I have made these rolls every Thanksgiving and Christmas since it was published in 1991, and they're always a crowd-pleaser! I have shortened the prep time by using the dough setting on my bread machine to make the dough, then once it has fully risen, I roll it out. I melt the butter for the filling and mix it with the flour, brown sugar and cinnamon and smooth it over the dough--makes roll-up a breeze. I make a dozen rolls from one recipe instead of 8, and they are still large rolls. I also substitute maple syrup for the corn syrup in the icing. We love these cinnamon rolls!!!
on Monday, December 20, 2010