I just finished baking these and came here to say that I was extremely insecure throughout the entire process. The dough did not rise in the fridge like I had expected(sounds like this freaked out other ppl too) and my cat sat on top of the rolls while they were proofing. BUT they turned out amazing. I just ate two and feel fantastic. I also subscribed and gifted the a newsletter bc of them, so there you go!
I've made 6 recipes for cinnamon buns this past week, and this is absolutely THE BEST. The directions are terrific. The maple syrup is a wonderful twist. Next time I make these, I'm going to change up the cinnamon, and use a Swedish combination I found in Brian Hoffman's recipe from his BAKE magazine 12/20 issue ..... cardamom, black pepper, ginger, cloves and cinnamon.
Sadly I think mine did not rise! Is the dough supposed to grow in the refrigerator? Could it be because my yeast came from the fridge? The spiral is super tight, so maybe I over-rolled them, or under-beat them with the mixer? I will try again later this week!
For others without stand mixers - I feared that the dough would be way too sticky to knead by hand but I experienced zero stickage. I added the melted butter in with the eggs, mixed it a bit with a wooden spoon, and then turned it out onto the counter and kneaded for the length of Wild Horses (excellent playlist, by the way!). Oh and I browned the butter because I figured if I was gonna melt it, it might as well be extra delicious. Maybe that'll do something weird to the dough, we'll see. Will report back tomorrow with full stand mixer-less results!
I am not skilled with dough of any sort. I didn't get these to roll very well, so I had cinnamon blobs for breakfast which were still tasty. Only not perfect because of user incompetence.
I'm so excited to try this recipe today! My buttermilk is four weeks old 🙄. Thinking I shouldn't use it. Can I sub the buttermilk? Maybe water and yogurt?
Hi Alison. I know you get a lot of questions about gluten free-baking, so I am going to share the news that I will try this with my new favorite flours, one of which is Fioreglut (from Naples). It has the consistency of corn starch, and we're all skeptical of it when we open it, but it makes your focaccia/square pizza crust from _Nothing Fancy_ like a DREAM. It has some nice recipes for focaccia and pizza dough on the packaging (translated from the Italian in a creative way that needs some imagination to work!) But wanted to let you know that there is something good on the US market that might help out. *For anyone excited to try---it is a gluten-free dough so roll out carefully. It does not stretch well under a rolling pin. Works better if you use your hands gently.
Will let you know how it works in these cinnamon rolls when I get around to baking again (holiday glut of baking is still too close a memory)
looks like a beautiful bouquet
Excited to try these! Any tips for freezing the second half of them?
sadly my dough didn’t rise!! anyone else have this issue?? i followed the recipe exactly... and my yeast says it’s not expired? ideas?
after 24 hours in the fridge the dough looks basically the same as it did. I haven't rolled it out again, but was it supposed to get bigger???
I just finished baking these and came here to say that I was extremely insecure throughout the entire process. The dough did not rise in the fridge like I had expected(sounds like this freaked out other ppl too) and my cat sat on top of the rolls while they were proofing. BUT they turned out amazing. I just ate two and feel fantastic. I also subscribed and gifted the a newsletter bc of them, so there you go!
I've made 6 recipes for cinnamon buns this past week, and this is absolutely THE BEST. The directions are terrific. The maple syrup is a wonderful twist. Next time I make these, I'm going to change up the cinnamon, and use a Swedish combination I found in Brian Hoffman's recipe from his BAKE magazine 12/20 issue ..... cardamom, black pepper, ginger, cloves and cinnamon.
Sadly I think mine did not rise! Is the dough supposed to grow in the refrigerator? Could it be because my yeast came from the fridge? The spiral is super tight, so maybe I over-rolled them, or under-beat them with the mixer? I will try again later this week!
Can you substitute instant yeast instead of active dry yeast? Any special considerations when doing this if so?
Does anyone have any tips for if you accidentally double the amount of butter added to the dough....asking for a friend! (It’s me, I’m the friend SMH)
If yeast is good (I tested) but dough did not rise in fridge, can I take it out to rise in a warm place and then try to roll it out?
For others without stand mixers - I feared that the dough would be way too sticky to knead by hand but I experienced zero stickage. I added the melted butter in with the eggs, mixed it a bit with a wooden spoon, and then turned it out onto the counter and kneaded for the length of Wild Horses (excellent playlist, by the way!). Oh and I browned the butter because I figured if I was gonna melt it, it might as well be extra delicious. Maybe that'll do something weird to the dough, we'll see. Will report back tomorrow with full stand mixer-less results!
I am not skilled with dough of any sort. I didn't get these to roll very well, so I had cinnamon blobs for breakfast which were still tasty. Only not perfect because of user incompetence.
I'm so excited to try this recipe today! My buttermilk is four weeks old 🙄. Thinking I shouldn't use it. Can I sub the buttermilk? Maybe water and yogurt?
Hi Alison. I know you get a lot of questions about gluten free-baking, so I am going to share the news that I will try this with my new favorite flours, one of which is Fioreglut (from Naples). It has the consistency of corn starch, and we're all skeptical of it when we open it, but it makes your focaccia/square pizza crust from _Nothing Fancy_ like a DREAM. It has some nice recipes for focaccia and pizza dough on the packaging (translated from the Italian in a creative way that needs some imagination to work!) But wanted to let you know that there is something good on the US market that might help out. *For anyone excited to try---it is a gluten-free dough so roll out carefully. It does not stretch well under a rolling pin. Works better if you use your hands gently.
Will let you know how it works in these cinnamon rolls when I get around to baking again (holiday glut of baking is still too close a memory)
Tip: "Cut" rolls using dental floss. Put floss under roll where you want to cut it. Cross the ends and pull. Voila!
I just made these and they were incredible and quite easy ! My boyfriend said it was one of the best things I've ever made :)