Comments on: Quick and Easy Cinnamon Rolls- or not.

By: Deb

Deb — Sat, 29 Oct 2011 20:15:29 +0000

You can always add butter to them while they are still warm. Mmmmmmmmmmmmmmmm Delicious!

By: Soph

Soph — Sat, 13 Aug 2011 15:04:29 +0000

In my search to replicate the most amazing ‘Canela’ buns my family eats in Portugal for my sister’s 18th Birthday I have come across Nigella’s recipe for ‘Norwegian Cinnamon Rolls’. For these she uses a roasting tin, takes a third of the dough, rolls it out like a pizza, and lays it in the bottom of the tin. She then stuffs the rolls in on top. The result is a tear ‘n’ share kind of situation. Looks fab!
I will be attempting this recipe next week – I’ll let you know how it goes!

By: Veronica

Veronica — Tue, 05 Jul 2011 23:00:25 +0000

I went to make some cinnamon rolls this weekend and, of course, I tried your blog first to see if you had a recipe. Did you ever find the perfect one? These turned out incredible – I swear I’m not trying to pimp myself, I just thought I’d share! http://voknits.com/perfect-cinnamon-rolls/

By: Kimlyn

Kimlyn — Fri, 25 Mar 2011 10:06:47 +0000

I cook mine on a lower heat but for longer and they don’t seem to burn. I’ve been taught just to take normal raw bread dough you can buy from the shops. Roll it out, take melted butter wipe it across the surface with a pastry brush, sprinkle your cinnamon and brown sugar across it liberally. Then roll it and slice it up, placing them on their sides so you see the cinnamon sticking out on top, then take condense milk and cream and drizzle it across the top of them. They taste really good, because the cream and condense milk make this great sauce that goes a bit crispy around the edges.

By: Leni McCormick

Leni McCormick — Tue, 08 Mar 2011 14:46:22 +0000

I make cinnamon rolls too. And they have yet to burn, but I never mix butter in the sugar/cinnamon mix. I brush with a little melted butter sometimes, other times I just use sugar and cinnamon – because in the heat of the oven, the sugar will melt and gooey-fy. Thanks for making me want to make cinnamon rolls and the pull-apart one too while I’m supposed to be on a diet ;) … bah, what the heck – diet, schmiet! Om nom nom nom….

By: WEEKEND UPDATE: Baking & Burlington « daily nibbles

WEEKEND UPDATE: Baking & Burlington « daily nibbles — Mon, 13 Dec 2010 04:30:58 +0000

[...] Joy the Baker’s Quick & Easy Cinnamon Rolls [...]

By: Catherine Bongiorno

Catherine Bongiorno — Thu, 09 Sep 2010 06:10:38 +0000

I know that his is coming late but I just come across this now. I hope i’m not suggesting the same thing as someone previous I don’t have the patients to read all the blogs LOL Sorry! Cinnamon rolls are one of the yummiest things to eat and i make them from scratch every year for the big occasions Easter, Christmas… My nan taught me and personally think it’s just one of those things you cannot cheat on to have the perfect results. I think that your sugar burned to the bottom maybe needed to have more butter on the bottom. My Nan taught me to put a mixture of Brown sugar and butter in the bottom of my pan before i put the rolls in. Have been trying to master this for a long time so 13 years on i am still trying to get it like hers.I Maybe it’s not quite the same cause she made them! But i do think i do alright. The dough can’t be to thin either. Well that’s me, hope you didn’t have the same comment above. One more quick thing at christmas time we put walnuts and glaced cherries (red and green) in with the butter and brown sugar at the bottom of the pan to give it that christmas look. Very nice give it a whirl!! ThAnks for listening and good luck with the cooking, great job!
Cat

By: Bev

Bev — Fri, 28 May 2010 01:56:47 +0000

http://bakingbites.com/2009/01/classic-monkey-bread/ this was quite nice :)

By: jen

jen — Thu, 28 Jan 2010 04:30:13 +0000

18 months later, the quick cinnamon roll fix is Rhode’s rolls in the freezer section. i typically *despise* frozen bread products, but Rhode’s does it right. and you can bake them just a couple at a time. they are magical!

By: LaVonne

LaVonne — Wed, 04 Mar 2009 02:10:08 +0000

i know i’m way late on this one, but i’ve just found your site and love it! i’ve wasted so much time perusing your wonderful creations! I just had to share a cinnamon roll recipe with you that has been my family’s favorite so far…even better than grandma’s homemade ones. it’s from the allrecipes website and it’s the cinnabon clone.
http://allrecipes.com/Recipe/Clone-of-a-Cinnabon/Detail.aspx
I never have used a bread machine to make the dough….since you’re a baker, I won’t patronize you by trying to explain how I do it without one! I will offer this bit of advice though:
if you put them in the fridge the night before so you can bake them fresh in the morning, turn the oven on to the lowest setting ( i think mine says 170) and let them sit in there for about 30 minutes, maybe 45, before cooking them at the correct temperature. ( i take them out while preheating). I have killed many a batch of cinnamon rolls while trying to do it “faster” from the fridge. but again…you probably understood that concept alot faster than me!
enjoy!