Sunday, December 28, 2008

Absolutely Sinful Cinnamon Rolls

***Alrighty, here are the cinnamon rolls that I mentioned in my previous post. I put these together on Christmas Eve, and then baked them on Christmas morning. Let me just tell you...there's nothing quite like the smell of yummy cinnamon rolls wafting through the house on Christmas morning...ahhhhh...so wonderful! This is going to be a new tradition for us...fresh, homemade rolls on Christmas. I thought that I might try this recipe, and then maybe try a new one next year...until I found one that I really loved. However, I hit the jackpot on the first try! This is THE recipe that I'll always use.

UPDATE:  Since originally writing this post in 2008, I've  made these cinnamon rolls every year for Christmas!  They are a holiday tradition that my family looks forward to all year!  You can see my other posts here, with lots more photos of these sinful cinnamon rolls:
CHRISTMAS 2009
CHIRSTMAS 2010
CHRISTMAS 2011

The great thing was that I could prepare them on Christmas Eve. Just put them together...all the way until the step where they're ready to go into the oven. Instead of popping them into the oven, just put them in the fridge and let them rise for the 2nd time in the fridge overnight (they'll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes, and then pop them in the oven as directed.

I looked and looked online and in my numerous cookbooks for the perfect recipe. I think the thing that got me about this particular recipe was the coffee glaze drizzled over the rolls...omg. You had me at coffee! I didn't look much further after that.

I found this recipe over on Pioneer Woman's blog. She's got a great story that goes along with them, so be sure to check out her post.

I will say that I decreased the ginormous amount of butter that she called for in this recipe. I also halved the recipe to suit my needs. I didn't need 7 pans of rolls...neither do my hips! :)

Try these today...you won't be sorry! I promise!!!***

ROLLS:
Adapted from: The Pioneer Woman
Note:   The original recipe makes about seven 8" round aluminum tins of cinnamon rolls.  After cutting the original recipe in half, you'll end up with 3 - 4 tins full of rolls, with 7 - 8 rolls per tin...depending on how large you cut them.

Ingredients: (This is 1/2 the original recipe)

DOUGH:
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 pkg active dry yeast
4 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tablespoon salt

FILLING:
1 cup melted butter, plus more as needed
1/8 cup ground cinnamon for sprinkling
1 cup sugar, plus more as needed

Directions:
Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour.

When the mixture is lukewarm to warm, but NOT hot, sprinkle in package Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour.

Next, add 1/2 cup flour, the baking powder, baking soda, and salt. Stir mixture together. From here, 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 rise out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.

Sprinkle surface generously with flour and roll the dough into a thin rectangular shape, about 1/4" thick. Brush melted butter on top, then sprinkle sugar over the butter, and finish with a generous sprinkling of cinnamon.

Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Spread 1 tbsp of melted butter in each pan/dish. With a sharp knife, begin cutting the dough into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 375 degrees for 13 - 17 minutes, or until golden.

IF MAKING AHEAD FOR CHRISTMAS MORNING:   Instead of popping them into the oven, just put them straight  into the fridge and let them rise for the 2nd time in the fridge overnight (they'll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes, and then pop them in the oven as directed.

FROSTING:
Ingredients:
1 lb. powdered sugar
1 tsp. maple flavoring
1/4 cup milk
1/8 cup melted butter
1/8 cup brewed coffee
Pinch of salt

Directions:
Mix together all ingredients, and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting!

156 comments:

Joelen said...

I have yet to make PW's rolls but I hope to soon - this looks amazing!

Maryanna said...

These look AMAZING. I think I could eat the whole pan.

Susan said...

Yummy!!! great job

Christen said...

Does the frosting have a strong coffee flavor?

Christen said...

Does the frosting have a strong coffee flavor?

Celeste said...

Hi Christen! Thanks for your comment. The coffee flavor isn't TOO strong...especially when paired with the maple flavoring. Maybe what you can do is add only half of the coffee, taste it, and then see if you want to add the other half? You really can't go wrong with this recipe...These cinnamon rolls really should be illegal! ;-)

Katrina said...

So you put them in the pan and let them rise fully once, then put in the fridge overnight and they will rise again? Or did I misunderstand and I don't let them rise before putting into the fridge?

Celeste said...

Hi Katrina! They don't have to rise at all before putting them into the fridge. Instead of popping them into the oven, just put them straight into the fridge and let them rise for the 2nd time in the fridge overnight (they'll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes, and then pop them in the oven as directed.

Domestic Debbie said...

