I thought that was wonderful, I did add frosting ( the standard butter, powdered sugar, vanilla...), other than that, these have been made over and over and over again in my home, and the minute they come out of the oven, they're gone! Whoever put this recipe up, WAY TO GO!!! Thank you soooo much!

These were alright. You def have to add more of the gooey stuff, and the dough was not as sweet as I would have liked, but it was edible.

I love these. You definitely need to double the filling though.

I served these at a brunch I had yesterday here in Brazil, so they were a novelty for my Brazilian friends and family and they were a huge hit! This was my first attempt at cinnamon rolls, and they turned out perfectly. I took the suggestion to add 1/2 cup of canola oil and I think it made quite a difference. I also made some icing by quickly mixing together some cream cheese, butter, vanilla extract and powdered sugar (eyeballed the amounts). Can't wait to make them again!

I make a lot of bread (a LOT) but haven't been satisfied with my version of cinnamon rolls. Well, this is my new 'go to' recipe for cinnamon rolls. Call me unable to change but I just had to replace some of the water with some milk and threw in some melted butter but ...oh and doubled the filling but these were perfect. The whole pan is gone and I doubled the recipe (hey, I have 8 kids, what can I say?).

This recipe did not turn out well at all for me - the dough was far too moist to begin with and they didn't rise at all. The sugar / cinnamon melted with the butter in the oven, making the rolls spring apart and well.. I just ended up with a huge sticky (but reasonably tasty!) mess! Will try a different recipe next time, but make sure to roll the dough out very thin so that I can roll the dough up a good couple of times. Also, 20 minutes was much too long for me - mine were slightly overcooked even at 15 minutes.

I've made these three times, now, and they're awesome. My notes: * Mine were done at 15 minutes, so keep an eye on yours the last 5 minutes of cooking. * For icing, I did 1/4 cup of cream cheese frosting (from the can), microwaved for 30 seconds, then poured over the buns. The dough isn't sweet, but if it were, it would be overkill. I add a lot of brown sugar and cinnamon to mine, so they're extra gooey.

This recipe was ok. The dough wasnt very tasty though. It tasted too much like a pretzel dough, but otherwise it was ok. And dont cook for 20 min, mine we done around 10 min, and they werent gooey, so it depends. :)

Pretty good recipe. They tasted very nice when warm and very visually appealing. If i made them again I would cut the slices a bit thicker, maybe an inch and a half tall, and make it more like a square instead of a rectangle.

I loved this recipe.Very quick and easy .Instead of using a knife to cut I used thread instead.Also doubled up on the cinnamon,butter and brown sugar.Also reccomend using a frosting.

Very good and very easy. I usually can't get anything to rise but this worked great. I also didn't have brown sugar but used white sugar mixed with cinnamon and turned out just fine. Not as gooey but I can deal with that. Still tasted great. Thanks

I loved this recipe for being lighter and yet still a really great cinnamon bun. 1/4th a cup of butter is awesome.

hmm... this is my third attempt on cinnamon rolls... all have different problems - this one was a bit dry. i'll probably try it again just so i know "it's not me," or is it?

Smells, looks, and tastes wonderful. People RAVED. I used a lot more cinnamon than called for + a sprinkling of nutmeg and cut the rolled log using thread. Also made a cream cheese frosting, which I assume was implied. I had to wait longer than 45 minutes between setting to rise and baking, so they were HUGE and really jammed in there! Next time I'll make "more" by slicing them thinner, lying them loosely, and letting them rise longer. TIP: For more attractive rolls, arrange them in rows and columns; otherwise they rise and bake into kind of amoeba-shapes.

Our oven cooks a bit hot. They came out dry and hard the first time. Once I lowered the time/temp, it was quite yummy. My family especially loves them with an egg white/powdered sugar icing!

This is Wonderful- Thank you very much!

These were great! The best I have made. I used milk instead of water to grow the yeast. I also doubled the recipe the second time because there just wasn't enough for my big family the first. I let them rise on the warming oven for 45mins- an hour instead of in the fridge.

Pretty good. I followed the recipe except for the butter/sugar/cinnamon part - I just eyeballed that, but in hindsight I should have probably gone with the actual quantities, because my cinnamon rolls were not as sweet as I'd have liked. I liked how this recipe is really easy, and the making rolls from the dough is so simple. I did the 45 minute rising verison instead of overnight in the fridge. I'd make this again but follow the quantities for cinnamon and sugar and also perhaps do a frosting.

My first time with Cinnamon rolls and very easy I must say. The best thing I liked about this recipe is preparing it at night and letting it rise in the fridege as I normally don't have time to start from scratch in the morns due to the rush. Thanks.

Easy to make and very yummy! My kids and husband loved them. I will make them again, next time with more cinnamon. A wonderful recepie, even for first timers like me.