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Kamal Polyakov
Kamal Polyakov

Where To Buy Cinnamon Buns

Seriously, say hello to big, fluffy PERFECT cinnamon rolls packed with a cinnamon brown sugar filling and glazed with a vanilla cream cheese glaze that drips into the middle and soaks every single bite.

where to buy cinnamon buns


Feel free to store your freshly baked cinnamon rolls covered at room temp for 1-2 days, then transfer them to the refrigerator for up to 5 days. Simply reheat in the microwave to get them soft and gooey again!

After rolling the cinnamon rolls up, cut them as directed, arrange them in a pan lined with parchment paper, cover well with plastic wrap then place them in the fridge overnight. When you are ready to bake, bring the cinnamon rolls to room temperature and let them rise for 45 minutes to 1 hour before baking as directed.

The BEST cinnamon rolls in the WORLD. Big, fluffy, soft and absolutely delicious. You'll never go back to any other recipe once you try this one! This cinnamon roll recipe includes options to make them overnight or ahead of time and even freeze them.

Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.

To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy!

To make overnight cinnamon rolls:After placing rolls into the greased pan (after the first rise), simply cover, place overnight in the fridge and then bake them in the morning as directed. I like to bring my cinnamon rolls to room temperature first by leaving them on the counter for 30-45 minutes before baking (this is known as the second rise).

Hiya, this is such a superb recipe! Would it work if I baked the c.buns for 10mins and then take out and cool them and then transfer to freezer? Then when I want to bake them, thaw in fridgethe then bake for 10 mins? Someone said this would work too? Thanks x

I made these in my high school culinary class and these came out absolutely delicious!! My teacher raved about these cinnamon rolls and will now be using this recipie for catering! I am extremely pleased on how these turned out. So soft and fluffy. The topping is equally as light and delicious.

Oh wow, I made these for my boyfriend and I and they are amazing. Definitely worth the time and effort. He says they are the best cinnamon rolls ever and he says the frosting is not too sweet (he usually hates icing/frostings). I personally like them cold better. Thanks for the recipe!

this was my first attempt at making any sort of cinnamon rolls other than the kind out of the can. Your recipe was super easy to follow. I also added some chopped pecans before I rolled it up. They turned out fantastic.

I have now made these 3 times! The third time I doubled the recipe and made a loaf of cinnamon raisin swirl bread with the extra dough. It turned out fantastic! Would love to be able to post pictures for you!

This recipe is the bomb. I put everything in my bread maker on the dough cycle. 1 hour later I get to fill the blend with the cinnamon treat which is never the same because my sweet tooth fluctuates. I feel like Gabriel Iglasias and his donuts. Boy are they gonna get it. Yum.Yum.This is my #1 for cinnamon rolls now. Long live the King!

These cinnamon rolls are the Best in the World! I am a baker but have never had much luck with yeast type dough. I decided I was going to master it and this was the first recipe I tried. They turned out absolutely perfect and so delicious. Thank you!

WOW!Made them several times now and these the very best cinnamon rolls fluffy soft with gooey filling which just turns to candy I even used the dough for a pizza crust and it was AMAZING !!!

Really loved the consistency of the dough part, light and fluffy as described even though I used all purpose flour instead of bread flour and I kneaded by hand. However, I used an inferior cinnamon, so I lost out out on the cinnamony goodness. Overall, I will definitely use this recipe again! Thank you for sharing!

I made your cinnamon rolls. And they were amazing!!I have been looking for a recipe that I enjoy eating for a few years. I have it now!Thank you so much for posting this!! My children will grow up with memories of Christmas mornings being filled with joy the sweet meal of cinnamon rolls!

Hi! You can freeze the cinnamon rolls before they rise in the pan you will eventually bake them in. Cover them tightly with both plastic wrap and aluminum foil and freeze. Once ready to bake to remove them, allow them to completely thaw and rise and then bake!

My daughter has been asking me to make cinnamon rolls. I found your recipe and made them today! She was thrilled! and everyone loved them! They were easy to make and absolutely delicious. Will be making these again. Thank you

I love cinnamon rolls! I have tried to make them myself one time before. I turned out to be a disaster. I seriously have had PTSD from it for years. Then I found this recipe. Nervous to try again I found the recipe so easy to follow and they turned out AMAZING! I followed the overnight method and set them at least 30 mins before baking. The only thing I changed was used unsweetened almond milk and that worked out just fine. Thank you this one is a keeper.

