Comments on: Recipe for Cinnamon Rolls

By: Two Peas

Two Peas — Sun, 05 Feb 2012 21:25:15 +0000

Thanks Terry!

By: Terry

Terry — Sat, 04 Feb 2012 15:34:09 +0000

Thank you for this wonderful recipe. This is just what I’ve been wanting. Thank your father for sharing. The photos are helpful. My favorite is the one of your father…strong hands kneading dough. The shot was beautiful. You are fortunate to have the family heritage that you do. Appreciate your sharing. You wrote the directions very well, too. I felt as if you were talking with me. Very enjoyable. Now to buy the ingredients and get kneading! Just in time for the Super Bowl.

By: Sharyl Riley

Sharyl Riley — Sat, 14 Jan 2012 16:05:51 +0000

Thanks for posting this recipe. I made them for my family Christmas eve and put them into the refrigerator over night for Christmas morning. They were delicious! The recipe made 15 rolls. I made them again today but this time I cut the recipe in half. Thanks again for posting this recipe – I found it on pinterest.

By: Tanya

Tanya — Sun, 08 Jan 2012 14:52:48 +0000

I made these last night and stuck them in my fridge to bake this morning. I was a little intimidated by there not being measurements for the filling or the glaze but these were the best cinnamon rolls that I have made by far! Thank you so much. I’m finally done searching this is the winner.

By: Courtney Tucker

Courtney Tucker — Tue, 27 Dec 2011 04:26:32 +0000

“Oh My Goodness” These look wonderful!
I think I might have to stay off my low carb diet for awhile longer lol!

By: Two Peas

Two Peas — Tue, 20 Dec 2011 17:43:01 +0000

2 packages of yeast, which is 2 1/4 teaspoons of yeast.

By: michelle

michelle — Tue, 20 Dec 2011 10:31:30 +0000

These sound so good! gonna bake them for christmas may i know how many cups of yeast i need to use? The quantity listed is kinda vague..

By: Two Peas

Two Peas — Sun, 18 Dec 2011 16:08:55 +0000

Sorry you had trouble. This is my grandmother’s recipe and my dad has been making it for years. Those are the correct temperatures. You can reduce the temperatures if you think it will work better for you, but that is the recipe we use.

By: Anne

Anne — Sun, 18 Dec 2011 05:52:13 +0000

Well, I decided to try anew cinnamon roll recipe and chose yours. I spent hours preparing the dough…..they rolls rose beautifully and then I baked them in my new oven as instructed, even though I pondered those times and temps that were soooooo different then any I had used and voila….after the 10 min at 425 and only 3 min at 350 I took them from the oven because they were burnt and uneatable……..boy was I sad and very unhappy…all that work was going to have to go into the garbage. Are those the correct temperatures and times and why am I….someone who has baked for years the ONLY one who is disappointed with the recipe? Parry, are you there to help….cause my gifts of your rolls are at my curb not at my friends and neighbor’s tables? :~(

By: Two Peas

Two Peas — Sat, 17 Dec 2011 22:48:37 +0000

I haven’t tried it, but I am sure you can. Just wait to frost them.