AMAZINGLY easy and tender! I've made quite a few recipes and this one is the best and easiest so far. Don't let the 90 minutes scare you - it tastes just a good and gooey as the longer versions out there. Other doughs are usually harder to roll out and shrink back, but this dough rolls out so easily and keeps it's shape. The end results are a tender, moist, gooey cinnamon roll. Definitely bake in a 13x9 for moister rolls. I did brush the rolls with butter before baking and it creates an extra layer of moistness. Nothing better than eating these with cream cheese frosting. Will be my master recipe.

Reviewed On: Oct. 27, 2009

I'm the recipe owner, but wanted to add that you can use boneless, skinless chicken thighs in this recipe or chicken breasts. For the breasts, don't cook the chicken as long. It's a quick, flavorful, easy recipe.

Reviewed On: Oct. 27, 2009

This is a good quick way to make this roast. And just a note. 20 min. per pound is for medium rare. If you like your meat well, it would be 25 min. per pound. The one thing I don't like about this cooking method is that it creates a hard, dry crust on the outside of the meat. I like braising eye round in a dutch oven or baking it at 300 degrees in a little liquid for 30 min. per pound, which creates a more 'falling off the bone' texture. Eye round has no fat, so there are no drippings to baste the roast with while cooking, so having some sort of liquid in the pan while baking creates a moister roast. This 'dry roasting' method is quick, but results are fair and the meat isn't as tender. We made this for French dip sandwiches. I did let the meat sit out at room temp. for 3 hrs. before I baked it to ensure more even cooking. Makes a big difference.

Reviewed On: Oct. 8, 2009