Annie, your Cinnabon rolls....question

18 years ago

I am in a baking mood today. I have a Zopf (Swiss Braided loaf) in the oven right now, and a batch of the Cinnabon dough rising.

Here's my question: The Cinnabon dough seems really heavy and dense. Is it supposed to be? I googled and found a couple other Cinnabon recipes, all nearly identical. Followed it to a T. My regular cinnamon roll dough is a lot lighter....

Hope they turn out! LOL

I made a batch of raspberry scones, too and they failed miserably! Not sure why, I've made these dozens of times. Win some, lose some, I guess!

Linda

Sort by:Oldest

Comments (22)

Terri_PacNW
18 years ago
Linda, is your baking powder getting old? ~could equal scone failure.

My Cinnabon dough is heavy, but rises up and fills with little air pockets. Once it's risen and filled up the pan(s), you'll be fine. :o)
doucanoe
Original Author
18 years ago
Thanks, Terri. The dough is taking quite a while to rise, I'll give it some more time.

Baking powder is fine, I think I may have mis-measured either the flour or the cream. The dough just didn't come together well at all and they just fell apart. Ah well....maybe I'll try 'em again tomorrow. I'm tired of baking today!

Made dog biscuits, scones, Zopf bread and still have the Cinnabons left to finish!

Linda
Related Discussions
Help! I lost my cinnamon rolls recipe that Annie gave me
Q
Comments (10)
Sorry all I have is the Sinbun Recipe ( Cinnamon Bunns or Sticky Bunns ) Lous Cinnamon Buns ------ SS Pan ,9 ½ in by 12 in by 2 ½ in deep Or Pyrex baking dish 3/4 stick of butter and 1 tablesp. Of Vegetable oil Pancake syrup , Brown Sugar and a little granulated sugar Cinnamon and Raisins Melt the butter in the pan and let it cool ( put it in the refrig. a few minutes) Level it across the pan and back into the refrig to harden. Take it out and Sprinkle very little oil and move it around with the back of a spoon. Dribble some pancake syrup all around the pan , then a little gran. Sugar Then lay in some brown sugar . Dont be chincey , leave some lumps. Last sprinkle ( good bit ) of Cinnamon and Raisins. You can also add some walnuts, If you want to. If you dont want to , dont do it but dont blame me , if you didnt Do and wish you had done , etc. Take half + of the recipe of the Braided Bread dough and roll it out to about 3/16 in thick ( 3 pennies ) You can do the dough in 2 pieces if it is easier. Try to roll them out to at least 16 in long. x 12 in. Sprinkle some pancake syrup, Sugar and cinnamon on the dough , then some raisins. Roll the dough up loosely, Making a 12 in. long Roll and cut into 1 in. pieces. Mark the roll ,at half way and half again before cutting., into 8 pieces. Do the same to the other piece of dough Place these pieces in the pan that you prepared , leaving spaces in between , because the dough will grow. Push them around with your fingers, to fill the pan evenly. When the dough is doubled , bake in a 320 degree oven , on a shelf near the top, for about 25 to 35 minutes or golden brown. You can Baste , with an egg milk mix, while baking. When it is removed from the oven , place a piece of aluminum foil over it and a large cutting board or cookie tin and then flip it over and remove the pan. If some of the goodies stay in the pan take them out right away and patch the Buns while the goo is still hot. WARNING !!!! Get away from them until they cool. !!!!!!!! You will burn your lips Now you can see if you used enough brown sugar and gooey stuff. . Braided Bread Everyone has their own way to do this, which is better. But! I like to cook and bake using easier ways, long as the end results are the same. I've used this recipe since I got out of the Army, a very long time ago and converted it from Army Baking (Large amounts )to Home Baking. It wasn't easy going from 4 Quarts to 4 cups , etc. But I worked it out. I got the results that I wanted and I'm passing it on to everyone . Here is the recipe: Luigis - - - Braided, Plaited Bread or Dough for Cinnamon Buns , Bagels, Etc. 2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk 1 1/3 cup of Sugar 3 large eggs- beaten (save ½ egg w. a little milk for basting ) 1 tablesp.+ of Vanilla - - ½ cup + of oil - - ½ teasp. Salt 2 packs of Fleischmans Active dry yeast AP Flour - 3 cups to start ( probably about 6 total ) enough to knead into a soft ball that doesnt stick to your hands. I now substitute a cup of WW Flour. Makes it more tender. Stir the yeast in a 1/3 cup of warm water w. ½ spoon of sugar, to test it for raising. In a large mixing bowl, or (KA mixer) place the warm milk ( not hot ) add the sugar ,vanilla , salt & eggs Beat until the sugar is dissolved and add the Yeast and mix well. Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes. Add flour until you make a " soft " Ball of dough that doesnt stick to your hands. Dont make it too stiff , try to keep it a "soft dough." On the Work Top, Sprinkle some flour under the ball and Knead it until smooth. Place it in a large bowl, Rub some oil on top. Cover with a damp towel and place in a warm spot ( until double.) I usually turn my oven on for a few minutes to warm and shut it. Place a pan of hot water on the bottom shelf. Then place the dough bowl in the oven to rise. When ( doubled ) deflate and put it out of the bowl onto a floured worktop. Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ). Divide each piece into 3. Roll each of these 3 pieces into the shape of a sweet potato ( about 12 in long ). With the basting ( egg ) mixture and wet the tips of the 3 pieces and stick them together at one end . Then spread the other end the shape of an arrow While keeping the stuck ends down and away from you , twist each piece clockwise about 8 times and lay them down so you can Platt or Braid them and stick the other ends together There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things. Place the 2 shaped loaves on lightly oiled cookie tins, or in loaf pans. Preheat the oven to 400 deg. Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising. When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan. Baste them with the egg mix and rotate them back into the oven and ( Turn temperature down to 325 deg.) Baste again when they are a dark tan. Cook till a rich brown, mahogany color. Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!! This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape. The most time is in the waiting for the dough to rise and for the bread to cool . But it do look great !!! & Professional This dough can also be used for Cinnamon Buns . I use it for Bagels too. I like the Hardly Noticeable, sweet taste.
...See More
Cinnamon roll questions..
Q
Comments (25)
You can definitely cut the recipes in half, but I used to multiply them when I made them at the restaurant where I used to work in San Francisco. I made a more or less regular bread dough with a small amount of sugar added, and after the first rise, I would roll the dough out into a long rectangle, add butter to two thirds of the rectangle, and the fold the dough over as in making a puff pastry, and then I followed the methods for making puff pastry in order to get many layers of butter and dough. Then I would roll the layered dough into a long rectangle (like Pioneer Woman) and add brown sugar, cinnamon, and chopped walnuts and roll the rectangle like Pioneer Woman and cut into rounds. Instead of putting these into one pan, I put them into muffin pans, so that they would make nice individual servings. I didn't bother to glaze mine, but that might have been a good idea, although I think they might have been too sweet if I did that. I added the walnuts because the restaurant always had barrels of walnuts (and other nuts), and so I thought I might as well use them. I think it is difficult to make a bad cinnamon roll. I worked graveyard at the restaurant (11 PM to 7 AM - later when I made yeast dough), and so my rolls were ready for breakfast when the restaurant opened. The restaurant was owned by a commune of hippies, and so the staff ate many of the rolls before customers had a chance to buy them. I could physically only make so many in one night, and I had to make three different recipes each night - generally of the coffee cake or dessert variety - something to have with coffee in the morning or afternoon. Lars
...See More
Making a challenge to myself (vegetarian for a month)
Q
Comments (50)
Beets are one of my favorite vegetables. Unfortunately I don't fix them much because they are kind of expensive in an urban grocery store usually, and they are a little touchy to prepare. Don't get me wrong, they are easy, easy as far as technique, but beet juice stains and I am a clumsy cook. A lot of people like roasting them. I like roasted beets, but I also like steamed beets which I think are a little easier to prepare. Just cut off the tops and bottoms of the beets, scrub them a bit, then roast or steam, or even boil. You have to peel off the outside skin of the beet after they cool. My preferred method for cooking beets is in my steamer. I also steam the greens along with them. Very good served just with butter and salt, or a little parm. cheese. I adore beet greens, they are my favorite green, but it sounds like you don't like greens in general, so you might not like beet greens. You can also eat the stems, at least the non-woody ones. If you don't like the texture of greens, you can sneak beet greens into lasagne or soup. The classic beet soup is borscht, which I love. Once the beets have cooled and you have peeled them, you can put the beets in salads. Below are my two favorite beet salads, and I think a good way to perhaps introduce yourself to beets. Another way to serve them is sweet and sour, sometimes called harvard beets, or there's beets in orange sauce. I never have them that way since I prefer them more savory, but you might prefer them the other way. I don't have any of those type of recipies, but there are plenty out there, I once even posted a beet thread about four months back you might be able to find that. I have the recipies saved some where so I may be able to get them some time but I'm pinched for time right now. Potato Beet Salad from "Moosewood Restaurant Lowfat Favorites" cookbook 4 med. beets, scrubbd and leaf stems trimmed off 5 potatoes, peeled and cubed 1/2 cup minced red onion or scallions 1 cup non fat yogurt (when I make this I use a mix of 1/2 cup mayo and 1/2 cup yogurt or lowfat sour cream) 1/4 cup chopped fresh dill (or dried dill weed to taste) 1 tsp. cider vinegar 2 small dill pickles, chopped (about 1/2 cup) (Can also use plain cukes in a pinch) 2 tsp. prepared horseradish (optional, I never use it) 1 tsp. sugar (optional) salt and ground black