Reviewed: Dec. 7, 2008

I liked the texture of this cinnamon roll. they came out very fluffy and soft. I will make these again, but I will use more brown sugar, as they didn't seem to have a very sweet flavor, except for the icing(which was excellent by the way). They were very easy to make the night before, too.

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pnutmommy

Cooking Level: Intermediate

Living In: Three Rivers, Michigan, USA

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Reviewed: Dec. 6, 2008

this recipe is to die for!! love it! i cut the recipe in half tough!:)

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cookingprincess2

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Reviewed: Nov. 23, 2008

I have been searching for a cinnamon roll recipe that would be nice and fluffy and delicious....this one definitely is! The dough is sweet and yummy. Unfortunately I placed the rolls on a baking sheet that was too big and they didn't even touch when cooking. I would recommend that you make sure the rolls are touching after they rise so you will have soft delicious rolls.

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Siddy4

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Reviewed: Nov. 13, 2008

Wonderful and easy. Requires a lot of kneading and extra flour but they are totally worth it!

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Christina

Cooking Level: Intermediate

Living In: Winter Haven, Florida, USA

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Reviewed: Nov. 10, 2008

Great recipe. This is my first time making Cinnamon rolls from scratch and i think this recipe is pretty forgiving. I used a stand mixer but the more I kneaded it in the mixer the stickier it got so I added almost another full cup of flour. I thought I would end up with hard bricks but i didn't :-) I only let them rise once after cutting and placing in the pan but i made sure it was a 2 hour rise. worked PERFECTLY. fluffy, soft cinnamon rolls. I'm pretty proud of myself :-)

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peep

Home Town: Los Angeles, California, USA

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Reviewed: Nov. 9, 2008

I mixed everything step by step and they did not rise. I think I should have let the dough rise after it said to divide the dough in half. The recipe did not say to do it this way though. Very dissapointing with all the ingredients and time it took to make them.

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dataone

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Reviewed: Nov. 8, 2008

Not sure what i did wrong but i noticed alot of people said they let the dough rise before they added (butter, cinnnamon etc) i did as the directions said and they didn't rise much but the cinnamon etc was melting all over the pans?? i cooked them and they tasted ok(weren't all gooey inside(more hard inside) and the taste was ok(i think most of the flavoring leaked out.I'm sure this is a good recipe and this is my 1st time trying the rolls(and new to baking) so i'm sure it was just me. Thank you.

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Marilyn

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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Reviewed: Oct. 27, 2008

I botched these in every way possible and they still worked out great!

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miranda

Cooking Level: Intermediate

Home Town: Encinitas, California, USA

Living In: Lugano, Ticino, Switzerland

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Reviewed: Oct. 21, 2008

made 1/2 sheet pan of these and took them to work. All but three were gone and we are a small office. Everyone raved about how good they were. People from downstair were even coming up to sample them. I did change the amount of cream cheese in the frosting as others suggested.

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leshia

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Reviewed: Oct. 17, 2008

I put them in a glass roasting pan. and these scorched from th botton. i kept waiting for them to brown on the top but that never happened. and after 30 minutes they were scorched at the bottom. and the filling was all dry. im so upset. is it because of the glass? and the sugar did go all gooey and leak out either. it just came out and got stuck to the bottom of the bun and got burnt :(

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xephyr

Cooking Level: Intermediate

Home Town: Sialkot, Punjab, Pakistan

Living In: Sharjah, Sharjah, United Arab Emirates

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Reviewed: Oct. 11, 2008

This was good ..not as cinnamon-y as I would like and a little too sweet so probably next time I will reduce the amt of brown sugar and increase the cinnamon..the dough was perfect, although I did tweak a few things based on the reviews here. I combined the dough, kneaded for 30 minutes and then let rise for 3 hours. I then punched down the dough, and rolled out into the rectangles. I cut my rolls using a serrated bread knife and it worked great! I cut this recipe in half and cut the dough into 2 inch rolls and it made 18 rolls for me...plenty big enough to serve. My husband asked if we were having a party as there were so many for just the two of us. My 1 year old didn't like them, too sweet for him so next time I will use a lot less sugar.

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Melanie E.

Cooking Level: Expert

Home Town: Amsterdam, New York, USA

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Reviewed: Oct. 4, 2008

I expected the cinnamon rolls to be softer. I wanted soft cinnamon rolls. I'll keep looking for what I wanted.

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mel

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Reviewed: Aug. 25, 2008

I made this today using half of the recipe. However, I had to add 200g extra flour as the dough was very very sticky to knead. Thanks to other reviewers' advise, I let the dough rise for 2 hours after kneading and the rolls were very soft and fluffy. The cinnamon taste was not strong enough for me and it was too sweet. I did not add the frosting. Anyway, the sweetness was more than enough. Next time, I would double the amount of ground cinnamon and reduce the amount of brown sugar.

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Fenni

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Reviewed: Aug. 8, 2008

I made these for my family, I halved the recipe and we all fell in love with them. The only thing I would consider is doubling the cinnamon and brown sugar mixture.

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Verypurty

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Reviewed: Jul. 31, 2008

This is about the third time I have made these, each time they get better and better. Maybe I am just getting better at it. I have found with this recipe, your friend is the Stand Mixer. Yes, the dough is sticky: don't keep adding flour. After kneading, flour your surface, work the flour into the dough and let rise for at least an hour. At this point make dough into cinnamon rolls, then let rise for at least an hour again. The frosting was great just as written, I like cream cheese, but not alot. Thank you for this recipe, it made some of the best cinnamon rolls me, my family, and friends have ever had.

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Passion4Food

Cooking Level: Expert

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Reviewed: Jul. 31, 2008

I used this recipe my first adventure in making cinnamon rolls and it was great.

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Martha O.

Cooking Level: Intermediate

Home Town: Burton, Michigan, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Jul. 11, 2008

I really like this recipe. I let the dough rise for an hour after the first kneading and then I let the buns rise for two hours before I baked them.

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cherieberry

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jun. 20, 2008

This was my first batch of homemade cinnamon rolls ever. Although I went through the preparation rather hurriedly (compared to some of the other reviewers), they came out really moist and delicious. I will definitely be making them again and taking the other reviewers' suggestions.

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Laylah

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 3, 2008

OMG! It is a recipe like this that tells me baking is extremely fun and rewarding! This is my first time making any sort of bread dough, or kneading it for that matter! These turned out amazingly well for a first timer. I listened to a few reviews such as knead it longer than 8 mins ( I kneaded it for 30 min ) and let it rise for 2 hrs. The dough came out very fluffy and soft and slightly gooey in the middle. I only baked mine ( 8 in a pan ) for roughly 15 mins, bc I didn`t want them overcooked. My boyfriend loved them so much that he ate 5 within 20 mins!

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Sza Sza

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Reviewed: May 26, 2008

Made this in our imperfect oven and turned out great (after adding lots extra flour as others have said). Yummy but quite rich. I will try a different glaze next time maybe with some orange to cut the richness.

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Andrea

Cooking Level: Beginning

Home Town: New York, New York, USA

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