Anonymous wrote:For me the gold standard is Knaus Berry Farm in Miami (the Redlands, to be exact). I have spent more hours standing in that line than I can count. I've tried a few recipes that claim to be as good as those and so far this is the closest, athough it's still not exactly the same.

https://howtocooks.net/knaus-berry-farm-cinnamon-rolls-recipe/

Yes! No one does cinnamon rolls/sticky buns like Knaus Berry Farm! According to this article, there is lime juice in the dough, but I never see that in any of the recipes I've come across.

https://thenewtropic.com/knaus-berry-cinnamon-buns/

Just posted this link in another thread. I happened upon this recreating-a-1980s-brunch randomness while losing myself in a Youtube hole today. Looks amazing and easy and not at all dated -- toasted almond sticky buns make with crescent roll dough. Super easy. Looks amazing. Sticky buns are at 5:51 or so.

https://www.youtube.com/watch?v=ifzJypLqQo8&t=1562s

I’ve been making this one for a couple years now and they are amazing!

https://www.tastesoflizzy...mon-rolls/

I posted this recipe on a similar thread during Covid a few years ago, and people loved it. So glad it’s been a keeper! My family still requests them at holidays.

Anonymous wrote:I use the vanilla bean blog recipe but use buttermilk instead of milk. They’ve always turned out great.

Agree!!!! Did this recipe last year for Xmas and they were PERFECT.

Anonymous wrote:https://www.kingarthurbaking.com/recipes/soft-cinnamon-rolls-recipe

It’s worth using a tangzhong method—the leftovers will be delicious and not dry.

For Xmas, I shape them like this
http://kneadbakecook.com/blog/2015/12/21/cinnamon-roll-christmas-tree

The tree is so cute.
Off to look up tangzhong...

For me the gold standard is Knaus Berry Farm in Miami (the Redlands, to be exact). I have spent more hours standing in that line than I can count. I've tried a few recipes that claim to be as good as those and so far this is the closest, athough it's still not exactly the same.

https://howtocooks.net/knaus-berry-farm-cinnamon-rolls-recipe/

https://www.kingarthurbaking.com/recipes/soft-cinnamon-rolls-recipe

It’s worth using a tangzhong method—the leftovers will be delicious and not dry.

For Xmas, I shape them like this
http://kneadbakecook.com/blog/2015/12/21/cinnamon-roll-christmas-tree

Anonymous wrote:I’ve been making this one for a couple years now and they are amazing!

https://www.tastesoflizzyt.com/homemade-cinnamon-rolls/

I also use this one, and it is amazing!!

I did see a hack that using the refrigerated Pillsbury buns and adding heavy cream at the end before baking makes moist and close to homemade. I haven’t tried though.

Sally baking addiction https://sallysbakingaddiction.com/overnight-cinnamon-rolls/comment-page-8/

The quick new York times one the used buttermilk is really good if you don't have yeast or the time to deal with yeast.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’ve been making this one for a couple years now and they are amazing!

https://www.tastesoflizzyt.com/homemade-cinnamon-rolls/

That's the one I use too. The cream really does make a huge difference. I use the cream cheese frosting.

Tasteofizzy is my go to for years now. It is so good I acupuncture skip on the frosting.

My kids loved that recipe, but it was too gooey for me. I prefer the Pioneer Woman recipe.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’ve been making this one for a couple years now and they are amazing!

https://www.tastesoflizzyt.com/homemade-cinnamon-rolls/

That's the one I use too. The cream really does make a huge difference. I use the cream cheese frosting.

Tasteofizzy is my go to for years now. It is so good I acupuncture skip on the frosting.

Pp here. LOL actually--no needles involved!