I'd rate this six stars, if I could! I've finally found a cinnamon roll recipe that fits what I've been looking for -- soft, gooey but not overly-gooey, not overly-sweet, and not crusty. I didn't even put an icing sugar or cream cheese glaze on my first batch and they were fantastic just like that. I did use more than 1 tbsp of cinnamon and after they were done baking, I did brush them lightly with soft margarine. I would also recommend that they are cut apart and removed from the pan within about a half-hour before the caramel on the bottom dries and they get stuck. I'm glad that I took mine out when I did to prevent ripping them. I did see that a reviewer recommended that the sauce only be boiled 1 minute, so I'll try that next time. I also loved the tip about flipping the pan upside down onto a platter so that the rest of the caramel oozes down onto the rolls. I would recommend that the recipe instructions be written better though. There is no point in making the caramel until the dough cycle is nearly done, or it just cools and stiffens. The approximate size of the rectangle should be in the recipe. I saw that was addressed as being about 12X17. Also, there is no need in preheating the oven before the buns are prepared and have risen for the 45 minutes. A person could preheat the oven at 40 minutes into the rising instead. My husband is going to be one happy camper when he gets home from hockey and tries these. They were love at first bite for me! lol!
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