Reviewed: May 12, 2003

Excellent! Took some time to make, but it was well worth it. I used dark brown sugar instead of the white sugar. My family loved them and asked me when I will be making them again!

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KEERSFAMILY

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Reviewed: May 11, 2003

This is a good recipe for cinnamon rolls. I used brown sugar instead of white for the fillings, it makes a difference. Next time, I will reduce the water a little bit & I recommend pouring some caramel frosting before the buttercream.

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3 users found this review helpful

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justcakes

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Reviewed: Feb. 26, 2003

These are very delicious, although I used about 8 cups of flour not 6, and I used less cinnamon and sugar, but they still have a very nice flaky sweet bread which has been difficult for me to make in the past.

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JAMIEKD

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Reviewed: Feb. 19, 2003

They were disgusting. My family hated them

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BOB646

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Reviewed: Feb. 11, 2003

This recipe was horrible. I do not recommend this recipe to anyone.

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5 users found this review helpful

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BUGSY_123

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Reviewed: Feb. 4, 2003

Love this recipe!! The dough is so easy to work with. I also had to add about another cup of flour after turning out after mixing but they still came out light and yummy. I changed the sugar to half brown and half white for more intense flavor and added raisens. These were a hit at my husbands office.

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4 users found this review helpful

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JANIE

Cooking Level: Intermediate

Home Town: Mckeesport, Pennsylvania, USA

Living In: Statesville, North Carolina, USA

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Reviewed: Feb. 4, 2003

Family loved them and they weren't that hard to make came out large and fluffy. What was left over we just pop them in microwave and heated them up. They were great.

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PEJMO3

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Reviewed: Jan. 26, 2003

As usual with the best-rated recipes here, these are a bit over-rated - but they are great. They make slightly less sticky/gooey buns, which isn't what I'm used to, but they grew on me (I did add extra filling as reviewers suggested). I did not try the cream cheese glaze, mostly because other family members whined, but I would if I make these again. I found they tasted better the next morning. Also, don't overbake them - I think 35 minutes is definitely too long (I did about 20).

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OCTOVUS

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Reviewed: Jan. 25, 2003

I'm a "new-bie" baker and these turned out great! My only complaint is that I'll probably put on a few pounds now that I know how to make them! Thanks re!

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ROCKYTOPNO1NTN

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Reviewed: Jan. 14, 2003

Well... These were ok... We're used to Cinnabons.. we'll even take that 30 min trip to the nearest mall just for the Cinnabons soooo these weren't Cinnabons but out of other cinnamon buns that I've tried to make this was the best so far. We doubled the cinnamon and it still wasn't enough for us but the bread and frosting were definatly nice and the whole family (including my sister's family) all ate them. The pudding in the bread definatly makes a nice difference.

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giggletush

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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Reviewed: Jan. 12, 2003

I have not had great results in the world of yeast breads in the past, but this recipe is truly the best!! Thank you! Followed previous advice and added more flour (about a cup and a half) and this made the lightest fluffiest rolls EVER! Cinnabon who???

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SANDRA DEE

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Reviewed: Jan. 9, 2003

This is the best recipe. Will be making these on a regular basis! I did have to add an extra cup of flour while forming the dough and had to add another cup of flour while kneading, but they came out very soft and were still wonderful when we finished them 2 days later. Will try freezing unbaked rolls next time, as there are only 2 of us and this recipe made 30 huge rolls.

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GRANDEB

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Reviewed: Jan. 4, 2003

I scaled this recipe by 1/2 and it came out great. I made the rolls on Christmas Eve, let them rise overnight, and baked them on Christmas morning. They came out perfectly - tasted just like ones you buy at the bakery. I've tried other cinnamon roll recipes before and never have been completely satisfied. I will definitely use this one again. Thanks re!

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6 users found this review helpful

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LISAINTX

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Jan. 1, 2003

This is for sure the best recipe. It was so fun to make and they turned out perfectly! Thanks for this recipe!

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11 users found this review helpful

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MICKEYS10

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Reviewed: Dec. 21, 2002

Simply delicious! I just made these for Christmas Brunch and they were a huge hit! They are very easy to make but you do have to plan the time for them to rise. It is well worth it!

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10 users found this review helpful

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WELLKIDS

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Reviewed: Dec. 6, 2002

This was great and I had plenty to share!

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POLISH_ARABIANS

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Reviewed: Dec. 6, 2002

Heavenly! These rise very slowly in the refrigerator, so you can make them say, in the afternoon, put a pan in the fridge, and bake them the next morning. I'm so happy not to have to slave away in the kitchen at 10:00 the night before!

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45 users found this review helpful

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NMJUNKO

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Reviewed: Nov. 16, 2002

These cinnamon buns were awesome. It made a lot more, It made 45 huge cinnamon buns. I opted to make the cream cheese icing as suggested and they were better than Cinnabons. Actually we are having a Christmas Shop at church next week and I've been asked to make these to sell !!!! Great job and thank you for sharing !!!!

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19 users found this review helpful

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ANDREALYNNTANNER

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Reviewed: Nov. 14, 2002

I made these buns on a Saturday morning for the kids brunch. I made the mistake of running out to the store while they were cooling......they must have been good, cause the kids and friends gobbled them all up!

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11 users found this review helpful

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ZPATTAJO

Home Town: Harpers Ferry, West Virginia, USA

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Reviewed: Oct. 22, 2002

I have made cinnamon rolls for years and this is the best I have found. My friends love it and have me make them offten.

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TECUMSEH223

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Best Ever Cinnamon Buns

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