Lou, if I make them, you better be heading this way. Believe me, I could eat the whole pan myself if it is half as good as it looks :) My oldest son will be home mid March though, so I'll try them then. I'm planning on trying your pizza dough recipe then too.

Just wondering--can we start a Snarky Comments thread? So's people who took a bitter pill for breakfast can go over there and get it out of their systems?

Lighten up folks! Good heavens, I can't believe what I'm seeing. People raining on a Sticky Bun parade! If there was ever a food--OK--quasi-food--to bring a smile to someone's face, it's gotta' be Sticky Buns!!

Sure Cilantro, you start.

Makes me glad I don't even LIKE sticky buns. I do like cinnamon rolls, with or without cream cheese frosting but I do not want them adulterated with any sticky stuff or nuts!

I used to put butter on the unfrosted ones, but I quit that. So, I'll never be participating in Sticky Bun Day in spite of recipes that have been posted 34 times, with pictures!

Annie

I missed this thread yesterday. Thank you for posting your recipe again, Lou.
I made them awhile back when I first saw it, they are fantastic!
And I''m very sure there are some new people here who will want to try them, but wouldn't know to do a search for your recipe.
Personally, I have more constructive things to do with my time than count how many times anyone posts a recipe.
Seems like it would be a lot easier, (and a lot nicer) to just skip over a post you don't want to read, instead of adding mean spirited comments.

ci_lantro, you said it well! I second the motion.

Rusty

Annie, I feel the same way. I've never cared for sticky buns, but give me a homemade warm cinnamon roll topped with a drizzle of cream cheese frosting and I'm in heaven.

Oh Ann, gorgeous! Please post the recipe - or direct me to it. I much prefer cinnamon rolls with a light drizzle. I bet it's similar to the F&W recipe - it will be interesting to compare.

I'd love to see more recipes for cinnamon rolls. I'm sure the recipe posted 34 times is fine, I just don't care for "pancake syrup" as an ingredient and would like to see some other options. No offense meant if some people enjoy that sort of thing, I would never "yuck your yum" as my kids say, I would just like some other options.

AM

I'll not discriminate, I'll eat sticky buns, cinnamon rolls, you name it. Course my hips show that! It all looks good to me. Sorry, I missed it, but I feel like I'll make up for it somehow.

Ann T, those look delicious, it's half an hour until lunch and I'd gladly have one of those with my coffee.

AM, I won't even buy "pancake syrup" unless the grandkids are coming to visit. Thank goodness I live in Michigan where I can buy grade B maple without mortgaging the farm. I'm looking forward to moving out to the farm, so I can tap the maples and make my own syrup again.

Annie

Here you go Arabella. You can make the glaze as thin or as thick as you would like.

Home Cookin Chapter: Recipes From Thibeault's Table

Cinnamon Rolls (Buns)
=====================
From Joy of Baking

Dough:
4-1/2 to 5 cups all-purpose " flour
1 Package active dry yeast
1 Cup milk
1/3 Cup "" butter
1/3 Cup sugar
1/2 Teaspoon salt
"3 eggs
Filling:
3/4 Cup packed brown"sugar
1/4 Cup all-purpose " flour
1 Tablespoon ground cinnamon
1/2 Cup" butter
1/2 Cup light raisins (optional)
1 Tablespoon half-and-half
1 recipe Powdered Sugar Glaze

Powdered Sugar Glaze:

In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon pure vanilla extract and enough half-and-half (1 to 2 tablespoons) to make the glaze thin enough to drizzle over cinnamon rolls.

.
In a large mixing bowl combine 2 1/4 cups of the flour and the yeast.

In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar,
and salt just till warm (120 degrees to 130 degrees)and butter is
almost melted, stirring constantly. Add to flour mixture. Add eggs.
Beat on low speed for 30 seconds, scraping sides of bowl. Beat on high
speed for 3 minutes. Using a wooden spoon, stir in as much of the
remaining 2 1/4 to 2 3/4 cups flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the
remaining flour to make a moderately soft dough that is smooth and
elastic (3 to 5 minutes). Shape into a ball. Place in a greased bowl,
turning once. Cover; let rise in a warm place till double (about 1 - 1
1/2 hours).