Do you think I can just let my bread machine make the dough for me? I do that for my homemade bread. Also, since the recipe does make a lot, have you ever frozen them (sans frosting)?

Josh and Liz said...

These look Ahhhhmazing! Can you please tell me if this is a 1 lb. bag or a 2lb bag of powdered sugar that we're supposed to use 1/2 of a bag of? Thanks for sharing this!

Celeste said...

Domestic Debbie - I've never frozen them before, but I bet you can without any problems. I've also never used a bread machine, so I'm not positive about that. I make the dough in one stock pot, and it comes together quickly and easily. :)

Josh and Liz - Thanks for your question! I updated the recipe with the correct amount, which should be 1 lb. Keep in mind that this recipe is half of the original, so if you need to make a lot just double all the ingredients. :)

Kimber said...

How many pans does the 1/2 recipe make?

Swede Dreamer said...

These photos have my mouth watering! They remind me of the rolls my mom has been making since I was a child. Maybe I will have to start a Christmas tradition as well!

Celeste said...

Kimber - Hi!! I made 1/2 batch of these cinnamon rolls just yesterday and was able to get 4 of the round aluminum tins out of the recipe (actually with 4 extra individual rolls that I baked in ramekins). It will just depend on how thick you cut the rolls. Hope this helps! :-)

Kimber said...

Thanks this does help. I'm going to bake them in an aluminum square cake pan which I hope will be ok. Can't wait to try them.

Celeste said...

Kimber - The square pan should work great...I've used a 9 x 13" pyrex dish in the past, with great success. I'd love to hear how they come out! Merry Christmas!!!

Chelsea said...

So I was looking all over the internet for the best cinnamon roll recipe to make at our assisted living facility when I saw the pictures of yours on Pinterest. They look AMAZING! I was literally writing down the ingredients to take to the store before I noticed your picture on the side- OMG! I didn't know you had a blog?! Anyways, tell everybody hello from Florida and we hope to see y'all at the wedding!!
Love Always,
Chelsea

rlw2385 said...

These were amazing on Christmas morning! Thanks for sharing this recipe and know that this will now be a Christmas tradition in my family.

25a5b900-4a94-11e1-9a5b-000bcdcb2996 said...

To make cutting the rolls easier I used dental floss. Slide it under the roll and then criss cross at the top and it cuts right through.
I am going to make them right now!!

Kathy said...

Can you make tese up and freeze them to take out at a later to rise and cook?

Celeste said...

rlw2385 - I'm so happy that these will now be a tradition for your family as well! :)

Kathy - Hi! I've never tried to freeze them before, however, I think I'll try it next time I make these. I don't see why that wouldn't be okay. Like you mentioned, I think the best thing to do would be to freeze them before they have a chance to rise. Then, when you're ready to bake them, defrost them and allow them to rise before baking.

Anonymous said...

can you please tell me how much yeast is in one packet..i have bulk yeast for homemade bread...THANKS

Celeste said...

Hey there! There is approximately 1 tablespoon in one packet of yeast. Hope that helps! :)

Celeste said...

Actually, to be EXACT...it is 2 1/4 teaspoons. :)

Lisha said...

Do you have to use coffee for the icing? I am not a coffee drinker but would love to make these.

Celeste said...

Hi Lisha!

If you're not a big coffee fan, you certainly don't have to use it here. If I were you, I would just substitute with a little extra milk, instead of the coffee. Cream cheese icing is also yummy on cinnamon rolls. Here's a recipe for icing from Bon Appetit magazine:

http://www.epicurious.com/recipes/food/views/Cinnamon-Rolls-with-Cream-Cheese-Glaze-241631

cr said...

When you put them in the fridge overnight to rise do you cover them with saran or a kitchen towel ?? Thank you !

Celeste said...

Hi cr! Thanks for your question! I usually loosely wrap them with saran wrap. A kitchen towel would do the trick, too! :)

François Turcotte said...

Bonjour Celeste, la prochaine fois que vous ferez des brioches, remplacez 1 tasse de lait par environ 3/4 de tasse de purée de pomme de terre. Vos brioches seront ainsi extraordinairement moelleuses et se conserveront bien plus longtemps.

Celeste said...

Bonjour Francois! Merci de votre commentaire. C'est une grande idée. Merci beaucoup!

Shamiela said...

Hello
I live in South Africa and can't find maple flavoring what can I substitute it with

Celeste said...

Hi Shamiela! Thanks for your comment. Vanilla extract would work just fine! The flavor profile will be different, but they'll still be delicious!

Misty said...

