Reviewed: Sep. 17, 2010

Love them...it's been a while since I've made them and need to tweek them on my end, fatter and not so tall, but good base!

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Reviewer:

bountiful-life

Cooking Level: Expert

Reviewed: Aug. 25, 2010

A very heavy roll - tasty, but probably won't make again.

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Reviewer:

Tracy

Reviewed: Aug. 21, 2010

These were pretty good cinnamon rolls, I liked that they didn't have to be glazed with sugary icing and they weren't all soft and gooey. They were the texture that actual cinnamon rolls should be. The reason it didn't have 5 stars, is because some fo the directions are a bit vague and the very first instruction - I found to be confusing. I have been using yeast for a while & never found it to be "creamy" - not sure the interpretation of "creamy" is supposed to mean but I ended up spending extra time trying to create a "creamy" yeast mixture. FYI - doesn't have to be creamy, it should be dissolved well. Overall, the cinnamon rolls turned out delicious!

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Reviewer:

Lacey

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Austin, Texas, USA

Reviewed: Aug. 3, 2010

Came out amazing! they were a hit with my family.

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Reviewer:

loveabea

Cooking Level: Intermediate

Reviewed: Jul. 15, 2010

I'm not one to follow a recipe but since I've learned that's a bad habit when dealing with bread recipes I tried these cinnamon buns and stuck to the notes. The result: picture perfect cinnamon buns. What I did change is lessened the butter and the br.sugar in the spread but that's my personal preference. I also upped the cinnamon content, threw in 1/2 t of nutmeg and added raisins that I soaked in vanilla. Mmmm so fluffy and the spreading got chewy as it baked...now to find a nice glaze to go with!?

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Reviewer:

CookieMonster

Cooking Level: Beginning

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: Jul. 11, 2010

I made these for dinner, and between the four people at home, they were all gone by the next morning!!!!! An easy way to cut these is to use a long thread, put it under the cinnamon roll, bring the sides up to the top and cross them, then just pull, and they don't come ouwt squashed at all..... I hope I explained well!

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Reviewer:

kosher tx cook

Cooking Level: Expert

Home Town: Austin, Texas, USA

Reviewed: Jul. 7, 2010

PERFECT! DELISH! AWESOME! The kids gobbled these up, and I will no longer be buying the pre-packaged ones again!!! I read a lot of the reviews to see if I should make any changes. The ONLY thing I did was use all-purpose flour since that's what I had on hand and I doubled the filling. No need for icing!!!

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Reviewer:

Gayle

Reviewed: Jul. 6, 2010

These were just not the rich gooey cinnamon rolls that I normally make. My ex-husband got all my favorite recipe books (not like he cooks either) and I couldn't find my normal recipe and I made these for Christmas morning. The kids and my fiance enjoyed them, but they're not especially picky (at least about sweets). I think they could do with more rising time before you put it all together. It was worth a try, but I'm still on the lookout for the perfect cinnamon roll recipe.

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Reviewer:

Kristen

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA

Living In: Bellingham, Washington, USA

Reviewed: Jun. 21, 2010

Best cinnamon roll recipe I've ever tried! Didn't let it sit overnight and it was still delicious. I prepared the dough in the bread machine, then after it was made into rolls, let it rise for 1 hour before baking. I baked it at a lower temp though, as I though this would help it rise more since I hadn't the patience to let it sit overnight (my son wanted one ASAP). It was super moist and delicious! It was sweet enough to not need icing. This recipe's a keeper for sure.

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Reviewer:

Wendy

Reviewed: Jun. 20, 2010

These are excellent. However I found when I made them overnight by leaving them in the fridge to rise it was difficult to bake the inside before overbaking the outside. The inside was doughy while the outside was brown. The second time I made them overnight I let the pan warm to room temperature before baking. The results were better but the buns still had some doughy parts. To make a long story short, I wouldn't make these overnight again. I would just make them all at once with the 45 minute rise at room temperature. This method has had the best results for me.

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