Reviewed: Nov. 23, 2009

These cinnamon rolls turned out GREAT!! I'm a high school student and I made them for some of my guy friends and male teachers. They loved them. My sister wants to start a new Christmas tradition with them because she loved them so much! I was a little concerned at first because the dough was so sticky (I was afraid I had lost count on the flour) but after kneading and rising, the dough was easy to roll out with flour. I used the suggested icing instead of the icing that came with the recipe and it was amazing. That icing was- 1/2 cup butter, softened; 8 oz. cream cheese, softened; 2 tsp. vanilla; and 4 cups powdered sugar. Combine butter and cream cheese, then add sugar and vanilla. I also added much more cinnamon and sugar to the rolls so you could really taste it. Great recipe! :)

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livv.

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Reviewed: Nov. 5, 2009

I wasn't too impressed with these. I followed the recipe but the buns were heavy and hard and I didn't like the icing. I'm going to keep looking for a recipe and will stick to the traditional cream cheese icing.

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Jadis

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Reviewed: Sep. 22, 2009

Have made these one time so far. Great taste and texture of a professional bakery. I will make again, and try to follow the recipie more closely. Like one of the other reviews I had to add more flour and my icing came out clear.

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Don Wyatt

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Reviewed: Aug. 4, 2009

Deelicious! The dough is pretty hard to work with," but that's because the recipe calls for yellow cake mix. I'm pretty sure it'll be okay with white cake mix as well (another cinnamon rolls recipe uses white cake mix and the dough is actually easier to work with).

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BAKER05

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Reviewed: Jul. 13, 2009

I followed this exact recipe to make snacks for our church and everybody loved them! They turned out wonderful. Very moist, and perfectly flaky. A friend was shocked to hear they were homemade and thought they'd come from a bakery! I had four of them myself. This recipe is really easy to follow, and I recommend it for beginner bakers like myself.

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BethieMW

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Reviewed: Jun. 25, 2009

Best Ever! For months I hesitated writing a review since I use the recipe to make rolls, not buns. Recipe is made every four to eight weeks to freeze for future use (they don't last long in our household). Having bought a package of factory-made cinnamon rolls with layers that peeled away, I was intrigued to make them. After watching allrecipes' video on making cinnamon rolls, I chose to use this recipe. Within six months, I perfected the method I needed. The last batch yielded 10 dozen rolls. Needs no sugar coating. I separate dough into four balls, not two. Each ball is rolled out approximately 3/8- to 1/2-inch thick. To create layers that peel off, spread more soft butter on top of dough (I use about 1/3 to 1/2 stick). Using a sifter, I evenly spread a layer of cinnamon/sugars/pinch of nutmeg on the butter then hand-sprinkle finely-chopped nuts on top of that. Using a dull knife, I cut the rolled out dough in half and roll individually. This allows me to roll the dough tightly making it as small as possible (remember, dough will rise before baking). Again using a dull knife, I cut 1/2-inch thick pieces along the entire length of the log. With a metal spatula, I carefully move then lay each piece flat on a cookie sheet to rise. Recipe bakes as directed.

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The King's kid

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2009

I love bread but every time I tried to make one, it turn out hard so I quit trying until I find this recipe. Making bread with combination of flour and cake mix was brilliant!! My bread turn out very soft even after 3 days... By the way, when I prepare the cinnamon-sugar filling, I just realized that I just have enough cinnamon for half the dough so I shape the other half of the dough to dinner roll. I got 12 cinnamon buns and 16 dinner rolls and I like the dinner roll better :-) Thank you for this recipe! Now I can make home made bread which is better than buying from the bakery shop.

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lan2

Cooking Level: Beginning

Home Town: Jakarta, Jakarta Raya, Indonesia

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Reviewed: Jun. 3, 2009

Love it, love it, love it! I cut the recipe in half by using a 9oz yellow cake mix, it was wonderful!

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Tahlor21

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Champaign, Illinois, USA

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Reviewed: Mar. 28, 2009

I followed the recipe exactly- only used 6 cups of flour- and I freaked out a little bit because the dough was SO RUNNY and STICKY- I couldn't imagine that they'd come out ok. BUT, they did!!!! They were delicious! (Next time I'm going to try a little more flour to see if that makes any difference- but these are good as written)

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Mar. 2, 2009

kids wanted to eat cinnamon rolls and fast!! We looked through recipies and found this quick one. They had fun making it. My kitchen was a mess but the buns were awesome!!

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Lynn Shimizu

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Reviewed: Mar. 1, 2009

These were excellent! Surprisingly, not too sweet and super easy to make. I did add a little more flour as some of the other reviews suggested. It is quite pleasant with a hot cup of coffee!

