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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Reviewed: Jan. 14, 2009

Took me awhile to get the perfect batch but I loved them! Wow. Who knew the power a few cinnamon Rolls had? Now I'm off to make bread! Thanks for sharing this recipe!

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WONDERHEATHER

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Reviewed: Jan. 13, 2009

These cinnamon rolls are fantastic. However, I do use a little extra ingredients to make them extra gooey. Thumbs up!

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Sarah

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Reviewed: Dec. 28, 2008

I've tried several different cinnamon roll recipes and this was by far the best. I added just a tad more sugar (1/3 cup instead of 1/4) and I used natural turbinado sugar instead of white sugar to cut down on our use of refined sugar. I found that I had a little brown sugar cinnamon mix left over that I sprinkled on the top of the cinnamon buns which gave them a more crunchy, sweet top. I am already making my second batch and will stop looking for another recipe, as this one is really the best I've found.

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kaffehund

Cooking Level: Expert

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Reviewed: Dec. 26, 2008

Start of a tradition! I made these Christmas Eve after the kids went to bed. Then Christmas morning I promptly put them in the oven as soon as everyone woke. First time using yeast and it went well. I had always been afraid to try it. Next time I will add additional cinnamon, brown sugar and butter as other reviewers suggested but I always like follow directions exactly the first time I make a recipe and then tweak it to my family's taste in subsequent preparations.

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my2girls

Cooking Level: Intermediate

Home Town: Kearney, Nebraska, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 24, 2008

I make these every year on christmas morning and there is never a crumb left. I always double the filling, bake at 350 and add cream cheese frosting on top. Yummy!

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Randie K.

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Reviewed: Dec. 20, 2008

At first I was a little skeptical about this recipe as there was no milk or butter in the dough. However, needing to quickly justify my brand new professional mixer to hubby and not having enough flour for anything more, I made these. They are great for empty nesters, such as us, as they aren't a large amount. They 'could' dry out but since it is not a large batch, they tend to disappear rather quickly. Plus, I can make these rather quickly in the evening (to justify the mixer). Not too difficult to make and great to make the night before and bake up quick in the morning.

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JackRabbit

Cooking Level: Expert

Home Town: Roby, Texas, USA

Living In: Tuscola, Texas, USA

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Reviewed: Dec. 17, 2008

These are delish'!! I made them the "same day" way and did the filling by eye instead of by the recipe, but I bet I used quite a bit more brown sugar and cinnamon than the recipe calls for. This was also my first time ever making cinnamon rolls and they turned out perfect, very easy! Next time I may try half whole wheat....I'll let you know how it goes :)

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azsherri

Cooking Level: Intermediate

Home Town: Peoria, Arizona, USA

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Reviewed: Dec. 17, 2008

I gave this a 4, but what happened may have been my fault. My rolls turned out a little too hard :( But that didn't stop me from eating them, lol.

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betsyjean79

Cooking Level: Expert

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Reviewed: Dec. 14, 2008

These were nice, but 400 was too hot and they ended up a bit crispier than I would like...next time I'll lower the temperature. Taste is lovely but I added some raisins as well.

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crazy4chickpeas

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

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Reviewed: Dec. 9, 2008

OOey and gooey goodness. I halved the white sugar, doubled the cinnamon, and added 1 tsp nutmeg. These smell great in the kitchen while baking.

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yokidneybean

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Dec. 6, 2008

Great recipe! I used the vanilla glaze also found on this site for the top. I'm always nervous to work with yeast and this has come out great everytime. I've made it once the night before and once the same day and both times they were yummy. I increase the filling a little bit because I love gooey rolls.

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MrsCoffield

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Reviewed: Nov. 30, 2008

These were FANTASTIC!!!!! I was drawn to this recipe as there was considerably less butter in this recipe compared to other ones on this site - so I figured I would give it a try! I actually used some dough that I had from a huge batch of challah that I made and used the dough for this recipe. Instead of butter, I used smart balance - reduced fat margarine and to my surprise it came out great! It was so sweet - it did not need a frosting! I baked mine at 350 for about 20-25 minutes -as I did not want it to brown on the top or for it to get too well done. I brushed the top with an egg wash to make it nice and shiny! They turned out great! The end result was a moist and delicious cinnamon roll! My family can't wait till I make this again!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Nov. 27, 2008

Made these for Thanksgiving morning. Came out great. I googled Cinnabon cream cheese icing and found a recipe for the icing. I found no need to double the filling recipe.

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M.S.

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Reviewed: Nov. 7, 2008

These were pretty good, but I think I like the Cinnabon ones on this site better.

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rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

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Reviewed: Oct. 20, 2008

Very good. Had lots of trouble finding a recipe that would satisfy my sweet tooth without being too sugary or tough. Definitely a keeper!!

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Molissa

Cooking Level: Professional

Home Town: Henderson, Tennessee, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Oct. 14, 2008

I have made this recipe dozens of times with my small children and it has always come out great. We really love these cinnamon rolls.

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Cookin4FiveinPa

Cooking Level: Intermediate

Home Town: Brockway, Pennsylvania, USA

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Reviewed: Sep. 18, 2008

Man! These were amazing! My first time cooking with yeast, & it was too easy. I would definitely double the quantity next time though (just could've eaten more!) and I would put the oven down just a little lower than 200 degrees...might just be my oven, but they browned a little quickly on top & I had to turn it down during cooking. Overall, a winner; sweet, cinnamon-y, fragrant, I am cooking these again!

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