Sister’s Cinnamon Roll Recipe

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There is not a more enticing smell than that of cinnamon, butter, sugar, and vanilla caramelizing in the oven. This is a very easy recipe for novice bakers and has always been a highly popular item since we were children. The inordinate amounts of butter and sugar seem excessive but are necessary to achieve the caramel on the bottom of the pan, which becomes the topping when the buns are inverted. This recipe makes 42 large buns and can be halved if necessary. Please purchase a fresh bottle of ground Saigon cinnamon and throw out any that has been in your pantry for over 3 months.

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CINNAMON ROLLS:

Lavadora (sponge):
4 c. tap water room temp.
1 tbsp. dried yeast or 1/2 oz. fresh yeast cake
5 c. unsifted bread flour (all purpose will not do)

In a 5 qt. bowl dissolve the yeast in the water.
Add the flour and mix well until you have a very soft, wet dough. Scrape down sides of bowl with a spatula. Cover the bowl and let rise at room temp. for 2-3 hours or refrigerate for 6-8 hrs. The dough will rise and fall and then it’s ready to use. If the sponge does not rise throw it out and buy new yeast.

3 c. raisins soaked in 1/2 c. rum for 4 hrs. or more, reserve for filling

1 c. milk
1 c. sugar
6 whole large eggs
1 tbsp vanilla extract (optional)
2 tbsp. salt (do not reduce amount)
7 to 71/2 c. unsifted bread flour
1 c. butter softened

Add the above ingredients to the lavadora in the order given, mixing well after each addition until you have a soft dough. Knead for 10 minutes until elastic and shiny, drizzle work surface with a 1/4 c. of corn oil if dough sticks to your hands. Form into a ball and place in a large greased bowl, dough should only fill half of the bowl. Cover with a clean dish towel or large, clean plastic bag and let rise at room temp for 2 hrs. or until double in bulk. Punch down and divide into 4 portions. Can be refrigerated, not frozen.

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Prepare pans: You can use large muffin tins for individual portions or you can use five 9×3″ round pans or rectangular pans no larger than 12″. This recipe will make 42 buns.

1 c. butter softened
3.c. sugar mixed with 3 tbsp. ciinnamon
4 c. chopped walnuts or pecans

Spread the butter thickly on the bottom of the pans and divide the sugar/cinnamon and nuts on top of the butter. This will be the caramel topping.

Filling:
1 c. butter softened
2 c. more sugar mixed with 2 tbsp. more cinnamon

Roll out a portion of dough into a rectangle about 1/2″ thick and 12″ in length and 8″ in width. It doesn’t have to be exact. Spread generously with 1/4 of the butter, sprinkle with 1/4 of sugar/cinnamon mixure and 1/4 of the soaked raisens.

Roll up tightly like jelly roll and cut into 1 1/2″ pieces. Place cut side down onto the nuts/sugar/butter, allowing about 1/2″ between for rising. Let rise at room temp. for 1 1/2 hrs until double in bulk.

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Preheat oven to 375 F. You can use two racks, just switch the pans from top to bottom after 10 minutes. Place the pans on a cookie sheet to prevent sugar from spilling into the oven.

Bake rolls for 20-25 min until brown and bubbling on the edges. Do not underbake or the sugar will not have enough time to caramelize on the bottom of the pan.

Remove pans from oven and let cool for about 5 min. Carefully invert onto a serving plate and scrape any remaining caramel onto the tops of the rolls. Best served warm.

Enjoy!

From Sister

A note from Marketman: you need BREAD FLOUR which you can purchase from a bakery supplies store. ALL-PURPOSE flour does not seem to work well enough. Sister and I have noticed a HUGE difference between the quality of flour in the U.S. and the Philippines, and recipes that turn out well in New York may be a disaster in Manila owing to ingredients. So make this recipe as written, and recognize you may need to try it a couple of times to get it right. Bettyq has already tried it and it seemed to pass muster with her, so I am hoping others will be equally successful. Enjoy!

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Marketman

Marketman is a well-traveled management consultant who loves buying, cooking and eating good food. Read more »

206 Responses

  4. Thanks Sister and MM!!! Will definitely try this as soon as I have the time… the pics of the cinnamon rolls are mouthwatering…Hope I do not drool staring at the pics so much!
    Oh by the way, I am not a big fan of rum…I can just soak it in water right? and where does the liquid get in the filling? You mentioned it to be reserved for the filling but is not mentioned in the instructions.

  7. Thank you sister… my wife and I just mixed our lavadora Cinnamon rolls coming up in a few hours.. need to buy some nuts

  9. nakakagutom naman..kaya ko yan kainin na di humihinga.heheheh tapos may coke na panulak..!…!!””’

  11. Thank you, Sister and MM! Will try the recipe (half) this weekend when hubby home to take care of baby while I bake. I actually have all the ingredients right now, just not enough hands, sigh.

  12. just looking at the pictures made me crave! thank you for sharing, I will save this and hopefully I can try doing it this summer :) BTW, just to clarify on the salt, you noted “do not reduce amount” but if i do half the recipe, it’s OK to half the salt as well I presume? thanks again!

  13. Pardon that stupid question above…what I was wondering about the salt is what will be the effect on the rolls if the amount is reduced?

  15. No doubt it taste great!!! The lavadora really gives the buns the depth of flavor. I would go with the longer 6-8 hours in Refs for the lavadora.

    Yes, the protein content of the bread flour in the Philippines is lower than what is available in northern U.S.(12-14% protein), even if Philippine bread flour also comes from hard winter wheat. In the U.S., the same brand of flour can also differ in protein content depending on where you buy it. I don’t think Philippine bread flour has more than 12% protein, which is the higher-end for all-purpose flour (10-12% protein) in the U.S.

    Thank you for sharing your recipe, Sister.

  16. Thank you Marketman and Sister!! :)

    I am printing this page! And I am going to try this! Woohooo! :D

  17. Sounds like a whole-day (or whole-weekend, haha) production, but I will definitely save this recipe so that I can try it out sometime soon. Thanks, Sister and MM!

  18. Wohoo!!! Thanks for sharing this recipe MM and sister. Will definitely try this weekend.
    Merci beaucoup!!!

  20. As I have said before, MM…I BOW TO YOU AND TO YOUR ATE!!!!

    For those who have access to Vital WHeat Gluten in Pinas as well as North America… add a bit of that to your bread flour….it provides more elasticity, makes the bread rise better and easier to roll as well….add maybe just 1.5 tbsp. for the total amount of flour in the recipe. I would do that if you are in Pinas.

