Some sixty years ago my Mother made a similar dish, "Hasty-Tasty". It was always made the day after a roast beef dinner. A can or two of vegetable soup was mixed with gravy from the roast & some of the leftover roast cubed & mixed in. She then topped with her own home made biscuits & baked in the oven. Was very "tasty" indeed. Just a variation on the posted recipe.

Reviewed On: Nov. 22, 2009

These turned out gorgeous. I changed it to 9 instead of 12 but still got 11 buns. They raised enormously, so I think a bigger pan is warranted. I cut each bun to 1 1/4 inches and when cooked they were a good 3 inches high or more. The only things I would change, now that I've made them, is to increase the brown sugar in the filling & decrease the cinnamon, then start watching after 12 minutes as mine were fully cooked by then. They would have been overdone by 15 minutes. Mind you, all oven are different. I don't care for cream cheese icing, so I just did a glace of icing sugar, butter, vanilla & milk. I liked the suggestion to turn them out of pan immediately when they come out of the oven to keep the filling in. I highly recommend this recipe if you want the greatest cinnamon buns in the world.

Reviewed On: Nov. 18, 2009

I found this bread to be sort of gummy. It rose beautifully & I thought I had a winner, but, the texture was just not what I was looking for. Sorry

Reviewed On: Nov. 12, 2009