Reviewed: Aug. 25, 2006

Wow! These are great cinnamon rolls and they are so easy to make. Everyone in my family adores them and always asks for me to make them. I added a bit more brown sugar and reduced the cooking time slightly, but otherwise, I followed the recipe. This recipe is a keeper!

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oatmealcookie

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Reviewed: Aug. 3, 2006

The first batch was good, but for some reason the second batch didn't rise after they were rolled out, and since I left them in the fridge overnight they ended up not cooking well either. I'll probably half the recipe if I make it again. I also didn't have a bread mixer, so I just mixed it myself the ol' fashioned way.

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Isaiah

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Reviewed: Jul. 20, 2006

These cinnamon rolls were wonderful! I don’t always have the best luck with yeast so this is the trick I’ve learned…in a measuring cup I heated ½ cup of the water and stirred in 2 Tbs. yeast and ½ tsp of sugar. I covered it with a small plate to allow it to foam. When it’s foamed up about 2 inches or more I use it, but it will continue to foam if you leave it and should only take about 5 minutes to begin foaming. While the yeast was sitting, I heated the butter, milk and only ½ cup of the water (minus the ½ cup for the yeast). I don’t have a bread machine, so I did it the old fashioned way…by hand! I mixed together the dry ingredients (flour, sugar, & salt) and then added the butter mixture, yeast (foam and all), and eggs. I mixed it well and had to add quite a bit of extra flour while kneading. I greased a bowl, covered it, and put it in a warm place to rise. After about an hour it was ready for step #2 in the recipe. Hope this helps with the yeast problems. I added extra cinnamon-sugar and sprinkled extra cinnamon on. Yum! The extra cinnamon was perfect for us; not too sweet, but sweet enough. The rolls were light and so soft. This recipe wasn’t too difficult and gave me delicious results. Thanks for the post Stephanie!

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sweetemmy

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Jun. 18, 2006

Amazing! I used the cream cheese icing from the Clone of a Cinnabon recipe. My husband said they were the best cinnamon rolls he's ever had.

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CANDYLAND7

Cooking Level: Expert

Home Town: Las Cruces, New Mexico, USA

Living In: Peoria, Arizona, USA

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Reviewed: Jun. 12, 2006

Yummy, but they didn't rise very much. I think it's my fault since the fire in the oven went out halfway through their rising time and the kitchen wasn't that warm.

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Emily

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Valdivia, Los Lagos, Chile

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Reviewed: Jun. 7, 2006

These rolls are sooooo good! I won't use another recipe for cinnamon rolls, I found these to be the best i've ever made. I drizzled on some icing (3/4cup icing sugar, 1/2 tsp vanilla, 1/4 tsp almond extract, milk) right out of the oven..mmmmm they don't last long in my house that's for sure!

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suga_high

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 18, 2006

Since I do not own a bread machine, I do these by hand and it turn out perfect.

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Nana Sidek

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

Living In: Jurong West, West Region, Singapore

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Reviewed: May 3, 2006

These were ok. I used a break machine, and the cinnamon rolls came out very hard (not gooey) with very little flavor (needs more cinnamon/sugar).

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cutediva

Cooking Level: Expert

Home Town: Pikesville, Maryland, USA

Living In: Potomac, Maryland, USA

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Reviewed: Apr. 23, 2006

I give it a three because they turned out very hard...we like them ooey gooey. But, to be fair it may have been my fault. I don't work a lot with yeast and I may have had my liquid too hot when mixing with the yeast. I will try again and let you know. Thanks.

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Becky

Home Town: Johnson City, Tennessee, USA

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Reviewed: Apr. 17, 2006

I made these by hand since my bread machine was broken. I warmed up the milk, water and butter in the pan and then added it to a bowl with the yeast where i let it stand for 10 minutes. I then added the flour, eggs and salt all at the same time, unlike other reviewers I didn't think there was too much liquid, I was able to turn the dough out and kneed with maybe 1/4 cup of flour just to keep my hands coated. i left in a cold oven over night and baked the next day for 18 minutes, they were wonderful and I have made them many times since, great each time. Thank you for the recipe.

