these are better than the clone of a cinnabon - they're softer and squishier. They don't become rock hard after a day after baking. I love these and have gotten requests for the recipe. That to me says it all. I loved these and so did my family. I don't use the bread machine method, I use the kitchen aide mixer with the dough hook. No work!

Reviewed On: Apr. 2, 2008

Very very good. I made these Saturday night and baked them Sunday morning. I let them rise for an hour and then spread them & rolled them. They seemed small in the pan - there was at least an inch between rolls. By Sunday there was very little space between them, and they baked beautifully. There was too much frosting for me, but the frosting was great. I could see making these for a holiday morning...

Reviewed On: Mar. 10, 2008

I'm an accomplished cook. Some would describe me as a gourmet cook. However, I don't eat eggs except sunny side up and eggs benedict (poached.) Hence, I don't cook hard boiled eggs. So I went exactly as the recipe stated. After the eggs cooled, I went to peel them and found I had a perfectly POACHED egg. So I boiled my eggs again for 6 minutes, hoping that would be sufficent. I have found that depending on how long the egg has been cooked, the yolk will pop right out. Or it will need to be scraped out. I have to admit, I find it amusing that I had a bit of a difficult time with this! Anyhow, I made the eggs, and within 20 minutes they were gone. I didn't try them, but I guess that if they were gone that quickly, they were a success!

Reviewed On: Jul. 25, 2007