The PW cinnamon rolls are my FAVORITE! I made a maple cream cheese frosting this last time and took them to work. My co-workers cleaned out the pan! Here is the recipe I used if anyone wants to give it a go:
8oz cream cheese
1/2 stick unsalted, softened butter
1 pound powdered sugar
1-2 tsp maple flavoring
1 tbs. milk
Some brewed coffee that was cold
MIX THOROUGHLY and then ice slightly cooled rolls!
They were very yummy!

Anonymous said...

I made these exactly...I didn't even get a dozen rolls. I've used another recipe...and it's pretty much the same yummy recipe and it only makes a dozen...not sure what I did wrong.

JamaicaSunshine said...

I found this recipe on Pinterest and LOVE it! I've made them twice now, once put in the fridge overnight and the other baked right away. Both were amazing, but the ones that went right into the oven were sooo much better :D Thanks so much for this awesome recipe!!! :D

Anonymous said...

I was very excited to make this recipe but my dough didn't rise! I followed the directions exactly, my yeast is "active" and the milk mixture was warm boarding luke-warm. What could have gone wrong? Is there any way to make it rise still (it's been sitting for an hour and hasn't changed) or is it basically garbage now? :(

Celeste said...

Anonymous - Hmm...Let's see here...Did you notice if the yeast started "growing" or getting bubbly before adding the 4 cups of flour? If so, the yeast was definitely okay.

Was it left to rise in a warm room...not drafty or too cold?

You mentioned that you used warm water, so you should be okay there. If the water is too hot, it can kill the yeast.

Let me know how things turn out...I sure hope it starts rising!!

TiffanyMauller said...

How many does this recipe make? I am making it for just a few people and I am afraid that I am going to end up with a ton.

Brenda said...

I have been making cinnamon rolls for Christmas breakfast for 30 years. It is a wonderful tradition your family will hold you to. I always have to get up very early and make them so I'm going to try to let them rise the second time in the fridge. I use butter instead of oil I've found that baking them in a round cake pan cooks them the most uniformly. Disposable foil one release the rolls easily and can be washed and reused. I run a stick of butter over the top after taking them out of the oven. Then I turn them over onto a plate and run the butter over the top and sides. We don't use frosting on them. You can divide the dough and use raisins in part. Pecans and brown sugar can be placed in the bottom of the pan to make scruptuous rolls also. Beautiful blog, keep up the good work.

Anonymous said...

I made these yesterday - first ever attempt at cinnamon rolls - and they are GORGEOUS! Your recipe is so clear and easy - my hubby adored them, too. Have shared your recipe on my FB page, at the request of several friends. Thanks! Katie

Anonymous said...

What many oz is your yeast packet?

Celeste said...

There's about 2 1/4 teaspoons of yeast in one packet.

Celeste said...

Also, each packet is 1/4 oz.

Anonymous said...

I just took two pans out of the oven and poured on the icing!!!! I can't wait! Ok I didn't ! They are so tender and delicious! This recipe is definitely worth keeping. (Should I have another?)

Celeste said...

You should DEFINITELY have another!!! ;)

Anonymous said...

Just made these and the dough was extremely soft. Is it supposed to be really soft and wet? It's entirely possible I miscounted cups of flour while reading email.

Cinthia said...

Celeste thank you for the recipe!!! Muchas gracias desde Paraguay!

Celeste said...

Anonymous - It IS actually a pretty soft dough. It probably wouldn't hurt to add a little more flour if the dough seems too wet to work with.

Cinthia - You are VERY welcome! Thanks for stopping by! :)

sweetmummy80 said...

OMG! I have just made these for my family and they r the BEST i have ever made.. the whole family loved them and i can safely say this will b now my family christmas rolls.. Thank u soooo much xxxx

Anonymous said...

Do you use white or brown sugar? Can't wait to make these!!

Celeste said...

sweetmummy80 - I'm SO happy that you loved them! :)

Anonymous - It's white sugar...thanks for your question! :)

Aurea said...

Well I tried this tonight (I know it's summer)and refrigerated the rolls so that tomorrow I will bake them. The dough was VERY sticky, and I used waay more flour just to get it to not stick on the counter top. my big roll also went suuper flat so when I cut the rolls, they were more like strips. Do you know what might have happened? the dough did rise properly. Can't tell you if they taste good yet though. Thanks for the recipe! I hope they turn out as nice as yours

D'Arcy said...

