DO THIS AND YOUR DOUGH WILL BE EASY TO WORK WITH!!! I made this bread yesterday to serve with baked ziti. I ended up kneading it by hand (proofing water, yeast, and sugar for ten minutes till foamy then adding salt, oil, and flour then kneading for 10 minutes). The dough was not too sticky as I was kneading. Then I put it in a big bowl with a little olive oil in it and rolled it around to cover all sides. The key here is that I did it in the MORNING so I covered the bowl with plastic wrap and put it in the refridgerator for the day until I came home at around 4 and it rose a bunch. My dough was not sticky or runny because it was cold. All I had to do was let it out of the bowl, punch it down and split into two loaves, dimple and lightly flour (I didn't do the 15 min rest time since it spent so much time in the fridge). I let it rise covered in the oven for an hour then cooked it spraying with water every few minutes for the first ten minutes then baking normally. It turned out PERFECT and it was SOOO easy!!! I definitely recommend letting it rise in the fridge. ENJOY! PS: eat this bread with a bowl of olive oil mixed with italian seasoning and pepper. It's awesome!

Reviewed On: Nov. 23, 2009

I LOVED these! They turned out perfect and my husband really liked them. I put about 3Tb of butter in a 1 cup measuring cup then filled the rest with applesauce. I used 3/4 c. of Splenda and 1/4 C. of brown sugar. I also only dipped some of the cookies in the white sugar before baking- it only really makes an aesthetic difference, but the ones without it looked great so I say it's not worth the calories. I also DID press mine down, otherwise they just got too tall and puffy, but there's not harm in that either. I loved these cookies- especially all the spices and mollases. YUM! I Will definitely make these again!

Reviewed On: Oct. 20, 2009

These were PERFECT! and I love that they use vanilla pudding mix! I think that made all the difference. I think I overcooked them a little bit (burnt the tops, but as soon as they got out of the oven I drenched them with a confectioners sugar and milk mix, this soaked right in and didn't let the buns get crispy (since they were a bit brown on top). They are perfect. I also used the Sauteed Apples recipe from this site and spread those on the inside of half of the cinnamon buns before rolling them up (and after adding the butter, cinnamon, and sugar). This was AWESOME! Like an apple turnover. TRY IT!

Reviewed On: Oct. 20, 2009