This is a really good recipe. Previously, whenever i have made Cinnamon rolls the dough had a dense texture, these were lighter and fluffier different (in a great way).
The filling left a little to be desired. Next time i think i will use the filling from a different recipe. In addition, this time i went with a cream cheese icing as i like cream cheese icing the best.
In preparing the dough, I would recommend using a candy thermometer to measure the temperature of the milk and butter mixture prior to adding the yeast. It should be within a (110 to 120 degree Fahrenheit). This recipe doesn't specifically state it, but I allowed the yeast to get frothy and activate prior to adding the flour and kneading.
Another tip that i have recently learned. Is that kneading is very important, and should take the recommended amount of time, and usually absorbs more than the recommended amount of flour. For cutting the rolls, the Dental floss trick is amazing. There are a few good tutorials on Youtube that explain it well, if you are wondering.
My final tip is to keep an eye on them while they are baking. I took a peek 20 minutes in, and they were a good golden brown color. If i went with the recommended time, i am sure that i would've burned them.
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This is a really good recipe. Previously, whenever i have made Cinnamon rolls the dough had a...