Cinnamon Rolls
11-27-2010, 04:37 AM
#11
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This is just like my grandmother's recipe. We used to BEG her to make them
The only difference is she puts tons more dk brown sugar in the bottom of the pan and she also put some whole pecans on top of the brown sugar before putting the dough on top. (after baking and getting the rolls out of the pan, there were chunks of soft sugar clumps and the pecans stuck to the dough...yum)
The only difference is she puts tons more dk brown sugar in the bottom of the pan and she also put some whole pecans on top of the brown sugar before putting the dough on top. (after baking and getting the rolls out of the pan, there were chunks of soft sugar clumps and the pecans stuck to the dough...yum)
11-27-2010, 07:32 AM
#14
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Originally Posted by AlwaysQuilting
This is just like my grandmother's recipe. We used to BEG her to make them
The only difference is she puts tons more dk brown sugar in the bottom of the pan and she also put some whole pecans on top of the brown sugar before putting the dough on top. (after baking and getting the rolls out of the pan, there were chunks of soft sugar clumps and the pecans stuck to the dough...yum)
The only difference is she puts tons more dk brown sugar in the bottom of the pan and she also put some whole pecans on top of the brown sugar before putting the dough on top. (after baking and getting the rolls out of the pan, there were chunks of soft sugar clumps and the pecans stuck to the dough...yum)
11-27-2010, 07:42 AM
#15
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Originally Posted by amandasgramma
Originally Posted by AlwaysQuilting
This is just like my grandmother's recipe. We used to BEG her to make them
The only difference is she puts tons more dk brown sugar in the bottom of the pan and she also put some whole pecans on top of the brown sugar before putting the dough on top. (after baking and getting the rolls out of the pan, there were chunks of soft sugar clumps and the pecans stuck to the dough...yum)
The only difference is she puts tons more dk brown sugar in the bottom of the pan and she also put some whole pecans on top of the brown sugar before putting the dough on top. (after baking and getting the rolls out of the pan, there were chunks of soft sugar clumps and the pecans stuck to the dough...yum)
I notice it was said in the original post to only use margarine. I'm wondering why?
11-27-2010, 09:57 AM
#16
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Originally Posted by AlwaysQuilting
And I forgot to add that my grandmother NEVER used margarine, only real butter. That's what she put in the bottom of the pan before everything else.
I notice it was said in the original post to only use margarine. I'm wondering why?
I notice it was said in the original post to only use margarine. I'm wondering why?
11-27-2010, 02:24 PM
#19
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Hi amandasgramma, thanks for recipe they sound mouthwatering. I live in UK so wondered if you would be kind enough to tell me in ounces how much a cube of margarine weighs, and I presume I'm using bread flour not all purpose flour for them then I too can make these cinnamon buns
many thanks
linda
many thanks
linda
11-27-2010, 02:31 PM
#20
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Originally Posted by welshgirl
Hi amandasgramma, thanks for recipe they sound mouthwatering. I live in UK so wondered if you would be kind enough to tell me in ounces how much a cube of margarine weighs, and I presume I'm using bread flour not all purpose flour for them then I too can make these cinnamon buns
many thanks
linda
many thanks
linda
2) I use all purpose flour ---- LOL I don't bother with the fancy flours -- my grandmothers never had them and their rolls and buns turned out just fine!!!
I use the breadmaker -- for kneading - NOT baking. I think the fancy bread flour is for when you bake in the breadmaker.
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