Cinnamon Rolls I
This is my all time favorite cinnamon roll recipe. It turns out perfect every time and so quick and easy to make.
This is my all time favorite cinnamon roll recipe. It turns out perfect every time and so quick and easy to make.
Very good. I was skeptical, even after having read all of the great reviews but they truly are very good. The bread is moist and tender, not hard and with using the bread maker, this is a pretty easy recipe to make. It takes time due to the required rising but other than that, it's quick and easy. I did do a couple of things differently -- I added more cinnamon, 1 tsp was not nearly enough; I omitted the powdered milk; and I used cream instead of ice cream. Next time I'll add nuts and they'll be perfect. I'm glad I didn't heed the advice to double the caramel, they were quite sweet and quite gooey with the recipe as it was. Try 'em, you won't be disappointed.Read More
Very good. I was skeptical, even after having read all of the great reviews but they truly are very good. The bread is moist and tender, not hard and with using the bread maker, this is a pretty easy recipe to make. It takes time due to the required rising but other than that, it's quick and easy. I did do a couple of things differently -- I added more cinnamon, 1 tsp was not nearly enough; I omitted the powdered milk; and I used cream instead of ice cream. Next time I'll add nuts and they'll be perfect. I'm glad I didn't heed the advice to double the caramel, they were quite sweet and quite gooey with the recipe as it was. Try 'em, you won't be disappointed.
These are absolutly the best cinnamon rolls! I have made them for everyone this holiday season and all have loved them. The only thing I did different after the first batch was divide my dough in half and bake in 2 8x8 pans. The center rolls wouldn't shrink then, and they looked gorgeous :) Thanks for the wonderful recipe.
YUM! YUM! These are Soooo good and I can't wait to make them again! I doubled the caramel part and added pecans to the caramel recipe. I read a couple reviews saying it was dry. Mine was not at all dry. When taking from the oven, turn upside down on a platter and all the caramel will be on "top". I also frosted with cream cheese frosting. 1/2 (8 ounce) package cream cheese, softened, 1/4 cup butter, softened, 1 cup confectioners sugar, 1/2 teaspoon vanilla extract, 1 1/2 teaspoons milk. These were WONDERFUL! Thank You soooo much Kathy!
Happy thanksgiving to all. I am glad that this recipe has been enjoyed by so many. Someone said they weren't sure of the size triangle to make. I think 12 X 17 is about right. When I cut the rolls into 12 to put in the pan they are about 1½". What I do is, cut the long roll in half and then each half into six. They come out pretty uniform. Thanks for all the good comments about this recipe. It is indeed a "keeper". Kathy Nowell
I have tried at least 25 different recipes for cinnamon rolls to find ones that were moist, soft and gooey. This is the only one that I've been wild about. I make them for our clinic about 2x monthly and they're gone by 9AM. I'm careful not to add much or any extra flour and work with the extra-soft dough as it keeps them "melt-in-your-mouth" textured. I mix mine in my Kitchen Aid while making the caramel sauce (which I only cook for about 1 minute or less so it's not so stiff after baking. We like them oozing the caramel. After cooking the sauce for 2 minutes, we found it to be too caramelzed after baking and we had trouble getting it unstuck from our teeth. I never make less than a double batch. It's the first thing family, friends and associates ask for when I say, "What can I bring?"
These cinnamon rolls are a hit anywhere I take them.. work, family gatherings, etc... they are awesome! I like to make them the night before, let them rise while I'm sleeping and pop them in the oven for fresh out-of-the-oven cinnamon rolls in the morning.
Simply, hands-down the absolute BEST cinnamon roll recipe EVER! Even better than the clone of a cinnabon recipe that's so highly regarded. I've tried both, and NOTHING compares to this recipe. I do tweak the recipe a bit, though.....I bake the buns in a pan with the caramel sauce on the bottom, and when done baking, I then flip the pan over into a slightly larger pan. That way, the gooey caramel oozes into all the cracks of the buns. I also put a cream cheese frosting over the whole shebang (the one from the clone of a cinnabon recipe). I always get rave reviews when I make this!
My friend made these for a brunch and they were so delicious!! I think this recipe is better than most! The rolls were very buttery and gooey.....yummmyyy!
