Today was the perfect baking day…cloudy and cool and too wet to go to the Calgary Stampede. And since it’s been awhile since I made cinnamon rolls, or cinnamon buns as we say in Canada, I decided to make 2 batches of my Sweet Dough Recipe.
Usually, I just make sweet buns to eat for sandwiches, but today I decided to use half the Sweet Dough Recipe to make sweet cinnamon rolls for my family. They turned out delicious and not too sweet. I put less margarine and brown sugar than usual, and they still tasted amazing, although next time I would bake them a minute longer just to make sure they aren’t too doughy in the middle.
Often in the past, I over baked them, which is worse than under baking. The perfect cinnamon bun is golden brown on the edges, not dark brown. Just like with cookies, watch them closely as they bake, making sure to not overbake them.
Enjoy these wonderful, gooey rolls with a cup of coffee or a cold glass of milk.