Someone had asked (I think it was Domestic Debbie) if these could be frozen.
Yes, they can and they still taste great! I have the Pioneer Woman cookbook, and made these last Christmas, the family loved them. My nephews liked them so much I sent them home with a couple pans.
I made mine just like Ree does in her cookbook and what I didn't need for Christmas morning, I put plastic wrap on them and then a layer of foil. They held up beautifully for a couple months, surprised they lasted that long in the freezer.
The on thing I would change from Ree's original recipe is the amount of sugar.

Anonymous said...

Wondered if I could use skim milk in place of the whole milk?

Anonymous said...

I have made these from PW's recipe and they are to die for. I did make the whole recipe and froze half of them in an aluminum pan. When I decided to bake the frozen ones I took them out of the freezer before I went to bed. I covered them with lightly sprayed saran wrap and left them on the kitchen cabinet all night. When I got out of bed the next morning they had risen beautifully and when baked was as good as the original ones.

Anonymous said...

About how long is prep time and about how long does it take to complete the process for the rolls?

Celeste said...

Aurea - It sounds like your rolls will be perfect. Here's link to some helpful cinnamon roll making tips from The Pioneer Woman, herself. She addresses the stickiness issue:
http://thepioneerwoman.com/cooking/2010/10/notes-on-cinnamon-rolls/

D'Arcy - Thanks for your input! :)

Anonymous 1 - I would stick to whole milk. I'm a skim milk girl myself, but these fabulous cinnamon rolls deserve the "real" thing. You might as well go all out. :)

Anonymous 2 - Thanks for your input! :)

Anonymous 3 - With rising times included, you probably need at least 3.5 - 4 hours from start to finish. You can break it up and let the rolls rise overnight, which is what I prefer to do.

Amy p said...

Oh, these look good!! I'm a huge baker, and can't wait to try these. I don't have to wait 'til Christmas though, do I? ;)

Celeste said...

Wait til Christmas? Of course not!! Celebrate Christmas in July! ;-)

Anonymous said...

I made these for a church dinner as a dessert and they went like hotcakes! They are so good and SO worth the effort!

Anonymous said...

Why bother giving PW the credit. She does not give any Obe else the credit when she uses their recipes. She is really just a recipe thief with good exposure. If you change anything at all it is yours.

Holly said...

I made these this weekend and they are great! It made a total of 40 rolls so I had to give some away and my 11 year old son got mad and told me I need to make more (even though there are still about a dozen in the pan). I think the coffee in the icing makes them special. Not too strong, just right. Thanks for sharing!

Anonymous said...

Do you add the yeast after the mixture has cooled for 45 min-1 hr or when it is warm?

Anonymous said...

No

Celeste said...

Thanks to everyone for your comments! :)

Anonymous - After the milk mixture has cooled for 45 min - 1 hour, it should then be warm. The yeast should be added only when the milk mixture is warm...not hot. If it's too hot, it will kill the yeast and the rolls will not rise.

Kristin said...

How many rolls does this recipe make. I didnt see that anywhere?

Anonymous said...

How many does this recipe make?

Celeste said...

Hi Kristin and Anonymous...Thanks for your comments! The Pioneer Woman's original recipe makes 7 aluminum tins of cinnamon rolls. After cutting her original recipe in half, you'll end up with 3 - 4 tins full of rolls, with 7 - 8 rolls per tin...depending on how large you cut them. Hope this helps!

Laura said...

Hi! I'd like to make these for a church brunch, but I don't want to be juggling a bunch of round tins. Can I do these in 9x13 pans, and if so, do I need to adjust the cooking time?

Thanks! Your blog is one reason why I love Pinterest! :D

Lady T said...

Thank you for the recipe. I will be trying this for Christmas for sure and I believe in a couple of weeks for the first try. I think I might try some with the cream cheese added to the topping. Blessings to you.

Detektei said...

Hmm, just perfect for autumn. Yumm!

Celeste said...

Laura - Hi! Yes...a 9x13 pan will work great. I made them in a 9x13 pan the first time I ever made these rolls, in fact. You might want to check them after the recommended amount of time and see if a few extra minutes are needed...especially for the rolls in the center.

Lady T and Detektei - Thanks for your comments! :)

Les said...

I think there's something wrong with my ingredients. My dough was too wet, or too heavy. Or maybe my baking powder/soda is dead and not rising. I'm so frustrated with this recipe because I followed it exactly as written, and it was a complete fail. I want to know what I did wrong, but I can't even begin to describe to you what is wrong with my dough. :(

Arlene said...

Than you, brilliant recipe and very easy. Couln't wait until Christmas so made for sunday brunch instead!

Anonymous said...

Got a Pyrex dish full of these in the oven at the moment, they smell divine! Can't wait to try my first ever cinnamon roll!!!

Liz said...

