Well I can't even imagine what I did wrong with this one, but for nothing could I get this cake to rise like the pictures of other people's wonderful looking cakes. Thinking maybe I'd just missed the right amount of baking soda/powder somehow in the first batch, I decided to have a second go (it was due to be the centrepiece of our Easter table this year after all), but to no avail. Still REALLY flat. I have four layers now - but only because I've baked four cakes. I've been baking for years and using allrecipes for a large number of those years and I've never had this problem. Really disappointed. Will update review once we've tried it tomorrow with the buttercream (hopefully that goes better - but then I didn't think I could mess up a cake either!). Oh dear.

Reviewed On: Apr. 23, 2011

UPDATE: Tried receipe with increased filling today (1/2 again as much). DH said "deadly" and groaned. Goodness! Gooey heaven:) Not that this recipe needs more praise, or that you'd doubt it's fantasticness in light of all the positive reviews and high star ratings, but I wanted to add my 2c. It ROCKS! Living in Australia it's hard to come by a real cinnamon roll and until this recipe turned up I wouldn't have believed *I* would be able to pull off such an exceptional product. I wouldn't have even made the attempt! But oh my goodness - YUM! My husband and I, with restraint, polished the whole pan off in 3 days, but frankly I could have eaten my half in one sitting. I took the recommendation of other viewers and mixed the butter, sugar and cinnamon together then spread/sprinkled over the dough. Absolutely no leakage during or after baking. Good thing - forgot the baking paper. I made the rolls the night before and put the loaded pan in the fridge overnight. I then put the cold rolls into a cold oven, turned it on and baked for around 35 mins. Turned out beautifully! They rose some during the night and finished rising during baking. As the DH doesn't care for creamcheese, I subbed an icing found on another receipe (1tsp corn syrup, 1/2tsp vanilla essence, 1 1/4 cup sifted confectioners sugar and 2 1/2Tbs half&half) and all was well in the house. Thank you so much Marsha for sharing this receipe. It will make many appearances on our table for many, many years to come!!:)

Reviewed On: Jan. 1, 2011

Wow! Never thought we'd be able to have a french dip sandwich again without a very long plane flight after moving back to Australia. Thank you so much for sharing! Based on other reviews I dropped the soy and went the low sodium option, however ended up having to up the beef stock cube quota at the end because the jus just wasn't there. A littl extra stock powder at the end really kicked it up in no time though. Going to try cooking the meat closer to 7hrs nex time - it seemed a little dry in the end, but still really tasty! Thanks so much for sharing:)

Reviewed On: Nov. 28, 2010