For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut
in remaining butter with a pastry blender until mixture is crumbly. Set
aside.

Punch dough down. Turn onto a lightly floured surface. Cover and let
rest for 10 minutes.

Roll the dough into a 12 inch square. Sprinkle filling over dough
square; top with raisins (if desired). Roll up jelly-roll style; pinch
edges to seal.

Slice roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut
side up, in a greased 12 x 9 x 2 inch baking pan. Cover dough loosely
with clear plastic wrap, leaving room for rolls to rise.

Refrigerate dough for 2 to 24 hours. Uncover and let stand at room
temperature for 30 minutes.

(If you are making the cinnamon rolls immediately, dont chill dough.
Instead, cover loosely, let dough rise in a warm place till nearly
double, about 45 minutes.)

Break any surface bubbles with a greased toothpick.

Brush dough with a half-and-half. Bake in a 375 degree oven to 25 to 30
minutes or till light brown.

If necessary to prevent over-browning., cover rolls loosely with foil
the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again
with half-and-half. Cool 5 minutes. Invert onto a baking rack and
invert again onto a plate. Can drizzle with Powdered Sugar Glaze. Serve
warm. Makes 8 rolls.

Note: I prefer a Cream Cheese icing.

1/4 cup butter
1 cup cream cheese

Cream together and add enough icing/powder sugar to make a creamy icing.

Several years back (2007) zolablue posted an old-fashioned potato dough from her aunt along with several sweet dough recipes. It was the Chocolate Cinnamon Roll that won hearts. All comments are zolablue's.

"Please note you can use whatever chocolate you wish. I will probably add more cinnamon in the filling next time because I really love it.

REVISED FINAL - (fingers crossed - this version only adds "cup" to the milk in the icing recipe)

Chocolate Cinnamon Chip Rolls

Refrigerator Rolls Makes 12 large rolls*

1 Package active dry yeast
1/2 Cup lukewarm water (add pinch of sugar) Set aside.

In large bowl:
2/3 Cup shortening
2 Teaspoons salt
1/2 Cup sugar
2 Eggs
1 Cup mashed potato
1/2 Cup milk (Aunt uses evaporated milk)
1/2 Cup water potatoes cooked in
4 to 5 Cups all purpose flour

Mix first three ingredients; shortening, salt & sugar. Add eggs one at a time and beat in. Add mashed potatoes, yeast, milk, potato water and mix.

Add flour; three to four cups, mixing well adding enough more flour until dough can be handled and turned onto floured surface. Knead well using as little flour as possible. Place in large oiled bowl, cover and let rise double. Knead lightly and cover, place in fridge until ready to use or overnight.

For cinnamon rolls:
If refrigerated, let bowl sit at room temperature for 30 40 minutes. Then roll out dough on lightly floured counter to roughly 12 x 18 inches for large sized rolls. If dough has been divided for smaller sized rolls; roll out dough to approximately 1/2 inch thick. Brush on melted butter, then sprinkle brown sugar and cinnamon mixture and chopped cinnamon chips. Leave about 1/2" border. Starting at edge tightly roll up dough. Cut into 1 1/2" pieces and place in buttered baking pan. Let rise until double.

Bake in 375 degree oven for 25 - 30 minutes or until lightly browned. Drizzle with icing and sprinkle chopped cinnamon chips.

Filling:
3/4 Cup brown sugar
1 1/2 Teaspoon cinnamon
4 Tablespoons butter, melted
3/4 - 1 Cup cinnamon chips (chopped) - more to sprinkle over top

Chocolate Cream Cheese Icing

4 Tablespoons butter, softened
8 Ounces cream cheese, softened
3 Ounces** Ghirardelli 62% bittersweet unsweetened chocolate morsels, melted (or chocolate; your choice)
Dash of salt
3 Cups confectioners sugar
1/3 Cup whole milk (approx use enough to get desired consistency)
1 Teaspoon vanilla extract

Cream together the butter and cream cheese. Add melted chocolate, salt, confectioners sugar, milk, and vanilla. Beat until smooth and spreadable. Glaze over warm rolls.

*Or divide dough twice or into thirds for desired size rolls.

