Once Again Organic Almond Butter Creamy Lightly Toasted -- 16 Oz
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01/26/2003
WONDERFUL!!! These cinnamon rolls were very quick and like shooting fish in a barrel, the simply changes I had to make were to add together more flour (almost a cup and a half or two cups) to continue information technology from beingness and so pasty, and I added some cinnamon to the dough and about i/4 loving cup carbohydrate because I noticed the recipe didn't telephone call for whatsoever. Also sugar helps the yeast proof faster. Since nosotros love cinnamon, I put more into the brown sugar mix than the recipe called for. Also, I put them in the refrigerator overnight and they rose some, but not as much as I wanted so I permit them rise in a warm place (the cupboard) for an hour earlier I broiled them. The baking time was only 14 minutes for mine, and the cinnamon rolls were and then perfect and gilt and ENORMOUS! This recipe made xviii enormous cinnamon rolls. Seeing as information technology's simply my mom and I, I'one thousand going to give some to neighbors and friends. I topped them with homemade cream cheese frosting, but I don't think they needed it because they were already so moist and soft and wonderful. I don't think they were cakey or biscuity at all. As good as Cinnabon, but a lot cheaper! And if yous crowd the pan a bit, the middles of the cinnamon rolls will come merely like Cinnabons. A couple tips: Warm the buttermilk over the everyman heat setting or it will kickoff to curdle. Likewise, in one case you have your cinnamon scroll log, stretch information technology out a bit if you need to to make it all the same thickness. And to cut them, become a piece of thread and put it around as much gyre as y'all want to cut off, then pull the
eleven/fifteen/2006
If I could give this x stars, I would. It is by far the best and easiest cinnamon bun recipe out there. I follow the dough recipe to the T, then vary the fillings. Mini chocolate chips with toasted pecans and a butter/cinnamon/brown saccharide mix was a huge hit at the inn I was pastry chef for; had people driving all the style from Maine to get them. Orange zest and walnuts with a raw sugar/butter filling is divine with a light orange zest infused sugar icing glaze at the finish. Make them at night, refrigerate overnight and bake in the morning for something that tastes like you spent hours and hours on it. Oh, and a note. If you lot warm the buttermilk as well much, information technology curdles, merely doesn't wreck it. Just stir with a wisk and dump it into the mixer. No worries!
08/16/2001
I followed this recipe exactly and well it came out horrible ! yous need at least 8 cups of flour, I kept adding and the dough was so sticky. Then I couldn't even cut in to it with out it yet being so sticky, I bake a lot then I practice know what I am doing . Don't waste your time on this recipe, or money. Finally I just stuck the big log on a cookie sail and baked information technology, looks terrible. I promise you if you do this recipe y'all'll be very up set ! but terrible ! I ever read the reviews and well information technology seem similar it was going to be great, if so many people loved this recipe why did mine come out and so horrible !!!!!!!! and a complete waste product of time !!!! we looked at information technology and later this matter cooled off we tossed it in the trash :- (
12/11/2010
Holy frijoles.....this makes a BIG cinnamon roll. I used my Kitchen Help mixer to work with this recipe. I proofed the yeast with the warm h2o and an boosted quarter cup of carbohydrate (personal selection, as I wanted a sweeter dough) for ten minutes, then added the buttermilk and a half cup of melted butter in place of the vegetable oil while alternating with the dry ingredients. I did non need much more than a couple extra tablespoons of flour. When I made the filling, I upped the cinnamon to two and a half teaspoons of cinnamon and a teaspoon and a one-half of nutmeg. Over again, that'southward personal preferance. I found this dough very like shooting fish in a barrel to work with, i of the easiest I have worked with. Rose beautifully, was easy to curl out and curlicue dorsum upwardly and cutting. Really just Nifty dough. Honestly. These even baked up really well. And I really liked that the melted butter was mixed with the brown sugar and spices. It really made making these rolls a snap for me. I don't know why I never thought of that earlier. The only problem I had was not using a deep enough pan. When the filling oozed out of the rolls, information technology bled all over my oven causing a small-scale burn. Not fun. BUT, that is my mistake, not reflective of the recipe. This was the best cinnamon roll recipe I've worked with made even better by personal changes of my own. I plan on frosting them with a homemade cream cheese cinnamon scroll icing. Watch the blistering fourth dimension, though. These cook fast and can burn if you aren't watching advisedly.
