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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Reviewed: Apr. 24, 2008

OH....My...GAWD! These things were awesome, I made slightly smaller rolls, and got about 34. No sooner did I get them out of the oven, my little sis and her friends stole a pan! They hadnt even cooled. They LOVED them, and so do I! The whole fam has really enjoyed them. Thanks so much for the recipe!

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AnyaBananya

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Reviewed: Apr. 18, 2008

Followed the recipe to the letter and they turned out wonderful!! However, I have about 25 left in my freezer now and they're a little too tempting...

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SunnyDays

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Apr. 12, 2008

I absoulutly loved this recipe. I didnt change a single thing and it came out perfect. They were a little bit hard on the outside but perfectly soft on the inside (just the way i like it). I made these for my little girl to take to school (i made about 30 for a class of 20) and she came back with nothing!!! I highly recomend this recipe!

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caroline28

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Reviewed: Feb. 15, 2008

I have made these cinnamon rolls countless times. After raising, I separate into two clumps, roll out as stated, butter and cinnamon mix, then on one half I add chunky seasoned applesauce. The other half I add peaches that I have chunky chopped and seasoned. BIG HIT! I, too, use more flour than called for but I've never had a failure with this recipe or a complaint!

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TeeJay

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Reviewed: Feb. 7, 2008

I made these for the family and they LOVED them. I did need to increase the rising time and flour as many others have stated. I think I will try them again and use less water. I believe the taste will improve with less flour. I cheated and used premade cream cheese frosting and added some pecans to one pan! they were GREAT!

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HappyAZGirl

Cooking Level: Expert

Home Town: Yuma, Arizona, USA

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Reviewed: Jan. 3, 2008

I used 2 1/4 cups water and 7 cups flour and it worked out great. I added 1 tsp vanilla to the dough. Also I used 4 tbsp white sugar and 4 tbsp brown sugar with the 3 tbsp cinnamon for the filling. Also used the cream cheese frosting recipe that has been posted. Everyone LOVED them - no need to try another cinnamon roll recipe EVER!

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Lindsey

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Reviewed: Dec. 28, 2007

The first thing I thought when I bit into this was, "I can't believe I made this!". SO GOOD! This was my first time making any sort of bun, let alone cinnamon buns and they turned out so well. It did take about 85 minutes for my dough to double the first time, so allow some time there, as others have said. I used FlourGirl's icing recipe and it was perfect. Next time I might try it with an orange cream cheese icing... yum. Thank you so much for making me feel like a validated baker! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Nov. 8, 2007

This is really the Best Ever Cinnamon Roll Recipe I have ever tried. I am very excited to have this recipe! My mom has always been an excellent cook and she taught me at a very young age but I have spent most of my life trying to make "good" cinnamon rolls without any success until now! I took them to work and people I hardly see throughout my day made a special trip to my desk to tell me how wonderful they are! Thank you so much for this recipe I can't wait to make them again! Teresa Plowman Marshfield,MO

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TERESAGIRL29

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Marshfield, Missouri, USA

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Reviewed: Oct. 31, 2007

its a good recipe... however my dough experiences arent all that great, but even thou my issues w/ the "rising part", it still lacked flavor. thank goodness i didnt bake it all at once, i was able to adjust the second roll w/ some extras that IMO added the extra umph it needed... but hey you helped me w/ the base of it... thank you very mucho! i added a photo of my 2nd roll w/ toffee bit on top! YUMMMMMM

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Elise

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

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Reviewed: Jul. 11, 2007

despite some negative reviews, I decided to try the recipe. I took many of the other reviewers suggestions, and the recipe indeed needed more flour and less water. I also doubled the cinnamon filling and replaced the white sugar with brown, which was a very nice alteration. But the buns came out very very dense, and not that sweet like a cinnamon bun. But I whipped up some confectioners sugar and brown sugar with some milk and coated the buns with it then let it sit for awhile. They seemed to improve with time. Good buns after a few alterations, however I wouldnt take my time to do it again.

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depphunk

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Reviewed: Jun. 26, 2007

These came out ENORMOUS. Very good and easier than I expected. Wish I had halved recipe. Have a dozen or so taking up a lot of room in freezer! Was traveling over the weekend and stopped at a Cinnabon® to compare. VERY close in flavor. Would make again.

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K.Jean

Cooking Level: Intermediate

Home Town: Washingtonville, New York, USA

Living In: Middletown, New York, USA

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Reviewed: Jun. 8, 2007

This is a fantastic recipe. I halved the recipe, followed the instructions and added 1/2 cup extra of flour. I also made the buns in the evening, placed them in the fridge overnight and the next morning I let them rest at room temp for 1 hour and them baked them. My husband and I woke up to the yummy smell of cinnamon buns. Great recipe.

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petajane

Cooking Level: Expert

Living In: Berwick, Victoria, Australia

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Reviewed: May 20, 2007

These cinnamon rolls are great with a few alterations to the recipe. I decreased the amount of water to about 2 cups so that extra flours did not have to be added. (I found that in me first batch with the extra flour, they were just too floury and dry.) Also, I used brown sugar instead of white and double the amount. After cutting the rolls, I let them rise for several hours, so they were the size of Cinnabon cinnamon rolls. I only cooked them for 20 minutes. They are actually softer once reheated in the microwave for about 30 seconds. This is the only cinnamon roll recipe I've used, and it's the last one I'll need.

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anewsome

Cooking Level: Intermediate

Home Town: Enterprise, Alabama, USA

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 31, 2007

Delicious. I made the dough and cut the rolls last night, covered them, and refrigerated til this morning. I took them out an hour before baking and let them come to room temperature. They rose in the oven beautifully, with a light and fluffy texture. I did make a couple of changes; I substituted melted butter for the oil and I used half water and half milk for the liquid and added 1 tsp vanilla to the dough before adding the flour. Thanks to the other reviewers who noted that more flour was needed--I ended up having to add another 2 cups. My whole family loved these buns, however. These are the permanent recipe for cinnamon buns at my house from now on. So much better than the ones that taste like bread with cinnamon. The cake mix is a wonderful addition. Thanks for the fantastic recipe.

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Mar. 14, 2007

Good rolls, of course it need more flour like others have said. I think a thicker frosting would be more to our liking, but good nonetheless.

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C_WHITES_

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Best Ever Cinnamon Buns

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