Awesome! This is definitely a five star recipe, but I made personal changes to make it a 10 star for us! I added 1/4 cup of sugar and a tablespoon of cinnamon to the dough from another reviewers suggestion. I cook at lot but am not an experienced baker - I was nervous to make them but they were SO EASY! The one mistake I made was I melted the butter (it was in a stick in the fridge) and than mixed together the brown sugar and cinnamon with it, then spread it over the dough I had rolled out (about a 10x14 rectangle). So when I went to roll it up...it squeezed the mixter out to the end of the roll and made a huge mess (my fault!). I ended up having to scoop up the mixture that squeezed out and spooned it over the top. Next time I will take the instructions from another cinnamon roll recipe on here and use a pastry brush to brush on the butter, then just sprinkle the brown sugar and cinnamon over it. the idea to cut it with a string - genius! I put it in two round cake pans, covered in fridge over night. Took them out the next morning and let them sit for about an hour and then baked at 375 for 20 minutes. Great New Years day breakfast! Awesome!

Reviewed On: Jan. 2, 2012

Took this to church for pot luck and had everyone raving! Personally, I thought it could use more "kick" like cinamon and nutmeg, and next time will add more of that to get a more pumpkin taste. Other than that, loved it! Thank you!

Reviewed On: Oct. 28, 2010

We've made LOTS of kung pao in our day and I loved this recipe. next time, out of personal prefernce though, I'll make more of the sauce because we like it "saucier". Great recipe! Thanks!

Reviewed On: Oct. 28, 2010