Cinnamon Roll Update
This is our ultimate, ultimate caramel cinnamon rolls recipe with lemon cream cheese glaze. We’ve made these so many times and can attest to its foolproof-ness. This dough will rise and the flavors will deliver.
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!