Very easy and very yummy! I made a few changes: I used half an onion, one diced fresh roma tomato, left out the lemon zest and olive oil (it was plenty moist), and used dried oregano to taste.

Reviewed On: Mar. 23, 2007

This recipe truly is the best for cinnamon rolls. I'm known among my friends and family as "the lady who makes the BEST cinnamon rolls". The only change I make is to use only 2 Tbsp of cinnamon. It is still VERY cinnamon-y. Other than that, I follow the recipe exactly.

Reviewed On: Mar. 20, 2007

These were delicious, however I made a few changes. First, I used 1/4 C MILK instead of 1/4 C water. Then I added 1/2 tsp salt with the dry ingredients. I also increased the flour to 1 1/2 C because I live at a high altitute (7200 ft). The dough was delicious! I cooked them on my baking stone for 11 minutes and they came out perfect.

Reviewed On: Mar. 20, 2007