Oh.My.Gosh. Just Wow. This is the BEST cinnamon roll recipe I ever made, or eaten for that matter! I was just about to give up hope because I wanted big fluffy, yummy, gooey cinnamon rolls and just couldn't find a recipe that gave me anything other than little cinnamon hockey pucks. I would recommend this a 1000x over. (I didn't have vanilla ice cream so had to substitute 1/2 cup whipping cream & 3 Tablespoons gran suger. Also, used 1/4 oz [1.5 tsp] packet of quick rise yeast.)
Great recipe, Kathy! The only change I made was to add 1 teaspoon cinnamon to the vanilla ice cream mixture since my family loves liberal amounts of cinnamon. Served them at my Mother's Day brunch. Everyone loved them and no one guessed the secret ingredient in the caramel!
This is a great "sticky bun" recipe. We wanted a caramel roll so I didn't frost these and they were fabulous. I didn't have any instant yeast so I used 2tsp regular yeast, and they were perfect. I also put them in the fridge overnight and baked in the morning as others suggested. YUM YUM YUM!
This recipe was awful. The dough was way to stick to handle. Most of it stuck when I tried to roll it out. I ended up throwing it out and finding another recipe. If your looking for a good cinamon roll recipe- keep looking. This isn't it.
These are by far THE BEST cinnamon rolls! I was really hesitant to try these just because of the ice cream that was listed in the sauce ingredients. I’m sure glad I got over that! Because of a major winter storm that is brewing, I wanted to bring nice warm cinnamon rolls into work today. So what I did was last night, after rolling them out, cutting them, and placing them in the goo, they went in the refrigerator overnight. This morning, I took them out let them set for 1/2 an hour then put them in the oven while it was heating up. They turned out GREAT! They went so fast that not everyone in the department got one and the pan was still warm! Five stars just isn’t enough for this one. THANKS for sharing this recipe.
This is definitely one of the best cinnamon roll recipes I have ever made or eaten. The rolls were easy to prepare (I did add 3/4 cup of flour extra) and the dough was perfect. They came out very gooey and extra sweet. My actual prep time was very little, maybe 15-20 minutes, and they were perfect!
These were lovely and soft. I made a simple butter, light brown sugar and cinnamon filling and did not make the sauce. Also, I added a powdered sugar and butter frosting. I took some to work three weeks ago and they were gone in an hour. We are having a bake sale next week and I have had SEVEN requests so far for them. They are a hit! Yummmm!!
Absolutely unbelieveable. I still can't believe that I can make something that tastes this good in my kitchen! I do not have a bread machine or mixer so I made them by hand. In order to do this I used 2tsp active dry yeast which I proofed in a glass with 1 tbsp of sugar and the 1 cup of warm water until a nice foamy head had developed on the water (about 10mins). In the meantime, I mixed the dry ingredients in a large bowl and made a well in the center. Once the yeast was developed I poured it into the well and also added the softened butter and the egg. I then stirred the wet ingredients in the well letting the dry fall and mix in slowly. This makes quite a moist dough. I let it rest for about 10mins while I made the caramel and then I started vigorously mixing/kneading the dough with a large plastic spatula. It was at this point that I realised the magic of using powdered milk. The protein in the milk really activates the gluten in the flour and as I continued to mix the dough it began to bind together really nicely into a onderful smooth and manageable elastic dough. My tip to those making this recipe by hand, follow the amount of ingredients exactly (do not be tempted to add any more flour!) and just let all the chemical bonding do its magic. The dough was incredibly easy to roll out and not sticky just wonderfully elastic which makes these rolls light and cakelike and incredible. Thank you Kathy!! p.s. I did not even ice these. They are perfect.
yum!! Very good. They freeze and reheat great also.
When I make these cinnamon rolls, I've been told that they're are better than the ones you can buy at St. Cinnamon and Cinnabon...
look no further because this cinnamon roll recipe is the bomb! better than you know what! definately a keeper. i made extra caramel, and used a pottery casserole (similar to pampered chef).