    Mga Mrs…when I was in school, there I remember the cinnamon rolls I ate (more than enough!), in singles. So, I used the NON STICK large muffin tins! It turned out excatly like the ones I remember form my childhood.

    Artisan…try this! Sweat some apples …I used Royal Gala. But if you have Ambrosia, use it…more apple perfume! …cut them into eights (of course, peeled and core) . Pu on a skillet and cook on top of the stove in some butter. Add sugar and cinnamon and cook until ALL the liquid has evaporated stirring often to avoid scorching. It will take a little less than 30 mi utes. Lastly add JUST A TOUCH of whipping cream . It will turn thick as you cook it for a few minutes more. Then chop them coarsely. Let it cool. I did this in the morning. Then scatter them on top of the filling up above in Sister’s recipe and roll.

    MM, I made a second batch and used a tip from our very dear friend in LA an it worked just like a breeze when I unmoulded it from the regular pan….9 x 13. After speading the caramel mixture on the bottom, I SPRINKLED water (not poured!…just sprinkled!) over teh caramel mixture and placed the cinnamon rolls and continued to proof. When I unmoulded it, it was easier to take the caramel mixture out of the pan much like when I make upside down cake ….the pineapples provide enough moisture so you don’t have 1 gooey mess sticking to teh botttom of the pan.

    Someone asked you in the other post if oyu can freeze the rolls. You can, after you have rolled them and cut them ….DO NOT FREEZE IN PAN WITH THE CARAMEL! Take the rolls out of the freezer the day before you paln to bake them and put in cooler. Next morning, continue to proof.

  21. Look at that!!! Oozing with goodness. Thanks for the tip, Betty_Q…and thank you MM and Sister for obliging us with the recipe…Sarap nito!

  24. I don’t know what the weather is like over thre…if you find the dough a bit unmanageable, work with the dough that has been refrigerated for a while after you have divided it into 4 portions….much easier to roll and a breeze when spreading the softened butter. Also if you are using large muffin tins, take note of the diameter of the rolls…what is LARGE for me here may be regular size over there…you can use regular sizer muffin tims BUT just take note of the diameter of your rolls…you may need to adjust the width of the rolled dough.,,,esp. if you have apple filling on them as well.

    Yes, MM and SISTER …..SALAMAT NG MARAMI and I can take a breather from ensaymadas!!!!!!!!Farida….I haven’t forgotten you…am just getting the house back in order!

    Oh, for those who wants to put Vital Wheat Gluten (I highly recommend using it esp if you are in Pinas and as Artisan says, the bread flour there has a lower percentage of gluten)…it is in the natural food section of your local grocery store here in Canada….affordable and a little goes a loooong way!…..and NO, I do not work for the company nor am I related!…But if you are in North America and using bread flour here, just add a little less than 1 tbsp. of the vital wheat gluten.

  25. Thank you, MM and Sister for sharing this recipe with us. Now I can’t wait for the weekend so I can try it out. And I agree that it would be perfect with a cup of strong, brewed coffee!

  26. Yes, thank you Marketman and Sister for sharing the recipe. Now I could make my own homemade cinnamon roll. Unfortunately I can not have one because I am diabetic. I’m just like a “Pizza Delivery Guy” I can look but not touch or for that matter can not eat it. Ha ha lol :>). Perhaps someday a “Sugar Free” version for us folks who suffers from diabetes?

  27. MM and Sister, thank you so much for sharing! Can’t wait to try the recipe! Pictures are mouth watering!

  30. thanks, cant wait to try it this spring. Good thing for sis like you. thanks again

  31. My family will be so happy to have cinnamon rolls for breakfast this weekend although this seems like a whopping 1,000 or more calories per roll! I will use pecan nuts since the pecanbons of Cinnabon is our favorite. Thank you Sister and MM for the recipe.

  32. Thanks, MM! This is one of my favourite sweet breads but mine never seem to ris eto the desired height. Nothing short of a turned off oven will work even with freshly bought dry yeast. But hope- and sweet cravings- spring eternal. I’ll give this recipe a shot this weekend.

  33. Thank you so much MM and Sis for the recipe !!! Definitely looks much better
    than store bought Cinnabon. You guys made a lot of people happy.

  34. OOoooohhhh…..THANKS!!! will make sure there’s extra nuts, raisins and syrup. Thank you thank you

  35. Hi, This is sister using MM”s computer.
    Betty Q, You are absolutely right, an addition of wheat gluten will strengthen the dough imensely. For those who have no access to bread flour you can try it with all purpose, the sides of the pans will help hold the dough up. I will send a can of wheat gluten to MM with the next BB box to strengthen the local Phil. flour. Your suggestion of sprinkling drops of water on the sugar on the bottom is good as well, to make sure all the sugar dissolves into a caramel.
    In the US King Arthur is a good source for flour, or wheat gluten, a bit pricey, but it gets delivered to your door. Also available in some groceries. Gold Medal or Pillsbury work well enough for cinnamon rolls.
    You might also try melting the sugar, butter, cinnamon together in a saucepan and then pouring it into the pans prior to putting in the cut rolls. Either way, the caramel develops if you bake it long enough to brown the rolls well. You really don’t want anemic looking rolls.
    For those of you who object to rum use hot water to plump up the raisens. The rum adds another layer of flavor and is barely discernable in the finished product. The raisens will soak up all the liquid if you leave it for 4-6 hrs. If not, drain the excess. Plumping the raisens prevents them from stealing moisture from the dough.
    Thanks for trying the recipe.

  37. The recipe has been copied and on deck for the cinnamon baking party…..when I get my new kitchen and oven. Thanks sister and MM.

  38. I am allergic to rum. I sometimes use rum flavoring just to get the added punch sans alcohol.

  39. 2 tbsp. of salt divided by 42 portions is not excessive, it is only 1/7 of a tsp. per roll or a pinch. Commercially baked products contain a higher percentage. Less salt will make the dough bland or “matabang”. Salt also tames the rising of the yeast so the dough can develop lactic acids that will round out the taste as well as assist in giving you more shelf life.
    Sister

  45. Mom-Friday: In addition to what MM said about the salt, it acts as strengthener or conditioner…I am talking about gluten …aids in building the structure. You will notice that when you do the window paning test….the dough tears easily no matter how long you knead the dough if you omit the salt.

  46. Thank you very much, Sister! Been checking daily for the recipe. Thank you MM! Ms Bettyq, thank you also for the tips. Given how good it looks, I don’t want anything “lost in translation” to Philippine baking supplies and conditions, ha ha.

