Sweet Melissa Sundays: Cinnamon Buns

October 11, 2009 — 14 Comments


This week’s recipe from The Sweet Melissa Baking Book was supposed to be Sticky Buns with Toasted Almonds, but a cinnamon roll variation was provided in the book, and I had leftover cream cheese frosting from a project earlier in the week that I was hoping to use. So I made Cinnamon Buns instead. And boy, were they delicious!

As stated in the forward to the recipe, these sweet rolls do take a little time; you have to do most of the work the night before you want to eat them and let them rest overnight before rising and baking in the morning. But they were really, really amazing, and as busy as I am, I would make them again. Strike that. I will make them again!

My only issues with this recipe were the times. Both of my rises took quite a bit more time than the book said, and my baking time took quite a bit less time! But all in all, a delicious treat. We ate them all in just two sittings!

Thanks to Jen of Not Microwave Safe for choosing this week’s recipe. It is yet another winner from this amazing cookbook! You can find the recipe on Jen’s blog here.

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14 thoughts on “Sweet Melissa Sundays: Cinnamon Buns”

  1. I LOVE your blow-by-blow plate of disappearing cinnamon bun. What a great way to use your leftover cream cheese frosting too. I can not believe how uniform your buns looked in the baking dish?! Just food magazine perfect!

  2. Your cinnamon buns are beautiful! I love the empty plate, too 🙂 I was really relieved that everyone else thought the baking time should have been so much shorter. Thanks so much for baking this week, and great job!

    -Jen

  3. Haha I love your photos showing the disappearing cinnamon roll! Great job – they look awesome! I almost made this variation but decided to at least give the sticky buns one shot. They were good, but I think I’d prefer cinnamon rolls.

  4. Love the last picture 🙂 The baking time was definitely off, but I have found that with most of the recipe in this book, so I tend to err on the side of caution. Did you use rapid rise yeast? I tried that because its what i had on hand and it worked beautifully and rose in much less time.

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