Reviewed: Jan. 13, 2013

So good! Followed the advice of another reviewer and added a bit of sugar to the dough as well, and used about half the amount of milk stated. Used milk to seal the edges. The texture is wonderful. Using some leftover dough, I sprinkled sugar, cocoa powder and a few chocolate chips, then baked those as well. Also good. Will be making this again. Thanks for sharing.

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Reviewer:

Kiren K

Cooking Level: Intermediate

Reviewed: Apr. 17, 2011

I wanted to make a cinnamon roll that didn't contain yeast. Gave this a try. Followed the directions but used margerine instead of shortening and omitted the raisins. When making the dough, I slowly added the milk then rolled the sticky dough on a floured surface. After making it, I refridgerated it overnight. Baked them on a big pie pan (don't use a cookie sheet since the butter will melt all over) in a 415 degree gas oven. After they were baked, spread a cream cheese frosting (3 tsp soft butter, 1/3 c. cream cheese, splash vanilla extract, 1/2 c. powdered sugar). It was pretty good, you can taste the baking powder in this these and they aren't very big sized rolls. My family liked them. My husband ate 4 of them.

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Reviewer:

Nancy from WA

Cooking Level: Intermediate

Reviewed: Feb. 10, 2011

Very Good! My family loves it.

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Reviewer:

Mrs. Tucker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

Reviewed: Jan. 30, 2011

This is the ultimate "quick and easy" cinnamon roll recipe for me! Everyone enjoyed these! My son thought I made "Pillsbury Cinnamon Rolls". I've also made them using a combo of butter and garlic and butter and chive, which also came out fabulous!! If I could,I would give this recipe ten stars! **********-Done! Thank You for sharing this most awesome recipe, my family thanks you and so do I!! P.S. forgot to mention- I used margarine instead of short; omitted raisins and baked on a cookie sheet. I also added additional flour til mix was easy to roll out. Will refridgerate b/4 slicing next time. I used canned vanilla frsoting and it was so yummy! Will be using this recipe for many years to come!

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Reviewer:

anna

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Wareham, Massachusetts, USA

Reviewed: Jun. 27, 2010

I love these! Golden Crisco has this exact recipe (Crisco instead of butter); you can count on them being yummy. I'm sooo glad to see butter can be used instead :o)

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Reviewer:

KatlovrNo1

Reviewed: May 18, 2010

made it this morning for breakfast and it was sOoOoo good. it was easy, didn't have to wait for it to rise cause there was no yeast!! i did cut the recipe in half cause it was only my hubby, myself, and my toddler. we all loved it!!!

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Reviewer:

OolyndeoO

Cooking Level: Intermediate

Home Town: Houma, Louisiana, USA

Reviewed: Jan. 28, 2010

I followed the recipes but just like some other comments that it's not possible to knead or roll the dough because it's too moist. I don't call them Cinnamon Rolls or Pinwheels. Strange recipe, I think.

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Reviewer:

pueng

Reviewed: Oct. 30, 2009

I first made this with in my cooking class - my teacher used your recipe - and I kept it for the future. Next time, I made them for a bridal shower and they loved it! I also decided to make it for a family gathering and it was a hit! I suggest not to change anything on the recipe - it's perfect - except for the icing sugar. I added less milk because I wanted it a bit more gooey. But that's about all I changed. Thank you for this wonderful recipe!

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Reviewer:

juneealj

Cooking Level: Intermediate

Living In: Richmond, British Columbia, Canada

Reviewed: Oct. 22, 2009

These were delicious!!! I didn't melt the butter, but I think I will next time. Either that or make sure to press the sugar mixture down into the butter and dough so I can get a tighter roll. When I went to cut them and put them onto the cookie sheet the sugar was falling out. I just scooped it back into the rolls. They tasted fabulous and my husband wants me to make these again. which is a compliment since he doesn't really like cinnamon rolls that much.

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Reviewer:

happyhomemakersc

Cooking Level: Intermediate

Reviewed: Aug. 17, 2009

First I divided the recipe in half. Didn't need 12 servings - though I'm sure we could have easily eaten more. I made a few slight changes. I added a teaspoon of white granulated sugar to the dough to sweeten it. I also reduced the milk by a third. I added a bit more brown sugar and melted the butter into it before spreading the mixture onto the rolled out dough. Rather than using muffin tins, I greased a pie pan and fit them all into it. Worked out perfect. I will make these again.

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