  50. thank you, sister and MM! weekend baking! bread flour is readily available in the groceries. in our local groceries and markets, there are all-purpose, second-class and third-class flours. but someone told me the so-called “third-class flour” is exactly bread flour.

    sister and artisan chocolatier, would you know about this?

  51. Does anyone know of a local source for unbleached all purpose or bread flour? I can’t find it in the supermarket.

  52. Thanks for sharing this recipe, MM and sister. For those looking for vital wheat gluten, try Healthy Options stores. They probably have the bread flour from the US also, although in smaller packs and way more expensive. The last time I checked, the supermarket in Market Market (is that Metro?) also had a wide range of flours available.
    Thanks bettyq for the apple-cinnamon-butter and whipped cream topping suggestion. Sounds definitely yummy.

  54. Thanks MM and sister for sharing. Cinnamon rolls coming up this weekend. Gosh, got to work extra hard at muay thai to make up for this indulgence!

  55. I was a bit cross for only seeing this,actually i was looking for a reciepy of home made mango ice cream but, this page is only all about post, i wish you would improve your website so many more people would be interested in this website, you never know this website might be a popular website if you will improve it,that is all i can say for now.

  57. 3 cups butter for 42 buns, approximate 1Tbsp/bun? Not bad.
    MM ug sister, daghang salamat sa pagpa-ambit niini.

  58. olala! 3 cups butter for 42 buns, approx 1Tbsp/bun? Not bad.
    MM ug sister, daghang salamat sa pagpa-ambit niini.

  59. Thank you Sister & MM for the recipe. I will definitely try this using my newly bought KA mixer which I learned about from you guys!!! Really owe a lot to your generous sharing.

    I just wanted to remind the people visiting to leave a note as I really want to see more than a hundred thank you notes for Sister. Guess it is just proper for us to say our thanks after requesting Sister to share her recipe.

    My sincerest thanks again!

  60. For everyone living in Pinas, Wheat Gluten is available at Healthy Options (A bit pricey).

    Sister, in the U.S., do you use Bread Flour, High-Protein Flour, or All-Purpose Flour for your Cinnamon Rolls? I ask because MM’s readers might add the extra gluten to the recommended Philippine bread flour and it will give it more gluten than required, if you use All-Purpose back home.

    For everyone’s reference North American flour has the following approximate protein content:

    High-Protein Flour= > 14% protein (French Type 110)
    Bread Flour= 12-14% protein (French Type 80)
    All-Purpose Flour= 10-12% protein (French Type 55)
    Pastry Flour= 8-10% protein (French Type 40)
    Cake Flour= 6-8% protein

    In the U.S., All-Purpose Flour bought in Wisconsin makes good bread, while All-Purpose flour bought in Alabama makes poor bread. This is because the northern grown wheat has higher protein content than southern grown wheat

    @Millet. It’s the other way around. First Class Flour comes from Hard Wheat (Bread & All-Purpose), While Third Class comes from Soft Wheat (Cake Flour)

    Check out Pilmico’s website at https://www.pilmico.com/pilmico/products/products.htm

  61. @Maricel, you can get Unbleached all-purpose and bread (all imported and not locally milled) from Metro Supermarkets (Manila & Cebu) or at Healthy Options. Again, they are both pricey as compared to locally milled flour.

  63. BettyQ….Yes!!!!! I currently use the same formula for sweating my apples in my Tart Tatin. It will really be literally over-the-top if I added this on top of my buns!!!! ;->

  64. Wow Thank you !!! Maraming Salamat po !!!. This is one recipe that will continue to bind us as a family as we will cook this together this weekend ….Once again thank you very much Sister and Marketman

  65. My 2 year old son had been in the hospital for the past 11 days and he will be discharged today. The hospital has been our home in the last 11 days . Everybody in my family had a very stressful time in the past 2 weeks. My 6 year old daughter had been longing for our routine to be back to normal and she had been asking me to bake again. I will definitely bake this on Sunday MM to give our house that homey happy feel. This is the best way to make everybody feel that everything’s going to be fine.

    Thanks a lot MM and Sister!

  67. I love cinnamon rolls but I don’t really have the talent fot baking. . . but i’ll definitely try this :) btw. . . is there no more existing branch of Cinnzeo in Philippines? . . . I frequently buy cinnmon rolls there before. . . and I like it more than Cinnabon. . . :(

  68. I shall plan to make this next weekend, this weekend I’ve got to find bread flour! The hunt commences.

  69. OK…not make “angat ng bangko”…a little trivia…Canadian bread flour (grown in Manitoba)….better kasi it has 14 % protein, European ones has 9 %….while American bread flour has anywhere from 10 to 13 % depending on where the wheat is grown. So, Canadian all pourpose flour could be used with the addition of a tiny bit of vital wheat gluten flour. But why bother using AP flour…just use straight Canadian bread flour if you have both AP and bread flour.

    Anyway, so as not to confuse anyone…just use bread flour there. Just like what Sister said, do with what you have unless you are dreaming of becoming ARTISAN NO. 2!!!!. Besides, the wheat gluten flour comes in packages weighing 623 gm. I bought it here about 6 months ago for almost $8…the same price as a 10 kg. bag o flour! I mean, I bake a lot of things (using AP flour …ALWAYS ON SALE!…and bread flour ) and that package (GLUTEN FLOUR) is enough to last me another year So, if you are not going to make a lot of bread or sweet dough, I don’t know if it is worth going out of your way to buy it. HOwver, MM is ALWAYS in the kitchen cooking or baking…so, having wheat gluten flour comes in handy!But mind you, I use it also for my pizza dough!

    Here is another option….if gluten flour is a bit pricey there, and all you have on hand is AP flour, you can try this…if you can buy BULK bread flour, add some of the bread flour to your AP flour (if cost is an issue there in Pinas when buying bread flour)… You can also ask your friendly neighbourhood bakery owner if you are “magkabagang” for a few cups of bread flour!…it wouldn’t hurt to ask!!!

  72. Thanks for the recipe will definite try it, btw how do i know that the flour i’m using has high gluten content? The store I bought it from calls it primera.

  73. This post is so mouthwatering so much so that I want to run downstairs and buy some Cinnabon if only to get my cinnamon roll fix. Thank you for being so generous with your recipes. I hope the ones who successfully does them and post on the net credits accordingly (lest they earn the ire of MM and MM sister hehe).

  74. Thank you Sister for the recipe and tips, and MM. Thank you, too, Bettyq, for all those tips. They are a big help for a greenhorn like me. Hmmm, must try this recipe soon. Again, daghang salamat.

