TOP Reviews:
They were amazing! I didnt make any changes, except when I was stirring the mix, since many people said the dough can be sticky, it happened for me too but for the dough not to be sticky you just add more flour (like a spoon or two) and keep mixing it with your hands until you think its good enough to be rolled with a roll pin and not stick. Mine didnt stick anymore and was perfect. Also i made the mixture of 1/2 of brown sugar and 1/2 white sugar with cinnamon, but I personally didnt need to use all of that as it was a lot. Other than that, followed all instructions and it turned out amazing, soft and brilliant for breakfast!
Great recipe if you’re not looking to spend hours waiting for dough to rise. The dough itself is very sticky like biscuit dough. Be sure your surface is well floured before turning out or it will be difficult to roll up. Also, it called for a lot of salt so I only used 1/2 teaspoon instead. They came out great with a lot of flavor and just the right amount of crunch to them.
Very good, easy to make or add other favorites such as coconut. I noticed many of the reviews state it took a long time to rise. I used dastardly acting yeast and covered the dough with a warm dishcloth. Also adding a bit more flour when k eeding will prevent the stickness. Also used this reciept for monkey bread. Rolled dough into balls, layered in a bunt pan. Mixed sugar, butter, cinnamon together. First put a layer of dough, dribbled sugar mix and sprinkled raisins and walnuts, continued with layers until done. Baked about 10 to 15 minutes longer, cooled then turned out onto a plate. Family loved it.
I’ve tried ‘quick’ recipes for cinnamon buns before, and I was a little worried they’d turn out hard and biscuit-like, like the other ones I’ve tried, but they didn’t! I followed the recipe exactly (except I used a little less salt than the recipe called for), and it was perfect! I didn’t have any problems rolling out the dough on a floured surface. I have a ceramic (from the dollar store!) rolling pin, not wooden, so maybe that helped..? They rose in the pan, they look great, and taste even better. 5 stars, 2 thumbs way up! 😉
I’ve tried ‘quick’ recipes for cinnamon buns before, and I was a little worried they’d turn out hard and biscuit-like, like the other ones I’ve tried, but they didn’t! I followed the recipe exactly (except I used a little less salt than the recipe called for), and it was perfect! I didn’t have any problems rolling out the dough on a floured surface. I have a ceramic (from the dollar store!) rolling pin, not wooden, so maybe that helped..? They rose in the pan, they look great, and taste even better. 5 stars, 2 thumbs way up! 😉
Ingredients :
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
3 cups (to 4 Cups) Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon_
MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
½ cups Milk
¼ cups Melted Butter
¼ cups Brewed Coffee
⅛ teaspoons Salt
Directions :
Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 ½ to 2 cups melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees (edited to say 375 instead of 400, as The Pioneer Woman now suggests) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.
From: allrecipes.com