This was my first time ever making cinnamon rolls. I was a little worried about how my husband would like them, since they are not traditional cinnamon rolls, but he LOVED these! He's even asking me to make up a batch for his coworkers tomorrow. :) The dough was a little too soft, but I may have made a mistake, since I have no machine and had to do these by hand. I can't wait to make up my own small variations on this recipe!
these rolls are the greatest - i used 2 cups whole wheat ground flour with 1 cup of bread flour - they were fantastic - will use this again and again- tks norm2
ABSOLUTELY FANTASTIC! That being said, these are more of a caramel roll, and a little less of a traditional cinnamon roll. I would recommend the Clone of a Cinnabon recipe if you want a traditional cinnamon roll. Also, I used regular milk instead of the powdered milk and they came out great. However, I needed to add quite a bit more flour to make the dough workable. I think even without the addition of regular milk, it may have needed more flour . The Dough is hard to roll. I recommend following the instructions and simply patting into a rectangle. This way the dough will stay soft also. I patted into approx. 12 by 6 rectangle, which made 12 rolls. I think doubling the caramel sauce would also be good. And, I cooked the sauce only 1 minute as another suggested, which was a good idea. It kept the sauce softer. Don't know that I would ice these, although I did consider it. Next time I think the double caramel sauce will suffice in keeping this a traditional caramel roll. I used a little more than 1 tsp of yeast. I don't know why all cinnamon roll recipes say that the dough will rise in 30 minutes. Mine never ever do. It usually takes 2 hours. However, I recommend BEING PATIENT. The last 2 times I made Clone of Cinnabon, I got impatient and tried sticking the dough in a low heat oven, and it ruined the dough.
This recipe is delicious!! I must confess I tried it last weekend and I found it horribly sticky and the dough didn't rise. It was a flop. I figured it was me and my ingredients which included dated yeast. Determined to get the results I had read about I went shopping, bought new bread dough and instant fresh yeast and presto! The dough was great, and the buns rose as I expected. This is an easy and yummy recipe. For those of you trying for the first time just make sure your ingredients are fresh!!
This is one of the only things my brother would have an appetite for when he was terminally ill 8 years ago. I've probably made this 50 times and it never disappoints! Only thing I would recommend is to double the goo (mmmmm) and use vanilla bean icecream only. (I prefer turkey hill natural or breyers vanilla bean). It definitely makes a difference. I'm making this for Christmas breakfast as it has been requested by all the kids. Thank you for an awesome recipe!
Thanks Kathy, you have just given me a SUPERB reputation as a baker with this awesome recipe. My first attempt using a diffent recipe flopped, so I was quite hesitant to try it out..but glad I did! I used my new bread machine and regarding the question of adding flour, yes, I had to add maybe 1/2c more. The trick is really to watch your bread machine during the first 5 minutes of the kneading cycle and see if the dough forms a ball or not...mine started out really soggy, so I kept adding 1 Tbsp of flour at a time till the dough became one solid ball. Slightly sticky is fine...since too much flour makes the bread too heavy. I also added chopped almonds and made 16 rolls instead of 12 --just a nice size to feed my troupe of 2 & 4 year olds!!! I also served it in my Bible study group with a dollop of vanilla ice cream on the side..and they all raved on how "sinful" but yummy it was. I even convinced 2 of my friends and my mom-in-law to buy their own bread machines because of this recipe! Thanks again!
I made this and I found the dough to be extremely sticky and could not work with it. Did I do soemthing wrong? I guess when it said pat the dough it meant it..there is nooo rollling this dough.
Way too good. My husband followed his nose into the kitchen, then he and our 3-yr old proceeded to polish off two rolls each before I knew the pan was out of the oven. yummmmmmmmmm
this is a big hit with my family and friends!! when I made 2 batches of the sauce they were harder to get out, so I will stick to the one batch. but Thank You they love it
Oh my, my, my! You'll never try another cinnamon roll recipe after this one! To be fair, this really is a caramel roll, but who cares? It's divine! I ended up cutting them into 12 rolls and putting them in two 9 x 9 pans overnight. I pulled one of the pans out the next morning and let it rise 45 minutes. I saved the other pan for the following morning and they were JUST as good! My husband likes pecans on them so we added chopped pecans to the top after they came out of the oven, and I inverted them. I can't wait to make them again....soooooooo good!
This recipe is a keeper! I've made it several times and it turns out perfectly every time! My family prefers the rolls without the caramel sauce so I make them plain and then glaze them right out of the oven with an icing sugar and milk mixture. Just wonderful!
