This is a good cinnamon roll recipe. Here’s a trick for cutting the rolls without mashing the dough: take a piece of thread, slide it under the roll, cross the thread and pull quickly.
These cinnamon buns are THE BEST EVER!!! I loved them so much, just a tip: the longer you let them rise, the fluffier and better they taste!!
I am a lucky baker, meaning I have no idea what I’m doing most of the time, but it usually works out pretty well in the end. When I made these for a dinner party I was having – I was a little worried – but they turned out well.
The best!! I come from a long line of bakers.. this is great! I used half whole wheat flour…incredible. To easily cut the dough, use dental floss. Slide it under the end, cross the dental floss at the top and pull. Perfect cuts every time!
This buns are yummy! They taste like the Cinna-Buns. They are one of those treats you do only a couple of times a year because they are not the healthiest thing but flavor-wise they are awesome.
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 teaspoons vanilla
1/2 cup butter, melted
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla
Preheat oven to 350F. Prepare a 9 x 13 baking pan (buttered).
Mix all of the base ingredients together, with the exception of the butter. Add the melted butter last, and then pour into your prepared pan,
Mix all of the topping ingredients together in a separate bowl. Mix well. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Pop into the oven and bake for 28-30 minutes.
While the cake is baking, prepare the glaze and set aside.
Remove from oven and glaze the cake while still warm.