Just take a minute and look at those. Ok… ok. Back away from the screen. I’ll just show you how to make them yourself.
Giant Homemade Fluffy Cinnamon Rolls with Cream Cheese Frosting.
We all have our favorite cinnamon roll spot. You have your Cinnabons, maybe those canned things that you pull out on Christmas morning, and then you have (my favorite) Ikea cinnamon rolls. Those things are just legendary. Sadly, the closest Ikea to Nashville is in Atlanta. I mean… don’t get me wrong. I would drive have driven to Atlanta just for this exact reason. 3-4 hour drive is totally worth it for a batch of these big ol’ beauties. I might throw in a rug or something to make myself feel better about the trip.
[Side note…. Ikea has decided to build in Memphis. MEMPHIS?! You’re killin’ us here.]
Since I won’t be able to drive down the street for these anytime soon, I decided to try my best number to make my own fluffy, insanely massive cinnamon rolls blanketed in cream cheese frosting. Turns out, I pretty much nailed it. <dancing emoji>
Since you can’t really tell how tall these statuesque cinnamon rolls really are, you’ll just have to make them for yourself. Seriously. Even before the final proofing, these things looked like they belonged in an architectural museum. After proofing and baking, it was like Kim Jong-un turned into one of his own statues. (please don’t crash my site thx)
Since we are making cinnamon rolls, I feel like I should say that using freshly ground cinnamon made a world of difference in the taste of these handheld honies. Commercially ground cinnamon seems to pack a decent punch, but freshly ground cinnamon has a much more deep, mellow flavor in my experience. This really helps you taste the pastry part of the roll and not just seem like you are participating in the cinnamon challenge. (worth a Google…)
Just to give you a better idea of how big these really are– Imagine a 9×13 baking pan. Everyone has those. One 9×13 pan of these makes 6 rolls. This leaves you with rolls that are basically the size of a large baby’s head. (since that’s a good reference point, right?)
These will not disappoint. After all, who want’s to give their guests small cinnamon rolls?! Pfft.
You won’t have a successful cinnamon roll baking weekend (also a thing) without a stellar frosting. Now. I thought for several entire minutes about this decision. The typical frosting you may find on cinnamon rolls is a simple sugar and milk based frosting. Pretty sweet, usually.
I am completely and wholly convinced that this perfect pastry is best suited with a more tame, rich cream cheese based frosting. Adding tons of sugar just takes away so much from the buttery, warm layers of cinnamon-wrapped bun. The cream cheese base melts magically into the little roll ridges and leaves you with a mildly sweet treat that you can really enjoy.
Don’t be shy. Add as much as you want. This frosting keeps pretty well in the fridge and can be enjoyed on just about anything. Cupcakes, cakes, pastries, spoons….
*drools* There you have it!
Layers upon layers of warm, buttered cinnamon between fluffy pasty dough topped with drenched in a rich, silky smooth cream cheese frosting.
You’ll never have to drive 4 hours for a cinnamon roll again. Enjoy–
- 1 and ½ cups milk, whole
- ½ cup half and half
- 6 teaspoons yeast, active dry
- ½ cup plus 1 tablespoon sugar, white
- 8 tablespoons butter, unsalted & melted
- 1 whole egg
- 2 egg yolks
- 1 tablespoon vanilla extract or paste
- 5 plus ½ cups flour, AP
- ½ teaspoon nutmeg, ground
- ½ teaspoon cinnamon, ground
- 1 and ½ teaspoons salt
- 16 tablespoons butter, softened to room temp. (I prefer salted for this)
- ½ cup sugar, white
- ½ cup light brown sugar
- ½ cup cinnamon, ground (Saigon cinnamon is what I prefer if you don't grind your own)
- ½ teaspoon unsweetened, plain baking cocoa
- 8 oz cream cheese, softened
- 8 tablespoons butter, softened
- ½ cup heavy cream
- 3 cups powdered sugar
- 1 tablespoon vanilla bean paste/extract
- ¼ teaspoon salt
- Begin with milk and
half andhalf in a saucepan. - Heat until about 105 F (check with
candy thermometer). - Remove from heat and add yeast, tablespoon sugar. Allow
to rest for 10 minutes. - Melt butter. Mix into yeast with the whole egg and yolks. Add vanilla. Whisk well.
- Combine dry ingredients together and sift well.
- Add yeast mixture to a mixer bowl.
