Comments on: cinnamon swirl buns + so much news

By: Kristen

Kristen — Sun, 14 Mar 2010 17:02:56 +0000

Now this is a little late, but hopefully Elisa will see this– Absolutely make them the night before and fridge them!! I’ve done it several times, and it always works beautifully. Whip them up the night before, roll, cut, place in the dish, cover and let them rise for the 45 min (until doubled) and then fridge them! Bake them off for 20 min in the morning and your guests will think you’ve been up for hours :)

You can even keep them in the fridge for a day before baking them, so you can avoid the inevitable problem of stale-ness from baking an entire batch at once for only 2 people. I bake 1/2 at a time so my boyfriend can always have them warm and gooey. I suppose I could just cut the recipe in 1/2… but then i wouldn’t get to eat as many!!

By: NowImJustAMom

NowImJustAMom — Sun, 07 Mar 2010 16:43:36 +0000

I made these this morning and they were the BEST cinnamon rolls I’ve ever had – the only downside is I’ve eaten 3 in the span of 10 minutes. My 1 year old and my 3 year old are devouring them. I made a couple of alterations. First, I made the dough the night ahead and put them in the refrigerator – this made it quicker in the morning and less interruptions from little ones. Second, I used buttermilk rather than whole milk – this offered a nice balance to the added syrup (below) and made the flavor more screaming excellent. Third, I drizzled Agave Syrup on the rolls just before popping them into the oven. This made a caramel glaze that was amazing. Of course this made the rolls more “sticky bunnish” and less cinnamon rollish, but I prefer my morning sweets on the moist side, and in this case caramel-like sticky side.

By: deb

deb — Fri, 05 Mar 2010 19:13:40 +0000

Abby — They can be mixed and kneaded by hand.

By: Abby

Abby — Fri, 05 Mar 2010 17:41:59 +0000

Do you have to have a stand mixer for these?

By: Natacha

Natacha — Thu, 04 Mar 2010 19:08:26 +0000

I put the ingredients in my bread machine on the “dough” setting, and once it finished I rolled them and stuff then automatically put it in the oven for 25min at 350. It took less time, and they still tasted FANTASTIC!

By: Francheska

Francheska — Thu, 04 Mar 2010 18:26:42 +0000

I tried refrigerating a few I wanted to bake next morning and they got really wrinkly and ugly, tasted great anyway

By: deb

deb — Mon, 08 Feb 2010 18:21:59 +0000

Elisa — I haven’t tried it that way with this recipe but I suspect it will work just fine. You might click over to Molly’s site where the original recipe is and scroll through the comments; surely someone has tried this method.

By: Elisa

Elisa — Mon, 08 Feb 2010 15:58:54 +0000

Beginner question here – is there any way to go to just the step before baking and perhaps refrigerate them overnight so that they can just be baked and frosted in the morning? I’m guessing the dough might be ruined this way, but thought I’d ask. These would be great to be able to bake up in the morning, if possible, and have all the rest done beforehand. Thanks for any tips!

By: God_Reigns

God_Reigns — Mon, 04 Jan 2010 19:22:32 +0000

Beg to differ with Jennifer, 1077: Although the pre-made might “taste” as good, processed buns (although convenient and tasty) are no match, with their aluminum preservative aftertaste, to the fresh ingredients of homemade.

By: Sara

Sara — Tue, 29 Dec 2009 23:21:45 +0000

I, too, made these for Christmas breakfast, although I made them a week ahead of time and froze them after the second rising. They were divine. My mom was especially enamored with the icing. I forgot that I only baked half the recipe – still have some in the freezer – and made a whole batch of icing. But she soon discovered that it was very tasty on the world peace/korova cookies. Thanks for all your great work to make these recipes more accessible. We used several of your posts for our holiday cooking/baking and everything came out like we expected.