Disapointed. First, this should be called Caramel French Toast. I wasn't at all expecting such a strong caramel flavor. Secondly, the caramel topping became hard and chewy and stuck in my teeth. And lastly, way, way too sweet. I was not at all worried about the reviews saying this was too sweet. I'm someone who loves pancakes to practically float in maple syrup. But this was far too sweet for me! I'm not sure I even want to experiment with the recipe since it was so far from the regular baked french toast I was looking for.

Reviewed On: Nov. 6, 2011

Wow, were these good! I proofed a package of active dry yeast with 1/4 cup sugar and the milk heated to 110 degrees. Then I added the remainder of the dough ingredients and mixed with the dough hook in my stand mixer. I finished kneading a little bit by hand. Then I put it in a greased glass bowl covered loosely with greased plastic wrap. I put it in the oven that I had preheated to 200 degrees and turned off for 1 hour. I did as another user suggested and mixed the butter with the brown sugar and cinnamon. Then I just spread this on the dough. My husband talked me into cutting them into just 8 rolls. They were huge - just like real Cinnabons. I made them the night before, covered and refridgerated, pulled them right out of the fridge in the morning and popped them in a cold oven that I then set to heat to 350 degreees. In about 25 minutes, they were brown on top. (My oven does cook a little hot.) They were outstanding. My husband thought the dough could have been a little richer to be just like a Cinnabon but the cinnamon filling and icing were right on.

Reviewed On: Jul. 3, 2010

Found this when I was looking for a last minute recipe that called for ground beef. It was so easy and I had all of the ingredients on hand. The only changes I made were to add 1 tsp of minced garlic, 1 tsp of italian seasoning (the sauce I used wasn't that flavorful), 8 oz of sliced mozarella (because that is what I had on hand), and 8 oz of italian blend shredded cheese. The sour cream is what definitely makes this recipe different. I think next time I might add a can of italian diced tomatoes for more tomato flavor. Also, I might divide it up amoung two dishes as my 9x13 was pretty full.

Reviewed On: Jun. 7, 2010