Reviewed: Dec. 8, 2010

These were okay.

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Reviewer:

Amanda

Cooking Level: Intermediate

Reviewed: Aug. 1, 2010

Great recipe... they turn out perfect every time!

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Reviewer:

ANGIEBUYS

Reviewed: Aug. 10, 2009

These were really good — similar to a less sweet version of a cinnamon roll. I made these as stated with the exception of using butter in place of butter-flavored shortening (I never use shortening!). Make sure to roll the long side of the dough up and not the short side :). When I rolled mine out and cut into 12 slices, they looked pretty small, but don’t worry, they will rise! Delicious and easy!

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Basset Hound Mommy

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Jun. 28, 2009

I have not made these cookies, but the women in our family used to make these from left over dough after the pies were done. It stems back many generations and in french families, they are called "pete de soeur". Delicious.

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Reviewer:

Kamal

Cooking Level: Expert

Reviewed: Jun. 27, 2009

Excellent! I put a teaspoon of vanilla and a half teaspoon of almond extract in the biscuit dough. To die for! I can't have cinnamon, so I left that out and the inside of the rolls turned out like brown sugar caramel. We really loved this recipe and will make it often.

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Reviewer:

Becca

Reviewed: Jun. 27, 2009

Family loved, not too sweet. I drizzled a simple powdered sugar and milk glaze on top.

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Reviewer:

WarTater

Cooking Level: Intermediate

Living In: Pinedale, Wyoming, USA

Reviewed: Jun. 27, 2009

I was anxious to try this recipe since I always make pinwheels with my left over pie crust and these sounded similar. They were excellent. Believe it or not, I was out of milk this morning but I did have buttermilk so I substituted that. And I noticed that I needed to add a little more buttermilk than the 2/3 cup that recipe called for in order to make a good dough. But I didn't measure it. Another 'glob' maybe? I'm so pleased to have a cinnamon roll recipe that didn't require yeast and proofing. Not sure why some people weren't happy with the results. I was and will definitely make again!! Thanks for sharing!!

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Reviewer:

Julie

Cooking Level: Expert

Living In: New Brighton, Pennsylvania, USA

Reviewed: Jun. 26, 2009

These have the texture of a biscuits but look like a cinnamon roll. They were fast and easy to make. I had no trouble rolling or cutting them. My only change was to use 1/4 c. butter & 1/4 c. shortening because I didn't have the butter flavored shortening. It seemed to work fine. Also, next time I may cut the cinnamon to 4 tsp and increase the brown sugar. Thanks for an easy sweet treat!

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Reviewer:

CHRISCOOKING

Cooking Level: Intermediate

Living In: Anaheim, California, USA

Reviewed: Jun. 26, 2009

Though they were a bit sweet to be a biscuit to have with dinner they were still very delicious. The biscuits actually make great little cakes to top with fruit and whipped cream for a yummy summer dessert!

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Reviewer:

KTW

Cooking Level: Intermediate

Living In: Holland, Michigan, USA

Reviewed: Jun. 25, 2009

Rating reflects on most of the recipe idea but I do not use the cream of tartar which can be drying. Might be the reason some had trouble rolling them out. Also, try and use unsalted butter - makes difference to texture and flavor. Have a wonderful flavor and just as good as cinnamon rolls.

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