King Arthur Cinnamon Rolls
A few months ago I bought some nonfat dry milk from the King Arthur Flour website to make their highly rated Cinnamon Rolls and I was not disappointed. If you love cinnamon rolls, you need to give this recipe a try.
I made them pretty much according to the recipe, except I reserved 1 cup of flour and just kneaded it in a little bit at a time until my dough had the right consistency. I also doubled the cinnamon filling as many commenters suggested.
The recipe states that: “These buns will be soft right out of the oven, and will firm up as they cool.” They were so tender and light and fluffy hot, I actually preferred them cold after they had time to firm up. If you’ve had a fresh, hot Krispy Kreme doughnut you’ll understand what I mean.
The recipe for the King Arthur Cinnamon Rolls is on their website, along with lots of other fabulous recipes I’d like to try.
What I wouldn't do for one right now
They look marvelous barbara. I bought a cinnamon roll pan from them and it came with one of their cinnamon roll mixes. I haven't tried it yet. Your blog is looking great by the way!
I LOVE cinnamon buns and always follow the joy of baking recipe but I must try these next. I ansolutely love my King Arthur cookbook so why haven't I made their cinnamon buns? Yours are perfect. Send one over, please. Or better yet, put the coffee on I'm on my way over.
Oh god, if I had access to these, I would positively gorge myself on them. They look absolutely delicious!
Have a great weekend ahead.
*kisses* HH
Barbara these cinnamon rolls sum up food perfection to me. I was hoping to loss some weight before my summer vacation but I may just have to skip a day and make these. They look simply divine 🙂
Oh Barbara, I DO love cinnamon rolls, and I WILL have to try these! They look delicious, and the way you describe them…YUM! 🙂
Ms Meanie – Thanks! According to the King Arthur Flour website: Your bread will be softer and more tender, and will stay fresher longer when you use dry milk. They didn't last long enough for me to find out about fresher longer, but they were definitely soft and tender.
These look soooo sooo good. I usually make Molly Wizenberg's recipe but I will HAVE to try these. The nonfat dry milk sounds so interesting. I've never seen that in a baked good. Any idea what it adds to these rolls?
Hello Barbara, these look marvellous, I love sticky buns! I remember telling you about Danish pastries once but these remind me of a British favourite, Chelsea Buns which are spirals of dough rolled up with raisins and lashings of sticky glace icing on top – frequently seen in our bakery windows and look very similar to these – you just need a glace cherry on the top!!