@sad_papi Cinnamon rolls with cardamom and maple. Full recipe is on my website 🙂 #cinnamonrolls #holidayrecipes #food #tiktokfood ♬ Heavy Gloom – The Story So Far Recipe from TikTok user sad_papi who states, “This is by far my most made recipe, posted every holiday season, and now I’m sharing it again.”
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See the RecipeRecipe that Heather found and shared with the family. See notes for a few changes she made to the standard recipe.
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See the RecipeNY Times recipe from Yossy Arefi who states, “These sweet, lemony rolls are a fresh alternative to classic cinnamon rolls. A little cardamom in the dough and filling enhances the bright citrus flavor without overtaking it. This dough is adaptable: You can let the dough rise in the refrigerator, instead of at room temperature, so you can serve fresh, warm rolls for breakfast without getting up at the crack of dawn to make them.”
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See the RecipeNOTE: Main directions are from the original recipes, but see the notes at the end for changes.
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See the RecipeRecipe from King Arthur Flour which states, “The following recipe created quite a stir when ‘Moomie’ first posted it on our online community. Baker after baker tried these buns and declared them THE BEST. Soft, vaguely sweet and golden-yellow from the butter and egg, these simple buns are perfect for burgers, but also fine for any kind of sandwich.”
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See the RecipeRecipe from my sister, Heather, who states, “I make this one a LOT, but I always double it and I get about 16 breads, and when doubled I only use 2 1/2 tablespoons yeast total. I have also used all milk, and all water, both give great results. I almost always use bread flour, but all-purpose flour works fine too. When I first started making these I made them exclusively on the grill since I didn’t have a Blackstone yet, but they’re delicious cooked either way.”
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See the RecipeNY Times recipe from Julia Moskin who states, “When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs arrive from Japan, a land without bread? The answer is here, in the lofty, feathery white bread that is a staple at bakeries in Asia — and in Asian bakery chains like Fay Da and Paris Baguette. (Panko is often made from the heels of the loaf, called the “ears” in Japanese.) Milk bread was developed in Japan in…
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See the RecipeThese cinnamon rolls were made by KaRynn Sheranian for the SS2 Ward Christmas Brunch on 12/9/17 from a recipe her grandmother used to make. Basic roll recipe comes from a ward cookbook and is attributed to Sherry Wallace. The cinnamon roll recipe is from an unknown compilation and is attributed to Ruth S. Rees.
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See the RecipeNY Times recipe by Amanda Hesser who states, “The popover is a culinary marvel, a loose batter that, with the aid of a hot oven, expands like a golden cumulus cloud, producing a crisp, hollow pastry with a soft, eggy interior. While the mixture is very similar to crepe batter, when you confine it to deep, narrow, muffinlike molds, the surface of the batter sets and the air is trapped, so that the pastry has nowhere to go but up and out, creating a gravity-defying bubble. Heatter’s version ran in The Times in 1966 with an article by Craig Claiborne,…
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See the RecipeRecipe from Mindy Bystrom, who writes, “These are a copycat Cinnabon recipe. My husband’s favorite. I however enjoy pecan sticky buns much more.”
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See the RecipeRecipe from Mindy Bystrom, who writes, “In my opinion, these are the best dinner rolls out there. Soft, fluffy and buttery. These also can freeze well so you can always double the recipe and save some for another night.”
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See the RecipeFrom the recipe author: “I didn’t think it possible to prepare bread with no carbs, but this recipe proved me wrong. Known as cloud bread, this carb and gluten-free bread is soft, airy and fluffy, and so delicious – it practically melts in your mouth. It is an ideal replacement for traditional homemade bread, and it is also high in protein. So how do you make it? All you need is three ingredients: eggs, cream cheese and cream of tartar. The recipe below includes a couple of optional ingredients too – bits of rosemary were added for a more flavorful…
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See the RecipeWe made these for New Year’s Eve and they were delicious. I used homemade bread dough instead of store-bought, but that would work too.
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See the RecipeMelanie says, “These are the best cinnamon rolls ever! They are light and huge, and just the right amount of sugar and cinnamon filling.”
