Wonderful recipe. I needed it to be a finger food so I made individual servings using my muffin tins(I only cooked them for about 15 min.). They turned out perfect. I followed the advice of others and put a layer of chocolate on before the pudding. I used the satiny chocolate glaze from this site. Delicious!

Reviewed On: Aug. 17, 2007

We loved these. I do not have a tortilla press so I put the balls of dough between two freezer bags and used the bottom of a small skillet as my press and then rolled it out a little thinner with my rolling pin(do not roll past the edges as it makes them too thin and then it is hard to get the tortilla off the plastic). I peeled off one bag and laid the tortilla on my hand and peeled the other bag off and laid it on the skillet. The tortillas were only about 4-5 inches in diameter. Only a few of them puffed up a little when I cooked them and they do not really brown. I just turned them when they looked tan instead of white on the top and took them off when the underside had little browned spots on it or it looked cooked. I might try them with a little salt next time. It's hard to explain how something so bland and tasteless on its own can taste so awesome when eaten with whatever you put in it.

Reviewed On: Aug. 7, 2007

Thanks so much for this recipe. These are the best cinnamon rolls ever. What I especially like about them is that they stay soft. Well at least I know that they do for about 48 hours. They have never lasted longer than that in our house.

Reviewed On: Jul. 25, 2007