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Topic: The most amazing cinnamon rolls ever. Period  (Read 4458 times)
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« on: February 10, 2008 05:16:19 PM »

Revel in their glory:



I've made cinnamon rolls many times using many recipes and I've never been satisfied with the results.  Never, that is, until I stumbled across this recipe. 

I simply do not have the words to describe how completely perfect they are.  They are very light, perfectly sweet and aren't hard on the outside like so many previous failed attempts.  If you're looking for a good recipe  - look no further, for this is it.

 Wink
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Kaissa
« Reply #1 on: February 10, 2008 05:24:58 PM »

wow, those look good, and I am starving right now. Thanks for the link - i'm bookmarking it!
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itsnubs
« Reply #2 on: February 10, 2008 05:28:49 PM »

mhmm. they look so yummy. i think i might have to make these sometimes soon, and thank you for the recipe!
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narhloki
« Reply #3 on: February 10, 2008 05:33:18 PM »

ooooooooh, yum
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-steps-
« Reply #4 on: February 10, 2008 05:49:52 PM »

Thanks everyone!  They're so good - it's hard to leave them idle on the counter.  I want to eat them all Grin
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Avian Flight
« Reply #5 on: February 10, 2008 08:20:50 PM »

that looks like heaven.. ::drool:: you know what they should have a drool smiley face.  Tongue
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« Reply #6 on: February 10, 2008 08:38:28 PM »

Oh oh oh!!  I might have to work these into Valentine's Day somehow.  Hubby lovvvves cinna rolls.

Thanks for the link!
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Chainmailgoddess
« Reply #7 on: February 10, 2008 08:44:33 PM »

actually if you want to one up that recipie, add some pudding to the dough! when the yeast is ready to be attacked by some oil and flour, fold in a packets worth of prepared jello vanilla pudding, it makes them moister and even tastier Smiley
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« Reply #8 on: February 10, 2008 09:51:51 PM »

OHhh my gaaaawwwsh...they look soooo goooood!

Thanks for the link to the recipe. Which did you use for yours - butter or margarine?
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Juniper_Ann
« Reply #9 on: February 11, 2008 08:02:31 AM »

I used to have a recipe for Cinnabon knock-offs.  The filling and icing were awesome, but I never much cared for the dough.  I'm going to have to try these for my next Sunday lunch.  Yum, yum, yum.

The pudding suggestion is intriguing.  Pudding is mostly cornstarch.  The main benefit of cornstarch in baking is that it has less gluten (protein) than wheat flour, which makes for a denser, moister product.  For this reason, cake flour has less gluten than all-purpose flour.  I wonder if cake flour would give a better cinnamon roll.  But that doesn't explain how adding more dry ingredients (adding pudding mix without changing oil or water) makes for a moister roll.  Color me confused. 
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