I loved these! If you don't have buttermilk you can add about 2 tbs of vinegar to your milk. They need some sort of icing/frosting . (which I did add)

These are great cinnamon rolls! The dough was very easy to make and had a nice texture. I did let my dough rise for about an hour an a half before putting them in the oven -- don't know if that made any difference. I noticed that some other reviewers doubled the amount of cinnamon filling and had very gooey rolls. I wanted just a little extra goo. I increased the butter to 3/4 cup, the brown sugar to just shy of 2 cups, and the cinnamon to 2 tsp. and thought it turned out just about perfect. I usually like a frosted roll, but these tasted great even without it. I will definitely make again.

What a fantastic recipe! I added raisens on top of the sugar/spice mix and refrigerated them overnight. By the time my oven had come up to the correct temp the rolls were ready to bake. Frosted them with a less sweet version of cream cheese frosting and chopped nuts. They are "to die for". Next time I may try dried cherries or craisens. Thanks for the recipe.

My first cinnamon rolls ever and I was pleased. They ate them so fast at work, it was amusing. I followed the recipe exactly and found an icing recipe on here with cream cheese,butter and powdered sugar & vanilla extract. Also, I refrigerated them overnight and didn't have time for them to get to "room temperature" so after 20 minutes or so on the counter I put them in the oven anyway. They were fine. Will make again, really easier that I had ever thought they would be.

I followed this recipe to the EXACT measurements and this was fantastic!!! I don't know what happened to the previous review as this was super easy with my kitchen aid mixer. Topped this with a cream cheese glaze and... Oh My goodness!! The kids devoured them-

I made these this morning and they turned out great! I followed the recipe, except I increased the cinnamon/sugar mixture by about one third, and used turbinado sugar instead of brown sugar. I only let them rise for 20 minutes before baking and they were still nice and fluffy. I iced them with Brown Sugar Cream Cheese Frosting, also from this site, omitting the almond extratct in that recipe. A excellent, quick rising yeast roll. Thanks!

this has become my favorite cinnamon roll recipe. it's easy to make and everyone loves them.. I always make 2 batches just to have enough to go around!

These are very good.

This recipe was good, but very sweet. My family likes our cinnamon rolls with frosting and put together with these rolls and they are a little too sweet. They were also not quite as doughy as we like them.

This recipe turned out perfectly. I added a quarter cup of sugar with the buttermilk and tripled the cinnamon, based on other revews. The only thing I had trouble with was the baking time. I baked them at 350 for ten minutes. I didn't feel like making icing but I did add some leftover butterscotch chips. Very nice! I'm making more this weekend and I'm adding currants this time. Once again, awesome recipe!

This is the easiest cinnamon roll recipe! When I made these, I had never made any type of yeast bread in my life-and they still turned out perfect! Like some of the other reviewers, I doubled the filling. I cut the rolls with unwaxed dental floss as well. I also used the overnight method and they turned out perfect the next morning! They taste great with the Cinnamon Bun Icing recipe from this site.

We really didn't like this recipe, for a number of reasons. I agree with another reviewer who said these taste like biscuits with a hint of cinnamon. Thinking ahead, I made sure the dough was fairly thin so it wasn't overpowering the cinnamon. The actual dough was quite good, but nowhere near what I had hoped. I took some reviewers' advice and doubled the butter/cinnamon/sugar combo, but that made it incredibly gooey and messy to roll the log. To others wanting to try this recipe, I suggest making two small rectangles as opposed to one - it can be very difficult to manoeuver. Would have liked an icing recipe to accompany it. Won't be making these again, though.

If I could give this 10 stars, I would. It is by far the best and easiest cinnamon bun recipe out there. I follow the dough recipe to the T, then vary the fillings. Mini chocolate chips with toasted pecans and a butter/cinnamon/brown sugar mix was a huge hit at the inn I was pastry chef for; had people driving all the way from Maine to get them. Orange zest and walnuts with a raw sugar/butter filling is divine with a light orange zest infused sugar icing glaze at the end. Make them at night, refrigerate overnight and bake in the morning for something that tastes like you spent hours and hours on it. Oh, and a note. If you warm the buttermilk too much, it curdles, but doesn't wreck it. Just stir with a wisk and dump it into the mixer. No worries!

I used the overnight method for these rolls and was disappointed that even tho I let them come to room temperature before baking in the morning, they did not raise. I am used to larger, fluffier rolls. May try the bake right away method next time however the filling for these rolls was the best I've ever found.

This was the nicest dough I ever worked with. Rolls were delish. We put cream cheese icing on them. Thanks.

WONDERFUL! These are our new favorite back to school breakfast. My boys loved these. I used the cream cheese frosting recommendation, added 1/2 cup sugar to the buttermilk, and doubled the brown sugar and cinnamon in the filling. Thanks for all the helpful reviews. YUM!

If there was a 10 star rating I would give it to this one. EXCELLENT!!!