I try not to exaggerate about the recipes I share on this blog, because I know the way a recipe turns out in my kitchen is not exactly the way it will turn out in your kitchen. And opinions on food are really a matter of…..well, opinion. So just because I think something is the “best ever” doesn’t mean you will. Having said that, I will tell you that I have tried MANY cinnamon roll recipes over the years (many of those also claiming to be the best ever) and I’ve never found one that I thought was special enough to share here. Until now.
Everyone in the family agreed. They were the best cinnamon rolls they’d ever had! They’re pretty big (yes, you really do bake 12 on a rimmed cookie sheet) but none of us has had trouble eating them. The dough is just about perfect, and the rolls still taste soft and fresh the next day. The secret is not to add too much flour–your dough should be soft and slightly sticky without leaving too much residue on your fingers. I highly recommend covering cooled rolls with a paper towel and putting them in the microwave for 10-15 seconds. They taste like they just came out of the oven!
For some great tips and more photos of the process, I highly recommend checking out the original recipe over at Mel’s Kitchen Cafe. The bread recipes she shares never fail me, and this is no exception.