The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 30, 2009
when u take em out of the oven they are soft and good! later they are really dry! these are good but to dry wont make these again
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 30, 2009
These turned out being some of the best cinnamon rolls I have ever eaten. Mine needed about 25-30 minutes to cook because the center was still a little doughy. I think cooking these in 2 pans would be better to allow the rolls to spread out more and look more professional, but either way, they taste great!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 24, 2009
This was so easy to make and tasted fabulous! Next time I will add more filling though. Great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 22, 2009
My whole family absolutely loved these, my mom said they were the best she'd ever eaten. I didn't read the recipe right so I let the dough rise an hour *before* rolling it; after cutting the rolls I let them rise a little longer before baking. I added about half a cup of crushed walnuts, and half a cup of soaked raisins, and they were yummy!
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 22, 2009
This recipe is worth a try! I have made these cinnamon rolls every weekend for the past month. They are fairly simple to make and come out very nicely. They have enough stuffing to be sweet and the dough comes out short and chewy, just the way I like them. I disagree with the reviewers who say they aren't gooey enough. They're about middle of the road--potent and a little wet, but not soupy. I haven't changed anything, except one time I increased the butter to a half cup. This didn't really improve the recipe, so I abandoned that innovation. Also, I have just been letting the buns rise for 40 mins, then cooking them, rather than refrigerating them the night before. (I'm impatient!) Once they are cool, I slather them with vanilla icing.
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Cooking Level: Intermediate

Home Town: Hanover, New Hampshire, USA
Living In: Annapolis, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 18, 2009
I reduced the temperature to 175C and added raisins and walnuts. They turned out good and soft but a bit dry. I was going to ice them but found my cream cheese was used for other reasons, I think an icing would of helped. I would make them again but looking for a better recipe.
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 18, 2009
I had to add MUCH more flour than it called for because the dough was so sticky before kneading! It also didn't rise like I thought it would, but it was Korea-OK'd by the family as a slightly sweet breakfast or snack.^^
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 17, 2009
This was an ok recipe, I will make it again. However, I doubled the butter/sugar mixture to put inside. I wish they would have risen a bit more, and I had to find another recipe for a glaze. Good thing I had one in my recipe box already for an angel food cake!
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Cooking Level: Expert

Home Town: Effingham, Illinois, USA
Living In: Bloomington, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 1, 2009
I thought this recipe was GREAT! Much easier than the one in my cook book. I doubled the filling after reading the reviews, and thought it turned out great. I made cream cheese frosting to go on top, and they turned out wonderful.
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Cooking Level: Expert

Home Town: Greensburg, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 1, 2009
I have searched for years to find a recipie that would compare to our Granny,s cinnamon rolls this one is hands down the best ever....I'm so tickled I found it. I didn't use all the brown sugar filling but they are so wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 1, 2009
I have made these quite a few times now and these are great! The last time I made these I used a large sheet pan instead of the 8x8 pan. The rolls were easier to remove from the pan.
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Cooking Level: Beginning

Living In: Westmont, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 29, 2009
WOW, this was an excellent recipe. Taste like a professional baked Cinnabon. I topped with a cream cheese icing. So good!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.37 star rating.
Reviewed: May 19, 2009
IT was so hard and not moist
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 13, 2009
This is now my favorite recipes. I did add a little cinnamon and brown sugar into the dough mixture - not too much - maybe a quarter cup of each. I almost double the cinnamon/brown sugar filling. And I am a cheater, and I use Country Crock or some sort of easily spreadable butter, I actually use my hands and just smear in generously over the rolled out dough... I have never actually measured it - just used what I needed! Turns out fantastic! By far - my most favorite thing to make! The only problem -I cant stop eating them!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: May 7, 2009
It's pretty good except you have to make sure that you don't roll the dough too thin or else it won't be soft..it will come out rubbery and hard. And don't cut down on any of the cinnamon or else you won't taste it.PS refrigerating it does NOTHING!!..It's better to leave it for an hour to rise.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 24, 2009
They smelled wonderful and tasted good, however my dough never raised. I am wondering if it is because I used bread machine yeast and put it in the warm water like the recipe calls for. I will probably try again without soaking the yeast next time. They were still edible, and reminded me of pecan spins.
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 23, 2009
I tried making these and even though the taste was great, the dough never raised, so I ended up putting them in the oven when they were still flat... :o( so they obviously were hard as rock... it's the first time I'm making this kind of dough from scratch... I'm wondering if it has to do with the fact that I'm in Brazil... maybe I should use more yeast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 17, 2009
Wonderful and fast!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 6, 2009
I'm only giving this recipe 4 stars instead of 5 since I did minor changes to it and didn't follow it EXACTLY. I basically nearly doubled the filling so there was more flavor and gooeyness. Also, I didn't let them sit in the fridge over night either. Instead, after they were assembled, I covered them with a towel and let them rise for 45 mins, then baked em. They came out twice the size and were very good. I also made a simple icing sugar frosting of 1 cup icing sugar, 2-3 tbsp milk, 1/2 tsp vanilla, mix, and then spoon over the buns when they're still hot so it melts. Mmm...
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Photo by Billie

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 6, 2009
Oh wow, these are good. I've made them twice so far, and they turned out better when I used the KitchenAid to mix/knead the dough and when I made the dough the night before. I frost them with cream cheese frosting, and they disappear in no time flat!!
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Photo by Beth B.

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA
Living In: Appleton, Wisconsin, USA

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