Reviewed: Nov. 7, 2009

I've used less flour(4 cups) and brown sugar instead of normal one..to mek them less heavy I just stir in 1 egg...delicious....!!!!

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Angelica

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Reviewed: Oct. 25, 2009

I've made these 3 weekends in a row. Needless to say, my family loves them. After the bread machine does its thing, I divide the dough in half and make a pan of dinner rolls and make the rest into cinnamon rolls. We'll never go back to store bought again!

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AspenGlade

Cooking Level: Beginning

Home Town: Muleshoe, Texas, USA

Living In: Perryton, Texas, USA

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Reviewed: Oct. 22, 2009

These blow "Clone of a Cinnabun" right out of the water! Seriously, these were the best cinnamon rolls I have ever made. I did add the raisins and some chopped pecans which I toasted in a dry skillet over medium heat until they were fragrant. The rest I did according to the author. The dough was slightly sticky when I took it out of the bread machine but that was easily solved when I flattened it out on my counter working a little extra flour in. The finished dough should be smooth and elastic. Light, fluffy and so delicious my partner and I ate a full pan (8 rolls) before they even approached cooling. Oh yea, I did add 1 teaspoon of almond extract to the icing in addition to the vanilla adjusting by adding some extra powdered sugar to achieve a thick consistency of about pudding but not quite as thick as frosting so it would run down and absorb slightly in the rolls. I'd write more but they are beckoning me from the kitchen.......

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DAVIDRAYROB

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 4, 2009

These were pretty good! I wish i had been more knowledgeable before making them because i realized after mixing everything and measuring everything out that i needed to halve it for the bread machine. and then i used regular white sugar for the first batch before deciding it didn't taste very good and switched to brown sugar. i used a different icing- cream cheese frosting, and it was pretty good! I might make these again but i might find a different recipe.

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Karen

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Sep. 19, 2009

These were great! I used the whole recipe but should have halfed it. My bread machine must be smaller. I had to help mix the top part because of so much dough. Even with that problem, they came out fine. Definitely saving this recipe!

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Tonya

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Reviewed: Sep. 5, 2009

These were wonderful and not too sweet. I made my in my bread machine and halved the recipe. I programmed the machine for 1.5lbs. It was a cinch. After preparing them I refrigerated overnight. In the morning I boiled enough water to fill a shallow pan 3/4 of the way and put it in the oven with the cinnamon rolls for 30 min. They really puffed up! In the end, they were delish! I only regret not putting raisins in them. And next time I might try brown sugar instead, but it was excellent as is. Thank you for posting!

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Liz

Cooking Level: Intermediate

Home Town: San Mateo, California, USA

Living In: Queens, New York, USA

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Reviewed: Sep. 4, 2009

This recipe didn't turn out , dough was too sticky, took forever to rise and they came out hard :( was dissappointed after reading all the good reviews!

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Cassie

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Sep. 3, 2009

well it came out realy well and the taste was awesome just like the one's I had when I was in Canada....however the only concern I have is it came out a bit hard...not sure why that happened but will try it again for sure....

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swetha

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Reviewed: Aug. 29, 2009

These are great! They are 5 stars with minor changes. I cut the dough recipe in half b/c I have a 1-2 lb bread machine. It would have been too much for my machine. The submitter must have a larger bread machine. Second, for the filling I used 1 cup brown sugar, 2 Tbs cinnamon and 1/3 cup melted butter. I made the full amount of frosting, but added about a tsp of vanilla. I softened the butter in the microwave. After slicing them and putting them in a 9x13 glass baking dish, I put saran wrap over the dish and put it in the fridge until I was ready to bake. It rose in the fridge, so I skipped the second rise. I baked for 20 minutes, but put it in the oven as it preheated. The rolls were slightly browned and a toothpick came out clean. I then dumped them in another 9x13 dish so the sugar middle would slide back in. I iced and served hot. The leftovers went in the fridge. YUM!!! Thanks for a great recipe. I am glad I tried this one over the Clone of Cinnabon recipe after reading all the reviews. These are better than store bought!!!

