I made these for work, and they were a hit! Everyone was also impressed that they were from scratch. They are super simple to make, they just take time since yeast is involved and there are a few rise times. This was my first time working with yeast. If you haven't worked with yeast yet, this is a great first recipe to try!
- You can halve (or maybe even 1/3) the brown sugar cinnamon mix. As you can see from the photo, I coated mine liberally and still had well over half of the mixture left.
- Rolling the dough was actually a lot easier than I thought it would be. Just remember that you're going to be rolling from the long side so make sure that it is fairly straight.
- I melted the butter used to put on the cinnamon sugar mix - it spreads easily and you only need about 3 Tablespoons that way.
- I also had to re-roll my cinnamon rolls because once you start slicing (I used my pizza wheel), they start going flat. I'm thinking if I had put them in the cupcake liners right away, they may have fit without re-rolling.
- My rolls didn't always touch the bottom of the cup so some of them went flat in the middle after they cooled. It was also easier to take the paper out, put the roll in the paper and put them back in the pan.
- You could halve the icing recipe as well.
Enjoy! :)