pepper to taste Boil or steam beets until tender, immerse in cold water to cool, then peel. Check for tenderness by piercing them with a knife. If they can be easily pierced, they are done. After peeling, when they are completely cool, chop them into bite sized pieces. (I like little half moon beet pieces) In separate pot, boil potatoes until tender for about 20 min. Drain potatoes and cool. Put the beets, potatoes, onions and pickles in a large bowl. Mix the dressing ingredients together and pour over the salad. Stir gently to distribute the dressing. Add salt and pepper to taste. Chill at least 30 min. before serving. Note: depending on what else you're eating, you can also add feta or goat's milk cheese crumbles to this salad, and serve over a bed of lettuce. Beets with Goat Cheese and Dill from Williams and Sonoma "Vegetable" cookbook 6-8 small beets (or 3-4 large ones) 1 1/4 lb total, approx. 2 shallots or 1/2 red onion, chopped 1 tsp. sugar salt 1 TBLSP balsamic vinegar Juice of 1/2 lemon 1 TBLSP olive oil 1-2 TBLSP chopped fresh dill (or 1-2 tsp. dried dill weed, but fresh is so much better) 3 oz. fresh goat cheese (or feta if you don't like goat cheese, I love it) Clean beets and remove stem ends. Place in baking pan just large enough to hold them. Pour water into the pan to a depth of 1/2-1 inch. Cover the pan with aluminum foil or a cover. Bake in the oven at 375 until the beets are tender (easily pierced with a fork). This will take about 40 minutes for small beets and an hour for large ones. Replace the water if the pan looks like it's getting dried out. Once done, remove beets from the pan and allow to cool enough so you can handle them. Peel the beets and cut them into wedges. Place the warm beets in a bowl, add the onion or shallots. Combine the dressing ingredients and toss to coat. (It has been my experience that you need to make twice as much dressing as the recipe calls for to get a good kicky flavor). Spoon the warm dressed beets into a serving bowl or individual plates. Can serve on a bed of lettuce. Top with dollops of the goat cheese. Serve warm or at room temperature. Can save leftover beets in the marinade, will keep for a couple of days. Both salads good with toasted sunflower seeds tossed onto them before serving, for extra protein and some crunch. I like to take the beet and potato salad to work with a lowfat swiss cheese sandwich, sometimes also add fake ham to the sandwich. The beet/goat cheese salad is good with a hummus sandwich, hummus and cukes on rye is one of my favorites. Can also serve with baked pita chips and hummus dip.
...See More
My Christmas gift
Q
Comments (9)
Merry Christmas, Donna, I just love my Zo, love, love, LOVE it. It's the only bread machine I've ever owned, but it's a workhorse and I use it several times a week. I make whatever bread recipe suits me, I don't stick to those that are made for bread machines. Liquids in first, then dry, and I don't bake in the machine, I let it go through the dough cycle, form the loaves or rolls or burger buns or cinnamon rolls or whatever, let them rise again and bake them in the oven. I like the crust that way. I've made everything from that Honey Wheat above, one of my favorite recipes (oh, and I've forgotten the egg a couple of times and it still comes out fine, a little less moist, maybe) to Julia Child's french bread, Ann T's Italian, cheddar beer, you name it and it's come out just fine. I do check the dough for hydration after it gets well into the "knead" cycle, so I can add more liquid if necessary. You're gonna love that machine, I know it. Oh, and it's great for Sol's Honey Rolls, although the recipe doesn't call for kneading. Making it in the machine gives me the lightest, softest, puffiest rolls and the kids love them but they take two eggs and a stick of butter! This is a nice honey oatmeal loaf, I cut the recipe in half and make one large or two small loaves or a dozen nice sized dinner rolls: Honey Oatmeal Bread Yield: 3 loaves 2 tablespoons or 2 (1/4-ounce) packages active dry yeast 1/2 cup hot water (105 degrees to 110 degrees) 1-1/2 cups quick oats 3 cups water 1/3 cup butter, melted 1-3/4 tablespoons salt 3/4 cup honey 7-1/2 cups flour 1 egg white, beaten (optional) Preheat oven to 325 degrees. In a bowl, mix together yeast and water; let stand 5 minutes. In a large mixing bowl, combine oats, water, butter, salt, and honey. Add the yeast mixture and mix well. Add flour until dough comes away from the sides of the bowl. Cover with towel and set to rise until double in size. Turn dough out onto a lightly floured surface and knead. Divide dough into three parts. Shape into three loaves and put into greased 9x5x3-inch loaf pans. Let dough rise again until pans are two-thirds full. If desired, coat top of loaves with egg white and sprinkle with oats before baking. Bake 35 minutes. Merry Christmas! Annie
...See More
Terri_PacNW
18 years ago
The last time I made my recipe was around Christmas. I made them at night and put in the fridge overnight. Took them out let them warm up then put in the oven..I didn't eat any (trying to avoid wheat right now) but everyone who ate them said they were good.
But usually they do take a few hours to rise fully.
T
hawk307
18 years ago
Did any of you ever try a yeast Dough ???
Lou
doucanoe
Original Author
18 years ago
Lou, huh??? Not sure what you mean.

