Reviewed: Dec. 19, 2004

First of all, there is no need to double up on the caramel...there is more than enough. Secondly, if you have a breadmaker, you don't have to wait the full two hours to make the dough. Just until it's done mixing. Rolling the dough was a little tricky, but totally do-able (I was worried from the reviews) Spread a little extra butter on the inside of the edges to seal it. It was absolutely fabulous...very gooey and very moist. (don't bother adding more than a couple of tablespoons of extra flour)

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crunchy-p

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Nov. 18, 2004

These are GREAT!! I had a little trouble getting a decent rectangle, and mine didn't look as perfect as the picture, but they tasted divine! I didn't have any icecream so I used heavy cream. Next time I think I will soak some raisins in tea overnight and add them prior to the roll-up stage. Thanks, Kathy!

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Caroline C

Cooking Level: Expert

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Reviewed: Oct. 25, 2004

I have tried tons of cinnamon rolls recipes, to find one that was as good as the bakery. I didn't expect to do better. This is fabulous and so easy to make. It turned out perfectly.

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CHARLIE15

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Reviewed: Oct. 24, 2004

This is a VERY yummy recipe that I will keep as a favorite and bake many times for my husband. I did add some chopped walnuts to the sauce. Thank you for a GREAT recipe! :)

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CLASSYLADY71118

Cooking Level: Expert

Home Town: Shreveport, Louisiana, USA

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Reviewed: Oct. 24, 2004

In a word, AMAZING! I have made this a few times now, the first two times I botched it completely, this time only a little. As always, they came out great! This recipe is so adaptable, I have found myself without a lot of the ingredients but was still able to pull it off. I have used vanilla flavored dried coffee creamer(Coffee Mate) instead of the dried milk and heavy cream instead of the ice cream. I also don't own a Bread Machine, but use my KitchenAid mixer instead. I just use the dough hook and let it go for about 15 mins or so, then let it rest for about 10 before I roll out the dough. Always perfect, just like the ones you get in the mall! MY pickiest eater, a 3 year old devoured them! And he never eats!

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Sarah Zeigler

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Oct. 3, 2004

This recipe is a winner. I added pecans and when the oven timer went off I left them in the oven so that the bread wouldn't be doughy. Warning though, don't make them and then go out of town for a day, my friend that fed my dog ate them all. I didn't get a one.

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CHARMED_TWICE

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Reviewed: Sep. 18, 2004

I've always thought that the cinnamon roll recipe that I've used for years was the best. This recipe blew it out of the water. I even thought I ruined them when they didn't seem to raise very well. Fortunately, they sprang up in the oven and turned out perfectly. I followed another reviewer's advice and inverted the pan so that the caramel ran down the sides and covered the whole roll. I'm embarrased to admit that my husband and I finished off the entire pan in one day! By the way, I liked the caramel sauce so much that I'm going to use it as a quick ice cream topping.

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SWEIGHT1

Cooking Level: Expert

Home Town: Warren, Indiana, USA

Living In: Provo, Utah, USA

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Reviewed: Jul. 5, 2004

Wonderfully soft rolls that taste like they came from a bakery!! What a decadent caramel topping!!

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KYLEJODY

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Reviewed: Jun. 28, 2004

These are so good, that they are dangerous! I have made these 5 or 6 times and they always come out great. I just follow the recipe... It does seem like too much butter, but if you cut the butter, there isn't as much caramel, and they don't get as gooey and dry out quickly. When I use all of the butter in the recipe...they are even better a day later! Oh, I also add crushed walnuts or pecans before I roll them up... fantastic!

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MAMENMATT

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Reviewed: Jun. 14, 2004

These are definitely the best cinnamon buns I've ever made! I omit the powdered milk (don't have any), slightly reduce the butter and sugar spread on the dough, and when I don't have any ice cream on hand I substitute skim milk with 1 tablespoon of vanilla extract for the sauce and it's *almost* as good. As soon as they're out of the oven I immediately loosen the edges with a spatula and invert the entire pan over a cookie sheet so some of the sauce runs back down into the buns. They do tend to get a bit dry by the third day, but they rarely last that long! These freeze wonderfully so I often make a double batch and freeze half of them individually (that way I can pull one out of the freezer in the morning, pop it in the microwave and in 45 seconds I've got a hot and gooey breakfast - yum!!).