  77. Thanks Sister and MM! Will try this one of these days. Other cinnamon roll recipes I’ve tried recommended using AP flour for a more tender bite, but I’ll bake this as written out.

    For those who live in Southern Metro Manila, there is a baking supplies store right along Alabang-Zapote road, in the vicinity of Star Mall, right across from Jollibee, Starbucks, Yellowcab, if memory serves me correctly. They sell bread flour by the kg there, and they also sell yeast in small amounts. Really affordable too.

  80. Atrisan Chocolatier,
    I only use bread flour in the US, Gold Medal or King Arthur. I’m still working on circa 1950 pan de sal. Today MM and I bought first class flour with 13% protein so we’ll try that later.
    Vickie,
    A “lavadora” is a preferment, a sponge that allows the yeast to multiply and also develop lactic acids before being burdened by sugar, fat, or salt. It is an easy step that yields a far better bread product. If possible leave it in the refrigerator for 6-8 hrs, overnight and mix your dough in the morning.

  81. MM…I am ANXIOUSLY awaiting for your experiments on the DEFINITIVE PINOY BARBECUE when your diet bet with the Teen is over! How “bout it…while your Ate is there!

  83. MM and Sister – will eagerly await for the 1950’s style pan de sal recipe. I like my pan de sal crunchy, crusty and not sweet

  84. thank you for generously sharing the recipe and tips! i cant wait to try this out

  85. The photo is very awesome and I’m sure – the taste as well!!! I will definitely try this.

    Is wheat gluten available in supermarkets in the US?

  87. Alright thanks so much for posting this recipe. I Will try this over the weekend. It will be something to impress the in-laws with. :)

  88. Sister, MM, and betty q., thanks for the recipe and all other ideas. Your store of knowledge about food is awesome. I’m bowled over by your willingness to share this. Salamat.

  89. wow! it really looks sumptous!! love it so much,.thanks MM!! love cinnamon so much!!

  90. “Salt also tames the rising of the yeast so the dough can develop lactic acids that will round out the taste as well as assist in giving you more shelf life.”
    “I meant giving the rolls more shelf life, not the baker!” — hahaha :D
    @ SISTER – thanks so much for this info

    “acts as strengthener or conditioner…I am talking about gluten …aids in building the structure”
    @BettyQ – thank you…I guess this recipe will not work with gluten-free flour? my son has certain reactions to gluten and casein, so i sometimes use gluten-free flour with my cookies and muffin

  91. mouth watering goodness! looks sinfully deliciouso! I steer away from baking where I knead to make a dough but after reading this post I am anxious to try my hand on baking. Thank you very much MM and Sister for sharing your recipe. You never cease to amaze me!

  93. Karen Espinosa,
    Cranky today are we? MM just hasn’t gotten around to posting any ice cream recipes but if you want to make mango ice cream and have a White Mountain ice cream maker here’s the recipe I use:
    Make a custard with 6 eggyolks, 3 c. sugar, 2 tsp. salt, and 1 qt. heavy cream. Cook in a heavy saucepan over a low flame until almost at a boiling point, or until the custard coats a silver spoon, stirring constantly with a wooden spoon. Cool. Add 1 tbsp. real vanilla extract. Place in a glass or plastic container and cover. Refrigerate overnight to chill down and cure.
    . Meanwhile soak your ice cream tub in cool water to expand the wooden sides. Purchase 8k. of ice and crush into chunks smaller than an a regular ice cube and purchase 1/2 k. coarse salt. Ir if you have a small electic ice cream maker like a Don vi you can halve these amounts to make 2 qts.
    Peel and mash enough ripe mangoes to make 4 c. and add to custard along with 1 more qt. heavy cream. Place into can and adjust top. Surround with ice and 2 c. coarse salt. Churn for 15 min, add more ice as needed and another cup of salt. You should have soft ice cream in 20-23 min if the ice/salt is the right %. Remove paddle, cover tightly, and pack down with more salt and ice to cure the ice cream for a couple of hours . You should have about 1 gallon of ice cream since some air will be incorporated with the churning. Amount of sugar is a matter of taste, adjust if mangoes are not very sweet.
    Are you still following me or have you gone to Magnolia to purchase some mango ice cream?
    I hope you will revisit and simply make a request and we would be more than happy to help you with any food question or recipe request.
    Sister

  97. Sister, MM and Bettyq, thanks for sharing your recipe and tips. Will definitely try this over the weelend!

  98. MM, Where do is ground Saigon cinnamon available for sale? Would the dough be kneaded by hand or will this fit in a 6quart kitchen aid mixer?

  99. thanks so much for the recipe, sister & mm. will definitely try it. looks like a winner :)

  100. I too would like to know where (in MM) one can buy REAL Saigon cinnamon. Also, anyone in QC, I second the recommendation for Chocolate Lovers to find flour. You can find just about everything needed for baking in one stop and the prices are very reasonable as well.

  101. It’s been a long time since I had a bite of some cinnamon rolls. Where have I been? Thanks for sharing this recipe.

  102. Ms. Epinosa, you’re not allowed to be cranky and take it out on the blog owner if you’re not resourceful and *patient* enough to search through the archives yourself. Besides, you can ask nicely if, really, you aren’t patient enough to go through the archives. See? Regular readers and followers are kind enough to provide you the link.

    Anyhoo, Ms. Espinosa’s passive-aggressiveness (or more, like, just plain aggressive) is making me lash out with my own passive-aggressiveness. Heh.

    Thanks so much, Sister, for sharing your recipe! ^__^ I am looking forward to when I can finally have my oven fixed and try this out. I already have tons of recipes bookmarked online. Hahahaha.

  103. i’ve never baked bread before. but i’m going to try this one. :-) Thanks Sister and MM!

  105. one of my favorite things to smell and eat. thank you MM and Sister for being always generous.

    To Artisan, betty q and the others who have provided information. thanks!

  108. Ms. Karen: If you would kindly go back to the Fresh Vietnamese Salad Roll post, MM made a comment as to how many people visit his blog. ….”8,000 visitors daily with about 15,000+ visiors who visit at least 2x weekly”….I am one of them!

    Now I thnk those figures speak for itself how popular this blog is!

  110. mm and sister, thanks for sharing! masarap to with strong black coffee! making this though is beyond my capabilities. too bad i can’t bake to save my life :P
    i’ll have my mom bake this nalang hehehe

  111. Thanks MM and sister for sharing this recipe. Can’t wait to try it this weekend with my son who also loves to bake and try out new recipes. This blog is awesome, I have been sharing this with my other friends who are living outside the Phils.

  112. sister, mm and bettyq – thanks for sharing this valuable recipe and those expert tips. can’t wait to try this out.