12/29/2008
Made night before Christmas to bake in morning. Wow! Wonderful recipe with wonderful results. Texture was terrific: nice & chewy. Reheated beautifully day after Christmas. I made four changes. (1) Staff of life flour instead of all purpose. Ameliorate texture because it has more than protein, which is worked into tiny strands while you're kneading, and overnight. Yum. (2) Added 1/2 loving cup of white sugar to dry ingredients. (3) My new jar of "Agile Dry" yeast had expired, grrr, arg, so I used "Rapid Rise" packets instead. But followed the slightly different directions as given on packets, and dough came out perfectly. (iv) No buttermilk, so I put two tablespoons white vinegar in milk. Three comments. (1) Several reviewers mentioned dough is very soft. True; yous demand to work it advisedly, but that'southward the nature of the creature. Adding besides much flour will mess up your texture. Instead, proceed things cold and work surface and pivot lightly dusted with flour. A little perforated-top flour shaker is great. Kneading & resting are of import steps, so don't skip them. I measured breadstuff flour by dipping cup into pocketbook and leveling with knife -- and found recipe amount was spot on. (2) When applying filling, use stiff pastry or paint brush. Go all the fashion to the short edges of your rectangle of dough, merely DON'T utilize mixture to very edges of the long ends. Get out 'em bald then log seals better when yous roll information technology upwardly. (iii) Clean pocketknife between every few cuts on log.
11/07/2002
These cinnamon rolls are delicious. They were very like shooting fish in a barrel to brand. I permit my staff of life machine do the mixing and kneading. I had to add an extra one/4-ane/2 cup of flour, and I added nigh 1/2 teaspoon of extra cinnamon (I beloved cinnamon). I also added raisins, and lightly frosted them with cream cheese frosting. WOW!!!!! I will definitely be making these again.
10/xiii/2001
These cinnamon rolls are easy to make with my dough hook in my Kitchenaid Mixer - they are low-cal and fluffy. I make them into viscid buns by coating the bottom of the pan with molasses/pancake syrup/brown sugar - mixture of anything you would similar. Plow them out immediately upon removing from the oven and they are heavenly. We have had raves about them. Thank you for sharing this easy, like shooting fish in a barrel recipe.
01/03/2002
Friends of mine wanted me to write this review. They normally browse the gourmet cooking sites, but needed and easy recipe. They knew I e'er use All Recipe.Com. They decided on this one and their whole family loved them. They said it was very easy and they turned out Smashing! They would highly recommend this recipe to everybody.
12/25/2001
This recipe is easy and comes out great every time. I doubled it for Christmas morning breakfast and it was perfect. I add together a glaze/frosting. The best part is, you lot can brand them the nighttime before and just stick them in the oven and 30 minutes afterward you lot have nice hot bootleg cinnamon buns. Don't be scared by the long listing of ingredients, it goes together perfectly and quickly.
02/xix/2002
We tried the recipe twice. The rolls tasted more like biscuits with a hint of cinnamon. The next day we added more cinnamon just they turned out kind of the aforementioned. We ended up just calculation in extra sugar and cinnamon and turned the recipe into cokkies. I think I am going to stick with the Betty Crocker Cinnamon Roll Recipe. Right on, to anyone that gets these rolls to come out right. Ship me a few so that I can try them! : )
05/11/2001
Juicy, flavorful, and large! Be sure to let them rise really well. Any cinnamon roll lover will enjoy this recipe.
x/21/2005
I accept fabricated these cinnamon rolls several times and have had great success each time. They get rave reviews wherever I take them. I also use a foam cheese glaze, 8oz cream cheese, 2 cups powdered sugar, 1 tsp vanilla and a piffling milk. Information technology's the perfect finishing impact.
03/13/2013
These were wonderfull. For everybody who had issues with it not having plenty flour add 2 tablespoons of saccharide in with the flour. The carbohydrate is nutrient for the yeast and allows the yeast to expand and do its job. When I did this it was piece of cake to handle and they turned out delicious.
12/30/2002
These are delicious just I didn't mix the carbohydrate and butter. I just melted butter,brushed it on and sprinkled the cinnamon and suger. My female parent even loves these and she thinks only German recipes are skilful!
05/19/2002
Absolutely great!
07/03/2001
This was the first time I have e'er made cinnamon rolls, and I was very surprised at how piece of cake they were. I made them the night before and then cooked them in the morning to bring to work. My co-workers were very impressed. I would definitely make these again! Past the way, I made one batch with raisins and 1 with pecans, and both were outstanding.
12/26/2010
These are admittedly delicious. I followed the recipe to a tee except for letting it ascent the first time for closer to an hr. Like near others, I added a foam cheese frosting--adding a little to the very hot rolls and and then letting it cool downward to add together the rest. The dough is very easy to piece of work with. Very nice recipe!
02/23/2004
These were first-class viscid rolls, but I wouldn't phone call them cinnamon rolls. I doubled the recommended amount of cinnamon, and the rolls nevertheless didn't sense of taste cinnamon-y. That didn't go on them from being a huge success, though! They were big and had a squeamish texture. I propose placing a sail of parchment paper between the rolls and the pan to keep the filling from burning when information technology oozes out.
