Reviewed: Oct. 14, 2009

A little messy, but worth it! Very good, will make again! Used the rapid rise yeast - mixed it in w/ the flour & cake mix, then added the water and only let it rise once, worked great! I used closer to 5 1/2 cups of flour.

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girlysoxfan

Cooking Level: Intermediate

Home Town: Plantation, Florida, USA

Living In: Lafayette, Indiana, USA

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Reviewed: Oct. 11, 2009

YUM! These are really good and very easy to make. I used a butter pecan cake mix and 5 cups of flour. They turned out very light. The dough was very easy to work with. Thanks for the delicious recipe. It's a keeper.

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Kady

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Reviewed: Oct. 11, 2009

After reading reviews, I thought,"now, this is one thing with yeast that I can't mess up" - I was wrong. I let it bubble & get creamy (so it was not old), I added as indicated - the dough doubled in size the first time, then I think maybe I made the mistake of trying to let it rise a second time - it did, but then when I rolled it out, added the sugar, etc. then formed the rolls, it didn't rise again - that was it.... I baked anyways hoping that after ALL THAT TIME AND EFFORT AND EXPENSE that they would rise while baking... nope. Hard as bricks. Ugh... maybe the secret is ONLY LET THEM RISE ONCE, THEN ROLL INTO BUNS... because trying to let it rise twice sure didn't work. I thought maybe they would be more fluffy and airy if I let them rise twice. Live & learn.

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Kerri

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 11, 2009

These cinnamon rolls came out perfectly!!! Very light and fluffy. I made this recipe almost as written. The only changes involved the type of yeast, and the amount of flour. I only had rapid rise yeast. I added the yeast directly into the cake mix and flour, (skipping the step with dissovling the yeast in warm water). Then I added the warm water (120*F - 130*F for the rapid rise yeast)right into the cake/flour/yeast mix. Don't worry if you too have to add more than the 4 1/2c of flour this recipe calls for. It is a very wet dough and there is no way to knead it unless you add more flour. (About 1 cup more, which I added while kneading. This way you only add as much as necessary to make the dough workable.) Which means, you will probably have more dough than will fill a 9x13" pan. I actually filled the 9x13" and an 8x8" pan. Will definitely make this recipe again. May change the type of cake mix...maybe a spice cake? Maybe add more cinnamon and brown sugar, or more of a glaze over the top once baked? Will be fun to experiment!********Just made this recipe again. This time, I used a spice cake mix and added the zest of one orange to the dough mixture. The orange tastes wonderful with the spice cake mix. This time I tried to stuff all the slices into a 10x13" baking dish. DO NOT stuff all the rolls into one pan. I recommend separating them into two pans. They will bake more evenly.

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LYNNIETHEPOOH2

Cooking Level: Intermediate

Living In: Emmaus, Pennsylvania, USA

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Reviewed: Oct. 9, 2009

I ended up using much more than 4.5 cups of flour - maybe closer to 5.5 cups. That means I had a LOT of dough. Maybe I'll use less water next time. I didn't give it much time to rise, but they still were fairly light. I liked the flavor, but hubby and I think they need more cinnamon sugar. Maybe we just ate the end pieces and thus didn't get much. ;) I will make again, maybe with a couple modifications.

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My Husband's Wife

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2009

I followed the recipe to the letter only to produce an overflowing pan of rolls with the tops cooked to perfection and the bottom a gooey mess.

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Melissa

Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

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Reviewed: Oct. 7, 2009

Though I've not made this recipe, it sounds very similar to one I make every couple of months. I'd like to share some hints that make my job easier. After mixing main ingredients, before handling dough I put on vinyl 'examining' gloves (which I buy from a drug store). After dough rises the first time, I separate dough into three to four balls and place each in a different slightly greased bowl. Working with smaller portions makes it easier. Rolling out the dough thinner, I make up to 100 rolls (which I later freeze). Spreading soft butter on top of dough, I've found, is best done using a rubber spatula. Also, sprinkling cinnamon/sugar mix on top of butter is easily done when putting mix in a flour sifter. Enjoy~~

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The King's kid

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2009

I'll be honest I really just wanted this recipe for the dough because my grandma told me how to make her cinnamon buns (which were the best in the world). sadly though she never gave me the dough recipe before she died and ever since i've been trying to replicate it. The best compliment i can give you is when I ate these buns I felt like i was getting a hug from my grandma. I used a spice cake mix instead of vanilla and they turned out sweet and soft and delicious and they were so easy to make. Thank you for giving me that moment. I can't wait to make them for my grandpa. If you want to try them grams way spread the butter on and add the brown sugar and cinnamon generously. roll them up and cut like normal. Place them in a 9x13 baking dish and top each bun with a little more cinnamon and brown sugar then pour enough corn syrup just to cover the tops of each bun.bake according to this recipe. This makes a delicious sticky bun.

