Very yummy. Quick, easy, and flavorful. Didn't have red pepper flakes so I added a dash of ground red pepper.

Reviewed On: Mar. 2, 2011

This was super yummy! I even made it dairy free b/c of allergies. I used soy margarine, rice milk, and tofutti brand soy sour cream. Tasted great. Added a bit of minced garlic with the mushrooms while sauteing and a little tarragon. I was nervous about adding the sour cream, but DO IT! Even with the sour cream, it's still brothy, but delicious. Start to finish including clean up was less than 30 minutes. :)

Reviewed On: Jan. 14, 2011

These were delicious. Time consuming and messy...but worth it. My warnings...IT MAKES A TON!!! I put them in 2 8X8 pans and 1 9X13 and once they rose, they were OVERFLOWING!! It was a total of 26 rolls. I made them for our family and each of my neighbors. Also, I used my Kitchen Aide stand mixer and it was too full. As for the recipe, as others recommended it did take about 7.5 c. of flour and I used 1 c. brown sugar and 2.5 T. of cinnamon and butter for the filling. The frosting was sooooo runny! I ended up adding more butter and sugar and it was still like water. Next time I will make a different frosting. I also used soy milk because of our allergies. Skip the frosting and use your own recipe. I will make this again, but for special occasions only.

Reviewed On: Dec. 23, 2010