03/16/2001
This was the first time I made cinnamon rolls and they turned out sooooo good! Swell recipe! Everyone in the family loved them and I volition utilize this recipe over and over.
01/05/2001
These are an accented hit every Friday. Very little prep and absolutly great taste. I take never had any left over and they make a trip to the office every Friday. Highly recomended. Digital probe thermometer makes yeast water temp check a snap.
12/13/2012
Mine are in the oven right at present and then I don't know how they will sense of taste but I can tell you one thing I would do dissimilar if I try this recipe again. I wouldn't melt the butter and mix it with the cinnamon and brown sugar. What a mess! 1/2 of information technology oozed out the side as I was rolling it up! I've made a lot of cinnamon rolls in the by (different recipe) and I only spread soft butter on the dough and sprinkled with cinnamon and brown sugar. Same upshot simply a whole lot less messy.
01/22/2001
Succulent!!! At present i can make cinnamon rolls as good equally my husband's mom.
10/02/2000
EXCELLENT, I've been looking for a good Cinnamon roll receipe that was as good every bit any bakery and I plant it. We dear information technology topped with cream cheese frosting!! My 3 kids and my Husband dearest it.
11/29/2000
So yummy! It took me much longer than the estimated time, but was worth it in the end. We don't use buttermilk, so I made my ain with 2% milk and foam of tartar - it worked similar a charm!
02/25/2011
I have been looking for a great cinnamon scroll recipe for some time-I did Non want a Cinnabon style recipe. This was fantastic! Fluffy, sweetness and a gooey filling that fabricated a wonderful caramelized bottom. My business firm withal smells wonderful. I ate two of these hot and fresh from the oven! I did add together i/4 cup of sugar to the dough as suggested by some other review and used rapid ascent yeast.
12/12/2009
These rolls are super easy to make and turned out beautifully. I prepared the dough in my Kitchenaid mixer and left it in the mixer basin to rising earlier shaping in to rolls. Other reviewers suggested adding some sugar. I added most i/3 cup white sugar to aid out the yeast. Otherwise, no alterations are necessary. I tightly wrapped the leftovers in foil and they were tasty the next day.
06/19/2010
I see the bisquit flavor is from the baking soda. Don't add together baking soda at all.
04/02/2001
This recipe does not take 1/two hour to set up. It takes about 1 hour, and you should definately do information technology overnight because they cook meliorate. Definately recommend making some sort of frosting otherwise they are kind of dry - I used cream cheese frosting. I also split it into ii pans and made them over two days - that is how I know they are better if kept in the ref. overnight. Practiced recipe though - would also be good with raisins in the dough.
02/17/2001
They were good, but I would like to work with it to come across if I can make the staff of life flakier instead of the cakelike consistency I ended upwards with
07/17/2011
I had some buttermilk to use up so I thought I would give this recipe a try. I wanted to like this recipe but I found the dough a picayune tough and my family just didn't seem to like them. With the Cinnabon recipe I can't keep them in the pan this one I had cinnamon rolls that had to exist thrown away at the end of the week.
01/11/2011
This was a wonderful recipe for cinnamon rolls. I heated the buttermilk, which I made with lemon juice and whole milk, and information technology did curdle a bit, simply it wasn't bad, and certainly didn't impact the flavor! I found the amount of flour to be sufficient, and in fact, I dusted the dough with a little flour all around earlier I let it rest, and it rolled out beautifully. After I sliced the roll, I put them into ii ix-inch block pans instead of the 10x14 pan, and they were very chewy and soft! Delicious! Topped them with cream cheese icing, and my kids wouldn't stay away from them!!
07/25/2011
These taste fine, but 400 degrees F was a big mistake. I didn't even leave them in the whole time; I checked them at xv minutes, which was too late, because they were scorched. ALSO: Later on rolling upwardly the cinnamon goo within the dough, I would suggest cooling/freezing the dough before slicing it, to eliminate mess and proceed as much cinnamon inside as possible. The cinnamon can exist easily doubled.
09/11/2007
This recipe turned out perfectly. I added a quarter cup of sugar with the buttermilk and tripled the cinnamon, based on other revews. The just thing I had trouble with was the baking time. I baked them at 350 for ten minutes. I didn't feel similar making icing only I did add some leftover butterscotch chips. Very nice! I'm making more this weekend and I'thousand adding currants this time. In one case over again, awesome recipe!
09/22/2010
Fabulous! I had never fabricated yeast cinnamon rolls earlier - the closest matter I always came to was bisquick with butter spread on it and cinnamon/sugar sprinkled over it. These are out of this world - the buttermilk definitely makes this recipe! I did non change a matter. As soon equally they came out of the oven, I drizzled an almond flavored coat over them. I made these to share with my friend tomorrow, but I'm not sure any volition be left! Perfect.