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KKAYK

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Reviewed: Jun. 12, 2004

These were great. My daughter helped me make them and we had a blast. I love the flavor of the dough and the caramel is yummy. I cut back on the butter by half and used 2 tbsp. of milk and 1 tbsp of powdered vanilla pudding to replace the powdered milk and it was great. The only reason we are giving it 4 stars is because it is NOT a cinnamon roll, but a sticky bun or caramel roll. Great recipe Kathy!

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Christina

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Reviewed: May 8, 2004

I have made a lot of cinnamon buns. I even use to work at that famous cinnamon bun at the mall and I have to say these are the best buns EVER out of this site!!! Will make again :)

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HONEYMELO

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Apr. 17, 2004

i found they were a little dry

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TEARDROPNH

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Reviewed: Feb. 10, 2004

This is hands down the BEST cinnamon roll recipe I have ever made! I added more sugar to the rolls, but that was the only change. I made this and took it to work and everyone LOVED them!! Thanks for a wonderful recipe!

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IMAPRARIO

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Reviewed: Feb. 9, 2004

These rolls were great. I substituted the ice cream with whipping cream and they came out well. The rolls were moist, had lots of flavor and the sauce was the 'icing on the cake'. Will definitely make these again.

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MACALE

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Reviewed: Jan. 19, 2004

Fantastic recipe! Mine needed the extra 3/4 c. flour. On my second time making these, I made the dough and rolled them out at night. I stored the pan in the fridge, took them out for about 30 min. in the morning, and baked. Fresh, hot cinnamon rolls for my birthday!

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DKHALL

Cooking Level: Expert

Home Town: Riverdale, Georgia, USA

Living In: Lilburn, Georgia, USA

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Reviewed: Jan. 4, 2004

this is the best sauce, that ice cream did the trick, now I use my own dough recipe with this ice cream sauce for gooey rolls... yuum!!!

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Dec. 27, 2003

These were great! I didn't have ice cream on hand, so used whipping cream and white sugar as someone else had suggested. I also didn't have milk powder, so just used warm 2% milk. I did add 2-3 Tbsp. flour. (I live in a very moist climate and often have to add a little extra flour.) The dough was still real tender, but that took away the stickiness. I didn't have any trouble working with the dough. I only used 1/4 cup butter spread on the dough, and that seemed like plenty. I also put in some extra cinnamon because we love it! I made the dough up on Christmas Eve, left them in the fridge until Christmas morning and we had hot rolls for breakfast. Delicious! 8 year old son hopes I make them every year for Christmas morning. Made another batch the 27th as a gift for a neighbor.

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SHARON B.

Cooking Level: Expert

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Reviewed: Dec. 1, 2003

These were absolutely delicious when hot from the oven. I thought the amount of topping was perfect. I was really surprised at how easy it was to work with the dough. I didn't spread on the full amount of butter and added raisins before rolling it up. They were a little dry the second day, but most bread products are. I don't know if using the full amount of butter would have kept the bread more moist.

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BJDOMINGUEZ

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Reviewed: Nov. 14, 2003

This is an outstanding recipe. I did make a slight change in that I made 1-1/2 times the called for amount of caramel mixture. I wanted to be able to flip the pan after baking and have enough caramel to "ooze" down the sides of the rolls to cover. Also, I found a totally successful resolution to rolling out the sticky dough. I patted it out onto my Silpat cookie baking mat! No sticking whatsoever. If you don't have a Silpat mat, buy one. They're the greatest invention ever for those of us that bake a lot of cookies. They run about $15-$19 each and cover the cookie sheet so you don't have to grease it. Excellent roll recipe!

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JILLIAN6868

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