I tried making these today. They turned out amazing but the outside of the rolls (that don't have the cinnamon on them) taste like a pretzel. Did I do something wrong? Not sure why it tastes like this?

Thanks for sharing - very yummy!

Anonymous said...

is there a bread machine version?

Katrina said...

I make cinnamon rolls every year for Christmas. I decided to use PW full recipe last year. I had cinnamon rolls everywhere! The recipe made so many, I had to put some in the freezer. I was able to pull them out for my kids' breakfast. Makes a lot, but it worked out great for the freezer!

Anonymous said...

no egg needed?

Anonymous said...

Are these gooey?!?! They look like they would be, I love super gooey cinnamon rolls and have been searching for the perfect recipe, but many look dry from their pictures (I know you shouldn't judge based on pictures, but that's why you add pictures!!!) Or is there a way you can make your cinnamon rolls more gooey?!?!

Anonymous said...

Okay... I haven't eaten one of these yet... and I'm a bit nervous because I have never made cinnamon buns before (or anything else that involves yeast or requires rising for that matter) but for now I would just like to say that the frosting is amazing. I did one thing different and that is I used real maple syrup. OMG. I could eat the frosting by the spoonful! Yum!!! Thank you!!!

Anonymous said...

These look delicious! I want to make them, but I was wondering if I could use almond milk instead of whole milk? Both of my parents are very very sensitive to milk products, but I wasn't sure what kind of a difference this would make. Thank you!

Shannon Hunter said...

Absolutely incredible! I didn't have any milk so I used a can of evaporated milk. Other than that I followed the recipe to a "T". After cutting them and putting them in my pans, I just covered them in Saran wrap and put them in my oven all night so they would rise. Oven was off, but I left the oven light on for a tiny bit of heat. I opened the oven this morning and they wer beautiful!!!!! They were so so yummy! I will be making these often for sue. Thanks for the recipe!!!!!

Anonymous said...

I made these last night, they are amazing! My kids love cinnamon rolls and they were so impressed that momma made these delicious rolls. they said they were better than from the can....well duh!

Volker Schmitz said...

Coffee for the topping? Sounds amazing!
I`m german, and i am always looking for us recipes.
I already did the cinn`a`stack pancaces from IHOP and Krispy Kreme Doughnuts (99 cent chief has an amazng recipe for that).
These cinnamon rolls looking great, i will try them out this weekend!
Cinnamon is not so popular here in europe like it is in the US. We don`t have anything close zu the cnnamon rolls here. Once i tried one on the Farmers Market in LA, i`m addicted to this stuff :)
Ate it every single day on my three US trips, now with my little baby son, i can`t do those trips any more. So i have to find my own way to get those. So thank you for this reciepe. I will report, if i was satisfied ;)

Jenkins said...

What do you do with the soda/flour mixture at the end? It just says to mix. Thank you!

Delaine Forbes said...

Made these last night for the hubby and LOVE them!!! So moist without being to gooey/doughy (and I love my cinnamon rolls gooey!!!) He actually requested pumpkin cinnamon rolls; I had recently made a different recipe and though they were good, they weren't "wow" or gooey like I like. After reading reviews of these cinnamon rolls I thought I would give these a try and GREAT success!!! I added about a cup of pumpkin to the milk/sugar mixture and a tablespoon of pumpkin pie spice with the baking soda and other ingredients. Also used 1 tablespoon pumpkin pie spice instead of cinnamon for the filling and added it to the frosting. AMAZING!!! Definitely my "Go to" recipe for any cinnamon rolls!!! Thank you!!!

Anonymous said...

Just made them, they r sooo gooood!!!

Anonymous said...

Can you tell me the approximate dimensions of the rolled out dough to end up with the 3-4 pans.

Anonymous said...

Can i cut the coffee part out of the icing?

Angela said...

How thin is the dough when rolled out? Thanks!

TheGustins said...

I made this last night night and popped it in the oven this morning. It was so yummy! My family ate it all up. I rolled it out to about a 1/4 inch thick.

ariesmel said...

How much should the dough rise the first time? Mine didnt seem to rise much at all.

ariesmel said...

How much should the dough rise the first time? Mine didnt seem to rise much at all?

Nancy B said...

Do I have to be concerned about altitude, humidity, or temperature difference making this in Minnesota rather than in the south? It looks delicious!

Anonymous said...