01/02/2012
Awesome! This is definitely a five star recipe, merely I fabricated personal changes to make information technology a 10 star for us! I added 1/iv loving cup of sugar and a tablespoon of cinnamon to the dough from another reviewers suggestion. I melt at lot only am not an experienced baker - I was nervous to brand them but they were So EASY! The one mistake I made was I melted the butter (information technology was in a stick in the fridge) and than mixed together the brown saccharide and cinnamon with it, then spread it over the dough I had rolled out (about a 10x14 rectangle). So when I went to curlicue it upwards...it squeezed the mixter out to the end of the roll and made a huge mess (my mistake!). I ended up having to scoop up the mixture that squeezed out and spooned it over the top. Next time I will take the instructions from some other cinnamon roll recipe on here and use a pastry brush to brush on the butter, then just sprinkle the brown sugar and cinnamon over it. the idea to cut it with a cord - genius! I put it in two round block pans, covered in fridge over dark. Took them out the adjacent morning and let them sit for near an hr and and then baked at 375 for 20 minutes. Slap-up New Years twenty-four hours breakfast! Awesome!
ten/17/2010
These are uncomplicated, amazingly fast and quite good. I made ane-3rd of a recipe and I got a half dozen rolls. I substituted melted butter for the oil and added 1 T white sugar and ane/2 t vanilla to the dough. Flour amount was just right for me. I did employ a trivial more butter and brown sugar in the filling than one-3rd of the recipe called for...I am glad I did.
02/06/2003
Although these were very easy to brand and are good to eat, I would non phone call them gooey. I got nineteen rolls out of this recipe, then I may have rolled the dough a petty larger, but I still think the side by side time I brand them I volition double the filling. I volition keep the dough recipe just for utilise equally a bones yeast dough for goodies like this, every bit it is very easy and tastes adept. Information technology too rises VERY fast. I sat the rolls next to my stove while it preheated, to rising for 30 minutes, simply like the recipe said, and they more than than doubled. I only give it three stars considering there needed to be an icing and the filling was not enough, too dry. Set that, and they'll be great!
04/12/2011
These were dandy straight out of the oven, just chop-chop went stale. I prefer a really soft, tender and 'chewy' cinnamon roll, i that nonetheless tastes fresh half a day later. These were more than biscuit like overall. In addition, I found the topping to be besides heavy on the sugar. Rather than staying syrupy and clinging to the rolls, it all hardened onto the bottom of the pan.
ten/24/2005
I hate to give this such a depression rating when everyone else raves but it just didn't piece of work for our family. I am non sure what happened they just turned out mashy and not very sugariness at all will accept to keep looking for a cinnamon roll recipe
12/06/2010
I made these with flossy buttermilk icing. They were refrigerated over night, and broiled in the morning for a delicious commencement to the day.
02/14/2006
What a cute dough this recipe makes. It smells so succulent, and it's compact, soft, very pliable. I prepared this exact recipe the start time and the rolls came out heavenly. The second time I substitured "Sugar in the Raw" for dark-brown sugar and substituted ane/eight of the oil for 1 egg. The results are awesome!
06/22/2010
I am a F & B Manager and a Pastry Chef also. I gave this recipe a test run and followed it to the alphabetic character. FANTASTIC RESULTS!!!!!! These rolls were a groovy care for for my guests.
12/25/2010
These turned out perfectly. I followed the recipe as written but added an extra half cup of flour. I used my Kitchenaid to do the mixing and kneading. It worked perfectly. These were easy to roll and cut. I permit them rise and and so refrigerated them to bake first thing on Christmas morning and then smeared some bootleg foam cheese frosting on top. Perfect!
01/10/2012
These were delicious! I did discover that 4-1/2 cups of flour didn't seem like enough. I did use an additional 1/ii cup or so, but I didn't desire to spoil the recipe so I worked with it. It was a little difficult to roll upward, but the end result brought raving reviews by my hubby & co-workers. I followed an apple cider cinnamon coil recipe for the filling. (Sense of taste of Home Fall Baking pg 111). All in all, the recipe will be making it into my next recipe volume :) Definitely a keeper!
03/14/2011
This recipes lacks sugar in the dough to make the yeast piece of work accordingly and the sugar and melted butter is the consistency of a liquid that does not spread on dough-information technology pours. This recipes needs corrections!!
04/02/2012
Prepared the Buttermilk Cinnamon rolls terminal night. Took them out of the fridge about an hour before I baked them. I followed the directions exactly. I did add together a cream cheese frosting. I can't imagine how bland they would of been without information technology. The texture is biscuit like. I should of read more of the erstwhile reviews. I volition not bake these again as cinnamon rolls merely with some changes I call up it might brand a great dinner curl? Use butter, herbs & some cheeses with a prissy garlic butter glaze. If you want a light cook in your mouth cinnamon roll, this isn't it.
