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Homemade Cinnamon Rolls

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23 Comments

  1. These look amazing bit unfortunately we don’t have potto floes or shortening in Australia. Is there anything I can substitute those ingredients with)

    1. Hi Bev,
      Try subbing the potato flakes with real, boiled, riced and cooled potato. You really just want something that can provide the starch and flavor from the potato. Potato flakes are also known as Instant Potatoes or boxed potatoes. For the butter flavored shortening, try replacing it with more butter. Let me know if you try either of these substitutions and how it turns out!

      1. Help me out with the butter flavored shortening thing. . . If I don’t have buttered flavor shortening, would I just use all butter- 3/4 cup butter or would you use 1/2 cup butter and 1/4 cup shortening?

        1. Hi Mollie! So if you don’t have butter flavored shortening, I’d use regular shortening instead. If you don’t have that, I’d replace that with butter. BUT the buttered flavor shortening really gives the best results! I know that’s not available everywhere so hopefully these other options help!

  2. I Have been making cinnamon rolls for almost 50 years.. I did like your dough! it was very nice but I do not like the dark Brown sugar and that is too much cinnamon.. I use 2 tablespoons of cinnamon.. it’s just perfect.❤️

    1. So glad you liked the rolls Linda! I do like a good cinnamon flavor…but, everyone has their own preference. I’m glad you found a good balance for what you like! Thanks for giving it a try!

  3. @thebreadlady I’m so excited to make these cinnamon rolls. Will you please provide the exact brand name of the powder milk, potato flakes and bread flour you use when making these cinnamon rolls?
    Also, please provide link to where I can purchase the Bosch universal plus mixer and BellaRise and SAF instant yeast. Thanking you in advance! Jay

    1. Hi Jay! Please click on the ingredients for the links. If they are in bold, they usually have a link you can click on. Same for the Bosch mixer. Although, I have just updated my post…I have recently started using an Ankarsrum and I love it! Bosch is really great too! LEt me know if you have any questions about the two so I can help you purchase what works best for your needs!

  4. I am so excited to try this recipe! I have been trying out different cinnamon roll recipes and none of them come out to my liking…
    My only question is, if I wanted to make these with sourdough discard would I be able to add that in easily or will it tweak the rest of the recipe to fit it in?
    (Hopefully that makes some sense)

  5. Oh my! Love this recipe so much! Made the dough and after splitting, I did half of the recipe as crescent rolls for Christmas eve dinner and the other half made the most delicious cinnamon rolls for Christmas morning. Thank you so much for sharing with easy tips and great pictures for even a beginner to feel successful!

    1. Going by touch for this dough is key. There are many factors that can affect your dough, like humidity and flour type. Adding too much flour can result in dry rolls – for this reason, I encourage you to add just enough so that the dough is soft, but not sticking to your fingers. Since this amount can vary, I give you a range of how much flour that could possibly be for you. Hope this helps.

  6. Experienced baker here and the recipe multiplier does NOT work! Be Warned. When doing 2x or 3x the math in grams is incorrect. Had to recalculate the mistakes in the recipe multiple times.

  7. When baking breads, what is the best substitute for eggs (I’m allergic)? I typically gear towards unsweetened applesauce or egg replacer (mixture of baking soda and tapioca and potato starches). Applesauce can make the mixture too moist so I’m guessing egg replacer is the way to go from my experience, but I was wondering if you agreed or knew of a better substitution.

    Also when replacing the shortening fully with butter, is it a 1:1?

    Thanks for your expert insight!

    1. I don’t have much experience with replacing eggs, but I’m thinking an egg replacer might work best. I’ve also read that aquafaba (the liquid from canned chick peas) works well in many baked goods, including breads.

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