I had some leftover cream cheese frosting from making gingerbread cookies and a hankering for cinnamon rolls, so I made these.
Notes:
- I used active dry yeast instead of instant yeast (letting it bloom in the milk/butter mixture for about 10 minutes before adding it to the recipe) and it worked fine.
- I used a stand mixer to mix and knead the dough.
- I did not make the icing in this recipe so I haven't tried it yet, but this particular recipe author tends to know what she's doing so I bet it's great.
Verdict: These are probably the best cinnamon rolls I've ever made. They had a really nice texture, very soft and pillowy on the inside. I would absolutely make them again, and now that I have a recipe I know I like, I can keep using it!
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