Reviewed: Feb. 25, 2008

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.

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K. Wallace

Cooking Level: Beginning

Home Town: Bedford, Massachusetts, USA

Living In: Barcelona, Cataluna, Spain

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Reviewed: Feb. 18, 2008

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.

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Umm Maryam

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Reviewed: Feb. 11, 2008

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.

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MrsNueckel

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Feb. 8, 2008

I tripled this recipe and made bread out of two thirds of it. The bread was excellent and the cinnamon rolls were fantastic. My 25 year daughter happened to stop by just about the time everything was done. The next time I fix this I think I'll have to go times six.

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butchman

Cooking Level: Intermediate

Home Town: Vinton, Ohio, USA

Living In: Gallipolis, Ohio, USA

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Reviewed: Jan. 21, 2008

Very good with some icing. I stacked all the rolls into one pan with them all touching, and it came out more moist.

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Ria

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Reviewed: Jan. 19, 2008

These turned out very good and were easy - this is my first time ever making cinnamon rolls! I did use a frosting from another recipe to give them a little kick :-)

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jessibird

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Reviewed: Jan. 9, 2008

I just took these out of the oven and ate one immediately--sooo good. So I had a 2nd roll:) After reading many reviews I added 1/3 cup of canola oil and 1/2 tsp of almond extract to the dough. Then I made a cream cheese frosting using 1/3 cup of R.F. crm chs, 1 TB of butter, 1 tsp of van and then mixed in powd. sugar until it was the right consistency. Oh yes and I also doubled the filling.

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KEBRADSHAW

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Reviewed: Jan. 1, 2008

I have made 3 batches of these in the last month. My husband can not get enough. Would still like more in the middle I keep adding more butter and brown sugar and cinnamon. Am still looking for a little sweeter and fluffer bread dough but this one is delicous.

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Linda

Cooking Level: Intermediate

Home Town: Hinsdale, Illinois, USA

Living In: Springfield, Oregon, USA

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Reviewed: Dec. 26, 2007

This recipe turned out great, although the dough was a little bland. Next time I might add some margarine to it, and maybe some vanilla.

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Yaya

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Reviewed: Dec. 25, 2007

Just made this for Christmas morning. The recipe was very easy. I doubled the filling and added some raisins to the mixture. Once it was done in the oven, I flipped it out on a cookie sheet so that all the melted sugar would top the rolls. The rolls aren't as soft and flaky as I would like. I think the dough does need some more salt and maybe something to keep them softer at room temperature. :) I think I would make this again but tweek it a little.

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Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Nov. 23, 2007

These are delicious. I followed some advice of the other reviewers and placed them in the oven on warm with the door cracked after taking them out of the fridge. They puffed up beautifully. I'd also recommend a bake time of about 15 minutes. Perfect for holiday mornings!

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k

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Reviewed: Nov. 7, 2007

These turned out delightful! Baked them first thing in the morning and they were a perfect breakfast treat! Thanks for the great recipe. Added pecans too, for a nutty treat.

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megan

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Reviewed: Oct. 21, 2007

These were "ok" to me, but probably not the best. Just maybe "happy-medium". They were just a little too gooey and hard (and I even reduced the cooking time). They didn't turn out quite as good as other recipes I've tried - even though they were really "pretty" when they were done. My son is a "cinnamon roll lover" and he wouldn't eat these. Based on that, I probably won't make again.

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EQUILDOTTSIN

Cooking Level: Expert

Home Town: Red Oak, Texas, USA

Living In: Salina, Kansas, USA

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Reviewed: Oct. 12, 2007

Great recipe. I cooked my first batch for 20min and they came out a little hard. This is what you can do to correct this. Spray the tops with water when they first come out of the oven. Let cool slightly and place in a freezer bag or air tight container. This will help add a little extra moisture to them. You can also bake them for a little less time.

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Salena

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Reviewed: Oct. 7, 2007

Absolutely the best cinnamon rolls i've ever made!!! Fantastic recipe! Quite easy and yummy!!! My only advice is, you don't have to limit your rise time to 45 minutes. The longer they rise, the better they will taste. The rising in the fridge doesn't work nearly as well as letting them sit in an airtight covered pan on top of a warming oven. Fantastic recipe over all!

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kuchenistleben

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Reviewed: Oct. 6, 2007

I changed this recipe quite a bit, but was happy with the results. I didn't use any egg, used raw sugar, and used about a 3:1 mixture of brown sugar/raw sugar for the filling, mixed with margarine. I also used whole wheat flour. The rolls didn't rise very well, I would probably add the sugar into the yeast/water mixture for the first ten minutes next time and add 1/2 a mashed banana to the dough.

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amy j.

Cooking Level: Intermediate

Home Town: Lenoir City, Tennessee, USA

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Reviewed: Oct. 5, 2007

Awsome!

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Matt

Cooking Level: Intermediate

Living In: Northumberland, Pennsylvania, USA

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Reviewed: Oct. 5, 2007

Really fantastic! Myself and my friend have made this twice and both times we left the mixture as a loaf rather than cutting it up so we had cinnamon loaf! Really delicious, always makes you want more!

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Saati

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Telford, Shropshire, England, U.K.

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Reviewed: Oct. 5, 2007

Mmmm...Now these cinnamon rolls are fabulous. Truthfully, if I were to try these and the cinnamon rolls my mom buys from the Kroger bakery, I wouldn't be able to tell the difference. They were very light and flaky. Now, ladies... if your husband is like mine and his weakness is cinnamon rolls, get ready for a fun night! Hint: I doubled the filling because I wanted a very sweet roll with a strong cinnamon flavor, added about 1 tsp. vanilla (this addition gave it a wonderfully floral after taste), and used white sugar because I didn't have brown sugar, then glazed the tops with 1/2 filling mix and a few Tbsps. of corn syrup. It was ooey-gooey sticky!!! Becareful not to overwork the dough...I came close but I was fine. Mmmmm...SO GOOD!

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Kerri'sChris

Cooking Level: Expert

Home Town: Weirton, West Virginia, USA

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Reviewed: Sep. 26, 2007

These were outstanding and so simple to make! We ate most of them without frosting and they were still delicious! Next time I might try a cream cheese frosting, but even without these were delicious!

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Shannon T

Cooking Level: Expert

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