Reviewed: Nov. 19, 2009

Thd dough was perfect, It rose and stayed fluffy. It could have had more filling or flavor.

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Meadow Brady

Cooking Level: Expert

Living In: Alma, Michigan, USA

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Reviewed: Nov. 15, 2009

I've been searching for the perfect cinnamon bun recipe, not too heavy, not too sweet, not too syrupy... These were tasty but in my humble opinion, too much yeast. If I try this again I will double the recipe with the same amount of yeast. They came out like rolled white bread.

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Sarah C

Cooking Level: Expert

Home Town: Laurel Springs, New Jersey, USA

Living In: Moorestown, New Jersey, USA

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Reviewed: Nov. 14, 2009

these cinnamon rolls were ok. I made them precisely to directions, but found that they were not quite what i wanted. It wasnt bad, but just a bit too dry for my liking- which is a soft, gooey roll. If i use this recipe again, i'll use more butter and sugar in the filling and cook them for 10 mins less.

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lauries

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Reviewed: Nov. 10, 2009

These rolls were wonderful. I used only two teaspoons of cinnamon rather than the full tablespoon as directed. I used my bread machine on the pizza dough setting to knead and rise the dough, then placed the cut rolls into a greased 9x13 pan in the fridge overnight. They were done in 15 minutes! For the frosting I used melted butter, a little light karo syrup, powdered sugar, a tad of vanilla and a little real maple syrup. Yum!! Much better than cinnamon rolls from a can and just about as easy. Thanks for the recipe.

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superforester

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2009

Really good, these don't need frosting they are sweet enough with out it.

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Amy

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

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Reviewed: Nov. 5, 2009

Quick simple recipe, I did substitute several things for my benefit. 1) I used organic maple syrup instead of white sugar 2) Whole Wheat Flour instead of white flour 3) Sea salt instead of regular salt 4) One cold vegetarian egg 6)Olive Oil instead of butter 7) Raw brown sugar instead of granulated I also doubled the amount of cinnamon. It was delicious and they swelled out large. I did add a bit too much brown sugar so it was very sweet with some icing I made from another recipe. All in all this is a great recipe and I do intend to make it again in the future.

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mary8810002

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Reviewed: Nov. 2, 2009

Amazing and easy. I do not bake things with yeast very often, and these came out terriffic. I even made a second batch that we sold at a bake sale. (They were gone in a flash at .50 each!)

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kraley

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Reviewed: Oct. 23, 2009

simply amazing. even my brother who doesn't like any baked goods requests these

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greenstarz180

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Reviewed: Oct. 17, 2009

These are fabulous. My kids get excited when they see me make them now. I however mix my cinnamon in with the butter instead of sprinkling it and they turned out great.

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HeatherB

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Reviewed: Oct. 14, 2009

This was fabulous recipe in addition to using the yeast I also added baking soda which help them rise. I also used an apple glaze that was precooked and cooled before applying(delicious). I also used some jam out of the refrigerator and that worked well also. Anyhow overall this recipe was successful! Thanks

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cindy

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Reviewed: Oct. 12, 2009

Delicious. Not gooey like a Cinnabon and exactly what I was looking for. I put the Cinnabon cream cheese frosting on top. Made it Friday night for the perfect Saturday morning breakfast.

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jvfalcon

Cooking Level: Intermediate

Home Town: Nutley, New Jersey, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Oct. 4, 2009

I added 2 Tbs butter to the dough. I haven't tried it without the extra butter so I don't know about the comparison. Also, mine were ready after baking for 16 minutes. I added walnuts and raisins to the filling. I thought they were fantastic. I was able to have them finished in about 1.5 hours. I used a 9x13" pan as they took up a lot of space. There was no way I could fit them into a smaller square pan.

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adele

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Reviewed: Oct. 1, 2009

Mmmmmmmmmmmmm. Perfect cinnamon rolls that my family inhaled. I started the night before, and once they were rolled and cut, I put them in a baking pan (I needed a 9x13, and it was crowded) and covered in the fridge. In the morning, I let them rise for about 45 min, then baked. I made buttercream frosting, and they were to die for.

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galincognito

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Reviewed: Sep. 21, 2009

Very simple, delicious recipe! Just like our favorite restaurant makes them. They did not rise in my refrigerator, though. Also, we added more filling, including chopped pecans. Other than that, followed recipe exactly.

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Heather F

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2009

These were great. I love how simple this was to make. They came out as pictured.

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Lori C Sims

Cooking Level: Intermediate

Living In: Copperas Cove, Texas, USA

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Reviewed: Sep. 9, 2009

I put in a little smaller pan than a 9x13. The smaller size one-is is 8x11 maybe. Good recipe. Made several times.

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mnmom4

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Reviewed: Aug. 30, 2009

I used all whole wheat flour and subbed honey for the sugar. They were SO good! I didn't use but half the butter it called for inside, I used the rest of the butter for the cream cheese icing. They would have been moist without the icing, will definitely make these again!

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alicheri

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Reviewed: Aug. 30, 2009

I had to substitute dairy and soy free butter, but other than that I made no changes. They were delicious! The only negative thing to say is that they became stale quickly, but they still tasted great!

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Chris and Sam Kilkus

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2009

This recipe was really tasty. My husband loves cinnamon rolls, so I decided to give them a try for his birthday. It's the first time I've ever made them, so I was a little timid to change the recipe as some recommended, but everything worked out really well. I added just under 1/4 c. crisco to the dough as suggested. The bread is so soft! I also used the suggested cream cheese frosting. My husband requested chocolate chips, so I added some minis and it was delicious! Next time I'll increase the brown sugar as I think I'd prefer it a little gooier, but overall it was delicious!

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Katie

Home Town: Omaha, Nebraska, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 26, 2009

These were fantastic and quickly gobbled up! I added two tablespoons of melted butter to temper the egg and add the fat that others commented was lacking. I also added some candied walnuts (toast them in a pan and add maple syrup at the end)to the filling. I didn't have bread flour but a mixture of regular and whole wheat was just fine! Add some cream cheese frosting and it's the most magnificent rolls you've ever had!

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