**Adjust chocolate amount if you are making part of the icing vanilla only."

P.S. I also saved zolablue's aunt's Swedish Tea Ring and Orange Roll recipe using this same potato dough. I can re-post if anyone is interested.

Carol

I looooove sticky buns! But as I have posted the recipe several times I won't do it again....but let's just say it contains butter not vegeatble oil, honey not pancake syrup...vanilla in the dough, and lots of brown sugar.
My grandson asked for sticky bun lessons....and I didn't show him how to make them, I told him and coached from the sidelines. When he was spreading butter on the rolled out dough, he asked "is that enough?"...I told him no he needed more...then when he sprinkled on the brown sugar, I told him he needed more....he said "But Grandma, I put a lot on already"....and I asked him if he had ever had a sticky bun with too much butter and brown sugar....he allowed that he hadn't.
I put pecans on the bottom of mine....not raisins.
And I also make cinnamon rolls....very similar, but no stuff on the bottom and cream cheese frosting on top!
May have to have a "comemmoratating Sticky Bun" day....since I missed the first!
Linda C

Calico:

Alexa,
I don't know what the he-- I have ever done to you,
But it must have been something very bad,
for someone to count all the times I've posted Cinnamon Buns.
Do you do the same with Cinnamon Rolls ?????

Have you also counted the times I've said, this has been on going since my first post.
Many of you probably don't know what I'm talking about.

Maybe one day I'll put in that Post. I was hoping the persons would give it up.

Maybe, the reason I Post things more often, is because of the Subtle remarks and
the not so Subtle remarks to degrade anything I do post.

Seems like certain members can say anything they please and before you respond, it is Deleted.

The only thing I have ever done on the CF was to put in Recipes that someone might like to try.
I've tried to have a little fun along the way.

Also try to undo negative remarks directed at CF member.
I always try to help the underdog but it doesn't do good for me on the CF.

I may have said some things without thinking but who doesn't.

If someone can't see that, shame on them.

Annie:
You always say what you like and dislike.
Not directly at me but referring to what I posted.

I have Vermont Maple Syrup but prefer Karo Pancake Syrup, for the taste.

To me Maple Syrup has a medicine taste but I wouldn't try to talk anyone out of using it.

I would use all Sugar but the Syrup seems to make a softer,
Stickier, Gooier topping.
- - - - - - - - - -- - - -

Strange, all my life I've taught guys who worked for me, good , Common Sense ways to do things.
Most of them went on to become Contractors or into good jobs, Thanking me for experience.

??????
LOU

Momj47:
I apoligize again. Didn't expect all the fuss.
Maybe next National Sticky Bun Day, everyone will put in a good Recipe instead of bad Remarks.

I'll Post my Cinnamon Buns again.

I've said this before too,if you are feeling Grouchy
" try more Fibre in your Diet ".

LOU

Yes, I do always say what I like and dislike, and it doesn't matter who posts it. I always have and I doubt that I'll stop, most people take it as an opinion rather than criticism.

Annie

Thanks Ann - that's very similar to the F&W one. I'm in the midst of studying for an organic chem test or I'd do a side by side ingredient comparison. I really like the effect of raising a dough in the refrigerator overnight. The first time I did it it was with your cheese danish. It makes a very tender dough which I love.

Carol, I'm sure my kids would go crazy for your recipe - another for my "to try" file! I usually use any leftover mashed potatoes for bread (don't make them often,though), but next time I'll try this instead. I haven't seen cinnamon chips, are they in the baking aisle?

Linda, I'm going to do a search for your recipe now, is it similar to Ann's? I also prefer pecans or walnuts to raisins. I like raisins, but not in my food, I don't like the texture when they get warm and mushy.

AM

I forgot to add: WTF Annie?? Like you aren't already superwoman - you have to add maple syrup making to your repetoire? I can't even seem to get a load of laundry folded and a loaf of bread in the oven!

I want whatever you're on.

AM

Yeah, AM, eventually I'll retire and Elery and I will have one house instead of two and I won't have to mow my own lawn or clean the pool. I don't want to get bored, so I figured about March, I can tap the sugar maples, just about the time cabin fever sets in here in Michigan. (grin)

Not really that much work, just time, boiling 40 gallons of sap into one gallon of syrup, the trees do all the real work! Plus, the stuff is a bit pricey, even here in Michigan. Not the $60 a gallon or whatever that people pay in other places, but still. And I love the stuff, so I need a supply for my maple pear cobbler, my maple scones, that maple oatmeal bread. Mmmm, love maple. I even had steel cut oats for breakfast, with a drizzle of maple syrup. Local grade B stuff, of course.

