This was fantastic, and I didn't even have to add icing! I did use the active dry yeast instead of instant, but just proofed it before adding it to the mixed like others suggested. I halved the recipe because the recipe makes rolls that are rather large. It is important to note that the milk mixture (and the water you use to proof if you are using regular yeast) is lukewarm and not hot. I messed up my first version by using liquids that were too hot-- they killed the yeast. This second (successful) time, by accident, I raised the dough before shaping it into the cinnamon roll shape, so that when they rose a second time in the pan, they came all unformed. Next time I will make sure to rise the dough only once time. But those are my errors. The recipe is great. Those cinnamon rolls are delicious! I will make this again.

Reviewed On: Oct. 12, 2009

I didn't have time to marinate more than 10 minutes, but this was great anyway! I doubled the amount of thyme. I was nervous about the lack of heat some other reviewers commented on, so I doubled the pepper, but that was too hot for me! Next time, I'll use the normal amount of pepper. Great recipe, thanks!

Reviewed On: Oct. 1, 2009

Nice chicken! I got compliments on it. I thought it was a little dry though, but that could be adjusted by the cooking time. I only used one chicken at the 250 degrees, and I don't know why, but it got done quickly (less than 2.5 hrs). I wasn't watching the chicken, so it probably got a little over done. I think I would start checking it after 2 hours or so. The drippings make great gravy, but were a little salty, so I would probably use a little less. Overall, great recipe, nice flavor, thanks!

Reviewed On: Sep. 10, 2009