Sunday, January 31, 2010


I'm not afraid to make this claim because they were. Seriously. I used the roll recipe I posted here a few posts back and just added the cinnamon, sugar and butter before rolling up in a log and cutting with a piece of floss (thread is actually better). That's the best way to cut cinnamon rolls: slide the thread under the log and then cut by crisscrossing the thread and pulling tight. Does that make sense? Anyway, it works great. If anyone doesn't get what I'm saying and cares to, let me know.

These were so so so good. And even if they weren't the best cinnamon rolls in the world, they were the best I've ever made, and I've made a few.

I had a hard time getting a good photo of these rolls. The first photo is when they were still fresh from the oven Friday night and the second is from the next morning, reheated, but still super tasty.

I put a bunch of unbaked cinnamon rolls in the freezer to eat later. This works for regular rolls, too. Just let them thaw and rise for about 4-5 hours.

Mom, we'll have some when you come visit on Tuesday. Mmmmmmmmm...

1 comment:

Gwennie said... inspire me...I may try to make these tomorrow...cant guarentee how they will turn out but I MAY just try it :)We will see...I'll let you know :) Love you Betty Crocker