And from hereon, feel free to call me the Patron Saint of Cinnamon Rolls for talking about and making way too much of them. Anyway, I think I’ve finally got my holy grail recipe sealed to perfection, after a several baking litanies. If you’re still searching for a cinnamon roll recipe to knock your socks off, I’ve updated the recipe with less flour, a different kind of sugar for the caramel, and a hint of lemon for the glaze. I’ve discovered the goodness of using turbinado sugar for the caramel by accident — because I ran out of golden brown cane sugar. Who knew it would make it extra extra gooey? I got the idea to add lemon because I add a hint of lemon when making sweet stuff like flan (which also has caramel) and it elevates all the flavors, plus it smells good. If you’d like an easy-to-print PDF copy, you can download it here » Ultimate Caramel Cinnamon Rolls with Cream Cheese Glaze.
Oh, by the way, would you like the recipes to be print-ready in PDF? We’re looking into incorporating that to get you cooking faster. What do you think? Your feedback would be helpful!
Enjoy the rolls and happy weekend everyone!