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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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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Katie

Cooking Level: Intermediate

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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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alejandra

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Reviewed: Jun. 23, 2009

This was so easy to make and tasted fabulous! Next time I will add more filling though. Great recipe!

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SHELLS38

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jun. 20, 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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finally_danielle

Cooking Level: Intermediate

Home Town: Hanover, New Hampshire, USA

Living In: Annapolis, Maryland, USA

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Reviewed: Jun. 19, 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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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jun. 17, 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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amberness

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Reviewed: Jun. 16, 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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Tashawna

Cooking Level: Expert

Home Town: Effingham, Illinois, USA

Living In: Bloomington, Illinois, USA

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Reviewed: Jun. 13, 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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Paula

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Sydney, New South Wales, Australia

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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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Carol

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Reviewed: May 31, 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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