01/04/2011
They tasted skilful but came out more like buicuits with cinnamon. They had a slighly crispy chaff with a fluffy buiscuit like texture in the centre. The cinnamon screw disappeared and information technology was like a sense of taste of cinnamon. Tasted proficient just resembled a sugar cookie dough I make so information technology tasted more like a fluffy carbohydrate cookie than the cinnamon roll I'g used to. Good but going to keep looking for some other recipe.
01/06/2011
I actually loved the rolls that came out, merely I only accept 1 improver to add. I live in a loftier altitude state, and idk maybe it'due south the distance but at 17 minutes the gooey mixture was burning and the rolls were definitely done. I will try this again with a shorter cooking time, only they were nevertheless yummy, even nearly burned!
06/14/2005
I Love this recipe. It is an piece of cake dough only it tastes like you've been slaving all day!! You tin make information technology in the evening and put information technology in the fridge overnight and then information technology's set up to pop in the oven in the forenoon. This is an Awesome recipe!
09/02/2003
OMYGOSH!!!!! Tried this recipe yesterday and it is THE BEST recipe for cinnamon rolls that I have ever made! And and then like shooting fish in a barrel! My husband devoured iii of them fresh out of the oven and when I offered one to my son-in-law, he told him he couldn't have whatever because he wanted them all! The only thing unlike I did, was I added 1/2 c. sugar to the buttermilk while I was warming it and I added raisins before rolling them up and cutting them. My oral fissure is watering just thinking almost them. They're so piece of cake, a person could make a batch every evening if they wanted to!
08/10/2012
Blackout inducing
03/sixteen/2010
I followed the recipe exactly.i did not have to add any extra flour, those that did must have skipped a pace or did non read the recipe completely before making. The rolls turned out bigger than expected, but were delicious.
03/xi/2006
This recipe is and so simple and succulent. Great to make Christmas Eve and to popular in the oven for a wonderful Christmas even breakfast. I recommend putting walnuts and raisins in information technology!
10/x/2010
Wonderful!!! Made with my grandson and the whole family unit LOVED them. So easy to make!
01/24/2010
So delicious! The wintertime twenty-four hours I made these, my girl and her friend were leaving for piece of work but as they came out of the oven. I quickly iced them, wrapped some in foil and sent both off with a package of hot rolls. They shared with their co-workers who wanted to know where they could go more, LOL!!
03/nineteen/2011
Amazing...Hither are my changes... Organic whole milk 1/2 cup butter in place of veg. oil iv i/2 cups whole white wheat flour (same cobweb as w.w.) I added ane/2 cup evaporated cane juice to milk and butter mixture (I zapped in microwave instead of stove) flowered counter a tad more than "lightly" when I kneaded Lowered oven temp to 375 (xx mins was perfect)
12/12/2010
These were very tasty! I modified the recipe, which is why I give it 3 stars as written. I added nigh 1/3 cup of sugar (white granulated) and a few generous shakes of cinnamon and a dash of ground cloves into the dough itself. Without it, I can sympathise why some reviewers only called them biscuits. I too added some icing on meridian (made of powdered sugar, milk, and vanilla extract), which really finished it off. I had a really hard time rolling the dough into a log. Information technology didn't really "coil", more than like "folded". And as it folded, it pushed all my gooey deliciousness out. I don't know if it's just me (this is my first time making cinnamon rolls), then maybe I just need practice on that role? Simply I was sad that a lot of my cinnamon sugar mixture simply oozed out when I was trying to roll it up. Because my ringlet was so flat, I also had to kind of fold them in half again as I put them on the pan. Regardless, afterwards ascension, they still looked decent (I left them ascent for over an hour) and in the cease, they still tasted good (bully, with the icing on top). Information technology only took about 15 minutes to cook, and even and then I could have taken them out 1 or 2 minutes earlier. Will make over again!
05/21/2010
I thought these turned out very nice. I permit the dough rise for 1 hour rather than 15 minutes. I also added one/2 cup of raisins and 1/2 loving cup of chopped walnuts.
01/09/2003
This recipe was so quick and like shooting fish in a barrel. They taste wonderful and everyone loved them. I baked some right abroad and refrigerated the rest. Both batches came out excellent.
01/thirty/2010
WOW...these are fantastic. I did use more butter and dark-brown carbohydrate/cinnamon than the recipe chosen for however. The dough is then tender and flaky. I fabricated the dough in my stand mixer with dough hook and then permit it residuum about xx minutes before rolling out. I then let them rest/ascent in the pan about thirty minutes before blistering them. They turned out fantastic. Volition definitely brand them over again!
