Butterscotch-Glazed Cinnamon Rolls Recipe (2024)

I couldn't bear that much brown sugar so I only used a quarter cup in the final step (Glaze). I melted and browned the butter in a cast-iron 9 inch skillet and then after rolling and slicing had them rise and bake in the same skillet. Otherwise, I followed the recipe exactly and they came out fantastic and were beautiful when served in the skillet.

I had the same question. I don't usually watch the videos but in this one Melissa explains exactly how to do it: put the pans with rolls in the 'fridge for 2nd rise overnight, let them come to room temperature while the oven is preheating and you're ready to cook, glaze, wait for glaze to set and eat.

Here's what I do. I make them through the shaping and putting in the pan. Cover with plastic wrap and stick in the fridge. The next morning take them out at least an hour before you want to bake them, to let them come to room temp and do their second rise. In my house, I keep my fridge very cold, so it takes about an hour and a half. Then, bake and ice as directed. Still takes a while, but nowhere near as long as doing it all in one morning.

These were so gooey and not too sweet, even with the butterscotch glaze. It was my first time needing dough & waiting for it to rise, but it all turned out to be easier than I thought!

Salt and yeast coming into contact with each other while dry will have no impact at all on the subsequent action of the yeast. In a recipe like this there is no need to avoid adding salt at the beginning.

Love these rolls! Followed recipe for rolls exactly but modified the glaze since I didn't have the bourbon. I used butter, maple syrup, sea salt and a bit of brown sugar. Toasted walnuts & dried cherries became the filling with alternate layers of butter/maple syrup mixture. Poured remaining glaze over buns and baked. I really appreciated the note about freezing rolls because I was making several days ahead for a brunch.

This was delicious, but the ingredients amounts need some attention from the editors. I use the NYT-recommended digital scale, and 7 grams of cardamom is more like a tablespoon than 3/4 teaspoon. The salt and other spices are also a greater volume than the weights indicate. Thankfully I realized this and scaled back appropriately. Also, I needed twice as much powdered sugar as indicated to make the glaze come together.

I love recipes that have both weights and volumes (400 grams/3.5 cups) but in this case it calls for 7 grams cardamom/.75 t and at least on my pretty-good kitchen scale 7 grams is WAY more than .75t. All a friendly FYI.

Absolutely delicious! Making them again this weekend with 2 changes: will bake a little lower temp so barely done.This makes for a more tender roll. Second, will cut them thicker so they rise about 3-4 inches rather than 2. These are both to satisfy personal preference to be more like the rolls I had in Seattle. The ingredients are great as is.

Cut 12 rolls and baked in a 9x13 in. glass dish = perfect.

Made exactly as written and tossed a handful of toasted pecans over the glaze because why not? Absolutely delicious.

Can someone enlighten me on the reasoning of adding dry yeast to the flour, rather than activating it first (as I am most familiar with bread making?). I tried this per instructions yesterday, and it didn’t rise well, particularly on the second rise (in a warm place). I found the baked rolls to be too dense and dry. I remade the dough this morning, but activated the yeast in the warm milk/butter first (I added one tsp of brown sugar just to be safe). It rose beautifully and quickly.

Texture of roll is good. There is too much sugar in the actual roll so they come out too sweet & when describing a cinnamon roll that is saying something. The butterscotch does not come together in 3 min, it will be grainy at this point so cook it longer. Also cream is traditionally important but omitted. The gram/volume measurements do not match. The recipe does use approximations in the volume descriptions but they are off by more that a pinch. Lastly not proofing yeast will cause a slow rise.

Very easy to cut recipe in half. Like other reviewers, I placed constructed rolls in the fridge overnight for the second rise and brought out about an hour or so before baking. Don't make the glaze until the last minute or so of baking time or it will start to set up on you in the pot!

Oh my god - these are seriously good. My attempt didn’t make 18 rolls, and not sure why. But who cares when the end result is as delicious as this?

This makes a delicious yeast bread. However, as someone with a pronounced sweet tooth, who never cuts back on sugar in a recipe, I was surprised to find these too sugar-y for my taste. Next time I will use the bread recipe, but fill it with apple butter and/or pre-cooked apples/raisins.

This recipe is a keeper. Super easy and great results, no hassle at all.

Fabulous! Melissa always delivers, but I’ll go for a different glaze next time — buttermilk, vanilla, and powdered sugar might provide a nice tang. Love the cardamom in the dough and brown butter in the filling!

This glaze is amazing

Sorry--I had problems. I get yeast in a jar, not envelope. I weighed it out (always appreciate the metric measure). Got worried when I felt hundreds of yeast pebbles in the dough when kneading. I don't know about baking so I followed recipe/video exactly... "the yeast does not have to be proofed". This dough did not rise--not after 2 hours, not after 3 or 4 hours. Rolled out anyway, and did not rise in pan 2nd time. End product-tasty but firm, almost stale texture (no surprise). Any advice?

These were delicious, including the butterscotch. The ratio of dough to filling was just right and my entire family loved them. Will definitely make again. We fit all rolls in a large deep dish pizza pan and it was a perfect fit.