You were not wrong. These certainly were the best cinnamon rolls my family and i ever had. Absolutely delicous and so easy to make. Thank you so much. Today i made another batch and divided it into 4. I made mini cinnamon rolls. I froze 3 as a test and baked one today.

I made these cinnamon rolls yesterday and kept in fridge overnight and baked this morning. We had them for breakfast and they were delicious. I made 12 cinnamon rolls instead of the recommended 9 rolls and the size was perfect. I will definitely be making these over the holidays and for sleepovers with our grandkids. Thanks for a great recipe.

These easy cinnamon rolls from scratch are perfect for yeast beginners because they only require 1 rise. Each cinnamon roll is extra soft with the most delicious cinnamon swirl! The rolls freeze beautifully, so this is a great make-ahead recipe, especially for planning ahead for holidays or the next time you need a special breakfast. Choose from a few easy icing flavors to top the warm & gooey rolls.

These are classic, homestyle cinnamon rolls. It took me lots of recipe testing trial-and-error to develop quick cinnamon rolls that maintain all the flavor and texture of traditional overnight cinnamon rolls. But THIS. IS. IT. And I promise, making these easy cinnamon rolls is 100x more satisfying than that feeling you get from popping open a store-bought can of ready-to-bake rolls.

Fill and shape dough: Heat oven to 375 degrees F. Melt butter and add a pinch or two of salt if the butter is unsalted. Set aside. Combine brown sugar and cinnamon in a separate bowl. Coat a 913-inch baking pan with butter or nonstick spray. Line a large baking sheet with parchment paper.

Serve: When buns come out of oven, Let them cool 5 minutes, if you can bear it, before cutting in. Serve in squares of any size (although if you cut the pan into 12, it will be closest to a standard cinnamon bun size) with the frosting on the side.

Can these be frozen and baked/reheated later? They would be perfect to take on the road, and reheat at the destination (as a gift or cause you just want the cinnamon roll smell in your weekend getaway location!)

Yum! Also, agree 100% on the B&B cinnamon. All others are supremely inferior. Even my 2-year-old, who has it on her oatmeal for breakfast every day noticed one day when I used the last bits of another jar.

Egg allergy here also. In my experience, the egg in this recipes seems to be there to make the bread even richer. I have made many other bread recipes that call for egg (cinnamon rolls, kolaches, english muffins come to mind) and just skip the egg completely. All is very well with those recipes and nobody misses the egg. I would just leave it out entirely.

My minimal amount of pandemic tinkering in the kitchen has involved substituting maybe 1/3 of the white flour with semolina flour. It makes the dough just a bit richer and heavier (have done this with a cinnamon swirl bread and others, but not your cinnamon bun recipe here).

This recipe looks amazing, but I am slightly intimidated by the warnings of the sticky dough. I love the cheddar swirl breakfast buns from the first cookbook and find that dough very easy to work with- do you think that dough with this cinnamon swirl filling would turn out well? For any other commenters with input, that other dough has about half as much butter and no eggs, but otherwise comparable ingredients. Thank you!

Excellent recipe with just enough cinnamon sugar with each bite! Made the dough in a bread machine and popped it into a container to take over for Thanksgiving breakfast. I only had an ice pack on top and that was enough to keep it cool overnight. Easily rolled it out in the morning and did not have time to chill before cutting. Baked up so tender with just enough filling. I was surprised by the small amount of butter in the filling that actually spread over the sheet of dough. Enjoyed by everyone even without the cream cheese icing. This will be my go-to recipe and may be tempted to add chopped pecans and rum raisins for extra decadence.

I would like to make these *and* a recipe of your pecan sticky buns (a family favorite) at the same time to accommodate pecan lovers and one kid with a nut allergy. I see that the doughs are a little different but it would make life easier to just double one dough recipe. Do you have advice on whether this would work and if so which dough to use?

Checking back in after baking this morning-what a disappointment. All the butter and sugar ran out into the bottom of the pan resulting in super dry cinnamon bread. And it stuck to the pan to boot. Oh well, not everything can be a slam dunk. 041b061a72


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