I love this recipe - especially the combination of the nutmeg and the cinnamon. I made a few changes and like it even better! I used 1 C whole wheat flour and 1/2 C white flour, 1/2 C of cinnamon apple sauce in place of the oil (could probably skip altogether with the amount of zucchini I put in), reduced the sugar to 1/2 C brown sugar, and added 1/2 C chocolate chips. All I have to say is YUM! I skipped the currants and the nuts (don't like those in my breads) Oh, and I added about 1 1/2 to 2 C of undrained zucchini. Very good and goes very quickly our house! Thanks for the amazing tips!!

Reviewed On: Sep. 19, 2009

On my yumminess! My husband after his first bite told me that I could make this one again! I thought there was too much oil and overall, a bit too much sauce in these but the taste was amazing! Next time I'll cut the safflower oil altogether and perhaps reduce the amounts of the other liquids as well. I used chinese-style noodles instead of linguini and I think this really helped the sauce to stick to the noodles, as I did not have that issue that others had mentioned. Also, if you put a little of the water from the boiled noodles into your sauce, that will help coat the noodles... something about the starches in the noodle water. This is very good and we will be making it again - perhaps adding chicken that has been cooked in sesame oil with ginger and garlic? Yumm!!!

Reviewed On: Aug. 28, 2009

I had never made cinnamon rolls before, but with all the rave reviews of this recipe, I had to try it! They tasted great, but I don't think I cooked them long enough, as the middle of the pan of rolls sank after taking them out of the oven. I didn't put them back into the oven, we just gobbled them up anyway... but next time I make them I'll remember to stick them with a toothpick to make sure they're done. These still get 5 stars because the issue I had was my own fault, not the recipe or the taste. Enjoy! Amazing!

Reviewed On: Aug. 28, 2009