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jonnaleith

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Reviewed: Feb. 7, 2009

whoa these were amazing!!! my dough didn't really rise in the beginning but i rolled it out anyways and followed instructions. i let them rise for about 35 mins while they were cut and in the pan. to make them super gooey i melted on a saucepan a stick of butter with 1/2 cup of brown sugar and poured half on top and half on the bottom of the pan before i baked them and they're amazing. i also used 8 oz creamcheese, a stick of butter, 2 tsps vanilla extract, and 3 cups confectionary sugar for the icing. however the process took me half a day. so these are nice for every once in a while. thanks a lot =).

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nadeuariel

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Reviewed: Jan. 28, 2009

These were amazing! I just had one question.....as they baked the butter/sugar mixture in the dough melted and pooled around the rolls....this caused the bottoms of the rolls to get very brown and hard. I used two pans...one stone and one metal and the rolls on the metal pan even tasted a little like burnt sugar......HOW DO I PREVENT THIS? (I did follow the recipe and did not increase the mixture at all)

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bkwilson5

Cooking Level: Intermediate

Home Town: Gatesville, Texas, USA

Living In: Mansfield, Texas, USA

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Reviewed: Nov. 27, 2008

Too bad there aren't more stars. This is absolutely wonderful. I tried it several years ago for my son's scout troop when they went to winter camp. It became a yearly request, and even now that my son has aged out of scouts, they still ask me to make a batch every year. I do make the caramel gooey stuff for the bottom of the pan: 1/2 c margarine, 3/4 c brown sugar, and 2 t. cinnamon. Heat till sugar is melted and put on bottom of pan. I also used the cream cheese topping: 1/2 c butter, 8 oz. softened cream cheese, 4 c confectioners sugar, 2 t vanilla extract. Beat softened butter & cream cheese until well blended, add powdered sugar & vanilla. Beat until fluffy and creamy. I too used brown sugar instead of white, and doubled the sugar, butter and cinnamon for the inside. Also added extra flour, and used dental floss to cut them. The first time I put them in a really big pan, and the ones in the middle didn't cook through, so be sure to use a smaller pan.

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WILSFORD

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Reviewed: Sep. 12, 2008

These were fantastic, sweet but not overpowering, soft but not mushy, a lovely bread texture. I did change the recipe to brown sugar and exchanged the all purpose flour for equal amounts of whole wheat flour and bread flour. I forgot to soften the butter so I had to whip it with a fork and just spread it on with my hands the best I could and wasn't able to use all the butter, this caused a lot of the cinnamon sugar mixture to be absorbed into the bread, so next time I will definitly soften the butter. I will make this again, very easy, very good, almost store bought quality. Better than the clone of cinnabon and those others that are putting pudding mix into the bread.

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luvisgood

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Sep. 2, 2008

These are really good. I love how the cinnamon and sugar proportions aren't overly sweet and that a great deal of the sweetness comes from the glaze. This makes it easily modifiable for the different sweet tooths in your family. For those who don't like overly sweet, you simply use less or no glaze at all. Personally, I find the recipe calls for too much glaze so I use a little less on my rolls. My stepson doesn't like a lot of sweetness so he doesn't like the glazing at all. My husband though loves the full dosage of the sweet glaze. Any way, its pretty simple to fully glaze some, glaze some less, and glaze some not at all, lol. Very nice recipe.

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Karie

Cooking Level: Expert

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Reviewed: Jun. 28, 2008

Are you crazyyyy. this is a killer recipe. I live in Denmark so I could nok get yellow cake mix. I used a Danish brand muffin mix instead - but they came out perfect. I used less water at doubled the brownsuger, butter and cinnamon. I also used half of the cinnamonmix on top of the cinnabuns before going in the oven. It was perfect. I will make thise till I die :-)

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2cvrikke

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Reviewed: Jun. 19, 2008

I tried this recipe for a Red Cross Blood Drive our organization was having. I doubled the recipe and used brown sugar instead of white sugar. I had no rolls left!! There were people arguing over who was gonna get the last one! I will keep this recipe for life!

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jackiedryden

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Reviewed: Jun. 17, 2008

this has got to be the worst recipe i have ever tried in my life i dont mean how it came out but the taste..it tastes like...boxed cake with a chunck of butter and sugar not good..

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shef

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Reviewed: May 14, 2008

These were the absolute best! I did follow some other peoples sugg & used only 2 cups water, 6 cups flour & double the sugar (I used brow.) It did take take 2 hours each time for the dough to rise properly, but WELL worth the wait!

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kmathers22

Home Town: Davie, Florida, USA

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Best Ever Cinnamon Buns

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