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Hello…I wanted to try a new recipe and this looked good..My dough was not sticky with the 4 cups of flour. Thinking i should have stopped at 3 then added as needed. Did anyone else have this happen ? I hope they turn out…
Hi, Barbara! How did the rolls turn out? The dough shouldn’t be sticky like bubble gum, but just slightly tacky. We’ve tested these rolls a number of times and 4 cups of flour works consistently for us. Hopefully it was ok for you, too!
Ended up not being able to use this dough. However i just made this recipe again, used 3 1/2 cups of flour and my rolls are beautiful…Although my yeast was good for the first attempt i did buy new yeast for the second . Thank You …I will be making these again..
Hi! I’m wondering if you think this dough could be made in the bread machine? #lazymom
Hi Jeni, I wish I could help! I have never used a bread machine so I’m not sure.
Oh yum! I made these for Valentine’s Day and they turned out perfectly! I baked them in my roasting pan with buttered parchment under the rolls and they were so easy to remove and cool. Thanks for an easy to follow recipe. This one is a keeper!
Hi Becky! I am so glad you loved them. Thank you!
Can I let these rise at room temperature for quicker process?
Hi, Brietta! Yes, you can let the dough rise at room temp, but know that it’s fairly sticky and floppy (for lack of a better word!). Refrigerating it not only improves the flavor, but makes it easier to work with. When you roll it out, use flour as needed to avoid sticking, but try to avoid working in too much or else the dough will end up tasting floury. Good luck!
Hi there – can’t wait to try this. I would really like to give these in foil tins for Christmas. Do you think I could freeze these at any point before baking to make them ahead? If so t which step?
Hi! Yes, you can freeze these in a foil pan. Make them through the rolling and cutting step and place in the pan but don’t do the second rise, cover, and freeze. When you want to bake them, defrost in the refrigerator overnight. Let the rolls rise in a warm place for 1-2 hours or until doubled in size. Bake as directed in the recipe. :)
These were amazing! Our grandchildren spent the night and preferred these to another special treat. I do not like cream cheese frosting so I drizzled confectioners sugar frosting on them instead.
Great tasting result!
I think some ingredients can be reduced (a bit less butter for the filling and a bit less for the frosting). Maybe start with 1 3/4 cups powdered sugar and 1 tbsp milk to check the consistency and flavour (whether you want it to taste more like cream cheese or powdered sugar).
I was able to save this recipe by adding my own touch of some ingredients. This is a good “base” recipe for me then. Thanks for sharing!
This is probably a fail on a Cinnamon Roll recipe. I am disappointed. The dough came out very “water.” I had to remake the cinnamon rolls using a different recipe. Perhaps it’s my fault that I substituted Coconut Milk for Cow Milk and Coconut Sugar for Regular Sugar but I never had a problem of all the times I subsituted for these things.
Hi, Jasmine! So sorry that this didn’t work for you! Do you mean that the dough came out very loose and soft? It’s definitely softer than some other cinnamon roll doughs. If it was more like a batter, then I think something else is going on — it should definitely be a dough, not a batter (like the photos). Did you chill the dough completely (at least 8 hours) after kneading? That’s important for making the soft dough easier to roll out and shape. Also, did you use butter in your dough or did you substitute something else? Butter is crucial for this recipe and I’m not sure if butter substitutes would work quite as well.
These were amazing! I’ve made a lot of cinnamon rolls, but I loved the brioche preparation for the dough and the overnight chill of this recipe! They turned out perfect. Might be my new favorite recipe! I’m blogging about it and will post the link when I finish.
Hooray!!! That’s so great to hear. :) Yes, please do share the link when you post it!
Interesting recipe. I’ll try it. But I’ll add raisins and skip the frosting.
My all time favorite sweet bread, and i have many favorites when it comes to sweet breads.( monkey bread is 2nd in line). I am definitely going to bake these, but i will add pecans and raisins as well. I really appreciate the helpful comments . Thank you Emma Christensen for sharing this.
You’re welcome! Enjoy!
Hi, I’d like to know if you changed any of the proportions in the ingredient list from the Tiny Nevadan Town? I’m in Truckee at 6000′ , do you have any suggestions for the altitude?
Hi! Cindy here, I wrote the recipe and I currently live in the Reno area, at about 4,400′ and have not had to adjust anything.
With you all the way ! Thank you !
These are perfect for breakfast. Anything that tastes like brioche is good for me!
They can be made in advance, I’m sure they freeze well, at least without the frosting.
Thank you for sharing this recipe!
Once you have rolled out the dough and cut into rolls could you then place them back into the fridge to rise so they can be baked latter in the day?
Yes! you can definitely do that, just take them out a bit before, like 30-60 minutes (maybe put them on the oven while it preheats), to take the chill off. They could also take an additional minute or two, so just keep on eye on them.
Looks tasty! Would they last in the fridge overnight after they are cut? I’m thinking of taking this on a camping trip!
You mean after shaping the rolls, but before baking them? Yes, you can do that! Cindy recommends letting the rolls come to room temp and rise for 30 to 60 minutes or so before baking. Enjoy!