I just stuck these in the fridge. I am by no means an expert, so this was my first attempt at cinnamon rolls. I wasn't sure if I should've divided the dough into two equal portions to roll out, but I didn't (thinking maybe I should've). I got a rectangle that was about 16" long, and ended up with 12 rolls that look normal, and a mish-mash of irregular sized rolls. Not sure how much thinner I could've rolled the dough, but anyway. We'll see tomorrow how they turned out. Crossing my fingers.

ALWiswell said...

The ingredient list for the filling says 1 cup of melted butter and 1 cup of sugar, but under the assembly portion it says 1/2 cup of melted butter and 1/2 cup sugar...which is correct?

ALWiswell said...

The ingredient list for the filling says 1 cup of melted butter and 1 cup of sugar, but in the assembly portion it calls for 1/2 cup of melted butter and 1/2 cup of sugar...which is correct?

Anonymous said...

I have the same question as the previous post, amount of sugar and butter differ. Please advise!! And quickly! I am working on them now. :)

Angie said...

Made these today, halving your recipe because there's only 3 of us. The icing is delicious! I'm thinking what else can I slather it on. The texture of the rolls was really good. Most of the issues I had are with the baker's (that'd be me) techniques. I rolled it too thin, then not tight enough into a log. However, I found the bun itself far too sweet before icing. I'll try the recipe again, less sugar in the dough, and less sprinkled before rolling as well. I'd prefer them spaced for baking too, so all edges brown a bit. Next time I'll get it right! Thank you for a good recipe.

Anonymous said...

You can freeze them! I always make pioneer woman's recipe and always have rolls in the freezer ready to bake. Just make sure you freeze the rolls in the pan before they rise. Then take them out and allow to rise before baking. Or, bake and ice rolls and then freeze after they've cooled. Both works great!

Anonymous said...

Can this dough be made into dinner rolls?

Anonymous said...

I have made these twice. Both my hubby and my father said they are the best they have ever had!! Icing is to die for. Thank you so much for the recipe. I will be making these over and over again!!

Anonymous said...

I have made these several times and I always follow P-dub's recipe for a big batch. They freeze great and will keep for 3-4 months (I haven't kept any longer than 4 so they may keep longer) Just let them come to room temp and rise a little before you bake them or the center roll will be doughy. Freeze the frosting separately, in pre portioned baggies or just make a small batch of frosting fresh for each pan. I know you posted this question a year ago but I hope this helps anyone else who might be wondering thesame thing.

Anonymous said...

I put them on ice cube trays before I go to bed by the time I get up the ice is melted and the rolls have raised and are ready for the oven.

Kate said...

Just made these the other day...phenomenal!!! So good..definitely keeping this one!!! Thanks!!

Anonymous said...

I made these today and they were EASY and delicious! Thanks for the recipe. It will be the only one I use from now on! Mmmmmmmmmmmmm!

Alicia Yoder said...

Did you use bread flour or all-purpose flour? Do you think it makes a difference?

Alicia Yoder said...

did I ask for dough flour?? I meant bread flour or AP flour?

Celeste said...

Hi Alicia! It should be all-purpose flour.

Anonymous said...

I was wondering can you use instant active yeast?

Julia said...

I'm planning on making these on Christmas eve, what kind of coffee did you use for the icing? Does a flavored coffee work or is just a plain coffee better?

Anonymous said...

Just made these this morning-I was nervous about making them, but they turned out great. Your directions were easy to follow. So yummy! My batch made 12 rolls only (which is MORE than enough for my family of 4). THANK YOU for sharing this recipe with us.

Trish said...

I am making these now for Christmas morning tomorrow! I can't wait for this new family tradition! When I was little our neighbor dropped off home made cinnamon rolls every Xmas Eve morning and we always looked forward to them. I cannot wait to try these, wish me luck today :) Thanks for the recipe!!!

Chris and Sarah said...

This is the second Christmas I've made these cinnamon rolls :-) They are amazing and the closest thing I've gotten to the ones I used to make with my Great Grandma as a little girl! Thank you for the recipe, and Merry Christmas!

Pam said...

Made these yesterday and put them in the fridge. Baked them first thing this morning. OMG!!! These are the best rolls I have ever tasted. I didn't have maple flavoring so I used butter flavoring instead. Heavenly! My family insisted that THESE are the ONLY cinnamon rolls I am ever to make again! Bossy little things. I've never had luck with cinnamon rolls but these make me look like I know what I'm doing! Merry Christmas!!

Laura Roberts said...

We now have a new Christmas breakfast tradition. The whole family thoroughly enjoyed these this morning. Thank you!

Laura Roberts said...

We now have a new Christmas breakfast tradition. The whole family loved them! Thanks for the recipe!

Marlene S. said...

