I have tough critics in my house to creating/finding the right cinnamon roll recipie. My family is very gracious when I make anything, so maybe I am my own tough critic. Because in our house we do cinnamon rolls any time, this is how we roll. We all love the sweet taste of these fluffy rolls with lots of cinnamon and sugar rolled in between and topped with a lip smacking good cream cheese frosting. I have tried many good cinnamon roll recipes, until this one. It definitly topps them all and is now my, I mean our number one favorite.
Many cinnamon roll are made in a 8 x 8 pan or a round cake pan, but honey those just not do for our family. Since eveyone loves them we need a 9 x 13 pan which will make 12 large rolls. Give yourself plenty of time to make these because they have to rise twice, one in a large bowl and once in the pan.
A sure way to get even cut rolls and to not flatten the just risen dough is to use fishing wire to cut them. After you have rolled your dough into the 18 inch log, cafefully measure out each roll with an indent on the dough. Then just shimmy the fishing wire underneath the dough and and criss-cross the wires to cut out the roll. Easy Peasy Lemon Squizie.