I have been making these cinnamon rolls for over 30 years, and my family and friends can’t get enough of them. I used to bake for a coffee shop and these would fly off the shelf, and get devoured when I made them for the B&B.Enjoy!
A time saver if you want them freshly baked but don’t want to get up at 3:00am to make them is to make them up to the part they are individually cut and placed in your pan; then cover them up and refrigerate them overnight. You can take them about about an hour before you want to serve them and let them rest on the counter for about 30 minutes, then “proof” them by putting them in a 100°oven for 30 minutes, then bake them. You can also freeze them once they’re cut and placed in your pan, then put them in the fridge overnight to thaw, then proof and bake.
Another tip… don’t scrimp on the cinnamon, sugar and butter that you sprinkle on the rolls, and use a good quality cinnamon, I like to use Vietnamese Cinnamon, which I get at a spice store. And load up on the icing or frosting. You are splurging, so just go for it. 😉
This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.
And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.