Cinnamon Rolls, with a twist!
Cinnamon rolls used to be all the rage in Singapore in the late 90s, but like bubble tea, it was all but a fad destined to become part of our F&B history earlier rather than later. Admittedly, I had forgotten all about how I used to be obsessed with cinnamon rolls and how I must stop by the Saint Cinnamon shop in town to get my weekly fix until a good friend E mentioned about how she and another friend missed this funky bread.
That was reason enough for me to start looking for a good recipe. I’d come across many, but 9 out of 10 require a breadmaker for the process, and a breadmaker is a piece of equipment I am not ready to invest in. By a stroke of luck, I found this recipe by a very humourous lady residing in the States. Her blog is not only entertaining and enriching, she’s also living out a life that I could barely imagine, having lived in a metropolitan city all my life.
‘Nuff said. Now let’s get down to the recipe, shall we?
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You know what? I think Ree’s pictorial and step-by-step instructions can’t get any clearer. So for the first time, I’m going to save the trouble of typing out the recipe all over again. However, if you run into any problems while attempting to try out the recipe, you are more than welcome to ask me about it. 
I quartered the recipe and ended up with 2 pans of cinnamon rolls! Since I’m intending to bring this over to a gal friend’s place tomorrow for a small gathering, I felt compelled to try out one little piece to ascertain that it is indeed edible.
What can I say?! That shot of sugary high sent me straight up to the skies and back! This is definitely not for the faint-hearted but will be absolutely delightful for the sweet-tooths out there.
Hi, just found your blog some weeks ago. This cinnamon rolls look great.
Do you think one could cut down on the sugar? Also, does it taste anything like Saint Cinnamon?
Great blog.
Hi Judy,
Thanks for dropping by, and yes yes, you can cut down on the sugar. I wasn’t following the portions recommended on the recipe too. I found my rolls a tad too sweet (because I replaced maple flavouring with vanilla extract) but my friends who loved Saint Cinnamon said it’s a close replica of the former.
Hi, thank you for sharing your experience. I went to read the recipe. May I ask you how much yeast you used? The original recipe says to use 2 packages of active dry yeast but doesn’t mention the actual amount (in terms of weight or tsp).
Hi Tracy,
1 packet of dry yeast is equivalent to 2 1/4 tsp. Hope that helps.
dear cadenze, can you rate the difficulty of this recipe on a scale of 10 please?
this looks wonderful and my baking skills is still at ground zero :p
Hi pinkconfetti,
This recipe is relatively easy to do, except for the rolling of the dough part. On a scale of 10, I would probably rate it about 6-7?
Try it out, the rolls are really nice.
I want to try these, but I have two questions.. Is the coffee flavor in them strong? My dad hates coffee, and I don’t want to be murdered (haha). And how well do you think these would freeze?
Hi Jac,
I’m not a coffee fan either, and I left the coffee out of the recipe totally. Still tastes as great!
And I think they freeze very well! I read Ree’s reply to some of the questions posed to her on her blog. She said she’d usually complete the cinnamon rolls including pouring on the sugar syrup, then freeze it. Just before serving, send it into the oven to bake at 150C for about 5 minutes and it’s ready for consumption!
Thank you! My biggest concern was the syrup, I’m glad you mentioned that. I can’t wait to try these.
Hi Jac,
Good luck!
I just took these out of the oven a few minutes ago. I put pecans in half of the dough, and they taste wonderful!
Hi Cadenze,
how much is 1 quart of milk? Btw, thanks for sharing!
Oh sorry, and also how much is 1 bag of sugar? Thanks!
Hi April,
1 quart = 4 cups of milk
and
1 bag = 4.4 kg of sugar
according to this recipe.
hi cadenze,
may i ask the recipe says bake at 450 degrees..
is it 450 degrees celcius or fahrenheit??
so sorry, im an idiot in baking but i like cinnamon rolls..:p
Hi zzz, 450 degrees is in fahrenheit. If you convert it, it’s about 230 celsius.
Please don’t say that, everyone has to start somewhere. Good luck!
Hi, may I ask what is maple favouring? What can I replace with if I can’t find it? Thanks.
Hi Cadenze,
I’ve been using this recipe from Pioneer Woman many many times and it is almost foolproof! It’s so easy and yummy. Yesterday I baked cream puffs from using Cream Puff in Venice’s recipe and used your whipped cream but I substituted with real vanilla beans and they were yummy. I didn’t expect them to be so easy.
Great blog!
L Hong
just came across your cinnamon rolls, looks lovely!
read the recipe, and was wondering how much is 1 quart of milk?
you also mentioned that you quartered the recipe , which is just nice to fit 2 round foil pans. do you think it’s possible to make half of what you have done? cos this will be the first time I am attempting this, so just want to try a small portion first.