  113. i just finished baking the cinammon buns. sister, i followed your
    recipe and here i am with 42 finger lickin’ cinammon buns dripping
    with yummy goodness. my family cannot consume all these
    so i am bringing some for our patients for them to try. i always
    get a smile whenever i have the patients served with coffee or tea
    while waiting for their appointments or even just waiting for their
    eyeglass orders. i will be happy to share these cinammon buns with
    them. thank you, sister, for this wonderful recipe.

  114. OK…mga Mrs…the one-stop shop someone mentioned…does the Saigon cinnamon come packaged in 250 gm. bags or bottled? If it comes packaged, why don’t someone like Millet for instance or in Manila …maybe Marisse?…get a few people and pool your resources and just divvy up the package. If all of you buy250 gm package of cinnamon, that is enough to last you for the next 5 years! …and it will lose its cinnamon-ness? SAYANG!…

    It is just a suggestion…but if you are going to make these rolls every week-end, then I stand corrected!

    Ihid: In our profession…just like Artisan’s ….BUTTER RULES!!!!!!

  116. Sister: Thank you too for the mango ice cream recipe (I just copied it) which I plan to make when Manila mangoes are in season. I admire yours and Marketman’s generosity and patience in responding to a rude post. I look back and think that you are sharing your recipes not out of personal gain but simply out of the kindness of your hearts. Thank you!

  117. Thank you Sister and MM! Thank you Betty Q and all those who shared helpful tips. Can’t wait to bake ’em!!!

  118. Hey SILLY LOLO….where are you? I am waiting for your response to Artisan’s “…bun” comment! Your comments are the highlight of my day!

    MM…will make them again for Sunday for a garden meeting! But after this, I think I will take a long holiday from cinnamon rolls or my blood sugar level will skyrocket and I might just drop dead!

    I told you it should be considered LETHAL!!!!!….mwahahahahaha!

  119. Thank you MM and Sister for all that you share with us.
    And to Sister: You are such a class act. Instead of like most of us who would have jumped and “*^%#(**!!***!!!” on Ms. Espinosa, you gave her the recipe and gave her a second chance to redeem herself. I am here everyday, a loyal reader and a silent observer, but I do come out ohh so rarely to voice out my observations, raise my questions or in this case, to commend you because you inspire me to be less judgmental and be more understanding of others.

  120. These look so yummy! I would probably keel over and die from sugar overdose; though you’d have to agree that I would die happy ;)

    Thanks again for sharing this recipe. BWT, Sister, I tried your fruit cake recipe. It turned out VERY good (as if there was any doubt, right?).

  122. Oh, I think I know what Ms. Espinosa means! Say for instance ….the mango ice cream recipe…she must have clicked on the topics…no mango ice cream there….click on archives, you have to scroll pages and pages and pages before you find it! Type the word…mango ice cream on search engine…you will be inundated with a gazillion topics! Oh, yes, it takes PATIENCE!!!!!

    If I may make a suggestion, Ms. Espinosa…if you go on Yahoo site and type mango ice cream….so many websites will pop up. You will find what you are looking for including MM’s….TYLER FLORENCE’S and THOMAS JEFFERSON’S recipe to name a few that I like and use! That way you will bypasss those extra posts that you probably saw on this search engine. I think that would work!

    Summer is just around the corner. NO ice cream maker?…the i/c shop on Venables with 101 flavours is excellent BUT VERY PRICEY! Next best thing and equally good…Island Farms Mango, Coconut or Green Tea I/C. For the price of a single cone at Venables, you get 1 litre of ISLAND FARMS I/C. For some reason, their i/c is much creamier….must be the grass at Vancouver Island that the cows graze on!

  123. hi natie! i work in an optometry office where we offer eye examinations and dispense
    eyeglasses and contact lens. sister, the cinammon buns were fully enjoyed by those
    who tried them. a few ladies even asked for the recipe. i have to ask our patients
    who tried the cinammon buns if they were diabetic or allergic to nuts. other than
    that, everyone was so happy to have coffee or tea with the cinammon buns.
    thank you, sister, for sharing with us this great recipe.

  124. LOL…I did not notice #55’s remarks and was wondering who Sister was referring to as cranky. I I liked Sister’s one liner “Are you still following me or have you gone to Magnolia to purchase some mango ice cream?” ha, ha ,ha…Anyway, I copied the ice cream recipe as I just love mangoes. From the airport I go straight to my mango suki by Chong Hua Hospital. I am not sure if they are still there as the last time I was home was 2 years ago. And here, I wait for the Kent mangoes. They are not fibrous.

  125. thanks for the info, artisan chocolatier. was surprised to know that – i had it all wrong all along! and bettyq, since there are caramelized apples on top, it wouldn’t hurt to squeeze a little chocolate sauce there, no? at the rate we’re going, those cinnamon buns are close to getting banned in new york :-)

  126. oh wow, i just realized from reading the comments that making cinnamon buns has put sister and MM in a zen-like state….peace and harmony ;-) in this hot, hot season, that’s the waaaay to go! it’s better that sticking one’s head in a tub full of mango ice cream (ooops, don’t wanna go there….(although i agree with artisan chocolatier about the fishpan award)

  127. Hey Farida…good you’re there! If Onie is up to it, I can ask her if you could come along… she would also like a baking lesson but at her house. If I bake them at our house, I know my oven like the back of my hand even with my eyes closed. So, for me it is better to bake or cook at her house so I can trouble shoot if her oven is cranky! (sorry Sister!!!). I can also cross the border and give you a baking lesson at your house! But I don’t think Onie will cross the border!

  128. No, no, Millet….not chocolate sauce. Youwant to make this over the top …more over the top than Artisan’s? Serve it warm…then a scoop of the best VANILLA (not mango!) Bean ice cream you can find…you have spent a fortune doing this rolls might as well not stop there…and then let it melt dripping down the sides…so the sauce becomes like CREME ANGLAISE!

    But try it without nuts, Millet…but with the apple filling…then if you have leftovers, make them into BREAD PUDDING!

  130. I was at Costco this afternoon and saw that a 10.7 oz. (303 g.) jar of Ground Saigon Cinnamon is only $2.69 or something like that (less than $3.00 for sure!). Too bad my check-in luggage is already overloaded, otherwise, you can all meet me at the NAIA on Saturday evening.

