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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Baily

Cooking Level: Beginning

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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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naranjita82

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Reviewed: Apr. 16, 2009

Wonderful and fast!

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NorthPoleDeepFreeze

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Reviewed: Apr. 5, 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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Billie

Cooking Level: Intermediate

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Reviewed: Apr. 4, 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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Beth B.

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Apr. 3, 2009

These cinnamon rolls were so good all I have to say is that they didn't last in a house of 2 people for more than 24 hours. Mmmm.

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CookinCutie

Cooking Level: Intermediate

Home Town: Randolph, Ohio, USA

Living In: Toledo, Ohio, USA

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Reviewed: Apr. 2, 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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Renzz

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2009

I liked the fact that for half an hour or so work in the evening you can have cinnamon rolls for breakfast. I kept the filling measurements as written and found it just right for us. I did reduce the baking temp to 350 as suggested by other reviewers and they came out beautifully soft. I'll be making these again tonight. Many Thanks

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Mar. 17, 2009

I like my cinnamon rolls soft and gooey. I will NOT make this one again

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crissy754

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

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Reviewed: Mar. 12, 2009

Great recipe. I'm new to baking and had no trouble with these - dough is beautiful. agree with others that i would increase the filling quantities tho.

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chicagowillie

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Reviewed: Mar. 5, 2009

I didn't have time to make dough, so I cheated and used the Rhodes frozen dough. This worked great! I also added a creamy sugar topping. Just add milk and powered sugar together and make a paste. Spread it on so that it melts into the bread. Easy and simple!!

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Amy Ridgeway

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Reviewed: Mar. 3, 2009

I used all purpose flour and these still turned out delicious. baked at 350. They were soft, not hard or chewy.

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Hillaraah

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2009

This was a great recipe...but I did add a powdered sugar, milk, vanilla extract drizzle to the top. I also did this under a time pressure...so I put them in warm oven to raise. I will make these again and put them in the fridge the night before. This will be a crowd favorite in my house for some time to come!

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Kim D-W

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

Great recipe. It takes some effort, but they're very good. I added finely chopped pecans when spreading the dough with the butter, cinnamon, and sugar. They did get a little overdone. I think next time I'll bake them at 350 instead of 400. Thanks for the keeper!

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Feb. 8, 2009

The temperature was waaaay too high. I only cooked the buns for 15 at 380 degrees and they were already slightly burnt. They were pretty good warm but once they cooled they were hard as a rock.

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Shiny

Cooking Level: Beginning

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Reviewed: Feb. 1, 2009

Cinnayum! I really like this recipe, though the rolls came out a little bread-like with crisp edges. Not bad, but not all soft and sticky-greasy like some. I doubled the filling and can't imagine putting in any less. I should have let them rise a bit longer and maybe added some butter to the dough but overall a very nice recipe with not too many ingredients. Although I'm an experienced cook, I've never made cinnamon rolls before so I think they were pretty good taste-wise. However, I used a knife to cut them..not smart because they smushed and I had to reshape them but then the filling spilled out so it got messy. Once I topped the rolls with Cream Cheese Frosting II from this site all was good. The frosting covered up the weird shape and uneven filling! Overall, this is a good recipe..give it a try!

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krista v.

Cooking Level: Expert

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Reviewed: Jan. 31, 2009

o my goodness, these are amazing, they only made like 12 of them but it was just perfect for me and my husband and they tasted so yummy. I even made some creamy icing for over them and they just melted in my mouth. i'm so making these again.

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Samantha Hildebrand

Cooking Level: Intermediate

Living In: Winkler, Manitoba, Canada

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Reviewed: Jan. 30, 2009

It tastes very nice but i felt like something was missing in the batter plus i did everything mentioned in the instructions but the rolls didnt douple in size, why is that??

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Sherihan

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Reviewed: Jan. 28, 2009

I followed the recipe almost exactly except I used more of the brown sugar cinnamon mixture. the dough was not the best.I also agree that 400 was a high temp to bake at they browned too quickly

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blunted

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Reviewed: Jan. 17, 2009

The texture was perfect. I couldn't have asked for a better one. I didn't have any eggs on hand, so I used about 2 1/2 tbsp of oil as a substitution. I cooked them in a 10" spring-form pan. I washed the tops with a little oil since I had heard that they cook too much. I didn't measure the filling. I just eyeballed it. Mistake. The brown sugar and cinnamon flavor was a bit faint. I will save this recipe and try again. I imagine this is a great recipe if you put the right amount on filling in.

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hitekhomeless

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