So this is my second time making cinnamon rolls, the first time being last year. I think my first time was way better.
I used the recipe and ingredient list from lizzyt.
Tips
- Use 1/3 cup heavy cream instead of 1/2 cup. This makes for a sufficiently gooey (but not overly) cinnamon roll
- When she says to cover the table with flour, you COVER that table with flour. This is to avoid the dough from sticking to the table
- For the filling, only soften the butter. Do not melt it
- I reduced the sugar in the filling from 1 cup to 3/4 cup. I thought it was a good amount of sugar
- You may need to increase the butter in the frosting, because I had already reduced the cream cheese and still found it too… cheesy? I could have also increased the powdered sugar
- Don’t buy powdered sugar. You can just process granulated sugar instead
Overall, it still tasted good! Regardless, anything with that much sugar and butter should taste good. I am still worried about how gooey it is, and I had even baked it for longer.
Next, flaxseed pancakes and berry compote!
10/26/18
Redid the recipe. I baked it for a few minutes and then poured the cream on top. IT WAS STILL MUSH. Next time, I will roll out the dough until very thin, and then add a small pour of heavy cream in the sugar. I may just lightly brush the tops with watered down heavy cream.