Thank you so much for sharing this recipe!!! They are amazing. And probably not a good idea to make them too often!:)

Candy said...

Similar to earlier posts I wasn't sure about the sugar discrepancies - I wasn't sure if the dough was intended to be split in two before rolling so that there would be a Half cup for each??? I am NOT an experienced baker so these directions were very confusing. "Warm" is not a good description for someone like me - especially when too warm or not warm enough can make all the difference when working with yeast. Luckily the pkg told me 110 degrees which was a good thing because when I let the mix cool for 45min it had cooled to about 80 degrees which is too cool for yeast. It also said to let the yeast sit for a minute but the pkg said 10min. Does it matter how long it sits? What if you mix the flour in too soon? Or does that even matter? I wasn't sure so I went with the package 10 min before mixing the flour in. I have them in the fridge now and have no idea if I used way too much sugar and cinnamon...I guess I'll soon find out!

Unknown said...

These look awesome. I use to make sourdough bread and cinnamon rolls. Does anyone know how to make or get ahold of a starter?

Anonymous said...

I'm planning on trying to make these sometime this week, but I'm a vegan. So I'm wondering if I substitute the milk, eggs, and butter with soy milk, egg replacer, and Earth Balance butter, if they will turn out the same? I use those ingredients as substitute for most things I bake and it has never made a difference before.

Anonymous said...

One super delicious recipe anyone can make! I also use the dough for pocket sandwiches. pizza,ham and cheese, bbq etc! wonderful dough and will keep 3 days in your frig. Thanks for sharing.

Mrs. Crossno said...

I made the recipe a few hours ago...it is not rising. The dough is very gummy. Where did I go wrong?

QuinnBen said...

This is the second time I've made these rolls. Tomorrow morning, a moms group will be the lucky recipient of these delicious rolls! We aren't big coffee fans, so I omitted that and took your suggestion to make up for it by adding more milk. I also left out the maple flavoring. I probably added vanilla extract instead.

A couple of helpful notes worth leaving (for the next time I make these and can't remember this info!):

Here's a video on how to scald milk:
http://videos.tasteofhome.com/video/How-to-Scald-Milk-2

And I read online that lukewarm temp is about 120 degrees F - FYI.

Anonymous said...

Thank you for the recipe! They turned out great, my son loved them! I thought that they were delicious, but seemed to have more of a cake consistency and not the pull part cinnamon rolls I love and have made before. Do you think adding eggs to the dough would make them less crumbly? Thank you!

Krista Howard said...

These are amazing! I was looking for the perfect cinnamon roll recipe and this is it! The frosting is soooo good, I love cream cheese but have some family members who do not, the maple is a perfect compromise.

Anonymous said...

They were so easy to make and very yummy. They came out picture perfect too. thank you so much for the awesome recipe, you're the best!

amanda phagoo said...

I want to try these,they look totally evil(I mean that in a good way)but do not have any maple flavoring:( what can I use in place of it...can maple syrup work??

Victoria J. Adams said...

Found this recipe for cinnamon rolls over a year ago. It is fantastic! I have made them at least 8 times & they are a hit at every function. It is a NO fail recipe in my book! One recommendation, let the dough chill overnight for easier handling.

Da Bizz said...

Made these the other night and " OH MY LAMB " they were the bomb.. My wife and 3 lit ones loved them but I wanted more excitement so I've decided to make em on Sunday for Father's Day as desert.. About the sugar, since u cut PW's version in half, I was wondering if the cup of sugar for the filling u had was correct being as though she had the same?

Thanks a lot. Keep up the good work and blessings to I and ur family.. I'm sure that these will b a hit for years n years to come with absolutely no modifications necessary..

Danielle Stoltenberg said...

Made these for my mom on Mother's day, now they are in the oven for my dad for Father's day! We all loved them! Thanks a million!

Meet the owners said...

Wow, these look amazing so I'm going to have to try them. Although I don't drink coffee so I'll have to find a substitute or make a really yummy cream cheese frosting. I'm also going to have to see how they freeze because I'm due with child #2, two days before Christmas and even if I'm early or late, I don't think I'll have the energy to make them by that point. :D

Michelle said...

Have you tried rolling your down out onto a floured sheet? When it comes time to roll the dough, just grab the sheet and pull. This is how I make mine (along with potica). Works beautifully, nice and even. Can't wait to try this, maybe tonight!

Celeste said...

Thanks to everyone for your continued comments!

Michelle - I have not tried that yet...I need to!

anna said...