- Add half of
flour mix and combine slowly. Add remaining mix and combine with dough hook for 5 minutes at medium speed to knead. Alternatively, knead by hand for 6-8 minutes. - Place dough in oiled bowl and cover.
- TIP: Microwave a mug with a cup of water for 3 minutes. Quickly open microwave and put
covered bowl inside. The warm microwave with added moisture will proof the dough better than a regular room. - Let dough rest and rise for 1.5 hours. (see above tip). It should double. Alternatively, proof overnight in
refridgerator . - Turn out dough onto floured surface (large one - a clean countertop).
- Divide dough in half. Roll out to a large rectangle, thin about ¼". The
more thin the layers, the more layers your roll will have. This is why we aim for only ¼".
- Once the first half is rolled, spread half of the softened butter on the entire rectangle.
- Combine the brown sugar, white sugar, cinnamon, cocoa in a bowl. Sprinkle half of this mixture over buttered dough.
- Carefully roll dough, tightly to form a long roll.
- Measure and divide into 6 even pieces. Place evenly, cut side down, into a sprayed 9x13 pan. They will be tall and look a bit odd in the pan.
- Repeat this process with the second half of dough/filling mixture into a second 9x13 pan.
- Cover pans with plastic wrap and
let rise again for about an hour. Ifroom is cold, it may take a bit longer.
- Pre-heat oven to 325 F.
- Bake until golden, about 30 minutes.
- Remove to cool.
- While cooling, combine cream cheese, butter and cream in mixer bowl. Mix well until smooth.
- Sift and add powdered sugar, salt and vanilla. Mix until smooth.
- Top cinnamon rolls with frosting mixture.
- Enjoy! -- SouthernFATTY.com for more.
- 1 and ½ cups milk, whole
- ½ cup half and half
- 6 teaspoons yeast, active dry
- ½ cup plus 1 tablespoon sugar, white
- 8 tablespoons butter, unsalted & melted
- 1 whole egg
- 2 egg yolks
- 1 tablespoon vanilla extract or paste
- 5 plus ½ cups flour, AP
- ½ teaspoon nutmeg, ground
- ½ teaspoon cinnamon, ground
- 1 and ½ teaspoons salt
- 16 tablespoons butter, softened to room temp. (I prefer salted for this)
- ½ cup sugar, white
- ½ cup light brown sugar
- ½ cup cinnamon, ground (Saigon cinnamon is what I prefer if you don't grind your own)
- ½ teaspoon unsweetened, plain baking cocoa
- 8 oz cream cheese, softened
- 8 tablespoons butter, softened
- ½ cup heavy cream
- 3 cups powdered sugar
- 1 tablespoon vanilla bean paste/extract
- ¼ teaspoon salt
- Begin with milk and half and half in a saucepan.
- Heat until about 105 F (check with candy thermometer).
- Remove from heat and add yeast, tablespoon sugar. Allow to rest for 10 minutes.
- Melt butter. Mix into yeast with the whole egg and yolks. Add vanilla. Whisk well.
- Combine dry ingredients together and sift well.
- Add yeast mixture to a mixer bowl.
- Add half of flour mix and combine slowly. Add remaining mix and combine with dough hook for 5 minutes at medium speed to knead. Alternatively, knead by hand for 6-8 minutes.
- Place dough in oiled bowl and cover.
- TIP: Microwave a mug with a cup of water for 3 minutes. Quickly open microwave and put covered bowl inside. The warm microwave with added moisture will proof the dough better than a regular room.
- Let dough rest and rise for 1.5 hours. (see above tip)
- Turn out dough onto floured surface (large one - a clean countertop).
- Divide dough in half. Roll out to a large rectangle, thin about ¼". The more thin the layers, the more layers your roll will have. This is why we aim for only ¼".
- Once the first half is rolled, spread half of the softened butter on the entire rectangle.
- Combine the brown sugar, white sugar, cinnamon, cocoa in a bowl. Sprinkle half of this mixture over buttered dough.
- Carefully roll dough, tightly to form a long roll.
- Measure and divide into 6 even pieces. Place evenly, cut side down, into a sprayed 9x13 pan. They will be tall and look a bit odd in the pan.
- Repeat this process with the second half of dough/filling mixture into a second 9x13 pan.
- Cover pans with plastic wrap and let rise again for about an hour.
- Pre-heat oven to 325 F.
- Bake until golden, about 30 minutes.
- Remove to cool.
