Reviewed: Jan. 13, 2008

this is a great recipe!! its thw first time i made cinnamon rolls from scratch. my dad wanted homemade cinnamon rolls, turned out my whole family loved them!! thanks sooo much for sharing!

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missprimpsy

Cooking Level: Intermediate

Living In: Northumberland, Pennsylvania, USA

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Reviewed: Jan. 11, 2008

I have been using the same recipe for my cinnamon rolls for years. I thought I'd try a new recipe and this one sounded good. I followed the recipe exactly as written. The flavor was good, but they came out a little heavier than I would have liked. If I make them again I will allow the dough to rise once before rolling it out and then let it rise a second time before baking. I will also roll the dough out to a larger demension, I thought the layers were a little too thick.

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Tohiimibelong

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Reviewed: Jan. 2, 2008

I made these for Christmas morning with my two year daughter. They were so easy (and fun) to make - though definitely messy!! I took another reviewer's advice and made them with 8 oz cream cheese. That was way too much icing - I ended up scraping most off. There must be a happy medium here. The dough and filling was fantastic!

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Mulligan!

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Reviewed: Dec. 29, 2007

Wow. This is so wonderfully easy and tastes great. Tried this on christmas morn and what a hit. Will be making this often - my hubby, kids and the grandparents loved it even the neighbours who popped in loved it. I made this up the night before and like someone mentioned to put in the fridge, then take out on the morn to rise and bake and then ice. My family arose christmas morn to a delicious smell. Well Done this recipe is the best! Tanks for sharing.

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dawnbobandfourkids

Cooking Level: Beginning

Living In: Adelaide, South Australia, Australia

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Reviewed: Dec. 25, 2007

Made these for the family Christmas morning. It took awhile to mix it all by hand...I'm asking Santa for stand mixer next year. They are delicious! Will do again..when I get my mixer.

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Preacher_Man

Cooking Level: Expert

Living In: Carrollton, Texas, USA

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Reviewed: Dec. 24, 2007

This recipe is okay. It's a lot of work for cinnamon rolls. While mine were in the fridge over night a lot of the filling caramelized and emptied into the bottom of my dish. I let mine rise for over an hour and they didn't really rise very much. The icing is okay, I had a ton left over. Over all an okay recipe.

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pezywvu

Cooking Level: Beginning

Home Town: Hurricane, West Virginia, USA

Living In: Eleanor, West Virginia, USA

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Reviewed: Dec. 19, 2007

If you use margarine to spread on the dough before spreading the cinnamon and brown sugar, it will not all melt to the bottom of the pan... it has a higher melting point than butter. Still use butter when making the dough.

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April

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Reviewed: Dec. 10, 2007

Excellent Cinnamon Rolls. I used a different icing on them because I cannot handle cream cheese and they were still great and disappeared quickly. I am glad I hid a couple for safe keeping.

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HEATHER_ARTISTE

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2007

I thought these were very good cinnamon rolls. It seemed like there was way too much brown sugar-cinnamon filling. The first pan I really put alot of the filling in, they were a little hard to roll. The next pan I didn't use as much filling. Go ahead and pack them with up, the overfilled ones were fantastic. They were much better than the ones I scrimped on. I will definitely make them again.

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RAYKATS

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Malaga, Washington, USA

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Reviewed: Nov. 30, 2007

I wasn't very happy with this recipe. I followed to the "T", but will make changes IF I decide to try again. The size of the dough when rolled was too thick, which meant, when all the sugar was piled on, it was very difficult to roll tightly and thus all my sugar fell out all over the counter and into the pan. I tried the overnight method, but it took WAY more than an hour for the dough to rise, so we ended up having rolls for lunch, rather than breakfast, which was annoying. Finally, the sugar that I managed to keep in the dough, basically fell out as the dough settled, so all the flavor was stuck to the bottom of the pan. The icing was not very flavorful and while this was edible, it was not enjoyable. I think I'll either go back to the way I made them before or look for a new recipe.