I loved this recipe! It was so easy to make and the rolls were delicious! This recipe is a keeper! The only thing I'll do differently next time is double the caramel recipe and put half at the bottom of the pan like the recipe says and put the other half on top of the cinnamon rolls after they're baked (probably right when you serve them). It'll make them more moist.
decadent and wonderful!!! my family loves the aroma early in the morning!
These are great. To prevent the roll from seperating, I skip the softened butter and substitue milk before dprinkling the cinnamon on top the unbaked dough.
Everyone loves these rolls! The ice cream makes this recipe unique as well as tasty. My only recommendation is to double the amount of topping!
The finished product will make your tongue slap your brain out===SOOO GOOD!!
made them for Christmas because of all the great reviews. They were delicious. Cinnabon watchout!
This was a great recipe. What a great idea of using the bread machine. I made these t-nite and they were wonderful. I did omit the powdered milk and added 1-2 tablespoons of regular low-fat milk. I also omitted the caramel on the bottom of the pan.
My whole family finished it up...great for kids lunches as a treat! My brother asked me to make another serving...so easy in the bread machine! Thanks
GOO GOO GOOD!!!! :-))) I DOUBLED THE GOOEY PART AND ADDED CHOPPED PECANS. MADE THE MOST DELICIOUS STICKY BUNS EVER!!!! THANKS!!!
Excellent Recipe. I added brown sugar to the inside and it turned out great. The caramel topping is wonderful. Thanks for the recipe!!!
MY MOM MADE THE CINNAMON ROLLA AND THEY WERE SOOOOOOOOOOOOOOOOOOOOOOOOOO YUMMY I WANT TO EAT MORE! I LOVE THESE CINNAMON ROLLS SO MUCH THAT I WOULD WANT TO EAT THEM FOR BREAKFAST,LUNCH AND DINNER!
Great recipe! I've made them several times and each has been a hit. We like more "icing," so I have doubled the caramel recipe and even experimented with other ice cream flavors, and all were a success. I have cut down the butter used in the filling a bit, with no loss in taste or "mouth feel." To avoid dry "tops," dip the top in the caramel and then reverse them when you place them in the pan. Another hint: make two "logs" instead of one, slice about an inch thick and bake in mini-sized muffin cups, or in a regular baking pan. And you can make them the night before and pop in the oven in the morning. This is a very easy, very satisfying, and very flexible recipe. Thank you Kathy!
The cinnamon rolls where the best. I got thumbs up for this recipe. I made the dough in my bread machine. Which made the recipe even easier to do. This ones a keeper for sure. Thanks Ruby W.
very good! i actually dont have a bread machine, i just kneaded the dough.. turned out good for me!
Very good. My first attempt at cinnamon rolls and I was pleased. Didn't change anything but did make them the night before stuck them in the fridge and baked them the next morning, they stayed nice and moist. I just have to learn to cut and roll them more uniformly. They weren't the prettiest but they smelled and tasted great. Thanks for the recipe.
Very good, and so easy, especially if you use the bread machine. We were at the mall yesterday and bf wanted cinnamon rolls after smelling the cinnamon rolls from CinnaBon. I agreed to see if I could find a recipe for "gooey, soft cinnamon rolls". Bf approved them, and they are definitely gooey and soft! I baked in two different pans, and I think that helped with getting the middle ones done at the same time--something I've always had trouble with. I almost didn't make the caramel bc I didn't have vanilla ice cream, but bf sacrificed the ice cream part of two ice cream sandwiches for the cause. :o) It worked just fine, and the caramel sauce is easy but so worth it. All in all, these are excellent cinnamon rolls that are worth the time and effort--not that there is much effort, but the time spent waiting is worth it too! I, too, flipped the rolls out onto a plate and they are great that way. I don't think they need anything else at all. Thanks for the recipe!
i MADE AND SHARED THESE BUNS WITH MY NEIGHBOR AND WE BOTH THOUGHT THEY WERE VERY GOOD!
This is a good recipe and very yummy! Although, I did not have milk powder so instead i used regular 2% milk. I used 3/4 cup warm water and 2 1/2 tablespoons 2% milk. I let the dough rise longer and the dough was great! I also had no ice cream, so i melted some butter in the microwave and added some brown sugar, white sugar and cinnamon until it was consistency of the caramel they use in this recipe. They turned out great!