- While cooling, combine cream cheese, butter and cream in mixer bowl. Mix well until smooth.
- Sift and add powdered sugar, salt and vanilla. Mix until smooth.
- Top cinnamon rolls with frosting mixture.
- Enjoy! -- SouthernFATTY.com for more.
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I made those for a birthday party and they were highly successful ! Now people keep asking me for more ! Thank you. 🙂
So glad to hear that!
Where have you been all my life???!!!! Just tonight I ran into your site, and haven’t been able to leave since! I will do a practice batch first, but I have always liked to have warm buttered cinnamon rolls for Christmas morn breakfast, and have not been happy with the recipe I have used the last couple of years. Let’s not even talk about the Christmas I baked the store fridge pop open can variety…you would of thought I had killed Santa!
So thank you, and looking forward to a lot of yummy recipes! Hugs, deb
Awww! I love it! Thanks so much for sharing that. I hope you have good luck with the recipes. Let me know how they go.
Best,
Phillip
Tag @southernfatty / #southernfatty on social media if you post anything!
Seriously…. A whole pound of butter to make a batch of cinnamon rolls! Isn’t that a bit much???
You got it. This isn’t Southern Skinny 😉
The recipe makes:
(2) 9×13 pans of GIANT cinnamon rolls (total 12 large rolls)
Of those 12 rolls, each is very large (“Giant”), being 1/6th of a full 9×13″ pan.
Rushing your rise in a microwave or oven is fine if your in a hurry but you don’t get the full flavor of your dough like you do with a slow rise. I have used this recipe both ways and I even did a overnight rise in my frig which actually made the best rolls of all the highest rise and deepest flavor. Generally I just leave it on a sunny spot on the counter or up on top of the fridge (warm air rises) for 2 hrs for the first rise and then for the 45b min for the second
I think the over night proofing is why ours didn’t turn out as big as they should be. They didn’t fill the pans at all.. we used this for a girl scout bake off.. no time to remake anymore now. Last year we made lemon sticky rolls and we had to leave them rise for 24 hours before baking. This d oesnt have anywhere in the recipe to do so. We placed second in county last year so if we go next round guess we will be doing a few more batches.. I do like the flavor and the icing!
I mistyped in the replies about overnight proofing. I didn’t do this when I made the recipe, but have done it in the fridge when making it other times. I’ve had great luck with this one, so I’m not sure what may have happened. You positive your yeast was active? I’m going to test this one out a couple times again this week to see if I can revisit the instructions. Cheers!
These cinnamon rolls turned out extremely dry with very little flavor, and I followed the recipe exactly. I was dreaming of ooey gooey soft giant cinnamon rolls to have with Christmas breakfast, very disappointed.
Uh oh! Sorry to hear that. These have always been wonderful for me. You may consider checking your oven temperature with a thermometer, as I expect it may be hotter or cooked longer than it should be. The overnight proof should add a lot of great flavor with the recipe.
Perhaps that is what was wrong, In the tip section above, it does not mention overnight proofing, just to stick hot water in a bowl with the dough in the microwave and let it rise for an hour 1/2.
Help! I accidentally added 2 sticks of melted butter instead of one to the base. Will these still turn out? I’m waiting for them to rise the second time right now.
Uh oh! We’ve all been there. It could still be ok, but too much fat in doughs can prevent the gluten structure from properly forming, leaving you with a flat dough. I think it will taste great still, but just may not be as light after you bake it. Let me know how it goes!
How do you think this dough would stand up to being made as Pecan sticky rolls? I have had this recipe saved forever and want to try it for some guests!
I’ve made pecan buns with this exact recipe. It’s fantastic!
Question: I’ve tried cin rolls a bunch of times and the problem I seem to always have (using a 9×13 clear glass pan) is uneven proofing and uneven baking. The rolls around the outside edge rise higher and cook faster and the rolls in the center are dwarfed, and at times doughy in the middle after baking. What’s the secret? I’ve also wondered if it might work more evenly to use a commercial size baking sheet…or would they rise and flop over the short sides of the sheet?
Eeek! Nothing worse than spending all of that time on breads and then it not working out. My first guess would be that you said you were using glass. Typical oven-safe glass has been tempered and is made specifically with the characteristic of being able to HOLD heat. It is insulted. For breads, you actually don’t want that. Your proofing heat is probably never making it into the center rolls at all.