Celeste, is the scalding step absolutely necessary? Could you just use the warm (110-115 degrees) water with the milk, oil and sugar? I will be time- crunched to make these tonight after a cookout and need to have them ready for a breakfast at a church activity in the morning at 9:00. Just seeing if I can save some time!

Anonymous said...

The glaze tastes strongly of maple, and the coffee adds a lovely richness to the flavor! You cannot taste the coffee flavor at all.

Allison Morrison said...

Sooo...I thought my rolls turned out OK, but they didn't rise the second time in the fridge. I think the milk mix was too cool when I added the yeast. I'm going to cook them anyway and hope they taste OK.

Clay97 said...

Do you think they would turn out ok with a milk alternative? Dairy allergies run in the family. I use oat beverage or coconut milk

Alicia Gilbert said...

I made these last night for dinner (breakfast for dinner). And here is what I think:
Uh-May-Zing!
They turned out just the way I want cinnamon rolls to be. I cut them on the big size and only got 1 1/2 pans from this recipe. But I didn't mind since I like thick cinnamon rolls. I am not a coffee drinker, so I used the creamcheese frosting recipe from epicurius that you linked up in a previous comment. I used the whole 1 cup you called for in the ingredients list but used 1/2 white and 1/2 brown sugar. My dough was quite stiff, not at all too wet the way other reviewers have stated, I guess it didn't matter because the end result was perfect. Love-love-love them!

Nastja said...

Hey Celeste, these rolls look amazing, I will try them soon. I have a question regarding the frosting. Can I prepare the maple-coffee-glaze a couple hours before I pour them over the rolls? Or will the frosting get stiff?

Anonymous said...

I made these and everyone loved them!! If I wanted to make these orange cinnamon rolls. Do you know what I would add?

Celeste said...

Nastja - Yes, you can make the glaze ahead of time. If it does stiffen up, just pop it in the microwave for a few seconds and give it a good stir.

Anonymous - I've actually been wanting to try and adapt this recipe to make orange rolls, as well! Good news - The Pioneer Woman has an Orange Marmalade Rolls recipe already. Here it is: http://thepioneerwoman.com/cooking/2009/04/orange-marmalade-rolls/

nini ch said...

What if u forget to put baking powder...damn im sostupid.... :(((

Anonymous said...

Do you have to refrigerate over night or can you just let them raise and bake them immediately?

Celeste said...

These do not have to rise overnight. There are directions included for both baking them after a rise on the counter, as well as rising overnight.

Anonymous said...

I made these once before...amazing! I am planning to make for Christmas morning. I will not be able to put together Christmas Eve so I was going to try and assemble on the 23rd then bake Christmas morning. Do you think this will work? What would you do?
Thanks!

Stephanie Dobson said...

When you've done this in a 9 by 13 pan, did the whole recipe fit in one pan. I've made these the last 2 Christmases by the way and my family insists on them now

Anonymous said...

So I halfed the ingredients to make 1/4 if the recipe I guess ���� and it was amazing!! I had made cinammon rolls 3 times and they kept hardening like cookies I don't know why lol. These were supper soft and just perfect. Just wanted to
Know can I use instant dry yeast instead of active dry? When I made them today I had active dry but it was my last pack

Becca Van Valkenburgh said...

Celeste, these look like pure perfection! If I wanted to bring these to my parents and bake them the next morning, do you think letting the dough rest in a cooler (in the car) for 4hrs, then left in the fridge overnight would be too long of a proofing time? Or should I just bake 'em before I leave the house and warm them the next day while making the icing?

Liz said...

How many rolls would you put in a square disposable dish?

Shellie Wilson said...

Just made these, I halved the dough and lines one with nutella and the other half as per recipe. YUM!

Megan Runds said...

I made these a week back for my work colleagues and the Pyrex dish was empty before I could say "Bobs your uncle!" - they thoroughly enjoyed them and are constantly pestering when the next batch are coming. Sadly it's difficult to get ones hands on maple flavouring in Namibia, but the frosting was still scrumptious without it. Thanks!

Kristi said...

Just a quick question, can the recipe be done without the icing? Just want to make sure they aren't too dry without it. I will try it with vanilla extract so I don't have to buy maple flavoring.

Janie said...

Just tried the recipe, having halved it: made the mixture in bread making machine, cut it in half using half to make the Cinnemon Swirls, the other half Chelsea Buns... Omit the baking powder & soda if using a machine to kneed & rise the dough.

Janie said...

Works beautifully in a bread maker.. Omit the baking powder & baking soda (not sold in the UK). I made the dough, halved it on removing from the machine, half made into Chelsea Buns the other into Cinnamon Swirls!