I made this recipe as stated and I like it better than Cinnamon Rolls III because this recipe makes a softer gooey-er cinnamon roll.

Reviewed On: Nov. 12, 2009

I skipped the raisins, I didn't have nonfat dry milk powder so I used 2/3 cup of nonfat milk and subtracted 2/3cup from the 2 1/2 cups of water. I heated the milk, water, and butter and followed every step after that. I didn't find the dough to be too sticky or too flour-ery. To roll out my bread before sprinkling cinnamon sugar on it, I rolled it on a large piece of parchment paper. I did flour it when making my 1st loaf but on my 2nd, I didn't flour the surface (in this case, the parchment) before rolling and the dough did not stick. You can't taste the oats and it's really moist but just don't let your bread sit out too long after it bakes. I wrapped my 2nd loaf in plastic wrap about ten minutes after it's cooled. When fresh, the bread is like French bread: the outside is crispy and the inside is soft and fluffy. So if that's the texture you're looking for, try this recipe.

Reviewed On: Nov. 3, 2009

This is actually my favourite "grainy" pancake recipe. I like my pancake batter thin and so I add MUCH more milk. That is a big NO to this recipe because you pancake will never be cooked thoroughly. I've tried using low heat, med heat... and adding too much milk won't get you by this recipe because of all the grains in there I suppose so stick close to the amount of liquid given. I really do love the flavour of these pancakes though I used: bran, whole wheat flour, & rolled oats (for the flours), no cinnamon, and I used actual sugar because the fake stuff isn't good for anyone. I ran out of yoghurt once and so I used cream cheese. It still works.

Reviewed On: Aug. 26, 2009