Comments on: Sister’s Cinnamon Roll Recipe

By: rhoda

rhoda — Fri, 27 Aug 2010 05:00:20 +0000

thank you for sharing your recipe, what will i do i cannot roll the dough not even form into a ball. i just put in in the loaf pan and enjoy the delicious taste of the cinnamon

By: nadia

nadia — Sat, 31 Jul 2010 10:14:56 +0000

too bad i did this recipe before i read sister’s additional instructions. glad to know i am not alone! the dough was too soft, so when i rolled it, it kinda collapsed and looked like a flattened brazo de mercedes. i still cut it up and put chunks of it on my prepared pans, and i’m now waiting 1.5hours before baking. i hope the taste turns out okay even though it looks horrible!

By: kikas_head

kikas_head — Tue, 06 Jul 2010 10:58:17 +0000

I finally got a chance to make the recipe. All of my ingredients were sourced locally (bread flour from chocolate lovers–no idea of the protein content, the bag was just marked BF in permanent pen–P43 a kilo). The dough comes out fantastically. It is a little sticky when raw due to the heat and humidity here but not so much that kneading or rolling were difficult. I could never make the sugar caramelize on the bottom, but clearly I have issues. The cinnamon rolls are really, really good and well worth making. For personal preference I omitted the raisins and used chopped walnuts inside. Wait, the walnuts are from the US. But they are the same as here–I just use a lot so I buy them abroad due to cost. I halved the recipe and it made about 30++ rolls. Thank you, thank you for this great recipe! I already forwarded it my sister in Paris so she can give it a try as well.

By: scramoodles

scramoodles — Mon, 17 May 2010 23:55:43 +0000

I have finally tried this recipe, although not exactly to the letter as I have halved it. I was really excited to make the lavadora. I couldn’t believe how much the buns doubled and tripled in size. After proofing for an hour and a half, they were really filling up the whole pan. And when I baked them, I think I got overshot as they rose and rose :D Very unexpected but amusing. Will look forward to more experimentation and baking these again and again. Thanks MM and sister!

By: scramoodles

scramoodles — Mon, 17 May 2010 23:54:53 +0000

Your cinnamon buns look quite dense, I wish I can do it.

By: traci

traci — Fri, 02 Apr 2010 03:21:30 +0000

dear MM, thank you so much for the timely tip! the dough did rise, it was a miracle! i couldn’t stop exclaiming over it. i made a test batch ,that is, did one with the topping today; the rest of the dough is resting in the fridge. my cinnamon rolls smell heavenly, but i am saving them for tomorrow (if i can help it!) :)

By: Marketman

Marketman — Thu, 01 Apr 2010 07:28:25 +0000

traci, not ideal to use the instant but try using say 1/2 tablespoon or slightly more instead of the 1 T. The water must be lukewarm, not cold or not too hold or you will kill the yeast. If the lavadora doesn’t look “alive” start again. The dough will be soft, and if too soft, your kitchen is too hot, humid, or you need to add just a touch of lour and refrigerate it in between to cool it down and make it easier to work with. You MUST make it rise for at least a couple of hours in a cool kitchen as written, or alternatively overnight in a fridge if you want it easier to handle. Before you add the other stuff.

By: traci

traci — Thu, 01 Apr 2010 06:20:18 +0000

help! it’s the first time i’ve worked with yeast, and i’m using instant dry (Eagle, a Chinese brand – nothing else available in Landmark, Fresh and Shopwise = no Fleischmann’s, no Saf Instant, no Red Star..).. although i’ve read through the comments, i can’t understand exactly how to substitute this instant dry for the active yeast. is the dough supposed to be lumpy, springy, somewhat liquid-y? And do I wait for it to rise for 2 hours in a cool kitchen or do i just add the milk, eggs, sugar.. in other words proceed with the whole recipe as written? any tips gratefully received.. thank you!

By: Marketfan

Marketfan — Tue, 30 Mar 2010 05:21:30 +0000

I baked this over the weekend without first reading all the comments on this post and now I’m having myself a good laugh. So I wasn’t alone. MM said to let the dough rise for about 2 hours and so I left it in the kitchen and meantime put a movie in the DVD player. When I got back, NAKU! the dough was all over the kitchen table and some even reached the floor. It was straight out of a kitchen disaster movie. I had to move very fast to salvage what I could and put some in the oven immediately. Product did not look very nice but they still tasted good.
Lessons: check on type of yeast, work in a not-so-warm kitchen, mind the time or watch a shorter movie while dough is rising
Question: Can we store Saigon cinnamon at room temp in pantry or better in ref?

By: Candygirl

Candygirl — Tue, 23 Mar 2010 07:27:13 +0000

I have cinnamon rolls baking in the oven as I type….wish I had read this post before baking. I’ll try this recipe next time!