Reviewed: May 2, 2012

Ok my kids and hubby have now tried every flavor cakemix out there in these rolls and they love them all. throw them togather before bed get them in the pan cover then with cling wrap and get them in the oven in the morning so good.

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Reviewer:

faithenough4five

Cooking Level: Expert

Home Town: Brainerd, Minnesota, USA

Living In: Kalispell, Montana, USA

Reviewed: Apr. 22, 2012

I have been making cinnamon rolls for years and always come back to this recipe. If you love fluffy, moist cinnamon rolls that are easy to make, this is the recipe! I do often use the filling and cream cheese frosting from clone of cinnabon recipe on this site with this recipe for the most sinful but yummy rolls.

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Reviewer:

CASSLS

Reviewed: Mar. 1, 2012

I used spice cake mix for these and bread flour. My Kitchen Aid Mixer did all the work. I combined the yeast, water, cake mix and flour in the mixer and then switched to the dough hook and allowed the dough to knead for 8 minutes - easy! I added about 1/2 cup of flour on my pastry cloth. Dough is very workable. Recipe said 16 servings so I sliced the rolled up dough into 16 slices. This resulted in 16 HUGE cinnamon rolls which measured approximately 3" x 4" x 2 1/2" . Next time, I will divide the dough and then roll. I baked for 27 minutes and drizzled with confectioner's sugar glaze. Recipe ingredients does not list pecans or the amount required, however, the instructions mentions pecans. I did not add pecans. These seemed to be better after they had cooled for about 15 minutes. Thanks for sharing!

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Reviewer:

Shearone

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Home Town: Yadkinville, North Carolina, USA

Living In: Pinnacle, North Carolina, USA

Reviewed: Oct. 31, 2011

Very light and fluffy! I added a beaten egg and about a tbsp of melted butter to the wet ingredients just before I added the dry ingredients! They turned out amazing! Will make them again and again! Thanks for sharing!

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Reviewer:

Ang

Cooking Level: Expert

Reviewed: Oct. 25, 2011

Made as directed...delish!!!

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Reviewer:

balmer

Cooking Level: Intermediate

Reviewed: May 23, 2011

Had to quadruple this recipe for work, but I used yellow cake mix instead. I also took some liberties with the butter/brown sugar/cinnamon filling (just eyed it up and was very generous). And as well, I got creative with the glaze (that part is going to remain a secret). By far, these turned out to be just as good, if not better, than anything I could've purchased at a chain store or local bakery.

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Reviewer:

bwegelin

Reviewed: May 7, 2011

Made these rolls this week , used NN white cake mix, and only about half the butter in total and they were very good! Wonder how chocolate mix would be and substitute cocoa instead of Cinnamon? Anyone tried it?

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Reviewer:

Birdi

Reviewed: Apr. 17, 2011

Delicious! I used about twice the brown sugar and three times the cinnanon. Hubby liked them as is, but I though they needed a glaze so I added a powdered sugar/butter glaze. Perfecto!

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Reviewer:

MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

Reviewed: Dec. 25, 2010

As long as you don't have too high of expectation that the "texture" of these rolls will be as good as the classic version, they're okay. Personally, I was disappointed in the texture. My husband (who's the sweet tooth in the family) liked them better than I did. I was raised on old fashioned, hard labored baked goods. Consequently, I'm pickier than most. For additional flavor, I added vanilla & almond extract, cardamom and orange and lemon zest. I definitely agree that this base recipe could make interesting results with different cake mixes. But as far as trying to pull these off as "classic" cinnamon rolls, it doesn't quite work.

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Reviewer:

Grandma Cathy

Reviewed: Dec. 24, 2010

The dough is light and fluffy, but in my opinion needed about 1 C white sugar, use milk rather than water, and add 1 teaspoon of salt. I also added about 1 1/2- 2 Cups of additional flour. I doubled the cinnamon sugar and added about 1/4 of cocoa powder to it (my secret ingredient). YUM!

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