ISO: ISO Melissa Dallas - made your Southern Kitchen Cinnamon Rolls for breakfast yesterday, YUM!

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lisainla

Well-known member
These turned out really well. I tweaked them into sticky buns by adding some pecans to the pan before putting the roll dough on top. I will use this recipe for the rolls from now on. I made them the night before and did the second rise in the morning before baking.

Some notes -

- the recipe states it yields 24 but I got 12 out of the batch, I must cut them quite a bit larger.

- I usually make this type of roll in a 9 x 13 pan, but followed the instructions to bake in a 7 x 10.5 (mine was 11") and it turned out well.

- I was a bit worried because the dough didn't rise as high as I am used to, but I liked the finished product because it wasn't too bready.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=102783

 
I love these. Haven't made them in a while

The originals are a "dainty" size. They were brought out at the restaurant as part of a mixed bread plate along with rolls and cornbread. Did you roll the dough longwise or shortwise? 1 1/2 times the recipe makes a 13x9 pan nicely.

 
Miss you too. I have had a hard time transitioning back to full time work.

My job is anxiety-attack producing busy. It seems I never have time to cook, or am too tired.

 
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