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MOSZK

Cooking Level: Expert

Home Town: Oregon City, Oregon, USA

Living In: Silverdale, Washington, USA

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Reviewed: Nov. 26, 2007

My first attempt at cinnamon rolls. Flavor wise they were wonderful. They weren't as fluffy as I would have liked but I know that was my fault not the recipe. I kneaded to much flour in. I will try again..as they say practice makes perfect :)

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busy mom

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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Reviewed: Nov. 25, 2007

I used a different recipe for the actual rolls, but used the filling and frosting parts from this and the cinnamon rolls were phenomenal!! My family asks for them all the time and all said they were better than Cinnabon. :)

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Brea

Cooking Level: Intermediate

Living In: Lynden, Washington, USA

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Reviewed: Nov. 20, 2007

I didn't realize just how much work this recipe was going to be. It took me the better part of the day including the rising time. I changed the recipe just a tiny bit. I added about 1/3 cup more flour just so I could get the dough out of the bowl. It was very sticky! Once it was floured and everything it was fairly easy to work with. I didn't have non-flavored dental floss so I floured a good sharp serated bread knife and used that. It still took a while but it didn't turn out too bad. I added a bit of nutmeg to the filling and topped all the rolls with a bit of syrup and melted butter before I put them in the oven. They turned out very good! I may have also used a bit of extra brown sugar in the middle to make them extra gooey! The frosting was very nice. However, I did change that as well. I added the 8oz cream cheese as other reviewers recommended and I only added 1 1/2 cups of powdered sugar. The milk and vanilla I just guessed. Anyway, overall it was a very good recipe. Very sweet, but very good! Thanks for the great recipe. Those of you just trying it...don't give up on the sticky dough!

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shells86

Cooking Level: Expert

Home Town: Richland, Washington, USA

Living In: Boksburg, Gauteng, South Africa

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Reviewed: Nov. 12, 2007

This recipe is easily halved :) As for refrigerating the night before baking, I let the dough rise for an hour before I shape it into rolls. Then after shaped into rolls, I put in pan in fridge covered with plastic wrap. Then I turn the oven on in the morning and let them rise at room temperature/on top of oven for about 30 min-to an hour, until about doubled. Works wonderfully. And the frosting is sooooooo good!

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Josie

Cooking Level: Intermediate

Home Town: Eureka, Montana, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 8, 2007

I thought this recipe was great. It was my first time making cinnamon rolls and they turned out SOOO good. Some reviews say to add flour, I can see why you would think to add flour because the dough is a little sticky when it's done. You don't need to add more flour you just need to keep covering the dough in flour when you are kneading it so that it doesn't stick to your hands, doing this adds flour to the dough in itself. Also I don't see how some people think this tastes like biscuits, it dosn't taste at all like biscuits, it tastes like the best cinnamon rolls I've ever had in my life. Definitely use 8 ounces of cream cheese for the frosting, and I put pecans and raisins in the filling, too.

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Kita

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Reviewed: Nov. 6, 2007

I really didn't like the recipe, my rolls came out hard - the filling oozed and carmelized on the tray. When I was busy chipping away the rolls from the tray a bunch of them fell on the floor. Bleh. This recipe needs some rewriting, I think they were hard since it was all gooey when I was rolling it out, I put too much flour on the dough, and on the surface - overworking the dough and making a more chalky substance, than what it should have been; firm. The filling was good though - even though most of it was wasted. [The icing didn't really matter after I had the roll itself, I put put in whatever porportions I felt were okay.]

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FALLACY

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Reviewed: Oct. 28, 2007

These were really good. I think that these will replace my old standby cinnamon roll recipe. I too made the changes that previous reviewers suggested. I needed to add a little bit more flour, and used an 8oz package of cream cheese for the icing. I also let the dough rest/rise for about 10 minutes after kneading. I may let the rolls rise longer than an hour next time...they were still huge, but more dense and not as fluffy as I would have liked. Still, these were delicious, and my family LOVED them and couldn't stop raving : ) Thanks for the recipe!

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LoriAnn

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2007

Very good cinnamon roll recipe. Here's how I made it extra amazing: 1. use 1/2 whole wheat flour, 1/2 all purpose 2. after mixing and kneading the dough, let it sit and rise overnight in the fridge (no need to let it rise again in the morning) 3. cut up candied/crystallized ginger into small pieces and sprinkle on the top of the rolls before putting into the oven

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stephnle

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Reviewed: Oct. 14, 2007

This was my first attempt at homemade rolls. They turned out great. I did add 1 tablespoon cinnamon to the dough mixture only because I like a lot of cinnamon. I used cream cream frosting II (from this web site) to top them. My daughters loved them.

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