The recipe for carmel is superior! I doubled in and used it in combination with the "Best ever cinnamon buns" recipe which I used for the dough. Now that combination is truelly the best ever! Thank you Kathy! Who'd have thought of vanilla ice cream?
One of my favorite Cinnamon Roll Recipe. It is easy to make, and it doesn't require a whole lot of baking skills.
I had never made cinnamon rolls before trying this recipe. It's absolutely incredible even without the topping. There's no need to look further, this is hands down, the best recipe! The only changes I made were to let the yeast rise in the warm water with a teaspoon of sugar before putting it all into the bread machine and I added a couple tablespoons of Gluten flour to the white flour.
Better than the family recipe I've been making for 30 years! I should have paid attention to the bread machine to add more flour while it was mixing. Ended up having to knead flour into a very sticky dough so I could roll it out. Added pecans to the caramel sauce and had to cover with foil and bake a little longer to get the bottoms done. Excellent flavor!
This is the best cinnamon roll recipe ever. Every time I make them for a function I get many requests for the recipe. I do not own a bread machine. Instead, I use one packet of regular yeast and mix in one cup of warm water. I then throw everything into a Kitchen Aid mixture for about eight minutes, let the dough rise, and follow the recipe from there. I absolutely love this recipe - they are beyond compare!!!
these are heaven. My family made these after reading a Tinker Bell Fairy book. In the book, they make cinnamon rolls. These turned out better than I could have expected. The only thing I did different, was we made them the night before and then placed the pan in the fridge. In the morning, I took the pan out of the fridge and let it sit to rise for about 1 hours. Then into the oven they went. HEAVEN for sure.
I added Raisins and subbed 1 cup of the flour with whole wheat. Because of the whole wheat flour I also added a little more yeast and let them rise a bit longer than recommended. Didn't measure too closely with the fillings though and wow, they were yummy!! I was worried they'd be heavy with the whole wheat flour but not at all.
This recipe is fantasic, the dough turns out light and fluffy. My husband brought some into work, now they are begging him to bring more, they are that good. Great recipe!
The dough came out gooey. I re-read the recipe several times and did not use the wrong proportions.
The best roll recipe I have had for a breadmaker! Easy, delicious every time. I add gluten to make them fluffier, but everyone loves these!!!
I have made this recipe and "Moist Cinnamon Rolls" from this site. I like the dough part on Moist Cinnamon Rolls better but love this caramel version. Instead of ice cream I use 1/2 C. heavy cream and I double the recipe also adding pecans. It is great. Sorry, this dough version just isn't to my liking.
I found this recipe right here on this sight 5 years ago and have never parted with it ever since. It is THAT good!
Perfect recipe! Simply out of this world!! Didn't really know how large of a triangle to pat the dough out into, but I guessed at it. One question though, the recipe called for a teaspoon of yeast; however, with 3 cups of bread flour, that would normally "signal" a whole package of dry active yeast. I used a whole packet of yeast and it was just fine. I can't wait to prepare this recipe for my family. I agree with other users that this recipe should be named "Caramel Rolls". I also added the pecans as one reviewer suggested. I will use this recipe again and again and again and again!!!!!!!!!!!!!!!!!!! Thank you so VERY MUCH Ms. Nowell!!
Have a Bread machine or not, this is hands down the best, best, best cinnamon roll recipe out there. These are every bit as good as bakery rolls (if not better). I'm admittedly, a recipe tweeker, so here's what I tweeked. instead of the dry milk, I used 1/4 c buttermilk Used a full packet of active dry yeast, its a bit more than called for I used leftover whipped topping instead of the icecream and added 1/2 tsp vanilla and 1/2 tsp cinnamon to pan syrup and I upped the amount of cinnamon for filling to 2 T cause i like alot of cinnamon I frosted mine, with a mixture of 2cups powdered sugar, 3 T marg, 3 T cream cheese, and 2T pecan pancake syrup (chocolate milk syrup would work too) oh man u cant go wrong even if u tweek like me. these rolls are high, and light and have just the most Perfect texture. Thanks so much for a great recipe
I LOVE the caramel in this recipe!! I could eat it all day. It's amazing! I didn't have ice cream so I used heavy whipping cream instead.