What am I on? High on life, AM, just high on life. (snicker) If I were a kid today, they'd probably tell me I was hyper!

Annie

Annie,
Reading about your plans to make maple syrup sure brought back some good memories for me tonight.
Years ago my ex-husband and I lived in upstate NY and one year in the early 1970s we did the maple syrup thing and it was lots of fun. We were living right next door to an older friend who had all the equipment we needed; from the sap buckets to the sap house he built with everything needed to boil the sap. We were able to get to all the trees with an old truck and a bit of walking. I was amazed at the small amount of syrup we finally got from all those buckets of sap! But wow did that maple syrup taste great! I was sure spoiled after that, I never again wanted the stuff from the store that passed for the real thing. Now I get buy the Grade B Cooking Maple syrup from King Arthur Flour.
Kat

I have a friend up in NH who still makes syrup and sends me a quart every year. It is amazing just how awesome that syrup is. Yes, I hide it and monitor just how much everyone gets LOL! My kids can leave a lake of Mrs Butterworths on a plate after they are done and not give it a thought - they would do the same with the real syrup if I didn't watch them!

Annie - you are truly a renaissance woman with skills and talents that are beyond impressive.

Alexa

Kat, I'm glad I could make you smile, I loved "sugaring" with Grandpa, I had smaller buckets and he hauled the big ones, we always boiled the sap outside in a little lean-to that he built and a big ole' kettle. It seemed gigantic to me then, now it seems smaller.

We'd boil the sap and when it boiled down, add more, boil it, add more, until the sap was gone and we had syrup.

I've done it a couple of times with Dad when I was an adult and he was still alive, but I'll have to start over with equipment, everything he had got sold at the farm auction.

Alexa, I got it all from Dad and my grandparents. I only hope that The Princess and Bruvver remember all the things we did together when they are adults, and smile, like I do when I think about my grandparents!

Annie

OMG Alexa - that drives me crazy! Whether it's the Grade B maple syrup or the organic catsup, my kids take 4x what they actually need unless I pour it myself.

The process to make syrup really is fun for kids. We usually do a local field trip to watch the process. And my kids (and I) love that maple candy.

I'm ashamed to admit this but ..... I've never had real maple syrup before. Only Aunt Jemima.

Oh Shaun, You don't know what you are missing. Real Maple syrup is so much better than Aunt Jemima or other fake syrup. No comparison.

Ann

Oh Shaun, I'm so sorry. You really don't know what you are missing.

There's not one darned thing in maple syrup except sap, boiled until it's condensed into syrup. As I mentioned, it takes 40 gallons of sap to make one gallon of syrup, that's why it's expensive.

The fake stuff has, according to the website, "corn syrup, high fructose corn syrup, water, cellulose gum, caramel color, salt, sodium benzoate and sorbic acid (preservatives), artificial and natural flavors, sodium hexametaphosphate" Maple syrup has sap, you don't even have to worry about sprays because the sap comes from INSIDE the tree. Not a chemical ingredient at all, just boiled sap.

Plus, I know you are dieting, you only need a tiny bit to give you a big maple flavor, when that other stuff is all sugar, it takes more to get a maple flavor.

AM, I like the maple sugar candy too, and I love maple cream on hot biscuits, yum. That's just maple syrup whipped into a creamy spread.

It's nearly sugaring time here, hopefully we'll have a good year, it's all temperature driven because you can only tap when the sap runs, that's above freezing in the day but colder at night. The better the run, the cheaper it is to buy syrup and the local sugarbush always runs out before it's sugaring time again.

Annie

I know! Poor Me!!!! I feel so sorry for myself sometimes. Hahaha! I'll look for some in the stores. Someone has to sell it, right? I want to try it.

Ummmmmm wonder how many points it is??

Oh dear, Shaun, if you're going to buy it there I know Trader Joe's has the grade B. I like that best, it has the strongest maple flavor and it's cheaper too.

