I am struggling to see why this recipe was rated a four time and time again. First of all, if you are making a true "clone" of a cinnabon then you need to use vietnamese cinnamon. Secondly, if you want the gooey cinnamon mix to stay between the rolls you need to add flour to the sugar mix, cook at a lower temperature and for a longer time. It also has to do with how you "roll" your rolls. The bottom section needs to be silghtly compacted together as you roll with the "top" of the bun rolled looser. You need to chill the rolled dough for about 30 minutes. Place your rolls in an oversized muffin tin and cook. They'll "pop up" and the mix will stay inside the roll. Finally if you want the true flavor of a cinnabon you need to add vanilla, allspice and a pinch of clove to the sugar mix.

Simply delcious. I am always looking for egg free/wheat free items. I used banana's because I had a ton of em on hand, but I used honey in place of the dates and applesauce in place of the oil (I was out). If ya do what i did you'll have to add about a cup more oats to the mix to make the cookies "stiff". My kids loved the batter sooo much i almost didn't have anything left over to make cookies with by the time i got done washing off the cookie sheet!!!

I am used to a more spicy bean. I added some cinnamon to kick it up a bit. Still, it was a very good basic recipe and like other cooks mentioned, it was the only "from scratch" recipe on this site. Thanks for posting it!!!!!

Simply devine! I'd have to agree with the other cook who used the budded potatoes. I had a bag full that has started to grow little buds and hated to throw them away. My hubbie made these chips and they turned out devine! We didn't need to soak them because most of the starchiness had been used up when the potatoes started sprouting eyes.

Didn't care for it. very gritty even though i followed the instructions!

I didn't think this was anytrhing special and the writer left out some steps about making sure the sugar was melted prior to boiling.

LOVE IT! I never seem to have canned cream soup on hand when I need it! This was a perfect sub. It is more versitle, and it is lower in fat than that canned crud! It is not a staple in my kitchen!

I will never buy a pre-made cake mix again. Turned out lovely. :o) So wonderful that everyone raved that it was better than my sister-in-law (who is a professional cake maker). The caked popped outa the pan perfectly (I coated it with butter and powdered cocoa) and it was moist and yummy. I did use the boiling coffee per one persons comment earlier.Not very chocolate tasting, though, but if you are craving something sweet, this is it!

My kids loved this recipe. Only change I made was one another viewer suggested and used low fat yogurt instead of mayo. (I was outa eggs and mayo both) My two year old actually ate her greens with a generous portion of this dressing ontop of them, of course!!!!

I followed the bun part of this recipe exactly and the dough was too wet to handle. So I had to add a quite abit of flour to it to make it workable. I used hand and cheese for fillings and I added some warm milk mixed with cornstarch,garlic powder,oregano and parsley flakes to the filling in each bun... just a tiny amount. It took care of the overly runny/oily cheesie filling problem. Everyone gobbled them up.

My kids loved this cocoa! It is sooo much more rich than the store bought kind. I didn't have a the powdered creamer, so I put in a package of vanilla pudding mix along with the chocolate pudding mix,and it turned out lovely! I whized the powdered mix in a blender before I stored it so that all the ingredients were the same coarseness...so that the powdered milk wouldn't settle to the bottom when it was stored for a long time.

This is simply the best cornbread ever. It truly does taste like my grandma's corn bread. I tried it exactly as the recipe said and it was terrific! The kids gobbled it up, no left overs for stuffing! Then I tried it using heavy cream instead of the buttermilk and it was yummmmy. The heavy cream made it thicker and more moist. I like it both ways. Will make it time and time again! A true family favorite!

I'm thinking I didn't make the mix right... I thought the biscuits were yummy but they didn't brown up on the top like I thought they should and they were very crumbly. So I think it was bakers error, not the recipe error. I am going to try to make them again for dinner tonight....I added 1/4 cup more milk than the 2 1/4 cups suggested by another viewer and the biscuits held together better and browned up perfect. :o) Thanks for the mix recipe!

I love this pizza crust! My family gobbled it all up and they normally refuse to eat anything with whole wheat in it! It was enough to make two thin crust pizzas. I'll be making this every Friday night on movie night!