Yes – because then you’d roll it and cut out 24 rolls, each 2″ thick!
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Making my first double batch this morning as the single batch never seems to be enough! I am wondering: should it be rolled to 48 x 12 when doubled to keep the size appropriate? Or should it be rolled out to 48 x 24? ]]>
Yes, a double recipe will make 24 rolls and can be made in a large jellyroll/sheet pan or baked in two 9×13″ pans.
]]>Decrease the amount by 25% (so use 2 and 1/4 teaspoons instant yeast) and you can mix it with the dry ingredients and don’t need to let it proof, but you can.
]]>In reply to Laura.
Thanks you! Can this recipe be doubled?
]]>I suggest just storing them in the refrigerator overnight and baking them fresh in the morning.
]]>Made these a few times and they always come out amazing! I’m trying to see if I would be able to make and bake the day before I plan on eating and then reheat and frost the next day? ]]>
Thank you so much Megan! It means the world to me that these have been such a huge part of your family’s special celebrations for so many years!
]]>I’m sitting at my computer struggling to put into words how phenomenal these cinnamon rolls are! They are just unbelievably delicious – I have been making them for about five years for birthday celebrations, Christmas mornings and random weekends that need a little cheering up. They are ALWAYS a hit!! I know I will be coming back to this recipe for a long, long time.
Thank you, Laura for putting together such a delicious and easy-to-follow recipe!
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