Reviewed: Apr. 18, 2012

I tried this using refrigerated crescent rolls, and loved it. A quick easy treat!

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Reviewed: Oct. 11, 2011

This was pretty good considering I didn't have brown sugar.. I used white. These would have been so much better with brown sugar. I will be making these again, and instead of the sugar/oil icing here, I will make a glaze to coat them with. These were super fast and easy to make.

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Reviewer:

houseofbrian

Cooking Level: Intermediate

Reviewed: Oct. 3, 2011

My family really liked these. I upped the servings to 12 to feed my crowd and made a couple of changes in the "topping" portion of the recipe. I used unsalted butter in place of the Crisco Oil, increased the cinnamon a little and left out the nuts. It is a very sweet topping. Followed the recipe for the "roll" portion and we loved the texture and flavor of the rolls. They are hard to described. Hubby and kids said, "soft, fluffy, silky....kinda like a very soft biscuit but better!" The dough was pretty easy to work with but it was soft enough that I did have a couple of small areas that I had to pinch back together. It all worked out in the end and we enjoyed a great autumn dessert this evening. I will make these again and may throw in a handful of dried cranberries next time.

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Reviewer:

abapplez

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Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Sep. 30, 2011

These were just "okay"... the oil instead of most recipes having butter makes this verson of cinnamon rolls a good vegan option. However, I think the recipe lacked something, possibly a pinch of salt in the apples and a little vanilla in the dough. The rolls themselves came out very well, texture was a cross between true cinnamon rolls and a cake and it stayed quite moist because of the oil. I also added cinnamon to the nut mixture. In all, I would play with this recipe a little to suit my flavor preference.

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