In a word, AMAZING! I have made this a few times now, the first two times I botched it completely, this time only a little. As always, they came out great! This recipe is so adaptable, I have found myself without a lot of the ingredients but was still able to pull it off. I have used vanilla flavored dried coffee creamer(Coffee Mate) instead of the dried milk and heavy cream instead of the ice cream. I also don't own a Bread Machine, but use my KitchenAid mixer instead. I just use the dough hook and let it go for about 15 mins or so, then let it rest for about 10 before I roll out the dough. Always perfect, just like the ones you get in the mall! MY pickiest eater, a 3 year old devoured them! And he never eats!
Best cinnamon rolls ever!! The only thing is that I needed to use more flour, maybe because i used normal flour...and the dough was sticky. But they came out perfectly!! I Will do them again sometime :)
These are the best cinnamon rolls I have ever eaten. Cooking them in the caramel glaze makes them so chewy and sweet. The won't last long around your house.
Yummy! These are delicious! I omitted the powdered milk, doubled up the caramel sauce, and flipped the cinnamon buns onto a plate after baking so the caramel drizzled through. Next time I would add more cinnamon and brown sugar to the dough. My family loved them!!! Thank you
This recipe was real easy using bread machine. I made it a second time using orange peel and sugar for filling, omitted topping and frosted with orange frosting. Great when slightly warm. Thanks for this easy one.
I followed the advice of several reviewers and added an additional cup of flour. They were AWESOME! Very good the next day too, if popped into the micro for 10-15 seconds. A definite keeper! Diane
Works well. I used a different icing so I can't rate that, but the dough was very nice.
I never made cinnamon rolls before trying this recipe. I've made these a few times now and they come out perfect every single time. The dough is very easy to handle right out of the bread machine and can be refrigerated overnight for a shortcut in the morning. When you use white bread flour, these come out very light and fluffy and uber delicious. With white wheat regular flour they are not as light and fluffy but still very delicious and, of course, healthier. We like them best fresh out of the oven with cream cheese icing. Sometimes we flavor our icing orange with orange peel and natural orange flavoring. I bake these in a 9x13 casserole dish and they are always gone in a flash!
Oh my gosh, I could not stop eating these!!!!!!! They are soooooo good and pretty easy to make. I did half bread flour, half whole wheat to make it a tiny bit healthier, and they were still delicious!!!!!!!
They were very good. The dough was not sticky and easy to work with. If you like them gooey, double the caramel recipe.
Terrific. Just remember to flip them upside down onto your serving platter. I agree with the adjustments that include a bit of frost or glaze as is pictured. These were very moist and tasty. Yum! Enough to distract my Weight Watcher relatives into a bit of indulgence and say "it was worth it!"
My mother-in-law has made these for years! She used heavy whipping cream instead of ice cream but I like the ice cream best, plus I don't always have heavy whipping cream on hand! They were not as caramely as hers so will double the recipe for the topping from now on! These are always a hit and don't normally last more than a day!Only gave 4 star rating because of not having enough caramel!
These are excellent. Thanks for the recipe.
these are super simple I am very impressed. I did take into consideration all of the other reviews, and added an extra egg, 1/3 cup of sugar,and xtra cinnamon. These are fantastic, thanks so very much bensmommy
Very Good. I followed the recipe except I didnt have powdered milk or ice cream. But I turned out perfect. Everyone loved them. Thanks for the recipe.
This is my favorite cinnamon roll recipe ever. I have been making it for years and everyone always love them. I wouldn't measure the filling - just cover with butter, crumble brown sugar and cinnamon. If I don't have ice cream I substitute heavy cream
Fantastic. Especially when combined with the pecan/caramel mixture from Cinnamon Rolls II.
This is fantastic and easy as far as sticky buns go. The caramel sauce is the best part. Everyone just loves them and they disappear.
omigosh...not for the faint of heart or anyone watching cholesterol...FABULOUS. and yes, inverted the pan once they came out of the oven. MMMMMMMMMMM...
This is fabulous! My 12 year old son said "this is one of the most beautiful things I have ever put in my mouth!" I didn't have any ice cream so I used some heavy cream that I had left over from another recipe so I used that instead. Other than that it was all according to the recipe. I did immediately turn the pan upside down and emptied it onto a parchment paper lined cookie sheet when it came out of the oven. Excellent!
