Making homemade cinnamon buns from scratch is way easier than I thought it would be, although it does take a lot of passive time for the dough to rise, etc. Prepping these buns the night before so you can have them in the morning is genius.
Here is the recipe:
https://www.foodnetwork.com/recipes/alton-brown/overnight-cinnamon-rolls-recipe-2014250
A few notes:
-- Make sure to dissolve the yeast in a little water before adding to the dough.
-- I didn't use the final 3/4 cup of flour at all.
-- I added 1/2 cup (maybe 3/4 cup?) of chopped walnuts to the brown sugar mixture and it was great!
-- Don't dump all the frosting on the buns, just drizzle a little and serve the rest on the side since they are quite sweet!
-- Make sure the buns are in the middle of the oven when you cook them, mine were too close to the top and the top of the buns got a little too brown
Here is the recipe:
https://www.foodnetwork.com/recipes/alton-brown/overnight-cinnamon-rolls-recipe-2014250
A few notes:
-- Make sure to dissolve the yeast in a little water before adding to the dough.
-- I didn't use the final 3/4 cup of flour at all.
-- I added 1/2 cup (maybe 3/4 cup?) of chopped walnuts to the brown sugar mixture and it was great!
-- Don't dump all the frosting on the buns, just drizzle a little and serve the rest on the side since they are quite sweet!
-- Make sure the buns are in the middle of the oven when you cook them, mine were too close to the top and the top of the buns got a little too brown
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