absolutely perfect. I didn't change a single thing from the recipe and it came out great. Just be aware that it makes a lot of cinnamon rolls. they were melt in your mouth good! They were even better than the renouned "Johnson's Corner" rolls...WAY BETTER! I may tinker with this recipe by adding a few nuts or raisins but definitely worth trying without!
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Cinnamon Rolls
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 121
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