Great,Great! I used butter pecan ice cream for a twist and is was...well Great!
These were fantastic! I made them as written except I only spread 1/4 cup of butter on the dough. I will make some changes next time, I will do either 1.5 or 2 times the caramel sauce, and I will also not cook the caramel sauce for 2 full minutes, it got a little too hard. Also, they did not rise in the refrigerator overnight for me, but they rose the next morning when I took them out, and rose even more when they began baking. I will definitely make these again, they disappeared!
I had high hopes for this as all the reviews seemed so good, but when I made it the dough was more liquid than dough. I rechecked the proportions and I did it right. I had to add at least an extra cup and a half of flour to the machine to make it so I would be able to handle the dough at all once it came out. Even then, it was super sticky and difficult to roll up and cut. I let it sit in the pan in the refrigerator all night, then in the morning let it sit for 45 minutes at room temperature before baking. I had to bake it for 30 minutes instead of the 20-25 listed, and the center parts still seemed not quite done, while the outside and top were a bit overdone. The caramel topping was great, and the flavor of the dough was good too, it just seemed like the proportions for the recipe weren't quite right. Next time I'll either tweak this more or try another dough recipe but keep this topping.
I used my favorite sweet dough recipe with the caramel glaze recipe listed. It was fabulous! I was worried it would make the rolls soggy. It didn't. next time I will increase the caramel sauce. I also added pecans in the pans- delicious!
These are the best cinnamon rolls......better than my mom's and that's saying something. My only problem was the amount of flour was way off.......needed about 1 1/2 cups more than was listed. Plus who preheats an oven for almost an hour before baking? I modified things a bit, like the flour but other than that this is an awesome recipe........a bit time consuming but if something is good the wait is worth it.
I'd rate this six stars, if I could! I've finally found a cinnamon roll recipe that fits what I've been looking for -- soft, gooey but not overly-gooey, not overly-sweet, and not crusty. I didn't even put an icing sugar or cream cheese glaze on my first batch and they were fantastic just like that. I did use more than 1 tbsp of cinnamon and after they were done baking, I did brush them lightly with soft margarine. I would also recommend that they are cut apart and removed from the pan within about a half-hour before the caramel on the bottom dries and they get stuck. I'm glad that I took mine out when I did to prevent ripping them. I did see that a reviewer recommended that the sauce only be boiled 1 minute, so I'll try that next time. I also loved the tip about flipping the pan upside down onto a platter so that the rest of the caramel oozes down onto the rolls. I would recommend that the recipe instructions be written better though. There is no point in making the caramel until the dough cycle is nearly done, or it just cools and stiffens. The approximate size of the rectangle should be in the recipe. I saw that was addressed as being about 12X17. Also, there is no need in preheating the oven before the buns are prepared and have risen for the 45 minutes. A person could preheat the oven at 40 minutes into the rising instead. My husband is going to be one happy camper when he gets home from hockey and tries these. They were love at first bite for me! lol!
I'm getting ready to make these for the 4th time in 2 weeks! These are by far the best cinnamon rolls I've ever made. I followed the instructions exactly, except for the ice cream. The first time I made these I only had a little Baskin & Robbins Pralines & Cream for ice cream. Nooooo problem! Next I bought carmel pecan ice cream and used that. My son and I ate an entire pan in 2 days instead of 1 day because we were trying not to look like pigs.
After reading all these great reviews I had the highest expectations. What went wrong for me was that I accidently added about 50% more sugar to the dough, so I just had to let it raise for much longer. Also I don't have breadmachine but I'm not new to baking, I followed all the steps as I should have. They were tasty when they first came out, but now not even 24 hours later they're not half as nice. not bad, just not as good as I expected!
I looked a long time for a cinnamon roll recipe that tasted like my grandmother's cinnamon rolls. She was one of those amazing cooks who never wrote anything down. This recipe is by far the closest I've gotten and everyone loves them. The only thing I do differently is prepare the dough in a bread machine. It works just as well.
Look out Cinnabon! These could put you out of business! I added extra brown sugar and a little more butter. Leave them to rise in the fridge overnight. I topped with cream cheese icing (softened cream cheese, confectioners sugar, and vanilla). Oh my God! Heaven!