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charleysangel

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Regina, Saskatchewan, Canada

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Reviewed: Sep. 22, 2009

I halved this recipe since it's just my hubby and I, the recipe sounded like it would yield too many rolls. I used 3/4 of a yellow cake mix, and used the same amount of flour as the recipe (halved) calls for (2 1/4 cups). Yes, it was sticky, yes it looked like a hot mess - but I decided to use the exact amount of flour IN the dough that way I could HEAVILY flour my parchment lined board and the dough to roll it. This batter-like dough rolls out GREAT using this method, while also avoiding diluting the taste of the final product. & the parchment paper makes it SO easy to roll it (just like you would a jelly roll!!) Came out mmm-mmmm fab-u-lous!

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Miss Wendy

Cooking Level: Intermediate

Home Town: Palm Desert, California, USA

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Reviewed: Sep. 20, 2009

RAVE REVIEWS! Made these the day befor a big family camping trip, and they looked and tasted AMAZING! Made them with a french vanilla cake mix, and I used CREAM CHEESE FROSTING II from this site- PERFECT! THANK YOU SO MUCH FOR A WONDERFUKL RECIPE!

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HawaiIrish

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Reviewed: Sep. 14, 2009

I thought these were pretty good though my husband found them a little too cakey. I had a difficult time rolling them up (as the 10X16 inch rectangle was pretty thick). I made a glaze with powdered sugar to drizzle over the rolls. I'll probably try a different cinnamon roll recipe next time.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Aug. 13, 2009

These were absolutely amazing and deserve 100 stars!!! Everyone loved these and they couldn't have been easier to make. I've topped them with a praline glaze as well as cream cheese icing and they're always delicious.

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BAKINGMOM74

Cooking Level: Professional

Home Town: Lugoff, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Jul. 29, 2009

These were Great!! I used white sugar, Doubled the sugar and cinnamon.And I used a cream cheese frosting.I also had to use more flour than what this recipe called for,So don't be surprized, if you choose to make this....Everybody in my house loved them from the first bite.I think they were just as good as a place in Pismo California!

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Carlos

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Reviewed: Jul. 12, 2009

These were delicious!! I used French Vanilla cake mix instead of White. I am gonna go ahead and blame FL humidity, but I had to add extra flour to the dough so I ended up with 20 rolls! - I'm not complaining and neither is my husband or my 2 yr old =) I used my KitchenAid, which made it a breeze and will be making these again, especially whenever we want cinnamon rolls fast.

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Miri

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Reviewed: May 9, 2009

Delicious cinnamon rolls...I didn't care about the fact that it needs more time in the oven. You should know to keep it in the oven for longer through common sense, if you're a good baker. Anyways, the cinnamon rolls were great! They were soft and tasted like they were bought at Mrs. Field's! I loved them. These were the first cinnamon rolls I've ever made, and they turned out a success! First time users of yeast need to remember that the recipe calls for WARM water, not boiling or much hotter than warm....or else, your cinnamon rolls won't turn out looking like cinnamon rolls.The rolls should stay in the oven for about 30 - 45 minutes, depending on your desired taste. But to be cooked thoroughly, they should be in the oven for about a little more than 30 minutes.

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BAKER05

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Reviewed: Apr. 3, 2009

I wasn't sure about the texture (a little too 'fluffy' for me). Also they needed a *lot* more time in the oven than the recipe stated because they were squeezed tightly into the pan and the center was still gooey after 20 mins. But I did like the taste -- yummy and sweet -- and the butter/sugar topping. My daughter said they were her favorite cinnamon rolls and I've made a *lot* of cinnamon roll recipes. Hence, 5 stars.

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CATIETOD

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2009

These turned out really good. The texture was different than regular cinnamon rolls. Flaky-ish, like from a bakery.

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smurfette

Cooking Level: Intermediate

Home Town: Fort Madison, Iowa, USA

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Reviewed: Feb. 8, 2009

My old recipe was quite challenging and old fashioned, but these were so easy. I've made them 5 times now, and everyone loves them! I only use 2 packs of yeast and they still raise beautifully! Everything else is as written. Thanks for this wonderful recipe!

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galoh21

Cooking Level: Expert

Home Town: Freeport, Ohio, USA

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Reviewed: Feb. 3, 2009

After cooking for 30 minutes at recommended temperature, the rolls weren't done- very dough-y! Would recommend allowing extra time to bake. Very delicious once they were done!

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