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Comments

1. Amber December 22, 2011 at 2:06 pm

   Icing is usually simple, but I noticed you didn’t include it in the directions here. Are there any special tricks?

   • Kelly December 22, 2011 at 3:32 pm

     Sorry Amber, I updated the recipe, it should show now, so sorry! I left that part out. But it is there now, you just mix all icing ingredients together at one time.
2. Karla December 22, 2011 at 3:24 pm

   Curious: do you mean 1 cup of warm milk? Thanks, this sounds delicious!

   • Kelly December 22, 2011 at 3:32 pm

     Karla, yes! So sorry, that is what I get for doing this in a hurry. 🙂 Yes, it is delicious, just polished another one off!
3. Sheila Stagner December 25, 2011 at 5:14 pm

   Merry Christmas Kelly to you and your family. Thank you so much for all you do i thoroughly enjoy your site for so many different reasons. You are truly a Blessing and I appreciate you so much. I am so anxious to try this for morning breakfast with the family tomorrow. I just dont have much luck with yeast. I wanted to ask you though what kind of flour do you use self rising or plain this sounds and looks simple enough cinnamon rolls are my weakness i usually resort to canned ones. So wish me luck.

   • Kelly December 26, 2011 at 12:15 pm

     Sheila – Thank you so much and I hope you had a wonderful holiday!

     For the cinnamon rolls, I ALWAYS proof my yeast first and the directions in my recipes always go through that process. You proof it here when you put it in the warm milk and sugar. The heat and sugar activate yeast. It should have a “foamy” appearance then you know it is active and good to go. I use all purpose flour, but I think self-rising would work great. These are great and pretty easy, so I hope they turned out well for you. 🙂
4. Suzanne December 26, 2011 at 7:12 pm

   I made bread machine cinnamon rolls for Christmas Eve and Christmas Day. They were SUCH a hit! The one trick that I found online was using dental floss to cut the cinnamon rolls. It worked beautifully!
5. Courtney December 31, 2011 at 1:07 pm

   Does the icing still taste really good if we take the coffee out of it? Or do you have another recipe for icing? Would love to make these for the hubby to try. Can’t wait! 🙂 thanks!

   • Kelly December 31, 2011 at 3:46 pm

     You can leave the icing out and it doesn’t ruin it, it just doesn’t have the coffee color or slight taste. It is great without it.
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