  131. Costco cinnamon is very good, unlike some of their other house brands. It is also 75% cheaper per ounce than supermarket McCormick 1 oz. jars even if they come from the same company. Nutmeg, ground ginger, and tellicherry pepper are just as good a buy.
    Sister

  133. Super thank you for this. am just in the US now but once i get home, this is what my sister and i would like to do for ‘bonding’ :) if it seems hard to get bread flour in manila, i might just buy here!

    thanks agaIn!

  134. Sister, I have King Arthur white whole wheat flour, can I use that? It does not say bread flour. Thanks.
    @Chocolatier, thank you for the info.

  135. OMG, what a lovely looking cinnamon rolls, one of my confort foods. Thank you sister and MM for your unselfishness sharing this favorite of mine.

  136. i am so excited to try this! i am not much of a baker but i LOVE cinnamon rolls! thank you sister! thank you MM!

  138. Hahahahha Sister i like your comment on Karen Espinosa!!!! hahhaaha You Rule!!! excited to try your cinnamon bread recipe! cheers thanks.

  140. thanks for the recipe. hopefully, when I get a breather from work, I’ll be able to do this. looks yummy!

  141. thank you for the recipe, MM and sister. and thank you to bettyq for the other tips. you are all such generous souls! God bless you… well, i will be baking this for my boys (the hubby and the sons) this weekend.

  143. Waaaaaaa. Why did I come back to this post to continue reading the comments? I get to Betty Q’s suggestion of having the cinnamon roll ala mode, and I am now drooling at the thought of it. My late lunch and cup of sugarless black coffee now seem *sorely* inadequate and unsatisfying. ;p

    I have no way to make cinnamon rolls myself at this time. What place that sells these would you guys recommend? I miss Saint Cinnamon. Meron pa ba nun?

  145. Raisins have been soaking in Cointreau for 24 hours now! I want to make cinnamon rolls, wah…need to wait for the weekend to begin. Now I just look at your yummy-yummy drool photos. By the way, the cinnamon here which I got from Mustafa just say House Brand and that it uses cryogenic grinding (equivalent to cold pressing). Cost is S$1.20 for 100 grams.

  146. Wow, very appetizing! My mouth is already watering just by looking at the pictures…Thanks for posting this, i might just try making this one. Great great site MM, keep it up!

  148. Just a quick question – is wheat gluten commonly available in supermarkets in the US? Is it available in the Philippines? Thanks.

  149. Thanks very much Sister and MM for the cinnamon roll recipe. May God bless you always. This thank you comment is a bit late as I was tied up checking graduating students’ theses.

  150. Another Question – I have problem sourcing bread flour here. Most breadflour is imported and expensive compared to regular flour. If I use wheat gluten – can I mix wheat gluten to a big batch of all pupose flour (say 2 kilos or 3 kilos) and then store that flour for future baking? Thanks.

  152. i dont bake, i just eat (tee-hee!) but in behalf of the majority of the readers i do thank Sister for being so generous as to share her recipe and answer the multiple questions here. We know you are on vacation and yet you still find the time to do what you do here in marketmanila website. thanks a ga-zillion sister :-)

  154. Off to the supermarket i go………..to buy bread flour.
    Thanks for the very detailed instructions..if I fail, then I must be like “karen”..hahahaha

  155. Hello po Sister & MM,

    Thank you sa CR recipe. I bought bread flour from a bakery supplier the other day. As in bread flour na pang panaderia lang. Pwede na kaya un? will try using it tomorrow.

    Also went to Santi’s looking for Saigon cinnamon. Can i use plain old cinnamon from the groceries?

    Also, about the yeast. There’s instant yeast & active dry yeast. Which do i use?! help please?

    Thanks for the help :)

    Novice baker wannabe,

    R

    p.s. will print out the mango ice cream recipe, my mom bought a tiklis of mangga from zambales and they are so soooweeeet!!!

  157. These rolls would be next on my list. Thank you Sister and MM! Consult please, baker folks? I have just finished baking Sister’s fruitcake recipe and the loaves are now cooling, waiting for the first quarter cup of liquor. (Martell cognac to make up for ingredient tweaking i had to do). Now, how do i go about the aging process? Where do i store them while they age? Considered ‘ripe’ in how many weeks? The fruitcake smells awesome! Thank you so much. (Will have to be content with apple-caramel-pecan bars for now)

  160. Did half a recipe. Baked half of half already, the other in freezer. Dough is a bit tricky to handle as too soft and sticky, must be the weather here, too hot, but was able to pull together by adding 3 fistful of whole wheat flour. I could not believe how gigantic they became! My entire apartment building could smell the cinnamon rolls baking. My husband says our next door neighbour asked him if it was cinnamon. Thank you, thank you very much, Sister! They tasted wonderful – so light despite their size. Will make a cream cheese frosting for the other half.

  161. Dear MM and Sister,

    Now what did I do wrong? I followed your recipe to the letter, but the dough (after the 2nd stage) was too soft. I couldn’t knead it on my counter as it was running all over the place! I had to knead it using the dough hook attachment on my KitchenAid mixer. It has since then doubled and I portioned it into 4 and popped it in the ref. Just peeked inside and it is mutating :), I mean it is still rising. Any tips on how to trouble-shoot it? It smells really good though.

    Thanks!

    Pia

  162. @nina…with reference to your post:
    #148. You have a better chance of finding vital wheat gluten in health stores.

    #150. Try to find out first the percentage of protein in the All-Purpose flour you have. You may not need to add wheat gluten if its at 12%.

    In case you want to add wheat gluten to All-Purpose use 1tsp wheat gluten per cup of AP. I suggest you sift the AP with the WG to mix well. I don’t recommend you mix a big batch ahead of time.

    @Rhea..with reference to your post #155.
    You can use any fresh cinnamon in case you cant get saigon cinnamon.
    You can also use either instant or active dry yeast (I prefer active dry). Instant yeast is easier to use since you just add it to the flour and water, while active dry needs to be dissolve in warm water before you mix it with the flour and water.

  163. Rhea: In addition to Atisan’s comment about yeast…take NOTE of the EXPIRYDATE when using the dry active. Personally, I prefer the fresh yeast…I can freeze it indefinitely though I need to add maybe a tad more after defrosting at baka namatay sa hypothermia iyon iba!…it is a live organism after all!

    Also, instant vs. active dry…different proofing procedures as Artisan said…why? because the instant yeast loses its potency when proofed? for even10 minutes in water…wala ng muscle power…that is why you incorporate it together with the dry ingredients and add your warm to hot liquid and knead away! Unlike the active dry,,,the active dry has to be proofed in warm water to wake them up!

