OK, for the longest time (the last 10 years) I've wanted to make amazing, yummy cinnamon rolls and I had a list of qualities that these cinnamon rolls would have. For example: tons of gooey caramel filling (my problem was it kept falling out the bottom or would soak into the dough), the dough has to be a little doughy like cinnabon but a hint of bready texture like my mom's (so hard to do), light brown color on top with a yummy cream cheese frosting and lastly they still have to taste good the next day. For the last 10 years I have tried and tried to get them just right but they would always flop in one way or another. It usually was that the dough wouldn't be just right. Well tonight, after 10 years, I have mastered the cinnamon roll. I am just soooooooo excited. I think half of it was getting the baking time correct. So now I am left with two cookie sheets of cinnamon rolls, any one up for breakfast? yeah - so good I ate two.
2 comments:
Don't suppose you'd be wanting to share your secret recipe? They look awesome, and if I lived anywhere near you I would be over in a heartbeat!!!
yup send me an email and I'll send it your way.
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