12/23/2011
I honey this recipe! I added 1/4 cup sugar and i Tablespoon cinnamon to the flour mixture and then doubled the cinnamon in the filling too. If you want to make ahead only drop the icing into was paper in small discs and then wink freeze. Pu them in a baggie in the freezer and so next morning you tin just take out and utilise!! My family loves this recipe and I know you will too!
09/10/2003
This was my first effort at making cinnamon rolls from scratch and they turned out fantastic!! The dough is only perfect - soft and just the correct gustation. My husband ate about 6 or them at one sitting!! I did double the amount of dark-brown saccharide and cinnamon, just not the butter. I idea it would be likewise runny - I will add a niggling more than next time and plan to roll the dough a lilliputian flatter. The only trouble that I had was that I merely had one 9x13 pan make clean and then I put the residual on a apartment cookie sheet. They spread out quite a bit when they cooked and the filling ran over the side, but they notwithstanding tasted practiced. Adjacent fourth dimension I will use ii 9x13 pans!
12/05/2005
people that said these were no good should attempt again cause we made these exactly like the recipe and omg are they good. I will never apply a different recipe for these and we did use a foam cheese glaze mmmm,thank you amy for a great recipe.
12/xix/2010
I enjoyed these rolls very much! Thanks for the reciepe!
02/04/2011
These rolls were very like shooting fish in a barrel to brand, and they are delicious. They rose beautifully, and rose a scrap more in the baking procedure. I did brand a few changes. First, I added ane/4 cup of sugar to the yeast to proof it (and considering I do like a sweeter dough). I also added 1/4 cup of sour foam to the buttermilk. I did not water ice them--they do not need icing! If you are baking them in a 400 degree oven, practice not leave them in for longer than 15 minutes, or they volition burn. Excellent recipe, thank you to Amy for sharing!
09/fifteen/2003
These were GOOOOOOOOD. I made them on cookie sheets, then they would not stick together. I also made a foam cheese coat. 1/2 cup of butter 8 oz of cream cheese 2 cups of powdered carbohydrate 1 tsp vanilla put coat on as soon every bit they come up out of the oven. If you have anyleftovers, refridgerate them and so heat them in the microwave for near 25sec, when reheating... I volition be makinf these every sunday for my boys.
01/30/2009
I was so happy to find an egg-gratuitous recipe (due to food allergies), & this one worked well. I used sour oat milk (1 ane/two T. vinegar plus enough oat milk to equal 1 ane/ii c.; mix & let sit v minutes) in identify of buttermilk. I ended upward using my bread machine. Adjacent time I won't "proof" the yeast beforehand though; I'll just add information technology dry to the staff of life automobile as the last ingredient, adding the liquids first. Most cinnamon rolls have carbohydrate in the dough, and so I added 1/4c. sugar with the residuum of the dry ingredients. I also used BREAD FLOUR. The dough turned out nice & soft, not mucilaginous, and was VERY easy to work with (huge rectangle!). For the spread, I substituted white sugar for the brown sugar & added more cinnamon. I rolled the dough, starting at the long finish, & used thread to cut the pieces (put thread under the dough log, bring both ends up, crossing each other, & pull out & down); this works much ameliorate than a knife, which tends to squash & seal the dough. Side by side time I will bake them in a 9x13" pan (10x15" is too big). The rolls need to touch each other on the sides then they raise more in the oven. I made a elementary glaze of 1 c. powd.sugar & one t. vanilla extract mixed with enough "milk" to get in smooth & sparse enough to drizzle. These actually turned out bang-up!
04/02/2012
This was my outset time trying cinnamon rolls. So, other than doubling the cinnamon, I followed recipe exactly.. topped with pulverization sugar coat. They were really skillful. The dough itself was great and easy to piece of work with, every bit for it needing actress flour, I put it on a bit more than than lightly floured counter and permit the kneading get information technology to the right amount. The best play tricks I read in reviews was to slice them with thread, it made it and so much easier without neat them :D Simply side by side time, I think I volition partially melt the brown sugar with the butter, to spread easier, and be a scrap less rich. Cheers for posting it, I will definitely make this again... next week :D
11/12/2011
This recipe is astonishing! I didn't demand to change a thing. My married man is a loyal cinnabon 'eater' and he said he prefers this recipe. They are plenty sweet without any kind of frosting on superlative. The brown sugar gets yummy and crystalized on the bottom of the pan. I ashamed to say these didn't terminal more than than 2 days in our dwelling house!!
05/31/2010
They were good. Simply not the over the peak recipe I thought information technology was going to be. I was expecting more of a flaky crust..it was more similar bread. Still a expert season though.
