I wanted a more traditional cinnamon role with white icing/glaze. I used the bread machine for the rolls. They were easy and the rolls turned out soft and gooey. I just used a simple powdered sugar and milk mixture for a thin glazed. I've learned from past experience to take cinnamon rolls out before they start to really brown on top. Otherwise they start to dry out. They are better when still just a little bit gooey still.

Reviewed On: Apr. 12, 2009

This was very good. The only reason I didn't give it 5 stars is because only one hour in the marinade was not enough. It didn't have much flavor, but what it did have was goon. Next time I will put it in the marinade several hours before or maybe even over night.

Reviewed On: Mar. 16, 2009