These are fabulous! Tried and tested, this recipe is everything Monique from Diva’s Can Cook said it would be… A cross between a cinnamon roll and a cinnamon bun, this recipe puts out just the right melt in your mouth cinnamon bun/roll soft texture and full of flavor.
Flour: When mixing the dough pay attention to number 7 on the recipe instructions. You may not need all the flour or you may need a bit more. Add in small amounts until you get that consistency, it makes a difference.
Has the dough risen enough, too much? To test to see if your dough had risen, simply poke two fingers into the resting dough after about an hour. Do this just enough to make small holes on the surface. If the holes do not fill in, then your dough has rested enough. Do the same for the second rest. Just poke a small hole with your finger into one of the cut rolls in the pan and if the hole remains they are ready to go into the oven.
White sugar instead of brown… Monique calls for brown sugar in the filling, we had no brown sugar or molasses to make brown sugar so we used white sugar and cinnamon. Still came out delicious.
No Buttermilk on hand? – Very important ingredient that can be substituted, but not with regular milk.
Find out how to make a buttermilk substitute here if you do not have any on hand. We used sour cream and thinned it down a bit with milk. Since she calls for 1/3 cup, simply added sour cream to the measure cup and thinned down with about a TBS of milk.
So here we go! Time to make Monique’s fluffy cinnamon rolls!
Thanks so much Monique!