04/21/2012
This buttermilk cinnamon roll recipie is relatively simple. I'g not sure why so many people added so much more flour! I followed the recipie exactly, adding 4 one/two cups of flour (stirring in one loving cup at a time), and information technology turned out perfect, slightly sticky, but that was fine! I added more cinnamon like mentioned in another review. These are good!
08/11/2011
Yum! I've made these a few times, and they're improved with a lilliputian extra sugar (around 1/three cup). I also needed some more flour to go the right consistency of the dough.
01/26/2011
I haven't fabricated any yeast rolls in many years. This recipe is easy to follow and the results are well worth the effort. The dough was easy to work with. My rolls were light and flaky; delicious correct out of the oven
03/xiii/2008
I loved these! If you don't have buttermilk you can add nigh ii tbs of vinegar to your milk. They need some sort of icing/frosting . (which I did add)
12/31/2010
My family loved this recipe,,the rolls were then soft and I added ground pecans with the brownish sugar and melted butter. At present I will have to make these more best recipelll
11/ten/2011
Hmmmm... will take to try this again, many folks gave it rave reviews, but I found them to gustatory modality really yeasty. Maybe I did something wrong?
09/12/2012
These turned out pretty good. I think what was missing for me, though, is the caramel taste from the cinnamon carbohydrate mixture. A few reviews mentioned calculation ane/4 loving cup or so of white sugar to become that caramel taste, which I volition do next time. I besides wish the recipe was a piddling more specific in details, such as how big to roll out the dough and into how pieces should the curl be cutting into (even if it says a serving for fifteen upwards at the top). I kneaded the dough 20 times, but at that place were still clumps of flour in the dough (I should have mixed improve in the basin before turning the dough on the surface). Later I let the dough rest for 15 minutes, the dough wasn't as sticky and was a lot easier to work with. I was likewise peckish the frosting, so I topped information technology with marshmallow creme and it did the trick! UPDATE: These kept really well for days at room temperature. I had covered them tightly so they wouldn't dry out. They besides rut up really well in the microwave (25-xxx seconds). This is a pretty expert recipe for being less than an hr to make. Will make again.
02/14/2010
A keeper for united states! Next fourth dimension I'll decrease the oven temp. a trivial though, equally they did burn a bit at 400 degrees after eighteen-20 mins.
10/30/2011
They did non raise but tasted proficient. Needs a coat for them
01/26/2008
What a fantastic recipe! I added raisens on elevation of the sugar/spice mix and refrigerated them overnight. By the time my oven had come to the correct temp the rolls were set to broil. Frosted them with a less sweet version of cream cheese frosting and chopped nuts. They are "to die for". Adjacent fourth dimension I may try dried cherries or craisens. Thanks for the recipe.
12/04/2007
My start cinnamon rolls ever and I was pleased. They ate them and so fast at work, it was agreeable. I followed the recipe exactly and found an icing recipe on here with foam cheese,butter and powdered saccharide & vanilla excerpt. Also, I refrigerated them overnight and didn't have fourth dimension for them to go to "room temperature" so after twenty minutes or so on the counter I put them in the oven anyway. They were fine. Volition make again, really easier that I had e'er idea they would be.
06/21/2013
First time making cinnamon buns, straightforward and really good.
12/23/2010
Oh. My. Gosh. These are AMAZING! I put homemade cream cheese frosting on them near 30 minutes later they came out of the oven, and my husband, a big fan of Cinnabon, said that they're even ameliorate than Cinnabon! I used 1 c breadstuff flour forth with 3-1/2 c AP flour, and I used the overnight method...I cannot go on plenty about how absolutely fantastic these were...and I chuckle near the review that said it was atrocious...well, if you lot put in 8 c of flour, so of course information technology will exist awful - the recipe calls for 4-1/2!
11/05/2008
Bully recipe. As nosotros have egg allergies in our family unit this was the perfect cinnamon roll recipe for us. I put all ingredients in my breadmaker and fix it on dough, and so rolled information technology out and followed instructions from at that place. I didn't have buttermilk so used milk with ii T of lemon juice (permit stand for 10min to curdle) and it came out fine. Fluffy, sweetness, soft rolls .... perfect. Be careful not to overcook though. Yummy.
ten/05/2011
This recipe is amazing~I made this Sunday evening and information technology's all gone by Wed. Very easy to make and gustatory modality dandy..I used white carbohydrate instead of chocolate-brown, next time I will get some brown sugar and try this again. I also used a cream cheese icing on information technology...yummy. Cheers for sharing....
