{"id":5320,"date":"2016-04-18T06:00:28","date_gmt":"2016-04-18T12:00:28","guid":{"rendered":"http:\/\/homanathome.com\/?p=5320"},"modified":"2024-02-13T18:09:14","modified_gmt":"2024-02-14T01:09:14","slug":"cinnamon-rolls","status":"publish","type":"post","link":"https:\/\/homanathome.com\/2016\/04\/cinnamon-rolls\/","title":{"rendered":"Brown Sugar Cinnamon Rolls"},"content":{"rendered":"\n
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Ummm, yeah. I need one of these. They’re calling my name.<\/p>\n\n\n\n

This isn’t a ground-breaking recipe, in fact, it’s a simple version that gives you a delicious classic result. Basically, I just use the sweet roll recipe from Betty Crocker’s Cookbook (the 1976 version), double the amount of cinnamon sugar in the center, and replace the white sugar with brown. It’s a rich, gooey, sugary take on the classic that leaves Cinnabon behind (Full disclosure: I had Cinnabon once. It didn’t live up to my expectations. I’m thinking these cinnamon rolls might be why…). <\/p>\n\n\n\n

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Anyway, my other favorite part of this is these are so easy to make. I’m always a little hesitant about yeast breads, but these are super simple – you spend most of the prep time watching a television show or reading Chicka Chicka ABC<\/em> approximately 5,000 times while the dough rises (Is my kid the only one obsessed with that book? Why do the letters even want to go up the coconut tree? Why? These are the deep questions I ask while making cinnamon rolls… #momproblems). <\/p>\n\n\n\n

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