Reviewed: Aug. 10, 2008

I woke up my mother figure with this one morning. Normally she would throw a pillow at my face for doing so, but this time she pretty much worshiped the ground I walk on for giving her these!

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Corpse

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 19, 2008

These are really good - but it's true you should not make them expecting a yeast style cinnamon bun. They are like a cinnamon biscuit. I used a little less baking mix in the mixture and was generous with baking mix in the roll out. I also used more cinnamon then called for and more sugar - I put a thick coat of it on top of the butter and then dusted the tops before baking. Additionally, two minutes before I took the buns out of the oven I brushed them with butter. The outer part of the roll was more biscuit like - but the centers were moist and delicious. I also needed more milk for the icing - maybe an 1/8 of a cup or so.

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dawn marie

Cooking Level: Intermediate

Home Town: Newton, New Jersey, USA

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Reviewed: Jan. 20, 2008

These are no substitute for the yeast rolls. They should really be called cinnamon bisquits. They had the full flavor of bisquits, dry and bland. I even added brown sugar and raisins to the filling and gave them a nice coating of Cream Cheese frosting from the clone of cinnabon recipe. I can't say I'd make these again. I wasn't at all thrilled with them.

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Lori Klein-Geraghty

Cooking Level: Intermediate

Living In: Haymarket, Virginia, USA

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Reviewed: Oct. 6, 2007

I think that I'll try the yeast recipe of cinnamon buns. They were good, but weren't GREAT.

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dryummy

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2007

these were definitely pretty good. they could have used a little sugar in the dough, but they're still good. i added raisins and shredded coconut to the inside and skipped on the icing.

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satyagraha

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2006

This recipe is great! I even added a little honey!

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Baker_Candy

Cooking Level: Intermediate

Home Town: Massena, New York, USA

Living In: New York, New York, USA

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Reviewed: Dec. 5, 2005

I had to add more baking mix to these to get the dough to the right consistency. I'd add cinnamon & sugar to taste, the recipe doesn't call for nearly enough. One question though, how do you make the buns more moist and get them to be golden?

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MissChris28

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Reviewed: Mar. 28, 2005

These were interesting. The dough wasn't easy to cut and so the rolls lost their "roll" look a little, but it's how they taste not how they look. After fifteen minutes I took them out and they were way too mushy, so I cut between them and put them back in for a little while longer, and they were fine. Just make SURE you use confectioners sugar and not regular sugar because like me, you will have made a big mistake. ;)

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friendsfreak8518

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2004

They were hard I didnt like But i did use hazelnut half and half for the icing and that was gooood!

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PSYCHOHONTAS

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Reviewed: Feb. 10, 2003

This is a quick Cinnamon Bun recipe. No, they are not as good as ones made completely from scratch with yeast, but they are much faster when you don't have time. I didn't really change anything, just added some nuts to the rolls. I will probably make again when I don't have time to make then from scratch.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Feb. 17, 2002

My two year old and 9 1/2 month old loved them. My husband and I thought they were OK but definitely like yeast cinnamon rolls better. They're OK in a pinch and kids definitely like them.

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