Reviewed: Nov. 10, 2003

Fantastic recipe! On getting to the "sprinkle cinnamon on" part I realized I didn't have any cinnamon!!!! I just carried on with the recipe and called them caramel rolls ;) and everyone absolutely loved them, thank you!

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PETZDELIGHT

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2003

Simply, hands-down the absolute BEST cinnamon roll recipe EVER! Even better than the clone of a cinnabon recipe that's so highly regarded. I've tried both, and NOTHING compares to this recipe. I do tweak the recipe a bit, though.....I bake the buns in a pan with the caramel sauce on the bottom, and when done baking, I then flip the pan over into a slightly larger pan. That way, the gooey caramel oozes into all the cracks of the buns. I also put a cream cheese frosting over the whole shebang (the one from the clone of a cinnabon recipe). I always get rave reviews when I make this!

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Mrs Cat

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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Reviewed: Sep. 15, 2003

Wonderful recipe! Loved them so much and so did the whole family. Definitely a favorite of ours, so much so that we added it to our recipe box for future bakings!!! Thank you! These reminded me of my Great-Grandmother's handmade recipe!

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KELLYANNE68

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Reviewed: Sep. 9, 2003

Wow, these are awesome!! Much better than many others I've tried. Will definitely be using this many more times in the future. Thanks.

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BLUJESS

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Reviewed: Sep. 2, 2003

What a wonderful recipe! My family devoured these rolls in no time flat. My husband says these are the best cinnamon rolls he's ever had. Thanks for the great recipe! We will make again & again.

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SATCY

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Reviewed: Aug. 29, 2003

I have tried at least 25 different recipes for cinnamon rolls to find ones that were moist, soft and gooey. This is the only one that I've been wild about. I make them for our clinic about 2x monthly and they're gone by 9AM. I'm careful not to add much or any extra flour and work with the extra-soft dough as it keeps them "melt-in-your-mouth" textured. I mix mine in my Kitchen Aid while making the caramel sauce (which I only cook for about 1 minute or less so it's not so stiff after baking. We like them oozing the caramel. After cooking the sauce for 2 minutes, we found it to be too caramelzed after baking and we had trouble getting it unstuck from our teeth. I never make less than a double batch. It's the first thing family, friends and associates ask for when I say, "What can I bring?"

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LDSNURSE

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Reviewed: Aug. 8, 2003

All I can say is that these cinnamon rolls were perfect. Thanks for the recipe.

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QueenT

Cooking Level: Expert

Home Town: Brazil, Indiana, USA

Living In: Terre Haute, Indiana, USA

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Reviewed: Jul. 31, 2003

These are absolutely wonderful cinnamon rolls. I added the extra flour to the dough and it turned out just right. Next time I will double the caramel topping because it was so good!

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VVICKERY

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Reviewed: Jul. 12, 2003

Better than the family recipe I've been making for 30 years! I should have paid attention to the bread machine to add more flour while it was mixing. Ended up having to knead flour into a very sticky dough so I could roll it out. Added pecans to the caramel sauce and had to cover with foil and bake a little longer to get the bottoms done. Excellent flavor!

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ArmyMom

Cooking Level: Expert

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Reviewed: Jul. 12, 2003

I was kind of dissapointed after having read all of the wonderful reviews. I followed the steps and my rolls turned out all gooey and uncooked on the bottom due to the caramel. The flavor was very good and I actually think that if cooked without the caramel bottom these could turn out awesome, just save the caramel for the topping as usual.

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MOSHI LERTORA

Cooking Level: Intermediate

Living In: Lima, Lima, Peru

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Reviewed: Jun. 29, 2003

Awesome recipe...easy and delicious! I did add chopped pecans to the ice cream/brown sugar sauce and I'm glad I did. YUM! Thank you Kathy!!

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Sherri

Cooking Level: Expert

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Reviewed: Jun. 18, 2003

These are the best cinnamon rolls I have ever made. They were easy to make with the bread machine and the ice cream topping is just right. I am already making my second batch of cinnamon rolls.

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KAREN

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Reviewed: Jun. 1, 2003

These are terrific! I am making my fourth of fifth pan of these rolls this morning. I agree with those who have said you need to add additional flour, but I've never used a whole additional cup of flour...maybe a half cup. I usually make a half recipe for breakfast for two with bacon/sausage and fruit or eggs. Give it a try but don't add too much additional flour or my doughs get too 'solid.'

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ORVILLE76

Cooking Level: Expert

Living In: Winona, Minnesota, USA

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Reviewed: May 28, 2003

i take these to every brunch I go to, and they're always a hit.

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jwessman

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Reviewed: Apr. 10, 2003

yum!! Very good. They freeze and reheat great also.

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rookie

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Reviewed: Mar. 13, 2003

This recipe was awful. The dough was way to stick to handle. Most of it stuck when I tried to roll it out. I ended up throwing it out and finding another recipe. If your looking for a good cinamon roll recipe- keep looking. This isn't it.

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WCRASMUS

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Reviewed: Mar. 4, 2003

THE BOMB, I got slapped 7 times, because the rolls were so good. Good lookin out.

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LEWISJD101

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Reviewed: Feb. 25, 2003

these cinnamon rolls r great! i made them with the rolls from scratch(from other recipe i found on this site) the caramel sauce were delicious! i cut out some of the butter and they were still great! i would definetely make it again and again cuz they went so fast!

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RUJIRA

Living In: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

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Reviewed: Feb. 14, 2003

These are by far THE BEST cinnamon rolls! I was really hesitant to try these just because of the ice cream that was listed in the sauce ingredients. I’m sure glad I got over that! Because of a major winter storm that is brewing, I wanted to bring nice warm cinnamon rolls into work today. So what I did was last night, after rolling them out, cutting them, and placing them in the goo, they went in the refrigerator overnight. This morning, I took them out let them set for 1/2 an hour then put them in the oven while it was heating up. They turned out GREAT! They went so fast that not everyone in the department got one and the pan was still warm! Five stars just isn’t enough for this one. THANKS for sharing this recipe.

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IOWA GAL

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Reviewed: Feb. 2, 2003

This recipe is delicious!! I must confess I tried it last weekend and I found it horribly sticky and the dough didn't rise. It was a flop. I figured it was me and my ingredients which included dated yeast. Determined to get the results I had read about I went shopping, bought new bread dough and instant fresh yeast and presto! The dough was great, and the buns rose as I expected. This is an easy and yummy recipe. For those of you trying for the first time just make sure your ingredients are fresh!!

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MM0SUNSHINE1

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