I love this recipe. Very easy and the rolls come out just like my mom used to make. To get the bread dough to rise properly, I take one loaf from the freezer, put it in an 8x8 or large pie pan, rub a little butter on top and cover with plastic wrap. This allows it to rise without getting those hard spots. When it has thawed and risen, I take it out and roll it into a rectangle, then add the filling. After cutting and putting the rolls back in the pan, I cover it again and let them rise until cooking (at least a couple hours, sometimes overnight). I have never tried to get two pans from one bread loaf as the recipe says. Seems to me they'd be very small. Oh, and before putting the rolls in the pan, sprinkle more brown sugar and a little butter. This gives the rolls that nice, sticky bottom.
i have made these for years. they stay soft for days if they last that long. you can use cream cheese and jam instead of butter and cinnamon in the middle for a different taste. the whipping creme is the key to these rolls. you will love them.
At this moment the rolls, such as they are, are rising. I thawed the dough in a baggie overnight in the refrigerator. When I tried to roll it out to the dimensions in the instructions, it kept springing back. I was never able to get it flat enough to roll up very well. Any ideas?
I was amazed at how easy they were to make but also how really yummy they were too! This recipe is great anytime but especially when you don't have the time to make dough from scratch!
These were easy and delicious! Much cheaper than the store bought version as well. Cinnamon rolls are a Christmas tradition at our house and these will replace the store bought version from now on!
Dear CLOUDY 14 the Heavy Cream is poured over the dough in STEP 3. (it is written out after the oven temp setting.) Hope that answers your question.
I tried this using the overnight method suggested on another site. The taste was yummy but the dough was very tough. I don't know where I went wrong because they were minimumly handled. Not to be outdone I tried this version and they were perfect...soft fluffy delicious. Success feels even better after a failure!
SO GOOD!! OK, I'm a totally new baker, and doughs are still really tricky for me, but I did these! Just a few thoughts for other noobs:
1. I thawed the frozen dough overnight in the fridge in bread pans. Make sure to spray the pans and plastic wrap covers. Then, I took them out and let them rise for 1.5 hours. I covered a silicone cookie sheet on the counter and shook some flour on it and the rolling pin, rolled it out to fit the silicone, then used the silicone to help me roll it up. I used dental floss to cut them into 2-3 inch rolls, putting them into a buttered baking dish with a little space between each. I covered them back up, and let them rise for another 1.5 hours.
2. I almost forgot the cream! I put them in, after 10 minutes let out a shriek, poured it over, continued cooking. What I didn't know was the cream makes a kind of caramel when it cooks with the cinnamon/butter/sugar in the rolls dripping. DELICIOUS!!
3. I took the first pan out too soon, because the tops were brown, but the whole centers collapsed! We ate them anyway...lol. Second batch, I covered with foil and gave them an extra 10 minutes. PERFECT.
So, delicious, easy, best ever cinnamon rolls.
They just came out of the oven and they are so tender!! The heavy cream really added to the tenderness. This is my go to recipe from now on. Using frozen dough was perfect and saved time. It's hard to improve on this recipe; I just used pecans instead and made a mistake and added the heavy cream to the icing but I wouldn't change what I did...it added to the flavor of the icing. I just added more sugar to get to the consistency I wanted. My photo was too large to upload...:-( Thanks so much...