linda
Terri_PacNW
18 years ago
well Lou, they have yeast in the dough..mine does and I'm sure Linda's via Annie does too..
Do you mean your dough?
hawk307
18 years ago
Sorry : Was seeing double up and down ? and read too fast.
hawk307
18 years ago
I'm back for a minute. What I meant was a dough with just
Yeast. ?
I've used Cake mixes and added Yeast.
In fact I'll use a yellow cake mix tommorrow, to make Sticky bunns.
If my eyes go back to normal!!! I'm typing with one eye shut
Lou
doucanoe
Original Author
18 years ago
Sorry, Lou, I'm still not following ya. Here is Annie's recipe I used. It is a yeast dough, only thing I did differently was allow a second rise in step #8. They came out beautifully!

CINNABON CINNAMON ROLLS

*********Rolls**********
1 package active dry yeast (I used 3 tsp of bulk yeast)
1 cup warm milk -- (105 to 110)
1/2 cup granulated sugar
1 teaspoon salt
2 eggs
1/3 cup margrine -- melted
4 cups all purpose flour
**********Filling************
1 Cup packed brown sugar
2 1/2 teaspoons Cinnamon
1/3 cup margarine -- softened
*********Icing************
8 tablespoons (1) margarine -- softened
1 1/2 cups powered sugar
1/4 cup (2 oz) cream cheese
1/2 teaspoon vanilla extract
1/8 salt

1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add the sugar, margarine, salt, eggs, and flour, and mix well
3. Knead the dough into a large ball, using your hands dusted lightly with flour.
Put in bowl, cover and let rise in a warm place about 1 hour, or until the dough has doubled.
4. Roll the dough out on a lightly floured surface. Roll dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.
5. Preheat oven to 400 degrees
6. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
7. Working carefully from the top ( a21-inch side), roll the dough in the bottom edge.
8. Cut the rolled dough into 1 3/4-inch slices and place 6 at a time evenly spaced in a lightly greased baking pan. Bake for 10 minutes or until light brown on top
9. While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy.
1. When the rolls come out of the oven, coat each generously with icing.
Linda
hawk307
18 years ago
Linda: Your not supposed to say " huh ", say "Yoah !!! huh ???"
Maybe your Yeast wasn't up to Par. I always test mine in a half cup of
Warm water, with a spoon of sugar dissolved.
If it rises upto the top in about 10 minutes, I dump it in the bowl.

