Very good. The only change I made was using the cream cheese icing from the Clone of a Cinnabon recipe. My only word of caution is to make sure that these are really well covered in the fridge overnight. I didn't make sure to have a tight seal on my pan, and the rolls got pretty dry overnight. I think this definitely inhibited the rising process.

Reviewed On: May 26, 2009

Only changes were that I added garlic and used only 4 T butter. It was OK, but fairly bland. It's just a basic cream soup. If I make it again, I'll double the celery, onion, and ham, because I thought there was too much "broth". I just felt like it was missing something. Herbs? More veggies? Needs to be doctored up.

Reviewed On: Jan. 5, 2009

The taste was OK, although they could have used a lot more spice. The texture, however, was pretty terrible. They were OK fresh out of the oven and had a nice crusty muffin-like top, but after just a few hours they were wet and spongy. And I even cooked them for 15 minutes. Maybe adding texture with chocolate chips or nuts makes all the difference, but as-is they are just mushy.

Reviewed On: Dec. 8, 2008