I don’t proof in glass, or bake breads in glass because changes to the oven are so slowly carried into the dough. I think that if you have kneaded the bread properly to build up the gluten, a baking sheet should work well. There will be a tipping point with regard to the weigh, though. So these huge rolls may need the added support of the standard 9×13 type metal making pan (like in the pictures above).
Give it a shot with something metal. Be sure you are proofing at the correct temperatures, and double check the oven temp while you are at it. A good oven thermometer is your best friend with baking.
Good luck!
That’s probably it then. If the yeast isn’t active, the dough doesn’t have air pockets and is too dense to cook well. If you don’t have a thermometer to check the milk temp, put it in a glass cup and microwave for 30 seconds then stir. That almost always gets it to the right initial temp. Too hot and it will kill the yeast. Make sure if foams up before moving on w the recipe. When you proof it, it needs to be in a warm place. I have issues w my kitchen being too cold, so I use a space heater sometimes. Or put the oven on warm or as low as it will go for a couple minutes, shut it off, and proof there with a wet kitchen towel over the dough. Good luck!
I definitely went through all the comments for tips but no one had yeast problems like I did. Thank you for you quick responses! (I stuck mine in the microwave per your tip)
Eeek! I’ve rarely ever had this recipe give any trouble. Usually, undertaking is a result of an incorrect oven temp (using an oven thermometer to make sure it’s correct?), or incorrectly measured flour. Flour should always be spooned into the measuring cups (or weighed for the best results). My next guess would be proofing. Did you proof them both times properly? Did it double with each rise? If not, your yeast may have been bad or not bloomed at the beginning.
Phillip, these are genius. So, I forgot to proof them a second time, so they were wonky-looking towers, which were the most delicious morsels I’ve ever tasted. I think I’ll make more tomorrow. These four pans went quickly!
Oops! I’ve done that same thing before (or just been impatient and didn’t want to wait). This is a recipe I keep coming back to all the time. Glad you enjoyed it.
These are amazing! Am I correct in assuming they need to go in the fridge once frosted? Maybe I should have waited to frost all until we were ready to eat them?
Thanks! They are best kept room temperature, covered with plastic wrap, if you are going to eat them within a day or two. You can toss them in the fridge if longer. They also freeze well. I would frost when ready to enjoy.
Here’s a hint to make this a little bit easier. Since 3 teaspoons is a tablespoon change 6 teaspoons of yeast to 2 tablespoons.
Good point!
My mom just asked for giants cinnamon rolls for Mother’s Day. Kinda freaking out, I start frantically searching the internet. Then I come upon this link and ‘poof’, it’s like an angel from above! Thanks so much! Can’t wait to make these tomorrow!
Lucky Mama! Hope you all enjoy them.
do you bake both pans at once?
Good question. You could certainly bake both at once. I usually do that and then freeze one whole pan after they cool. They reheat beautifully. You could freeze the second pan before baking, but you may have to let them sit out for a couple hours to fully proof and bake correctly. Enjoy!
Hi Phillip! I was wondering if (stupid question) bread flour would work just as well, if not better (texture-wise), for this recipe?
You certainly could use bread flour. I’ve swapped them out for each other plenty of times for this recipe. The reason I generally stick with AP is because bread flour adds gluten, which adds density, which results in a bit more heavy base than I care to have in cinnamon rolls. It does trap more air, which will make it nice and puffy, but the handoff is decreasing the tenderness a bit. I’ve more often used 1/2 and 1/2 of bread:ap instead of swapping it all. Give it a try!
Aawww, thank you so much for the prompt response! I do like my cinnamon rolls semi-sturdy and not too tender, so your advice is helpful! You’re simply the best (and no I don’t tell that to just anyone)!
Hah! Thanks for the kind words.
On step 3, when you add the yeast and tablespoon of sugar, do you mix that in there or just add the sugar and sprinkle the yeast on top and let it rest?
You really could do either. I choose to mix it all a bit, generally. Then let rest to dissolve an foam for about 10 minutes. Hope you enjoy!
Dude What, why didn’t you say this in the recipe
It’s there. Base. Step 3.
Hey Phillip, found you via Instagram…..love the spelling of your name by the way…thats how we named our son….whom is currently 7…..anywho…
I read through the comments and no one else had a question about the flour amount so it must just be me and how I am reading it…8-|…….
Is it 5 1/2 cups of flour (5.5 cups)
OR
5 – 1/2cups each of flour which is like 2.5 cups which seems paltry for 2 9×13 pans….
