jodyk

I periodically crave good cinnamon rolls (not the doughnut kind), and it’s hard to find them, so I resort to making them. I’ve tried different recipes, and this is one of the best.I didn’t have any milk, so I used half and half. I think it may have made them a bit richer. I baked them at 350 degrees for 18 minutes, and it was perfect; they were slightly brown but still soft. And I added a splash of lemon juice to the frosting to bring out the cream cheese flavor.

I made this for some cinnamon rolls. I added a little more vanilla and a bit of lemon extract for that bit of tang, and it was quite good.

These were pretty easy. I also used butter instead of oil and put a bit of sugar in the yeast. I only made a half recipe, but I still got a dozen cinnamon rolls out of it. I had a little trouble with the melted brown sugar and cinnamon getting too thick & found it was best to spread it with a rubber spatula instead of trying to brush it on. I found that it coagulated quickly and got hard to spread after a short time, so I sprinkled sugar and cinnamon in the bare spots. I think that next time, I'll mix white sugar with the brown sugar. I made these the night before I wanted to eat them, so after I took them out of the refrigerator in the morning, I let them proof for about an hour and then baked them for about 20 minutes. They're so much better than the canned ones!

I didn’t have sour cream, so I used homemade plain yogurt. I also added garlic, and I used fettuccine. It wasn’t as creamy as it would have been with sour cream, but it tasted wonderful. It would also be good with spinach.