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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Christina

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Reviewed: Aug. 14, 2009

After reading the other reviews, I made the following adjustments and found that it made them excellent. I cooked them only for 16 minutes. This meant that they didn't harden later, they stayed soft throughout the day. I also iced them using the basic cream cheese frosting, which may have also helped keep them soft. I let them rise for 2 hours and used a 9x13 pan, which was needed. I can't imagine them fitting into an 8x8 pan. I also doubled the cinnamon filling, but found it was way too much, and threw a lot out, so I would have stuck with the original portions for that. All in all a quick and easy recipe.

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Kate C

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Reviewed: Aug. 11, 2009

amazing recipe! i loved making the cinnamon rolls and everyone loved eating them!

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courtneykitterman

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Reviewed: Jul. 29, 2009

This is the very best recipe I have ever used from allrecipes.com! They were so delicious and simple to make. I cooked them as dessert instead of leaving them overnight and they were just PERFECT. 4 of us managed to eat the lot in less than 24 hours. Just 2 things: my dough was quite wet so I added a little extra flour but that is fine, no fault in the recipe and also the recipe was for a yield of 12 but then the instructions said slice it into 16. I made 16 in the end just by chance of how many I cut. mmmmmmmmmm, my brother has asked me to make them again ASAP!! my dad usually isn't a great fan of sweet things but he loved these. they were great because i am from england and recently went to florida with some friends. we had those cinnamon rolls in a tube from walmart and so when i came home i was craving them. i found this recipe and it was farrrrrrrrr better than the walmart ones. EXCELLENT!!!!!!!!!!! :) :) :)

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sarah.sazaroo

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Reviewed: Jul. 25, 2009

Easy, yummy and fast! Not only will this recipe give me a quick-fix those mornings I want dessert for breakfast but also has an overnight option for those rare times I'm organized enough to plan for the next day's baking. I didn't have issues with it being too dry after being out of the oven a couple of hours - my roommate even commented that it was possibly better cold than fresh out of the oven. I'm making this recipe tonight for breakfast tomorrow! Thanks, Sharon!

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TeriG

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