Annies recipe is about the same that I use for SinBunns and Braided Bread.

Where I'm from Cinnamon Bunns are what everyone now calls Sticky Bunns.

I thought there was Baking Powder in the recipe too.

That's why I said I used Cake Mixes and asked all the dumb questions.
I'm sure all of you had these days too.

When I do the Yellow Cake mix ( with Yeast ) I'll let you know how it turns out.
Have to go now. can't look at the screen too long.
LOU
loagiehoagie
18 years ago
Lou, you better get yourself to a doctor sir! Seeing double up and down isn't normal, unless you got into the cooking sherry!

I know of what I speak.

Hope you're doing well.

P.S. No Sin-bunns for me. Gotta go on that after the holidays diet again.

Sigh.

Duane
Terri_PacNW
18 years ago
And here is the recipe I use.

Here is a link that might be useful: Cinnabon Likes
dgkritch
18 years ago
Lou, does your cake mix one look something like this?

1 yellow cake mix (no pudding)
5 c. flour
2 pkg. yeast
2 1/2 c. warm water

This is the quickest, easiest recipe.
Mix, let rise, roll into rectangle, spread with butter, cinnamon, brown sugar, raisins (optional), nuts or whatever fillings you want. I don't even measure, just wing it.

Roll, slice into 12 pieces for large ones, 24 for smaller ones (2 pans).

Rise again and bake for about 25 mins. (maybe 20 for smaller ones) at 350.

Frost.....or not........with a cream cheese icing.

Try to limit yourself to one per day! :+)

Deanna
annie1992
18 years ago
Linda, sorry I'm too late for this. Yes, the dough was a bit "heavier" than I was accustomed to, but froze beautifully and was easy to just put in the fridge overnight and then bake the next day.

I'm glad they came out well....

Annie
beanthere_dunthat
18 years ago
Annie - Any reason I couldn't sub butter for all that margarine without making any other adjustments?
Terri_PacNW
18 years ago
use butter..definately..I'm sure Annie does too...
Virginia7074
18 years ago
I make a recipe for "Cinnabon Clones" that's very close to Annie's in the bread machine. The only differences are that this one calls for 4-1/2 cups flour and 2-1/2 teaspoons yeast. Next time, I'm going to make Annie's adjustments, because it seems like her dough would be softer.

Anyway, on Christmas Eve, I knew I wouldn't be home from church until about 12:15, so I asked DH to start the bread machine at 10, so the dough would be ready by 12:30. When I got home, I rolled it out, schmeared on the filling, rolled them up, cut them (with thread) and divided them into 4 pecan rolls and 8 cinnamon rolls.

I was going to put them in the fridge, but DH suggested that they'd probably just have a nice slow cool rise overnight, so that's what I did. House was about 62 - 65 degrees and it was around 1:30 by the time I got them into the pans. (I doubled the filling, which was a little bit too decadent; may not do that again.) I think I ended up baking them around 10 Christmas morning (teenagers slept in) and they were perfect.

New Year's Eve - I turned around and did the exact same thing again! Is there a cinnamon roll diet??
annie1992
18 years ago
Of course you can substitute butter. I ALWAYS do, I don't buy margarine so I never have any on hand.

Annie
doucanoe
Original Author
18 years ago
I used butter. I am another who never buys margarine.

(That stuff is nasty!)

Ooooh, Virginia, I HOPE there is a cinnamon roll diet! Wouldn't that be cool?

Linda
hawk307
18 years ago
Duane: I didn't look in here until now.
I went to the Va Hospital for an eye examine.
An eye doctor and Specialist examined my eyes and said I was OK
but they want me to go for a complete Physical and go back in 4 weeks.

