Anonymous wrote:I like cinnamon rolls but I’ve always thought the Cinnabon ones were icky. Maybe I need to try them again not at an airport.

I also don’t care for them. They always seem underbaked to me.

Anonymous wrote:

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

I posted this recipe last year at Christmas time and several posters came back to say how amazing these are. They are the best!!

This is the recipe I use! I stress baked cinnamon rolls two Januarys ago. 8 recipes in 14 days. This is by far the best!

Anonymous wrote:Am I the only one who loves the cinnamon rolls that you buy in a can at Whole Foods? I mainly bake from scratch but love those cinnamon rolls so never had the urge to bake from scratch.

The “Immaculate” brand in the red tube? They’re ok. Not my favorite. I prefer TJ’s.

Am I the only one who loves the cinnamon rolls that you buy in a can at Whole Foods? I mainly bake from scratch but love those cinnamon rolls so never had the urge to bake from scratch.

I like cinnamon rolls but I’ve always thought the Cinnabon ones were icky. Maybe I need to try them again not at an airport.

Anonymous wrote:If you buy Cinnabons, buy the mini ones. The full-sizes ones are never cooked through to the middle.

I buy the medium ones but I asked them to leave the frosting off. It's often a big fight with them, and I'm willing to wait or come back.
I even had to e-mail corporate and ask why I couldn't get them without the frosting.
They had a Tyson's seller contact me and say that I can, but it's still a fight with Bethesda one.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I like the pioneer woman recipe. The frosting is just really different and delicious. I don’t like her so I feel a bit guilty supporting her but those are my favorite cinnamon rolls.

Sorry, what? You feel bad making her recipe because you dislike her?

Is feel bad giving my family her garbage veg oil rolls. Might as well feel them the slop rolls from a canister.

Those “slop rolls from a can” were the thing of my childhood dreams. Makes me smile just thinking about it!

Anonymous wrote:

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

I posted this recipe last year at Christmas time and several posters came back to say how amazing these are. They are the best!!

I made them this year and didn’t like them. At all.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I like the pioneer woman recipe. The frosting is just really different and delicious. I don’t like her so I feel a bit guilty supporting her but those are my favorite cinnamon rolls.

Sorry, what? You feel bad making her recipe because you dislike her?

Is feel bad giving my family her garbage veg oil rolls. Might as well feel them the slop rolls from a canister.

And a happy holiday season to you!

Butter is your friend.

Anonymous wrote:I was going to make cinnamon rolls but I forgot about the 90 minute ride and it was already 10pm. For next year, how do I deploy the freezer? I want to have Christmas morning cinnamon rolls but Christmas Eve is such a busy day for us.

We purchase Cinnabon cinnamon rolls on Christmas Eve Day. Then we warm them up Christmas morning for breakfast. Easy!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’ve tried the heavy cream trick. They are good right out of the oven but kind of damp and nasty after that.

Perhaps you used too much? I only drizzle it over them. So maybe about 1/4 cup total for a large pan, they are great days later. But really they aren’t around still after a day or two

New to cinnamon rolls, should I try the heavy cream trick or better with cream cheese glaze?

Both of course! The heavy cream gets soaked up in the baking. It isn’t a sauce or coating and you can’t really taste it. It just adds some richness and moisture to the rolls. You still need a frosting or glaze to put on after baking. I like cream cheese frosting best personally but I thin it out to somewhere between a frosting and a glaze

Anonymous wrote:

Anonymous wrote:I’ve tried the heavy cream trick. They are good right out of the oven but kind of damp and nasty after that.

Perhaps you used too much? I only drizzle it over them. So maybe about 1/4 cup total for a large pan, they are great days later. But really they aren’t around still after a day or two

New to cinnamon rolls, should I try the heavy cream trick or better with cream cheese glaze?