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JO

Cooking Level: Expert

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Reviewed: Mar. 18, 2006

Seriously the best cinnamon rolls you will find anywhere. I make 2 dozen rolls at a time and EVERYONE loves them!

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JEANYBOB

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Reviewed: Jan. 19, 2006

These cinnamon rolls are very traditional in flavor, and very moist. I loved the using the bread machine to do the dirty work of kneading the dough - very clever. This recipe is four stars entirely because of the frosting. The more I am maturing in my taste preferences, the more I do not like the basic butter-confectioner sugar-vanilla-etc... type frosting. This frosting is more suited to something like sugar cookies. It's too sweet and lacks richness of flavor to me. The roll itself is moist and fluffy but it tastes only slightly sweeter than a dinner roll because it is designed to have frosting. You cannot leave off the frosting. If you take the frosting away, or plan not to make the frosting, you will have to substitute it with something else to sufficiently flavor the rolls. Whether it is glazing the tops with cinnamon-sugar, finding a good cream cheese frosting, or adding some vanilla and sugar to the dough, it really is designed to support a sweet topping as it is written, and it needs the extra flavoring. It tastes bland on its own, even though it has cinnamon in the grooves. I plan to experiment with other recipes, but if you like the kind of frosting this recipe entails, you will love these rolls. They just aren't me.

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WSROBERTS

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 6, 2005

this was my first time making cinnamon rolls w/ this recipe. they were very tasty! this was also my first time using yeast in a dough, my rolls didn't rise very much, even still they came out great :-)

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MissChris28

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Reviewed: Nov. 20, 2005

As others mentioned, there is way, way too much liquid. The bread machine just spun it around and around. It took at least another 1/2 - 1 cup of flour (I halved the recipe) to get the dough ball I expected. Like others I found that about 15 minutes was a much better bake time. I also went with brown sugar instead of white for the filling. Next time, I'll probably add more cinnamon. The rolls just didn't seem to be very cinnamonny. Taste, texture (with added flour) etc were just fine.

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TRELAINA

Cooking Level: Intermediate

Living In: Madison, North Carolina, USA

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Reviewed: Nov. 18, 2005

Great recipe! The only problem I had was the baking time/temp is too much. Either don't bake as long (no more than 15 minutes) or reduce oven temp.

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S.W.

Cooking Level: Expert

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Reviewed: Oct. 26, 2005

These are great!! My family gobbled them right up!! They were so easy and fun to make!!

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N. Lyday

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Reviewed: Oct. 23, 2005

These are good in a light, fluffy kind of way. I usually make my mother-in-law's incredible sticky buns—got to remember to submit that recipe—so we like 'em gooey. Next time I make these, I'll make extra icing. The dough was a little wet, but I didn't mind that as it made it easier to roll out without a lot of tough gluten pulling it back. You just have to flour your rolling surface and the top of the dough fairly well. I also used quite a bit more than 1 1/2 teaspoons of cinnamon, and, as another reviewer did, added a little almond flavoring to the icing. Yum!

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Evelyn in KC

Cooking Level: Intermediate

Home Town: Parsons, Kansas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 20, 2005

Very very yummy. Make sure to half recipe if you are using a breadmaker.

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COZYMEL

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Reviewed: Oct. 14, 2005

I love how the filling isnt overpowered with tons and tons of brown sugar like the typical cinnamon roll. I'll be making this again for sure.

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DREAMCHARADE

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Reviewed: Oct. 13, 2005

I tried these cinnamon buns and they were out of this world good. I did change them some what. Instead of using white sugar, I used 1 1/2 cups of brown sugar 2 tsp of cinnamon and 3 tbsp of corn syrup and some walnut pieces can we say caramel buns yummy .I also halved the recipe and it was plenty. I will use this recipe for quite a while.

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