I tried the Sticky Cinnamon Rolls and loved loved loved them! Thank you for a great recipe. They helped save us in the great Texas black out. Next time thinking of adding nuts with the Maple syrup and when done, flipping over onto a serving platter. Will this work?
HI ALISON! A) Thank you for this recipe, but I have a question..
Regardless of me starting this dough at 9:45pm on a Saturday night slightly (reasonably) tipsy, it turned out mostly great the next day besides my *maple mess*. Im unsure if maybe I added too much, or if my tiny oven isn't calibrated well...but I sort of created a weapon-like maple brittle that was ready and willing to remove all teeth in my mouth and destroy all pans in its path. It makes me want to leave out the maple syrup next time, but I'm genuinely curious if you have any idea where I went (dangerously) wrong? LOL!! SOS!!
Can't wait to try these! Instead of rising at step 15 can they continue to proof in a fridge overnight? I'm hoping to bring them to a cabin this weekend and it would be ideal to make them the night we go up and then bake them fresh in the morning. What do you think?
Mine came out underproofed!! I followed the instructions to a T and they hardly rose. I even tested my yeast beforehand to make sure it was still alive (it was). Any idea why? Kitchen too cold? Do I need a proofing drawer like on great British bake-off??
I just need to confess that I come here for Alison's perfect nails. Have I learned to cook a little bit along the way? Yes. But mostly I am just mesmerized by the coral red perfection that keeps showing up week after week. Very soothing.
I tried the Sticky Cinnamon Rolls and loved loved loved them! Thank you for a great recipe. They helped save us in the great Texas black out. Next time thinking of adding nuts with the Maple syrup and when done, flipping over onto a serving platter. Will this work?
HI ALISON! A) Thank you for this recipe, but I have a question..
Regardless of me starting this dough at 9:45pm on a Saturday night slightly (reasonably) tipsy, it turned out mostly great the next day besides my *maple mess*. Im unsure if maybe I added too much, or if my tiny oven isn't calibrated well...but I sort of created a weapon-like maple brittle that was ready and willing to remove all teeth in my mouth and destroy all pans in its path. It makes me want to leave out the maple syrup next time, but I'm genuinely curious if you have any idea where I went (dangerously) wrong? LOL!! SOS!!
xoxo - maple weapon warrior
Can't wait to try these! Instead of rising at step 15 can they continue to proof in a fridge overnight? I'm hoping to bring them to a cabin this weekend and it would be ideal to make them the night we go up and then bake them fresh in the morning. What do you think?
Mine came out underproofed!! I followed the instructions to a T and they hardly rose. I even tested my yeast beforehand to make sure it was still alive (it was). Any idea why? Kitchen too cold? Do I need a proofing drawer like on great British bake-off??
I just need to confess that I come here for Alison's perfect nails. Have I learned to cook a little bit along the way? Yes. But mostly I am just mesmerized by the coral red perfection that keeps showing up week after week. Very soothing.