We liked these a lot. I thought the dough was just slightly dry, so I would probably add an extra tsp or two of milk next time. I did add about a tablespoon of sugar to the dough, and only used about half of the filling mixture -- 2 tablespoons of sugar and 1/2 tsp cinnamon. I also made a very thin, simple glaze with 1/2 cup powdered sugar, 1/2 tsp vanilla, and about 1-2 tsp cold water. The end result was a slightly sweet biscuit that wasn't too rich or heavy, which is just what I was looking for. It was not overly sweet or dripping with glaze. I baked mine at 450 for 18 minutes and they were perfect. To those who think that 450 is too hot for cinnamon rolls -- remember, this is a biscuit dough, not a yeast dough, so baking time and temperature will be different than your average cinnamon roll recipe. Baking biscuits at too low of a temperature (350) means you have to leave them in the oven longer, resulting in dry, crumbly biscuits.

Reviewed On: Feb. 5, 2012

I was not crazy about this recipe. It was way too maple-y, I couldn't taste the cinnamon at all, even after coating the cookies in cinnamon-sugar since I didn't have any maple sugar. They also did not spread at all and baked as balls that were set and crisp on the outside and raw in the middle. It was not the yummy chewy kind of softness that you want in the middle of a cookie, it was raw and gooey. Fortunately, this didn't make too many. Probably will not be making again. Sorry.

Reviewed On: Nov. 22, 2011

This was a great cake. Very quick and easy to throw together. I topped mine with chocolate coffee frosting. The cake stayed very moist and flavorful for days.

Reviewed On: Nov. 9, 2011