Laurie over at My Foray into Food Storage shared this recipe for awesome cinnamon rolls. And I put them on the menu 🙂
Sean determined that bacon goes better than sausage with cinnamon rolls, so that’s what we ate.
Sean said the cinnamon rolls were the most delicious in the world. And he’s pretty sure that everyone else in the world was jealous of our dinner Saturday night.
This recipe mixed up so easily in the stand mixer. The dough is very sticky (resulting in a soft roll), so I was worried that it would be difficult to work with. Happily, the dough rolled out very nicely. I substituted butter for the Crisco, just to see what would happen. Here it is with butter, cinnamon, and brown and white sugar, ready to roll up.
Next time, I will add more cinnamon, as I went too lightly on it this time.
I needed to prepare the rolls in the early afternoon, not cooking them until evening. I covered the pan and allowed the rolls to rise in the fridge for several hours. I put them on the counter while the oven preheated, and that worked perfectly.
The frosting was nice, but next time I will make half with no frosting at all. The rolls themselves are so nice and flavorful; I think I would prefer them without frosting. (Other plans: make them with pecan caramel topping. make them with light powdered sugar glaze.)
The cinnamon rolls were so tender and soft… love this recipe! They still had a great texture the next day.
Thumbs up all around.