I am proud to say I conquered one of my biggest fears this weekend and for the first time in my life, I baked with yeast. I've decided I have never done it before now simply because my mom never did. The buns/rolls were always made by my grandma, so I never saw it happen.
ANYWAY...I found this great recipe. My first attempt was just okay. I underbaked the rolls a bit for fear of OVERbaking. Oops! It was also too sugary for me the first time around, so today I cut the cinnamon/brown sugar mixture down by about half. Here they are all rolled up and ready to get all warm and fluffy.
But let's be clear, people. The star of the show on a cinnamon roll is the frosting. This was a light and fluffy cream cheese frosting. OMG.
Baking with yeast was nowhere near as difficult as I thought it would be. Now I can't stop thinking about buns, breads, doughnuts, rolls..............
So here is the recipe...and again, I would suggest using just half of the cinnamon/brown sugar mixture. I also had the rolls in my oven (which is admittedly not the best oven in the world!) for about 18 minutes. I think you'll be able to tell when they are done by checking to see if the cinnamon/sugar is bubbling up in the layers.