Comments on: Fear and Cinnamon Rolls

By: Tim

Tim — Mon, 14 Dec 2009 01:47:28 +0000

Great, Alanna. I am so glad you liked them too!

By: Alanna

Alanna — Mon, 14 Dec 2009 00:17:39 +0000

i assembled these last night and stuck them in the fridge, and when i woke up i took them out along with the cream cheese glaze and let them rise for an hour or so and then baked them. i followed everything exactly and am super pleased with the results- they were delicious! and i ended up inviting friends over to share the decadent brunch!
fabulous; will definitely be making these again soon! im off to try doughnut muffins next!
xo

By: Nicole

Nicole — Sun, 06 Dec 2009 21:57:22 +0000

I just finally got around to sort of making these this morning for brunch. The dough didn’t want to rise for me though so I water proofed it and puffed up pretty nicely and was silky smooth. I added in pecans to the filling and subbed the cream cheese frosting for a lightly salted caramel sauce with pecans. What a hit!

By: Reem

Reem — Thu, 30 Jul 2009 17:50:40 +0000

I just made these and they turned out perfect!

By: Tim

Tim — Fri, 17 Jul 2009 17:10:10 +0000

Yes, Virginia! Foccacia is another good idea for beginners! It is great when we conquer these fears and really expand what we are capable of in the kitchen.

By: virginia

virginia — Fri, 17 Jul 2009 16:50:39 +0000

yes, i also had a yeast bread recipe phobia, so i tried a simple foccacia recipe that didn’t require special pans or perfect loaf shapes. i was so thrilled, that i made it every week for a month…worked as a breakfast bread, “pizza” building base, and soup accompaniment.

By: Memoria

Memoria — Fri, 10 Jul 2009 21:16:36 +0000

I agree wholeheartedly with this post. Yeast is not a big deal at all. From the very first time I’ve used yeast to the last, I have had no problems. I have made many a cinnamon rolls, too. Yours look yummy!!!

By: Kellie Moncrief

Kellie Moncrief — Fri, 26 Jun 2009 05:18:42 +0000

I am making cinnamon rolls right now and I am waiting for my yeast to double in size. I forgot the egg part so I went back and added it in. I have my fingers crossed, but I am not getting my hopes up. This posting was inspiring though :)

By: Melissa

Melissa — Sun, 21 Jun 2009 17:01:21 +0000

I got over this “fear” a couple years ago thanks to instant yeast. It’s so much easier to use and, i’ve read, more reliable. I recently took a bread making class at the French Culinary Institute here in NYC and it’s amazing to me the amount of work and time that went into making bread before all this new equipment (mixers especially). It’s truly an art to make yeast breads.

By: Dawn in CA

Dawn in CA — Thu, 18 Jun 2009 16:26:10 +0000

The first time I tackled homemade cinnamon rolls, my husband’s first bite literally put him into a stupor. He sat at the table with his eyes closed, slowly chewing and making low, happy groaning noises. I’m no slouch in the kitchen, but had I known something I baked could elicit such a joyous response, I would have made these years ago!

By: Casey

Casey — Thu, 18 Jun 2009 04:02:16 +0000

is it bad that I mostly want to make this recipe so I can have all the tangy icing to myself?

By: BigSis

BigSis — Thu, 18 Jun 2009 01:33:16 +0000

Amazing! I love the golden brown photo of the rolls before the glaze! I agree with the intimidation factor of yeast, but when it works, a yeast dough is a beautiful thing, as these rolls demonstrate!

By: Holly

Holly — Wed, 17 Jun 2009 19:07:06 +0000

I had a complete and utter fail at my first cinnamon roll attempt – pure concrete mess that they were, but I’m totally up for trying these again and face my fear of yeast.

By: Tim

Tim — Wed, 17 Jun 2009 17:39:35 +0000

Hi Lindsay: You can put the dough in the fridge before either rise to put the process on pause. I would get the rolls assembled and in pan the night before. When you wake up, let them rise in a warm spot until doubled in size and proceed with baking!

By: The Duo Dishes

The Duo Dishes — Wed, 17 Jun 2009 17:34:20 +0000

We’ve only made 5 loaves of yeast risen bread in our time, and each one was a learning process. Now we think we’ve got it! Those rolls look really good too. That’s the next yeast recipe we should try.

By: Lindsay

Lindsay — Wed, 17 Jun 2009 17:22:34 +0000

When should you start making the dough for cinnamon rolls? Or can you do some of the work the night before? I would love to have homemade cinnamon rolls around 11 am on a weekend morning, but it kind of defeats the purpose to get up early for 2 rises. Unless someone else is making them for you, of course….

By: Whitney

Whitney — Wed, 17 Jun 2009 16:14:36 +0000

I love the side-by-side photos showing the rise. I used to be afraid of yeast just because I didn’t know the difference between “active dry yeast” and “instant yeast” etc but now that I do, I love working with yeast!

Lovely cinnamon rolls. Gotta love Molly!

By: sophie munns

sophie munns — Wed, 17 Jun 2009 16:03:29 +0000

You are so right! In my mind yeast = fear. I so needed to read this as I would love to bake my own bread and things with yeast…pizza bases for example! Cinnamon rolls are SO delicious looking…thanks for the nudge!
ciao,
Sophie

By: Chelle

Chelle — Wed, 17 Jun 2009 15:44:09 +0000

I think I may have posted that I was afraid of yeast, but that has since been revoked. What I am afraid of, okay maybe not afraid of, what I dislike is that waiting time! Im just so darn impatient! Not that that;s your fault, but I just cant wait that long.

These cinnamon buns look amazing though! Perhaps I shall try my hand at them….