Reviewed: Oct. 26, 2009

These were delicious. My wife raved about them. My kids were polite about it, but it was clear that they're more traditionalists when it comes to cinnamon rolls. They like the goo on the top, rather than on the bottom. I followed the recipe to the letter, *except* for one thing. I didn't have any powdered milk. So I used powdered 'instant breakfast' (vanilla) instead. I was a little worried about it, but it doesn't seem to have done it any harm.

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Navillusb

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 13, 2009

This recipe is so easy and tastes much better than store bought. I used the frosting recipe from clone of a cinnabon in addition to the carmel sauce for extra indulgence. These cinnamon rolls also freeze well.

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MISI1818

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Reviewed: Oct. 12, 2009

This is my ONLY cinnamon roll recipe. It is easy to make and the carmel topping is a favorite in my family!

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Susan O 714

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Reviewed: Oct. 4, 2009

these are the most yummy cinnamon rolls i have ever made. the sauce is out of this world. try them you will love them.

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cooksmadness

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Reviewed: Sep. 21, 2009

I made this recipe today and was really surprised! I bake on a pretty regular basis but have never done any yeast items so this was a first for me. Even though I don't own a bread maker or think that they rised suffiecently, they came out fabulous. I did tweak the recipe a bit though. :) I followed the breading recipe to a t, and thought the dough was a little wet but it was still workable. On the caramel recipe, I added a little more brown sugar and butter. Once I lined the pan, I sprinkled chopped pecans on it. On the filling, I melted a whole stick, added more brown sugar, around a teaspoon of cinnamon, and a little white sugar. I made extra so I could pour it over the cinnamon rolls once I got them out of the oven. These are ooey gooey goodness! I just love them. They are moist and light! Fabulous recipe!

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twinstar

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Reviewed: Aug. 9, 2009

These have to be the best cinnamon rolls my husband and I have ever had. I halved the amount of brown sugar cinnamon filling. Instead of the cream cheese icing, I used half a cup of powdered sugar, 2 Tbsp. of 1% milk, and 1/4 tsp. vanilla extract. They were wonderful!!!

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CLR

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Reviewed: Jul. 16, 2009

Wow! I have finally found my cinnamon roll recipe...I thought the dough needed an extra cup of flour as well. As is, they reminded more of a sticky bun. Will try the cream cheese frosting next time. My 4 kids devoured them!

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des1989

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Reviewed: Jul. 5, 2009

Incredible, addicting and satisfying! I'm rating the dough, because I used other recipes for filling and topping. This dough turned out perfectly tender, moist and fluffy. Used regular flour--needed an extra cup; omitted dry milk, used cream. Baked at 350* for 30 minutes. We devoured it while watching the fireworks. We were delighted and thought it was wicked and very dangerous! ;) Definitely will make again.

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: May 1, 2009

These got amazing reviews by my family. did use 1.5 times the carmel toppping

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Rachelle

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Reviewed: Apr. 24, 2009

So I've been making these for years now and just now reviewing. These are pretty perfect. I almost ALWAYS have problems with the caramel sauce-it gets hard as rock in the pan after baking. I've used different ice creams, sugar, butter, and I don't know what I'm doing wrong there. But the dough is such a dream to work with, very tender and soft, easy to roll. I have to always add extra flour also, but use less than the whole 1/2 cup of butter during the spreading process. In addition, I make the "Cinnabon" cream cheese icing just in case they weren't already bad for you.

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MizzKat

Cooking Level: Expert

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Apr. 18, 2009

These are some of the best rolls I've ever eaten. I think they are better than Cinnabon. I made them for the first time and my family devoured them. Thanks for the wonderful family favorite.

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countrymusicfanz

Cooking Level: Expert

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Reviewed: Apr. 12, 2009

The best. I happened to have Tillamook black walnut ice cream. very tasty

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VickyBeth

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Reviewed: Mar. 28, 2009

The Best!!!!

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SANDERSON3

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Reviewed: Feb. 20, 2009

I tried the caramel sauce. It was great. I used my regular whole wheat cinnamon buns recipe. Next time, I'll try the bun recipe here too.

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SHORTCUTCOOK

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Reviewed: Feb. 10, 2009

Best I've ever made!

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rw1rad

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Reviewed: Feb. 8, 2009

These are simply THE BEST!!! I have made them at least 10 times and they are always amazing.

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Sasha63

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 4, 2009

I messed up the topping because it was more jell like, but that was my own fault. I found this recipe way too sweet even for me who loves sweets. Although they rose well, I thought the dough was rather "pudgy" and not too my families liking. Jean Pare has an awesome Cinnamon Buns recipe in her Potato Cook Book. Nice texture as mashed potatoes are add to the dough. Definitely Cinnamon flavour as opposed to Caramel of this recipe. Also, time wise, Pare's recipe makes 36 buns as opposed to 12 in this recipe and takes the same amount of time with a much nicer Cinnamon flavour, great texture and beautiful rise using regular flour and they freeze great. Raisins are a really nice addition to Pare's recipe. Also do not like the 1/2 cup of butter in this recipe. Had to double check to make sure I was reading it right. That's one hang of a lot of butter. Sorry but I won't make this recipe again. As always, to each their own.

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Briar

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Reviewed: Dec. 25, 2008

Very Very Very Good Here is what I changed in the recipe---Use 3 3/4 cup bread flour, 2 tbs cinnamon in place of 1, Use 1/2 heavy cream in place of 1/2 cup ice cream, add 1/2 cup walnuts to filling, after baking turn upside down on platter and add 1/2 cup walnuts on top of caramel.------this is the best cinnamon rolls ever, will never buy them in grocery store again.

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kb8pbo

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Reviewed: Nov. 29, 2008

I printed out this recipe years ago, and just tried it today. I prepared the dough in the breadmaker, made the rolls, let them rise in the baking pan for 45mins, then refrigerated overnight. Left it out of the 'fridge for 30mins while heating the oven, and ended up baking it for 27mins in a 9" x 13" pan. Great recipe. I do agree that 1/2 cup more flour would make it easier to handle the dough, it was a bit sticky. I might try it with pecans the next time, and may increase the caramel then, but without nuts the amount of caramel in the recipe seemed fine to me. Definitely a keeper!

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MicheleK

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Reviewed: Sep. 17, 2008

They were very good and my company loved them!

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mom.of.2kiddos

Cooking Level: Intermediate

Home Town: Lees Summit, Missouri, USA

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