Deanna: I didn't do the box cake mix thing yet.
It calls for 1 1/2 cups of water, 1/3 cup of oil and 3 eggs.

I was going to cut back on the water and 1 egg , so it will be a dough instead of a batter.

I have been making the Cinnamon Bunns for about 30 years now.
I use the recipe for Braided Bread and Raisen bread and Bagles too.

Never brought up the Bagles, since I first mentioned, how I made them.

It was said , it's like making a rope and sticking the ends together.
Then I found out, one of the biggest places in NY, makes them the same way.
But no one ever said " Lou, makes them the same way as the Bagle Place in NY "
That was a while ago and I let it be but
it still raises the hair on the back of my neck.
I just play around and experiment with the Boxed Cake Mixes.

All of my Bunns and Braided Bread are made with the Yeast Dough.
Sorry about my misunderstanding, before.
If I have time , I'll put my Recipe in once more and you can compare notes.

LOU
beanthere_dunthat
18 years ago
Linda, Terri, Annie, thanks for the confirm on that. I thought not, but always best to check. (My first thought was "Annie use margarine? Get outta here!"

I still remember the MIL's cookie incident when she used margarine instead of butter. Can you say leather? I never buy the stuff. Can't stand it.
hawk307
18 years ago
Here is my Braided Bread recipe. Look familiar ?

LuigiÂs - - - Plaited Bread or Dough for Cinnamon Buns Etc.

2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk
1 1/3 cup of Sugar
3 large eggs- beaten (save Â½ egg w. a little milk for basting )
1 teasp.+ of Vanilla - -
Â½ cup + of oil - -
Â½ teasp. Salt
2 packs of Fleischmans Active dry yeast
AP Flour - 3 cups to start ( probably about 6 total ) enough to knead into a soft ball that doesnÂt stick to your hands.
I now substitute a cup of WW Flour. I makes it more tender.

Stir the yeast in a 1/3 cup of warm water w. Â½ spoon of sugar, to test it for raising.

In a large mixing bowl, or (KA mixer) place the warm the milk ( not hot )
add the sugar ,vanilla , salt & eggs
Beat until the sugar is dissolved and add the Yeast and mix well.
Add 3 cups of flour and mix with mixer a few minutes or by hand.
Add flour until you make a soft Ball of dough that doesnÂt stick to your hands.
DonÂt make it stiff , try to keep it a "soft dough." Sprinkle some flour
under the ball and knead it until smooth. Place it in a large bowl, Rub some oil on top.
Cover with a damp towel and place in a warm spot until double.

Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ).
Divide each piece into 3. Roll each of these 3 pieces into the shape
of a sweet potato ( about 12 in long ).
With the basting ( egg ) mixture and wet the tips of the 3 pieces and stick them together at one end . Then spread the other end the shape of an arrow Place the 2 shaped loaves on lightly oiled cookie tins, or loaf pans.
Preheat the oven to 400 deg.
Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising. When doubled in size (about 20 min.) place in the oven , top shelf and bake until
slightly tan. Baste them with the egg mix and rotate them back into the oven and
( Turn temperature down to 325 deg.)
Baste again when they are a dark tan. Cook till a rich brown, mahogany color.
Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!!
This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape. The most time is in the waiting for the dough to rise and for the bread to cool .
But it do look great !!! & Professional

This dough can also be used for Cinnamon Buns ,

Annie, your Cinnabon rolls....question

Comments (22)

Terri_PacNW

doucanoe
Original Author

Related Discussions

Terri_PacNW

hawk307

doucanoe
Original Author

Terri_PacNW

hawk307

hawk307

doucanoe
Original Author

hawk307

loagiehoagie

Terri_PacNW

dgkritch

annie1992

beanthere_dunthat

Terri_PacNW

Virginia7074

annie1992

doucanoe
Original Author

hawk307

beanthere_dunthat

hawk307

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Annie, your Cinnabon rolls....question

Comments (22)

doucanoeOriginal Author

Related Discussions

doucanoeOriginal Author

doucanoeOriginal Author

doucanoeOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

doucanoe
Original Author

doucanoe
Original Author

doucanoe
Original Author

doucanoe
Original Author