The plus was throwing me off in addition to the plural—>cups
Ok so yeah thanks for answering when you have time. Not stalking the email waiting for a response A.T. A.L.L
Glad you ventured over to the blog!
It should say 5 cups plus 1/2 cup. Basically 5 1/2 cups. I usually add the “plus” to clarify usually, but it didn’t really work here. Need to edit it a bit.
PS – Two L’s in Phillip is the only way! 😉
Thanks for the quick reply!
Didn’t want you to be up all night 😉
what does the abbreviation AP mean after the flour amount listed? Does that mean approximately? Thanks! these look great. One more thing, can the recipe be halved? One pan should be, (better be!) enough for just me. Thanks!
AP is used to indicate all-purpose or regular flour here in the States. You can certainly half the recipe. Enjoy!
thanks!
is the dough supposed to be really sticky
At which step? It may be somewhat sticky before you let it rise the first time. Don’t worry about that. After, when you are rolling it out to fill and roll before the second rise, you will use a floured surface which will help a bit. Hope you enjoy!
Not sure what I did differently. I rolled the dough, spread the filling and rolled it up (from the shorter side) and cut it in 6 pieces. They were quite high and stayed that way – yours look quite flat in the post-baking pictures?
Hmmmm… Mine were certainly tall before baking, but they should spread out as they bake. Taste ok?
You rolled with the long side of the rectangle facing you, correct?
The taste is great, I didn’t forget any ingredients. 😉 Most of the empty spots in between the rolls were filled by the end of the baking time, but the shapes still sayed quite high in the centre and a little odd overall. I started rolling up from the shorter side, so the roll got shorter and thicker rather than longer and thinner.
Well, that’s a plus then… Hah! I do need to update the instructions to better explain which side to roll so they aren’t as tall. Hope you enjoy them all!
Aw yisss….giant cinnamon rolls are where it’s AT. They look fantastic 🙂
Thanks!
Ugh. I want to devour a pan of these beauties. Also, I’ve never tried the IKEA Cinnamon Rolls. Clearly, I need to check those out next time I’m visiting Frisco…
Whaaaa?! Blasphemy! Although…. I would just make these instead and not worry about it 🙂
I want to roll in that frosting.
Acceptable.
These look AMAZING! And I totally hear ya on the drive to Ikea (the nearest one to us is 3 hours away, and we live in Scandinavian where you’d think there’d be one in every town… In all fairness, there actually is an Ikea in every major city here…).
Thanks! I have dreams about that area, thinking there are Ikeas on every corner! 😉
These look sinfully delicious! Perfect for the snow we’re getting up north!
Thanks, Chelsey. — Nothing better than a bunch of carbs to warm you up!
You had me at cinnamon rolls the size of a babies head! Ikea cinnamon rolls are the BEST!! I was so incredibly excited when they built an Ikea in Denver because I could finally get their cinnamon rolls again. I’m adding these to my make really soon list.
I’m obsessed with cinnamon (like 10 different types in my spice cabinet obsessed), but I’ve never tried grinding it myself. Any tips?
I can’t even tell you how depressed I’ve been finding out that they decided to build one in Memphis instead of the most perfect city ever, Nashville. Ugh! I’ll just have to keep making these myself, I guess.
There is nooothing like freshly ground cinnamon in my opinion. It’s just such a different taste with it. Oddly enough, I find it to be a bit more sweet and mild than a commercially ground option. Maybe their grind is much more fine and more potent as a result. I just use my trusty Microplane grater (by far one of the best kitchen tools I’ve found) and grind whatever cinnamon sticks I have handy. I’ve found great deals on bulk cinnamon sticks at local International markets.
Let me know how they go! Thanks for leaving a note.
Nashville is totally awesome. (I used to live in Atlanta.) They don’t know what they’re missing!
I have that exact same microplane, but I never would have thought to try using it for cinnamon! How brilliant! I was trying to imagine how to get a cinnamon stick into my spice/coffee grinder. I’m going to have to try that out tonight!
Atlanta is juuuust fine, too. My family is from that area. — I tried the coffee grinder first. Horrible waste of time… If you plan on grinding enough cinnamon for this full recipe, pour yourself a drink or three. It’s gonna take a bit… Hah!
Oh man, do I love cinnamon rolls. These look delicious!
Thanks, Sarah!
omg, you just made my breakfast (which I’m eating right now) taste so bad. I need to improve my life with these rolls asap, unless Kim Jong gets me first.
