This is a great recipe. The muffin comes out light & fluffy. The topping is the BEST part...sweet & wonderful crunchy texture. For me personally, I think I'd prefer a little more sugar in the body of the muffin. Though the topping was very sweet, the rest of the muffin was not so much. That said, this is a safe recipe and will turn out great if you follow the instructions as written. Can't go wrong with this one.

Reviewed On: Jul. 26, 2009

This was SO good. I was out of celery seed, so I just used some Mrs. Dash instead. I made the pie crust from this site (Pie Crust IV, I believe) and my family was adequately wowed. It had been a long time since they had pot pies, and it was delicious!

Reviewed On: Jan. 22, 2009

My kids helped make these for breakfast, and they were delicious! Ours took a little longer than 90 minutes, but that was because I didn't have any instant yeast. I used dry active instead, mixed it in 1/2 cup water, let it foam for about 10 minutes, and then added it to the rest of the ingredients. After letting the dough rise about an hour, we prepared the cinnamon rolls as directed and placed them in a 9x13 pan. The second rise took about 40 minutes. My kids were thrilled to see the rolls puffed up to fill the whole pan! We baked according to directions & frosted with cream cheese icing. We will be making these again and again. Thanks!

Reviewed On: Jan. 8, 2009