    PIA: what is the weather ther really like? As I have said before, the dough is more manageable if you work with a refrigrated dough when you start to roll. …” the dough ruinning all over the place….” Your flour….is it a newly opened bag or one that is just left open or do you have it stored in an airtight container. Sometimes, how you store it affects the consistency of yourdough. It could have lost a lot of moisture or collected too much moisture in the air….making it more wet!

  164. @BettyQ…Thanks for the assist. I too actually prefer fresh, but since I can’t get them regularly here (in Cebu), my default has been active dry.

    @Rhea, Just went over Sister’s recipe and she called for either active dry or fresh. So you should go for the active dry to follow her instructions.

  165. Pia: had the same problem, but managed to add a bit more flour, then used 2 oiled silpats to shape into rectangle, just used my oiled palms to roll flat. Also roll with the silpat helping you push the dough. Have faith, it may look like a disaster, but once they are shaped and rising they will look more like cinnamon rolls. Must move fast! Betty suggested to refrigerate the dough because of the hot weather too. Good luck!

  166. Thank you for the tips. Just peeked in the ref and they are literally bursting out of the cling wrap. I used freshly bought bread flour (sealed), and instant yeast, Saf-Instant. Could that be the problem? Could they be yeast-on-speed hehe.

    Will add flour when I roll them up, hopefully they’ll resemble cinnamon rolls instead of a cinnamon flat bread.

    Thanks!

  167. Oh, and I’m from the Philippines – don’t know why this blog posts Sri Lanka as my home country. The weather here is hot and humid.

  168. Pia…I think the culprit is the type of yeast oyu used! Instant is more concentrated and waaaay more active than the dry granular ones….that is why it is used mainly when you do the “straight dough” method wherein you bypasss the first proofing stage and you want the dough completed in an hour from start to finish!

  169. Oh I forgot…straight dough is the method you use when making say for instance pan amerikano or sliced bread. Cinnamon rolls or ensaimada or your typical sweet dough uses the sponge and dough method.

  171. Finally baked it – and it is absolutely awesome! So worth the wait and slaving over the dough. Definitely will do this again with the apple filling – and of course with active dry yeast hehe.

    Thanks so much everyone – now if you will excuse me, I have 5 extra pounds gained today that I need to lose :)

  172. Thanks pala bettyq and mimi – you saved my rolls :) it was definitely easier to work with refrigerated dough.

  174. I’m absolutely drooling just looking at the photos. Anything with cinnamon, walnuts and vanilla is divine to my senses. Will try this recipe right away. Thanks for sharing MM and sis! :)

  175. Thank you so much, MM and sister for the recipe. Will test-drive this in F’s kitchen before my own. Harhar…

    Thank you, too, to the wealth of information from the comments. Bless your generous hearts (and kitchens). You are god-sent for inexperienced (and inept) bakers such as myself. =)

  176. Hi,
    You can add another 1/4-1/2 c. of flour if dough is very soft, but refrigerating the dough really helps when the weather is above 70 F. I use dry or fresh yeast, never instant dry yeast. Any fresh cinnamon will do, although I think that Saigon cinnampn has the nicest scent. Dough will fit into a 6 qt mixer. If you have a 5 qt. mixer finish kneading by hand.
    As for the baked fruitcake, you age it by sprinkling the fruitcake with brandy or rum. When it is completely cool wrap in parchment paper or cheesecloth first and then in foil or plastic. Do not wrap with just foil as the foil might react and leave tiny bits on the fruitcake after several weeks. Store in the refrigerator or cool cellar in a covered tin, do not freeze. Unwrap once a month and drizzle with more rum or brandy and rewrap as above. Can be kept for as long as 6 months. Best eaten after one month.
    Thank you for trying the recipes.
    Sister

  177. i tried it already :) for a first try, i’m gonna say it’s a success. :) but yes, the dough was too soft raw, but it turned out a very soft bread that i liked after baking. i was afraid also of having too much sugar and butter in the pan and in the bread, but it was just right. :) i only did half a batch but it still is too many, so most probably i’ll give some away in the office :)

    funny though cuz for the singles, the dough overflowed on top of the tins and made it like muffins. but the crunchy “muffin” top (inverted cinnamon roll muffins, i can call it) gave a nice texture to an otherwise soft bread :)

    more recipes! :)

    (i remember how buttery your ensaymada was, which i tried also. i think i have to refrain from following your next “buttery” recipes. for health’s sake) :D

  178. Clarissa: Yup, you have to make some adjustments to the diameter and height of the rolls when you cut them IF You are using MUFFIN TINS! The height of the muffin tin is not as high as the regular baking pan. …that is why I said in the top comments that if anyone is planning to make singles….TAKE NOTE OF THE DIAMETER , ETC.

  179. If you decide to use muffin tins make sure the piece of rolled and cut cinnamon dough only fills half the pan or less. It doubles in bulk plus “oven spring” or 3X it’s original size after baking. I suggest you try “Texas” or oversized muffin pans, preferably non-stick.
    Unfortunately in baking butter reigns supreme. Just eat smaller portions!

  181. I did it! although my dough looks like it’s on steroids. I used 3 x 20 muffin tins. 3 rectangular pyrex, and a round one. andami! I gave it away to my aunts, cousins & neighbors, i even bought some to the office today. since i also used muffin tins i have to slice it smaller so more dough for another pan. The bread flour makes a huge difference. Crunchy brown on the outside, soft on the inside.I followed it for 25 minutes, muntik nang masunog, it is brown already but the sugar hasn’t caramelized yet, I lessened the time. Also, I don’t have a mixer, so manual kneading. It is too sticky/elastic, what did I do wrong?? Or is that normal?

    Btw, I found Saigon Cinnamon at good ol’ S&R.

    The whole house smelled Fantastic! I can’t wait till my KitchenAid mixer arrives in BB box! Will def try doing this again! Try & try until it’s perfect.

    Thank You, MM, Sister, Artisan & bettyQ :))

  183. If you knead by hand just sprinkle the dough lightly with additional flour. Elastic is okay, that means you have developed the gluten in the flour. Let rise in the fridge if you are in a very hot kitchen and the dough will be less difficult to handle. Do not let it over rise or it will taste sour. You can always cut the recipe in half to make fewer rolls. The cooked rolls freeze well, warm in an oven for 5 min after defrosting, do not warm baked goods made with yeast in a micro wave, they get very chewy and hard.
    Sister

  184. I’ve been an avid follower/fan for years now, but this is my first time posting a comment. Thank you MM and Sister for this recipe. I made this recipe this weekend, which is a good thing cuz we had an impromptu family get together. I brought this cinnamno rolls (sticky buns) to the gathering and they were a great hit. At first I was afraid that the dough was too sticky, but as you said, I just sprinkled more flour so I can manage kneading it. It was my first time baking from scratch. But with the step-by-step directions and tips from the commentors, I was able to do it! THANKS AGAIN! Oh BTW, do you have any tips with cleaning up the sponge (lavadora) from your baking utensils?

