27 Comments

I mean no matter what you call them- just call me when they’re ready 😉

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Hahah I'm on my way with a batch ;)

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Apr 21Liked by Justine Doiron

Also, THESE LOOK SO GOOD!!!!!!!

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AHHH THANK YOU

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Apr 21Liked by Justine Doiron

Wow!! These are going to be on the Mother’s Day menu!!! Thank you and happy Sunday!🤍

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YAY - that makes me so happy to hear! I hope you'll love them <3

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Totally not a criticism: I don’t see cinnamon anywhere as an ingredient in these cinnamon rolls. Did it get omitted?

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A choice! They felt kind of hard to explain what they were without calling them “cinnamon rolls” as the base recipe

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Perfect! Thanks!

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My family does not drink or cook with alcohol. What would you substitute for the bourbon in the glaze?

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Heavy cream! Or honestly any milk, water or liquid will thin it out just fine. It's just for added sweetness and so the crumble sticks to the rolls!

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Apr 21Liked by Justine Doiron

I don’t have alcohol around the house either, so I’d love a sub! My first thought is to replace with vanilla extract or paste

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Just replied above!

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Authentic to who? To you? Yes please and these look amazing and I will always think of them as country fried

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In the middle of my second proof on these. Absolutely smell amazing, I am in love with how the filling came together and spread. I made the decision to sprinkle with a little cinnamon, they have come together so wonderful. They have been a great calm day project for a drizzly spring tuesday

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Im making these now and on the 1st proof.. did yours double/triple in size very quickly? Mine have only been in the fridge for maybe 2 hours now and the dough is pushing against the plastic wrap already and I have no idea if that’s to be expected!

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Hi! It should be in the fridge - is it?

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Yum. Just yum.

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Wow these sound fun! I'm very confused about this step: "Pull the dough edge of each cinnamon roll out but 2 inches, then pull it over to cover the bottom of the cinnamon roll."

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Hi! Ok that is where I pull the edge of each cinnamon "roll" out and wrap it over the bottom of the cinnamon roll to lock in the filling. You can see what I am doing in this video here: https://www.instagram.com/p/C6Bm-0ZrDkM/

If it's still confusing (it's hard to explain via writing) lmk and we can chat it out!

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Ah, okay! That makes sense. Hard to describe indeed - maybe the "(loose) end of the roll"?

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I make sourdough so I have plenty of of sourdough starter(natural yeast) can I sub that and do you know how much I should use?

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Hi Brandy! This is always a dangerous game to play because naturally leavened doughs take much longer to rise, and this one already needs a bit of time! I haven't personally tested it, but my guess would be it would need at least 100 grams of active starter. From there, the proof time would have to be by sight, meaning you keep it in the fridge and check it periodically to see when it has doubled in size. Again, I haven't had time to test this yet, but as an avid sourdough baker myself, these are my best estimates! If you try it out, please let us know how it works out!

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Do you have any words of advice for attempting the dough without a stand mixer? Is it possible?

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Im proofing these now (1st proof) and the dough is massive. It’s pushing against the plastic wrap and im wondering if my bowl is too small or maybe I messed something up! I think I will transfer it to a taller bowl but I don’t know if that will mess anything up

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How did you like them? I'm going to add cinnamon also.

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