Reviewed: Jan. 27, 2004

Not good at all. They were not gooey enough, or at all for that matter. I have made them twice thinking the first time it was my fault but both times they turned out awful. I will not make this again.

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CATWALK16

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Jan. 27, 2004

Beautiful cake! I modified it just a tad. I used 5 cups of grated carrots, left out the raisins and walnuts. Baked it in 3-9" round pans, for 30 minutes. Finely chopped a few walnuts and sprinkled over the cream cheese frosting. Thanks for the great recipe, it lives up to its name!

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MISSEY_C

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Reviewed: Jan. 18, 2004

I am an experienced baker. This recipe was hard to work with. I had to work in almost 3 more cups of flour to get it to where I could roll it out. It was a tender but dry dough. I probably won't make it again.

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GERILAINE48

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Reviewed: Jan. 14, 2004

I made them and they were delicious. I had to add some extra flour to, and I added some walnuts. They made them taste excellent. You can use any kind of nut you like.

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PATRIOT1

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Reviewed: Jan. 9, 2004

My mom and I loved these! It's worth the three hours it takes to make them!

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Mrs. Sewell

Cooking Level: Expert

Home Town: Oceanside, California, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: Dec. 25, 2003

I too needed to add 1 1/2 cups extra flour. They came out AWESOME, but I think I will use brown sugar and pecans next time. BTW, the dental floss works the best! p.s. I made my umteenth batch today, cutting the water to 2 cups works fine. You dont want the dough stiff at all or the buns will be dry. You want a nice elastic dough.

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HOGGWILD89

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Reviewed: Dec. 16, 2003

I just baked my first batch of these scrumptious buns, and I have to say they were absolutely super!! I tweaked the recipe, by adding a tsp of cinnamon in the dough, and 1 1/2 cups more flour. The dough is sticky, but workable with my bread hook on my mixer. They only took 25 minutes to bake. I can't wait to bake a lot more batches for Christmas gifts.

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ARTZYME

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Reviewed: Dec. 14, 2003

I wouldn't make this again, very flat and bland

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REPROLYNN

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Reviewed: Nov. 15, 2003

Made these rolls, they are excellent. I used my Kitchen Aid mixer to mix them and knead them. They were a snap to make.I froze two pans uncooked. I will let you know how they do when frozen. I didn't let them do the second rise, figure they can do that when I thaw them.

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AUNTBUG1948

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Reviewed: Oct. 24, 2003

I used the cream cheese frosting instead of the sticky bun frosting and they turned out great. It was my first time working with dough that needed yeast, kneading etc. I was a little concerned with letting the dough rise, because I felt it didn't rise enough or like it was suppose to, but regardless they turned out great! I made them for work and everyone loved them.I did smash up some pecans and placed them into the rolls along with the cinnamon. Great recipe!

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Ginger

Cooking Level: Beginning

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Reviewed: Oct. 22, 2003

I have made many, many, many different types of cinnamon rolls. These are easy and fantastic! I frost mine with buttercream cake frosting and they are like dessert at breakfast time.

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TheCocoaBean

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Reviewed: Oct. 20, 2003

Great recipe! I used butter cake cake mix instead of yellow,everyone loved them!

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COPPERBLAZE22

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Reviewed: Oct. 11, 2003

SPECTACULAR!! Everyone loves 'em! I make the icing, but have it at the side for dipping. Yum!

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Lee Ann

Cooking Level: Intermediate

Home Town: Dyer, Indiana, USA

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Reviewed: Oct. 4, 2003

These ARE the best ever... And, in my first attempt at actually using homemade dough (versus premade or cresent rolls), I appreciate the clarity of the directions. Being very careful to follow them exactly as written, as far as the dough preparation goes, I have never had a mistake in the 5 times I have made them in the past few months. (I have sent them with my husband for his two "golf weekends" and to work a few times...my popularity has increased!) THE ONLY change I make is to boil 1/2 c margarine, 3/4 cup brown sugar and 2 teaspoons of cinnamon to make a caramel mixture to cover the bottom of the pan before adding the rolls. AWESOME! Thanks for boosting my confidence with yeast!!!

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ESKMom

Cooking Level: Intermediate

Home Town: Belmond, Iowa, USA

Living In: Hershey, Pennsylvania, USA

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Reviewed: Sep. 15, 2003

these come out very nice. You want to roll the dough out thin and when you roll it back up make sure it is tight. They look very nice this way. Also, when making the icing, add almond extract in as well as the vanilla. They are very good when they are convered with icing and then stored.

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Molls

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Newport Beach, California, USA

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Reviewed: Jul. 8, 2003

I made these for a brunch party. I have to say the cinnamon buns looked impressive. My husband and all my guests loved them but I thought they were just okay. It seemed like a lot of work for the end product. And as one reviewer said, the dough was extremely sticky. I'll probably make them again though.

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Angela Sullivan

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Reviewed: Jun. 11, 2003

These are "the best ever". You'll never want to use another recipe again!! I have made them many times and give one of the pans away to friends and family. People actually request I make them again----and soon!! Be certain to have extra flour on hand when you are kneading the dough. This dough can be rather sticky.

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M.A.H.

Cooking Level: Expert

Home Town: Chesaning, Michigan, USA

Living In: Owosso, Michigan, USA

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Reviewed: Jun. 9, 2003

these were GREAT, my college aged sister and her roommates were obsessed with them. the dough was kind of a sticky mess though, so i had to add a lot of extra flour, probably about an extra 1.5 cups. but they were fun to make and i'll definitely make them again.

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Samantha

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Reviewed: Jun. 3, 2003

TERRIBLE!!!!!!!!!! Tastes like cake....This recipe sucks!!

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CHRISTIT

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Reviewed: May 21, 2003

Overated? No way! These buns taste great, they are easy to make, and my whole family enjoyed them. Be sure to use a good quality mix. I made mine the night before and chilled them. In the morning I let them sit out and rise as usual, and they were absolutely perfect!

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