Cinnamon Buns and Sticky Buns

Page 143

Cuisine: North American | Course Type: Breads

(3 reviews)

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Recipe Review

This recipe produces a very tender, delicious cinnamon roll. Since I made them on the spur of the moment I used the skim milk I had in the fridge and the end result was still flavourful. I omitted the lemon and zest because I wasn't in the mood for the flavour of lemon.
I would add more cinnamon and less sugar to the filling the next time I made them as I like a lot of cinnamon. I would also make the rolls smaller. I followed the directions for 8 rolls and they are huge!
I am not a fan of fondant and just put together a simple cream cheese frosting.
If you plan on making these for a family breakfast or brunch follow the directions to make the dough the day before as there are two rises and you will not be eating these rolls in the morning unless you wake up before dawn.
I will try the sticky buns recipe next time.
I returned from walking the dog right after these rolls came out of the oven and my house smells divine.

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