I love cinnamon rolls. These are very good. Love the frosting. I lowered the fat and calories by subbing smart balance for the margarine (margarine has a TON of trans fats) I used egg beaters instead of egg and neufchatel cheese instead of cream cheese for the frosting. I also left out all the salt. I never understood why people put salt in sweet treats. I've heard it is supposed to enhance the sweet flavor, but I can't tell the difference and I try to watch the sodium intake.

Reviewed On: Nov. 7, 2009

I am giving this 4 stars but I would only give it 3 if it were up to just me. My husband gives it a 5, but he didn't have to cook it. I used a 3 pound roast. I know it's slightly bigger than the recipe states, but, seriously, after 2 and 1/2 hours, it wasn't up to 160 yet and it was still raw in the middle. I needed to serve dinner because my husband was starving so I sliced it up, layed the slices on a cookie sheet, glazed them and put them back in for 15 minutes so they would be done all the way through. I guess I would make this again since my husband liked it so much but I really didn't think it had much flavor. I don't eat a lot of meat because I don't like "meat" taste. So, when I do eat meat, I like it to have a TON of flavor. This really just tasted like meat. If I did this again, I would probably use the crock pot on high for 3-4 hours. I would also cut the amount of glaze in half. I basted every 20 minutes and still had about 1/2 left over.

Reviewed On: Oct. 24, 2009

These don't taste too sweet potatoey but they are some of the moistest, softest, fluffiest, tastiest rolls I've ever made. Love them. I cut the recipe in half but still used 3 cups flour. I used canned sweet potatoes (not puree) and pureed them with the egg, sugar, etc in the blender. Added the flour and yeast mixture in the mixer, mixed until incorporated and then switched to the dough hook to kneed for a few minutes. Even my husband likes them and he hates bread. I'll definitely make these again. probably next week. :) thanks!

Reviewed On: Oct. 24, 2009