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Bake4fun

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2009

i craved cinnamon rolls, i even borrowed my mom's bread machine to make some, and had planned on making the 'clone of a cinnabon' ones, but after reading hundreds of reviews for those cinnamon rolls and reviews for other cinnamon rolls i finally decided on this recipe since most of the negative reviews had to do w/ the size of other's bread machines not being large enough ((which was EASILY fixed by just cutting the recipe in half)) not neccessarily with the quality of the recipe. also, i read the comment you posted about using brown sugar in the filling and only cooking them around 18-20 minutes, took your suggestions & they turned out wonderful! i didnt measure the milk for the icing since its the same recipe i use for frosting xmas cookies and i have never once measured any of the ingredients for it. the ONLY thing i added to this recipe was a splash of butter flavoring (along w/ the vanilla) to the frosting. so thank you, thank you, thank you for this recipe! its one of the few recipes i plan on using over and over again.

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<3

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2009

I couldn't believe how easy these were. And they turned out PERFECT!! I was actually worried cause mine didn't seem to be rising like I thought they should, but they still turned out just right. I even refridgerated half of them and made them a few days later... still... PERFECT! I did however, use more brown sugar than I did white.. other than that, followed the recipe. Too bad they aren't fat free, cause I could eat them every day!

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OJFinn

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 20, 2009

This had to be the best recipe I have ever tried with cinnamon rolls. Using the bread machine, it always turns out perfect. The dough is sweet but not too sweet. I will also make the dough, roll out small balls and freeze. I thaw them 6 at a time about an hour and a half before I plan on baking them and serve the rolls with honey-butter. YUM. The cinnamon rolls always reheat well the next day in the microwave, so these are A+ in my book.

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farmfresh

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Reviewed: Jun. 12, 2009

My husband and mother proclaimed these "superb", a big compliment! I make 1/2 a recipe (12 is enough!) and use the filling from the Clone of a Cinnabun recipe on this site. Cool for five minutes upside down on a rack; turn them over and ice. Tasty!

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RECIPEFAN1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 29, 2009

I halfed this recipe knowing my breadmachine couldn't handle 6 cups. (It can only cook two pounds max- and with three cups its up to the top of the machine.) Half still made plenty! I did sub one cup bread flour with whole wheat and added two tbs of flax meal to make it a little healthier. Tasted fine, but it cooked in 18 minutes since I made them smaller. First batch got browner than it should! I didn't like the frosting at all... next time I'll make a cream cheese frosting.

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Crystal543

Living In: Spokane, Washington, USA

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Reviewed: Mar. 28, 2009

These are great. I spread butter and brown sugar on the bottom of the pan as well as using in the buns. Never heard of using white sugar so brown it was as well as some Roger's Golden Syrup drizzled over the dough and the bottom of the pan. Makes them wonderfully gooey. No icing and no raisin either, just personal preference. Will definitely make these again.

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Gayle

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Reviewed: Mar. 27, 2009

The dough is so soft but it does make a lot of dough more than my bread machine could handle!

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VREEVE

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Reviewed: Mar. 19, 2009

I've made these rolls several times and my friends and family love them. Remember to adjust the recipe for your breadmaker size.

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Danelle

Cooking Level: Intermediate

Home Town: Fortuna, California, USA

Living In: Eureka, California, USA

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Reviewed: Mar. 11, 2009

Oh Stephanie! You were inspired! Absolutely,totally, perfectly yummy!

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crazybaker

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Reviewed: Feb. 22, 2009

Too bland, and the dough was hard to roll out.

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KLOKANEK

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 19, 2009

My family enjoyed these cinnamon rolls, but they didn't have enough filling for us. Next time, I'd double the yummy stuff inside. (Also important to note: I halved the recipe. Otherwise the rising dough would have overtaken my bread machine.)

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JAMIEBECK

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

Living In: Provo, Utah, USA

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