I don't know how many "points" it has but I did find a whole grain pancake recipe on the weight watcher's site with real maple syrup that's 7 points for 4 pancakes, some canadian bacon and 1 tablespoon of syrup.

Annie

Sounds like a great day to me. Guess I messed up as I made Ann's danish last weekend with friends who wanted to learn how to make it after having them more than once. No raisins for me but I love both sticky buns and cinnamon rolls.

Hey Shaun! I was in the same camp until I found this place and the food network. I still keep the fake stuff on hand for kids in my group, me too if I run out of the good stuff.... not to mention I don't want them wasting the good stuff as they drowned their pancakes or waffles. LOL! Another treat you may want to try sometime is the Maple Cream from American Spoon. OMG! Wonderful on sweet rolls or just a spoon.

David

I prefer sticky buns to cinnamon buns myself. I like cherry and walnuts on the bottom. Annie, my husband wants to tap some of the trees around our place but they aren't on our property but near a public walking trail he got a "No way" as some teens would probably pee in the buckets! And unlike a true Canadian I don't really like maple syrup. Besides we have lots of maple farms around here to support and daytrip to.

While we are so off topic, I am reminded that we used to pour maple syrup onto a bowl of fresh snow. More fun than delicious, and a great kid activity.

LOL, Cookie, if I thought that, I wouldn't tap those trees either!

Jo, grandpa used to pour hot syrup over a cup of snow, like a big maple sno-cone. I think the snow was cleaner then, or maybe I didn't think about it as much.

OK, David, now you've done it. Warm cinnamon rolls with maple cream, now that's got to be pretty close to heaven for breakfast!

Annie

"Posted by jojoco --------
While we are so off topic, I am reminded that we used to pour maple syrup onto a bowl of fresh snow. More fun than delicious, and a great kid activity. "

I was going to post the same thing in the other maple syrup thread. Thank you. Just to be sure, I always boil down the syrup to be very thick for it to become candy.

Lou, thanks for the recipe. I have not seen it before, and I need to use up my cinnamon sticks.

dcarch

I dont have a Trader Joes near me. Guess I'll have to order online.

Ummm maple cream...... oh dear.

Shaun, do you have a Costco or Sam's?

You can usually find a one litre jug of pure maple syrup at both.

Amm

Yes I shop at Costco. I'll look for it. Thanks Ann!

dcarch, I had to laugh. We (Nashville) don't get enough snow to put some in a bowl. If you did, it'd have grass, dirt, or both in it too! Ick. That would not be good with maple syrup or anything else!

;)

Don't supermarkets carry real maple syrup everywhere? Hmm, I never thought of it as a regional taste.
I'm a believer in serving kids the good stuff. Forms their little palates early.

Cloudy, I am of the same belief. I don't think I have ever bought a bottle of the fake stuff.

Maple syrup is available in all the grocery stores around here. But the best price is probably costco. They carry a couple of different grades.

Ann

Fake Stuff ???
Give me a break will you.
Our Grandparents have been using Karo products for Baking over 100 years now.
Their Pancake Syrup has a great flavor. Maybe some of you should try it.

The additives are not that bad ,compared to the Butter that I have seen used, in some Photo's
The way the butter is piled on, I think it is worse that the syrup.

Then again, how often do you eat Pancakes or Waffles.
- - - - - - - - - - -

They have an option here for Syrup, when I serve Waffles.

Grade A Dark Amber Vermont Maple Syrup or Karo Pancake Syrup.
I even have lots of Honey on hand.

It seems everyone prefers the Karo Pancake Syrup 3 to 1, over Maple Syrup.

This is not just my family, I have friends here from all walks of life.

I'm not a Karo salesperson nor do I push the Syrup.

They're free to chose, either.I'll stay with the Fake Stuff
??? Lou

PS: I know all this is off topic, I'm not sure how it started.