07/23/2010
Regretfully, I have to give 3 stars. Really I had a big expectation on this recipe. And with all expert review, I expected a light, moist rolls. But I have to agree with Gosselin that there was a biscuit taste in information technology. Maybe I have to omit the baking soda. I tried so hard to go on the fluor in four,5c with and then much liquid in it (I reduced the liquid a bit). A scrap sticky, just I finally can manage not to add more fluor. That's why I expected a light ringlet. But what I got was quite far. Sorry..
01/29/2011
YUMMMM!! I am so excited well-nigh these! I have always used our family recipe. Which is good, only non restaurant good. I besides loved that I could make them in the aforementioned 24-hour interval, not over night. I did modify a few things. I used one-half wheat, half white flour. I likewise cut more than than HALF THE FAT by using applesauce instead of oil!! This is a new family favorite!
08/18/2011
Subsequently making these a couple of times, I decided to spread softened butter over the dough rectangle (instead of melting the butter) -- it was much less messy. The dough is very viscid, simply if you can manage information technology, the result is a moister cinnamon roll. My rolls also didn't need as long a blistering fourth dimension as the recipe calls for. Delicious, and makes enough that I can freeze some for some other morning.
05/11/2010
Very adept. I made a pan of these for my fiance and I. They were gone in 2 days. Thanks for sharing the recipe.
09/xv/2011
Oh yum! These cinnamon rolls are delicious. I did find that I had to add together quite a fleck of extra flour but that could exist because of the weather and the location (Santiago, Chile). Will make these again!
ten/28/2010
Astonishing! I took the communication of some of the other reviewers and added 1/4 c sugar and 1 t cinnamon to the dough. I also covered mine in a caramel glaze when they were washed -- deeeeeelicious! This will definitely be my cinnamon roll recipe from at present on!
09/10/2011
Super Yummy! I fabricated these with 100% whole wheat flour for a healthier treat. Increased cinnamon to ii 1/2 tsp, and would employ a total tbsp next time. At that place will definitely be a side by side time.
08/26/2009
These buns are the best I've tried to make and I've been looking for a adept recipe for a while. I've made this a few times now and the results are consistent.
07/05/2010
Easy, fast, and delicious! This was the first time I've made cinnamon rolls, and they turned out wonderfully! I followed The Bunny Chef's suggestions of calculation 1/4 cup sugar and ane tsp cinnamon to the dough. Great recipe!
01/22/2012
My family really enjoyed these ooey and gooey rolls. They were simple and easy to make. I made 2 batches and saved a batch in the refridgerater for the next morning. I did take a problem with the refridgerated batch not rising like the same twenty-four hour period batch, but they all the same tasted proficient!These will definetly exist made once again!
11/12/2009
I've always wanted to make bootleg cinnamon rolls, but never have until just now. I made your recipe super late at night for my daughter'due south birthday breakfast in the morning time. These cinnamon rolls turned out BEAUTIFULLY! I'one thousand not Julia Child or annihilation, but I followed your recipe to the letter and they turned out Great! Thumbs up from the whole family!! Thank you for a recipe that I will cherish as my VERY Starting time homemade cinnamon rolls! I look frontwards to making these once more & again, and I just know that they'll be a family tradition now! Thank you lot!!!
06/20/2010
I haven't even made them yet, and my rima oris is watering! They expect absolutely yummy!
06/08/2014
Since I dearest cinnamon rolls and my husband is not the biggest fan of them (especially the cinnabons where he only sees the calories and not the taste) I had to observe a skillful recipe that volition convince him to enjoy these goodies every now and so. I read tranquility a few reviews on here and likewise the "least positive" ones and really cannot empathize how this recipe could have failed. The yeast dough measurements worked out very good, role of the last half cup I kneaded in when I worked the dough on the surface. I dissolved the yeast in the warm water and let it sit down for about 10 minutes until nice and foamy so added just a picayune bit of saccharide. I accept ane star down because of the dark-brown sugar mixture. It indeed was too liquidy and one time I rolled up my buns I concluded up with it leaking everywhere and when I cutting it, information technology even made a bigger mess. Information technology should be thicker, I think. What I did, since I had not poured all of it on there I used the left overs from the bowl and only spread information technology over the rolls in the pan. They baked out light and fluffy and the taste was really nice. I hope they freeze well, I did them last night and we ended up with 26 medium size rolls, and so I baked the big dish concluding nighttime and let them cool over night in the dish the smaller dish, I covered and put in the refrigerator over night and broiled them this morning. Both worked out great. This will exist my cinnamon ringlet recipe from now on!
11/16/2014
Wow! I'm a huge cinnamon whorl fan and these are probably the best I've always had. I made them the dark before then took them out hr before blistering to let them rise. Baked for 20 mins & frosted with Cinnamon Bun Icing from ASILMARIE here on allrecipes. Perf!!
Source: https://www.allrecipes.com/recipe/18095/buttermilk-cinnamon-rolls/
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