  185. thanks for the recipe MM’s sister. : )

    it is amusing how alive the blog is.

    i like it. : )

  186. Soak bowls and utensils used for yeast doughs in cold running water to remove the lavadora/dough.

  187. Thanks Sister! I must have been a little late in soaking the utensils. I had a hard time cleaning up, they were a sticky mess. But the cinnamon rolls were worth it. Thanks again. My 24-yr old niece just texted me asking for more, but they already got eaten up at our get together. I guess I’ll have to make some more soon.

  188. Emy: one of the tools I have that I cannot simply do without is my trusted plastic scraper. I use it to scrape those iddy biddy pieces of dough that clings to the sides of the bowl or to portion my dough.

  189. i remember eating rolls from the long ago st. cinnamon which had chocolate inside. i’m not a purist when it comes to cinnamon rolls :) do you have any suggestion as to what kind of chocolates i can put inside along with the sugar cinnamon butter mix? or like if if it was solid chocolate, or more like a ganache kind to roll inside? :)

  190. Clarissa, if you want to put chocolate inside the rolls just grate or shred good semi-sweet chocolate and sprinkle it on the dough before you roll it up. The chocolate might burn and turn bitterthough if it escapes to the bottom of the pan.

  191. I had a difficult time handling the dough and could not really roll it tightly as the dough was too soft. I followed the recipe and even refrigerated it. I wonder what I did wrong. The end product though was super delicious! My family liked it so much, it disappeared so fast! I made half a recipe and I used sister’s caramel topping for one portion and baked the other portion plain to be topped later on with cream cheese frosting and then caramel frosting and pecans (something like Cinnabon’s Pecanbons). Can someone please help me on how I can make the dough a little bit easier to roll because mine was too soft and sticky even after refrigeration. I plan on doing it again because it was so delicious and the texture of the bread was nice and soft. My daughter also commented that the bread is delicious on its own. Thanks.

  192. For those of you having trouble with the soft dough just sprinkle with additional flour 1/4-1/2 c. while kneadiung then refrigerate the dough for 1 hour. Punch down and turn over and refrigerate for another 2-3 hours and the dough will be stiff and easy to handle for rolling out.

  193. Thank you sister. I will do that next time. This is so delicious I just could not stop having seconds!

  194. Thanks Artisan!

    Been planning to bake but I am not able to do it yet. Hopefully I can bake this coming weekend!

  195. All 100++ (and counting) of us readers are lucky to be shared this recipe! Thank you MM and sister! Will try and make this soon!

  196. I have cinnamon rolls baking in the oven as I type….wish I had read this post before baking. I’ll try this recipe next time!

  197. I baked this over the weekend without first reading all the comments on this post and now I’m having myself a good laugh. So I wasn’t alone. MM said to let the dough rise for about 2 hours and so I left it in the kitchen and meantime put a movie in the DVD player. When I got back, NAKU! the dough was all over the kitchen table and some even reached the floor. It was straight out of a kitchen disaster movie. I had to move very fast to salvage what I could and put some in the oven immediately. Product did not look very nice but they still tasted good.
    Lessons: check on type of yeast, work in a not-so-warm kitchen, mind the time or watch a shorter movie while dough is rising
    Question: Can we store Saigon cinnamon at room temp in pantry or better in ref?

  198. help! it’s the first time i’ve worked with yeast, and i’m using instant dry (Eagle, a Chinese brand – nothing else available in Landmark, Fresh and Shopwise = no Fleischmann’s, no Saf Instant, no Red Star..).. although i’ve read through the comments, i can’t understand exactly how to substitute this instant dry for the active yeast. is the dough supposed to be lumpy, springy, somewhat liquid-y? And do I wait for it to rise for 2 hours in a cool kitchen or do i just add the milk, eggs, sugar.. in other words proceed with the whole recipe as written? any tips gratefully received.. thank you!

  199. traci, not ideal to use the instant but try using say 1/2 tablespoon or slightly more instead of the 1 T. The water must be lukewarm, not cold or not too hold or you will kill the yeast. If the lavadora doesn’t look “alive” start again. The dough will be soft, and if too soft, your kitchen is too hot, humid, or you need to add just a touch of lour and refrigerate it in between to cool it down and make it easier to work with. You MUST make it rise for at least a couple of hours in a cool kitchen as written, or alternatively overnight in a fridge if you want it easier to handle. Before you add the other stuff.

  200. dear MM, thank you so much for the timely tip! the dough did rise, it was a miracle! i couldn’t stop exclaiming over it. i made a test batch ,that is, did one with the topping today; the rest of the dough is resting in the fridge. my cinnamon rolls smell heavenly, but i am saving them for tomorrow (if i can help it!) :)

  202. I have finally tried this recipe, although not exactly to the letter as I have halved it. I was really excited to make the lavadora. I couldn’t believe how much the buns doubled and tripled in size. After proofing for an hour and a half, they were really filling up the whole pan. And when I baked them, I think I got overshot as they rose and rose :D Very unexpected but amusing. Will look forward to more experimentation and baking these again and again. Thanks MM and sister!

  203. I finally got a chance to make the recipe. All of my ingredients were sourced locally (bread flour from chocolate lovers–no idea of the protein content, the bag was just marked BF in permanent pen–P43 a kilo). The dough comes out fantastically. It is a little sticky when raw due to the heat and humidity here but not so much that kneading or rolling were difficult. I could never make the sugar caramelize on the bottom, but clearly I have issues. The cinnamon rolls are really, really good and well worth making. For personal preference I omitted the raisins and used chopped walnuts inside. Wait, the walnuts are from the US. But they are the same as here–I just use a lot so I buy them abroad due to cost. I halved the recipe and it made about 30++ rolls. Thank you, thank you for this great recipe! I already forwarded it my sister in Paris so she can give it a try as well.

  204. too bad i did this recipe before i read sister’s additional instructions. glad to know i am not alone! the dough was too soft, so when i rolled it, it kinda collapsed and looked like a flattened brazo de mercedes. i still cut it up and put chunks of it on my prepared pans, and i’m now waiting 1.5hours before baking. i hope the taste turns out okay even though it looks horrible!

  205. thank you for sharing your recipe, what will i do i cannot roll the dough not even form into a ball. i just put in in the loaf pan and enjoy the delicious taste of the cinnamon

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