Reviewed: Jul. 22, 2007

Delicious! Works with whole wheat flour. They disappeared from the pan quickly!

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Ryn Haubner

Cooking Level: Intermediate

Home Town: Pleasant Grove, Utah, USA

Living In: House Springs, Missouri, USA

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Reviewed: Jul. 18, 2007

They turned out pretty good, I let the dough rise for an hour before rolling out, and let them rise overnight after slicing the rounds. Added half a teaspoon of nutmeg to the brown suger mixture, and I used half whole wheat flour and half all purpose.

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kitchenmarea

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Jul. 2, 2007

I live in Romania and women from my counntry are really good cookers! My mom is one of the gratest! But I was able to surprise her completely with this recipe. The entire familly loved it. And ... I followed other reviewers indications and it turned out great!!

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Oana

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Reviewed: Jun. 13, 2007

Really good, but had a hard time rising. Might want to let the dough rise once BEFORE you make the rolls themselves.

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Haruko

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Reviewed: Jun. 5, 2007

k i'm not gonna lie, i totally did my own thing for the dough. but i'm rating the topping a 5-- it's the best icing i've ever had, although i used 200 g of cream cheese (i think about 8 oz) and a full teaspoon of vanilla-- really good though, everyone loved it! i also followed another person's suggestion and poured melted butter, cinnamon, and sugar over the rolls before baking and they turned out all the better! another alteration that i made (to make the dough less dense) is i used about 2 parts all-purpose flour and 1 part self-rising flour in addition to the yeast (with a tsp. of honey to feed it) and let it rise 4 hours-- the dough was very fluffy and i had enough to make about 20 rolls. really awesome cinnamon rolls!! and even better icing!!

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brittany

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Reviewed: May 6, 2007

I think it would help if you let the dough sit for a little while after kneading to rise for a bit. I stuck with the instructions in this recipe so I didnt do this and after an hour went by, they barely rose at all. I kept them in a pretty warm spot though and after another hour or 2 they had risen to the right size. Before I put them in the oven, I brushed them with some melted butter, cinnamon, and a little bit of cloves. I also put some nutmeg in the brown sugar/cinnamon mixture on the inside. (by the way, remember to leave a border when putting the mixture on, otherwise you won't be able to seal it) They came out great, nice and fluffy! I sprinkled some chopped walnuts on top of the icing too.

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SarahS

Living In: Ringwood, New Jersey, USA

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Reviewed: Apr. 21, 2007

My favorite cinnamon roll recipe! I use it all the time. I prefer white sugar to brown inside. They are great!

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DAMOMY

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Reviewed: Apr. 9, 2007

These weren't very good at all. Like a previous reviewer noted, they taste more like biscuits with a little sugar. Also, they ended up really hard shortly after cooling. We were really disappointed. Thanks anyway, though.

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Sara R

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

Living In: Waxahachie, Texas, USA

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Reviewed: Mar. 30, 2007

This was great! Very easy to make, and everyone loved them! I used 8oz of cream cheese like other reviewers had mentioned, but that made a little too much topping. I'd try 5 or 6 oz next time.

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rhs4

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Reviewed: Mar. 29, 2007

superb taste

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KNIPPERDOG99

Cooking Level: Expert

Home Town: Owosso, Michigan, USA

Living In: Elkhorn, Wisconsin, USA

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Reviewed: Mar. 23, 2007

I just made these tonight and they were delicious!! But I'm definitly going to change it a bit next time. I kneaded the dough for about 8-10 minutes and I left it alone and covered to rise for about 4 hours. They turned out pretty fluffy because of that. But next time I make these I am going to use less brown sugar for the rolls. The icing was pretty good but again a little too sweet for my taste so less sugar next time and definitly more cream cheese. I also added some cardemom along with the cinnamon. :) The dough turned out pretty good for me and it was easy. I just kept adding flour until it was no longer sticky. I will definitly be making these again...and again...

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alienmomma

Cooking Level: Intermediate

Home Town: Montrose, Colorado, USA

Living In: Oslo, Oslo, Norway

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Reviewed: Feb. 23, 2007

I would not recommend these to anyone they were dense and did not have great taste... perhaps an error on my part. They were alright...

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Emily R. D.

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Feb. 4, 2007

These were delicious and came you just right. My family loved them!

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deezmom

Cooking Level: Expert

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Reviewed: Feb. 3, 2007

I followed the recipe exactly, except for halving it. The taste is worth 5 stars but I'm a little disappointed in the texture--not as light as I'd thought they would be, in fact, pretty dense. I should have read the reviews before I made them, because now I see that others had some of the problems that I had (needing to add more flour because the dough was so sticky, and the rolls not rising enough--after an hour and a bit I swear they had not risen at all, but I put them in the oven anyway). They did rise some when baked. I thought maybe I hadn't used enough yeast (I live in Spain and I don't know if the yeast here--little pressed cubes--is the same as what the recipe calls for). In any case, next time (there will definitely have to be a next time, because my husband loves them) I will try adding a little more yeast to see what happens.

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CCHADD

Home Town: Cleveland, Ohio, USA

Living In: Colmenarejo, Madrid, Spain

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Reviewed: Jan. 25, 2007

This recipe was great! Made them for my fellow teachers and they couldn't stop talking about them! Definitly use the 8oz of cream cheese.

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Miss. D

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Reviewed: Jan. 9, 2007

I made this recipe for my boyfriend and his co-workers, (they're firemen). They absolutely loved them. Now they all want the recipe so that they can have their wives/girlfriends make them at home. They especially loved the icing. I did need a little extra flour. Also I made up an extra batch of the cinnamon/brown sugar. I put it in a bowl with melted butter (just enought to make a slightly runny paste). Then I spread it over the tops of the cinnamon rolls right befor they go in the oven. It gives them just that much more yumminess. They especially loved the icing. These are now a favorite among my family, co-workers, and several local firehouses.

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Breanna

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Dec. 30, 2006

Great recipe - even easier to pull off the second time around. A few lessons I discovered: 1) As others mention, use 8oz of cream cheese in frosting, not 3 oz as listed in recipe. Turns out perfect with 8 oz. Must be a typo. 2) I let mine rise for about 3 hours, they got much larger and fluffier that way - 1 hour wasn't enough. May be a result of the yeast I used? 3) The dental floss trick mentioned in other reviews worked great. 4) I have no idea how one is can roll out a rectangle! I just did a big circle and pulled out the corners by hand. 5) Leave the far side (the one you are rolling the "worm" of dough toward) clear of any butter or sugar mixture. It is easier to seal the seam if you have about 1/2" of clean dough to work with along that seam edge.

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GCRIM

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Reviewed: Dec. 26, 2006

These were well worth the effort. As for making ahead of time, I wasn't sure at what point to stop, so I made the rolls and put them in the pan - then placed in fridge. Got up early to let them warm, then rise, and then baked. Delicious!

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Melissa

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Reviewed: Dec. 24, 2006

I loved the cinamon roll recipe, but the frosting was lacking. Instead, I used twice as much cream cheese and was much happier.

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BostonKate

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Reviewed: Dec. 14, 2006

I'm a cheater. I used frozen bread dough instead of making my own. I got the idea from a cooking show on foodnetwork. These were perfect, and so easy! There is a lot of room to change the filling to as much or as little as you like

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Carly

Home Town: Shelton, Washington, USA

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Cinnamon Rolls II

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