Let’s hope not! Hah… They are deeeelicious! Enjoy that cereal 😉
GAH! These look so so so good. I only make homemade cinnamon rolls once or twice a year, but when I do, they make my heart soar. And yours look even better than mine. (Just being honest!) Will definitely give these a try next time I’m jonesing for some cinnamon rolls!
Thanks, Amy! — They def are a bit labor-intensive, but toooootally worth it!
These couldn’t have come at a better time. It’s my sister’s birthday this week, and you know what she requested? Cinnamon rolls! They’re her favorite. Great recipe.
Yay! — It makes two full 9×13 pans full. Since I opted for massively huge rolls (I mean… why wouldn’t you?!), it gave me a dozen. It’s been a rough road trying to work through them all…. Hah!
Phillip
I want to make these for early breakfast but not start 2 hours before. Could they be made up to the second rise and refrigerated, then brought back to rise again before baking? Thank you, love this sight. Came over from Food Porn Daily
Susan–
Thanks for the kind words and for venturing over to check out the blog! I actually prefer to make these and let them chill overnight. I think that slowing the yeast helps create an even better texture in the end. I suggest exactly as you stated– Make up to the second rise, refrigerate overnight, remove the rolls and place in the oven (turned off) in the center. On the lower rack, place a dish (9×13 pan works well) and pour in very, very hot (I boil it stovetop) water. Close the oven, allowing them to proof for 30 minutes in this little steam box before you pull them back out. Preheat the oven now and cook as usual.
The rolls also reheat insanely well. I just place one on a plate and put a mug with a bit of water in the corner of the microwave to help add a bit of moisture back in.
Hope you enjoy! Let me know how it goes.
Thanks again for visiting!
-Phillip
Oh god, wish I had not seen this. Keyboard ruined from the drool.
http://www.thelittlesix.com
Thanks– Glad you like ’em!
Om nom nom….cream cheese frosting is the shi-zam.
Right?! So good!
These look amazing, for sure. But as I look at them, all I can think of “what would they be like with some crumbled crispy bacon” . I thinks its because I bought some bacon today, and I’m wondering what I should do with it besides making sandwiches. Maybe add a little maple flavor to the cream cheese frosting and pow!!..bacon maple cinnamon cream cheese buns.. Phillip, you never stop making yummy treats..thanks!!!! Marie from Canada
Dooooo it! Sounds delicious. Lemme know how it goes if you make ’em.
Have been eating sticky buns for the past two weeks … wanted to change it up and your pics/recipe definitely caught my attention! Will be made as soon as I finish these other rolls.
Question … can you really taste the cocoa (from the filling) in your baked rolls?
Not at all. It is such a small amount that it really only plays a role in giving a deeper flavor to the cinnamon filling. I’ve made it with and without it, and both are delicious. If you’ve ever had Cinnabon, the cocoa more closely resembles their filling if you use it. Let me know how it goes!
whoa … typo? 1/2 CUP ground cinnamon??
Nope! Not a typo. — Remember that this recipe is for (2) 9×13 pans of huge rolls (I made 6 rolls per pan in this post). That comes out to 1/4 cup (4 tablespoons) of filling that is spread on an entire 9×13 pan worth of rolled dough.
Ready to gain some weight!
I made your cinnamon rolls yesterday … and I REALLY thought they were yummy!!
I do NOT like to make changes to recipes … but … I omitted the cocoa (I did not have any) … I had to add 1/2c more flour as my dough was too sticky … and lastly I was worried about the amount of cinnamon in the filling, so I used 1/4c. The reduced amount of cinnamon was enough cinnamon for me.
Definitely will make these again … as soon as I finish eating the ones I just made!
That’s great! I’ve done with and without the cocoa. Doesn’t make a huge difference. Flour is an odd thing sometimes. Varies a bit from one kitchen to another.
Glad you are enjoying them! Thanks for posting an update.
I love a guy who defies nature, and makes cinnamon rolls in January when everyone else is juicing and cleansing. LOVE THESE.
Pfffft. Forget all of those. I’ll cleanse after I get tired of eating the things I enjoy! Hah
Hey I”m up for it. You don’t see me cleansing. 🙂
YUM!! I wish I could have these for breakfast every. single. day
I wish I could say that I haven’t been eating them every single day for breakfast (and maybe again at night for dessert……..).
Cheers!