Yum! My kids loved these cinnamon rolls, and I was happy with the time required to prepare the recipe. I modified the recipe a little because of food allergies in the family. I used a soy margarine and non-hydrogenated shortening in place of the butter and shortening called for. I also substituted 1/3 of the flour with whole wheat flour to add a little more nutritional value. I made a soy-cream cheese icing to top the rolls. Absolutely delicious even with all of these changes to the original recipe!

It was so good! Also i omitted the raisins because i don't like raisins. It came out good but the first batch came out really bland. Also i kinda didn't like how the dough was flaky, but at a party everyone else liked it.

This had way too much milk. I had to add an extra cup of flour to make this dough even somewhat manageable. It is very sticky to roll out, so don't skimp on flouring your board. The final product is tender like biscuits and goes well with a thin cream cheese frosting.

These took long to make. They were sticky and my arms were so tired of rolling them out when I finished. My siblings and I enjoyed them together fresh out of the oven, but the cinnamon turned hard the next day. Too much cinnamon?

These are the perfect BREAKFAST cinnamon rolls. It was definitely NOT too sweet. It was accompanied nicely by some sausage with melted cheese. I made some changes. 1) I didn't add quite as much cinnamon. 2) I didn't use muffin pans, either. Oh! And a tip, if not using muffin pans, put each individual roll face up.

I have adapted this recipe to make what I call butterscotch bisquits.I use buttermilk to make the dough, omit raisin, and spread the dough with a butter brown sugar paste, plus I spread the pan with the same paste. I even make them the night before. Thanks

These were fabulous. I added 1/2 cup of sugar to the dough mix, and only used 1/2 a cup of milk (Use butter, not shortening). I added 1/2 cup more of brown sugar to the butter and cinnamon. The outcome was to die for!!! My suggestion is to not use the melted butter, but use butter at room temp, and spread with a knife over the dough.

Tasted nice, but was nearly impossible to roll up since the dough was so sticky and stuck to the board even though I had floured it. Definitely needs less liquid... Any raisins that arent covered with dough will burn, so be sure to keep that from happening.

OMG! These are absolutely delicious!! I have searched long and hard for a cinnamon roll recipe that is quick and yummy and I found it. These taste like Pillsbury cinnamon buns! I was shocked at how easy they really were. Other reviewers have mentioned a problem with the dough being sticky and the dough being too salty-I had none of these problems, I followed closely and they came out sinfully good! I added flour until it was the texture where I knew I was able to roll it easily. I would suggest to those add a little less salt next time and be patient with the dough until it is the consistency that you can work with... This is going to become my new "Holiday Morning Cinnamon Bun" recipe. I can not tell you how much time this recipe saves compared to your standard yeast roll recipes and is just as good, if not better! Thanks a bunch-It's a definite keeper!!! =)

Like others, I added 1/2 cup of flour and 1/2 cup of sugar to the dough. Made a simple glaze of powdered sugar, milk, vanilla, and sour cream...heavenly!

this were good and really easy to make because it didn't need yeast! however, we found it a bit salty and had a weird after taste, probably from the baking powder..next time i will add less salt and less baking powder

These turned out way better than I thought they would. They were tender and flaky! I added about 1/4 c sugar to the flour mixture just to make sure the dough didn't taste like a biscuit. I also baked them on a sheet rather than in a muffin tin. They turned out great and didn't last through the day. The only negative thing about them is they lose the delicate texture several hours after baking. I guess that means we'll have to eat them all right out of the oven!

I have mixed feelings about this recipe. First of all, the dough was way too sticky to either knead or roll out, and I had to add more flour. I also thought it called for way too much butter to be spread on the dough. As I cut the roll and tried to put the pieces in the muffin cups, generally the pinwheels got distorted. The finished product was very good, but not as tasty as I had expected. In all, I don't think I will make these again. They took much longer to make than I expected, and the outcome, while good, was not as good as I'd hoped it would be.

Delicious! I, too, used all butter instead of shortening. Had to add some extra flour due to it being so sticky. But I've made them twice and everyone loves them! I whip up a small bowl of icing real quick and drizzle on top.

Fantastic! So easy, so good. Just a word- I used parchment paper on a jelly roll pan and they get a lot BIGGER, so space them well, and use butter for a great taste and texture!!

Mmmm! These were delicious! Fast and easy enough to make in the morning for breakfast...No yeast! I used all butter instead of shortening when I made these and they turned out perfect...Very soft, fluffy and flaky.

These are so yummy and really easy to make. I always feel guilty eating cinnamon buns but these are about a quarter of the size of the regular kind. That way I only feel a quarter of the guilt and they definately cure the craving.