I had never had real maple syrup until about 8 years ago. I went to a place who has a big festival in the spring where they serve pancakes with real syrup and take people on tours through the sugarbush. I was hooked after I tasted it. Much different taste.
However, DH and grandkids still like the Aunt Jemima they grew up on. So I have to have both in my house. Heathens. LOL. ( Just kidding Lou)

There are lots of things to put on pancakes....most of them much cheaper than maple syrup.
Where I live, a favorite is sorghum on corn bread or pancakes or in sticky buns....and some prefer honey and some dark corn syrup, and some molasses.
I guess what I object to is that "maple flavored pancake syrup"....fine for kids to leave on their plate....but I really love real pure 100% maple syrup...or honey...or dark karo, or sorghum....but "maple flavored" stuff is not real IMH.

{{gwi:1498412}}

Of course, different strokes for different folks, everyone is entitled to their own preference but you really can't compare maple syrup with artificially flavoured pancake syrup. Especially something with an ingredient that is currently on the hot list - underlined:

"Karo pancake syrup is a naturally thick maple flavor pancake and waffle topping made of corn syrup, high fructose corn syrup, caramel color, salt, potassium sorbate (to protect quality), natural and artificial colors. For nutrient information on Karo pancake Syrup, visit our Nutrition Facts section."

Sheshebob:
I'm running low on Karo Pancake Syrup, so I guess I'll be using the Real Maple Syrup too.
Have to wait till I get to Philly so I can get more of the Fake Stuff.
Lou

Sherry, that's what I also said in one of my prior posts to this thread, that I bought the fake stuff for the grandkids and I used the real stuff myself. I do try to avoid things that have a lot of high fructose corn syrup but then I turn around and make divinity for mother for Christmas and it takes corn syrup.

Like LindaC, I like sorghum on cornbread. I like honey on biscuits and I like grade B maple syrup on pancakes and waffles or over oatmeal. I don't like any of those things on cinnamon rolls (although I'd give maple cream a try) and I never use nuts in baked goods because Amanda has diverticulitis and nuts will send her to the emergency room, but that's a different thread altogether!

Annie

I tried posting this yesterday and got some kind of maintenance page, so I know this is late.

AM, King Arthur Flour sells the cinnamon chips (see link below). I'm sure other online sellers do also, but that's where I usually get them.

I've never seen them in stores. That doesn't mean they aren't available, but the selection of baking items is pretty skimpy in my neighborhood.

Annie, we have 3 sugar maples along the front road, and if I were to guess, those are probably the only sugar maples for a 100 miles. My DH found them root-bound and neglected in an overgrown "no-man's-land" at the back of an old nursery owned by an elderly gentleman. I doubt tapping those would yield more than a teaspoon.

Not to mention we've had almost no cold weather this winter. The crocuses are up and the ornamental cherries and plums are blooming. Hardly ideal for maple-sugaring.

Thank goodness for Trader Joe's and the lovely (and well-priced) Grade B maple syrup they offer from our Canadian neighbors.

Costco's I haven't tried. Since there are no children in the house, even with baking maple syrup lasts a long time here.

Definitely OT, but I'm remembering the homemade pancake syrup we made when I was a child. I think it was some mixture of brown sugar, white sugar, water and Watkins maple flavoring.

Karo has its uses, as Annie mentioned, especially for candy-making. I use a small amount in maraschino cherries to prevent the syrup from crystallizing and the same in some fudge recipes.

Carol

Carol, a good sized maple (Grandpa wouldn't tap anything less than a foot in diameter) can give a couple of gallons of sap. So, your three trees would give you 5 or six gallons and by the time you boiled it, you'd get a cup or so of syrup. Probably not worth it, LOL.

Annie

One cup. No, I think I'll skip that particular project. And since they're next to the road, I wouldn't want to speculate what might happen to the sap.

Sigh, I wonder how well squirrels like maple, because we've got a jillion of the little critters.

Carol

Hey Carol - you might be on to something..... maybe Roast Squirrel with a Maple BBQ Glaze? ROFL!

Alexa

AM, I have bought cinnamon chips from my local grocery store. They were next to the chocolate chips.

I just posted to the pancake thread about how exPENsive maple syrup is, but I'm going to be in NY next month so if I have time I'm going to stop in at Trader Joe's and see if I can nab some at a more reasonable price!

Lowspark:
Being you use the Imitation Syrup, why don't you give Karo Pancake Syrup a try.
It is different than Aunt Jemima's and Log Cabin.
I'll send you a bottle.
Lou