The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 20, 2009
Yum! They were gone within a matter of hours in my home!
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Cooking Level: Expert

Home Town: Livermore, California, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 19, 2009
YUM YUM YUM! I made them in the evening, refrigerated overnight, and baked in the morning. Perfect! I also froze some, so I'm ready for them again!
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Cooking Level: Intermediate

Home Town: Newnan, Georgia, USA
Living In: Chattanooga, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 18, 2009
These were excellent. I made them old fashioned (no breadmaker). I just incorporated the warm water and yeast and let set 10 minutes. Mixed all other ingredients except 3 cups of flour and then added yeast. The dough didn't rise as much as I thought. I actually throughout the first batch of dough because I thought my water had been to hot and killed the yeast. However, when I made the second batch it was the same reaction. I went on and finished them and they turned out wonderful. They baked up big, flaky, and delicious. Perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 9, 2009
My nephew requested these instead of a birthday cake! They were a big hit, super soft and tasty! Thanks Miss Alix!
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Cooking Level: Professional

Home Town: Orem, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 9, 2009
Totally Yummy. I followed the recipe exactly. Next time i will double the filling. These were beautiful.
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 8, 2009
I made the dough last night and put it in the refrigerator over night. When it came to the spice in the brown sugar mix I used 2 tsp Pumpkin Pie Spice and 2 tsp Cinnamon, WOW these are without a doubt the best Cinnamon Rolls I have ever made!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 6, 2009
I made this yesterday, it was absolutely delicious, and awesome. I followed everything as directed expected for the icing because it seemed to rich and adjusted the sugar to be on the safe side. I used half cup of brown sugar insted of 1 cup. So i used vanilla icing from this site. I made two batches at home one with walnuts and another with raisians my parents and grandparents loved it. Thank you so much for sharing this great recipe. I am going to make it for Thanksgiving.
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Sue

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 2, 2009
Even though i forgot to let these rise, they were still a hit, we were enjoying them for days after with coffee!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 29, 2009
hands down the best cinnamonn roll recipe i've found, and i bake A LOT. added pecans to the inside. used maple cream cheese frosting for the top. shared w/ a friend, who said it was orgasmic. the only cinnamon roll recipe i'm using from now on.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 29, 2009
These were great - very nice to look at, too. Thank you for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 22, 2009
Wow, these are so good!!! Easy to make and the basic recipe allows for so many ways to be creative. It is easy to make caramel pecan rolls with a caramel icing, or using raisins and white sugar instead of nuts and brown sugar in the filling for yummy cinnamon raisin rolls. This is a wonderful recipe. Thanks for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 21, 2009
AMAZING!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 20, 2009
These were PERFECT! and I love that they use vanilla pudding mix! I think that made all the difference. I think I overcooked them a little bit (burnt the tops, but as soon as they got out of the oven I drenched them with a confectioners sugar and milk mix, this soaked right in and didn't let the buns get crispy (since they were a bit brown on top). They are perfect. I also used the Sauteed Apples recipe from this site and spread those on the inside of half of the cinnamon buns before rolling them up (and after adding the butter, cinnamon, and sugar). This was AWESOME! Like an apple turnover. TRY IT!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 19, 2009
FABULOUS!!! No wonder there are already 650 reviews! It's been a life long challengee to find a perfect cinnamon roll. Most don't rise properly, are too dry, etc etc. I randomly came across this recipe and the picture intreged me because they do look like the cinnamon rolls at the mall, which I am partial to except I find them "too greasy" and "too sweet". This recipe had all the main features of the mall recipe, rose really well, great frosting and nice cinnamon flavors without the over butter flavor. This will be my all time keeper (and trust me I am a really good cook and have tried MANY cinnamon roll recipes!).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
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Reviewed: Oct. 15, 2009
This was pretty easy to make and I don't have a bread machine. The dough was nice to work with, I did add about 1 cup of flour as I was kneading the dough. The taste is a little bland to me but that may be because I used buttersotch pudding mix because that is all I had. I put choc. buttercream frosting on the top and they taste great like that but without any icing they are bland.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 12, 2009
very good
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Jen
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Cooking Level: Intermediate

Home Town: Higginsville, Missouri, USA
Living In: Dixon, Missouri, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 29, 2009
Tried this 3 times. Dough really sticky and wet. 2nd time added half the water, it held together better but wouldn't rise. Made bread from same yeast & flour so ingredients were good. 3rd time tried to compromise on the water, still heavy like rocks after baking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 27, 2009
GREAT RECIPE.. I didn't use the pudding mix, because I didn't have any, so I added approx 1/2 tsp of vanilla extract to the dough, and used a rapid rise yeast instead of the regular active dry yeast. Also I mixed the dough in a stand mixer not in a bread machine. I put the dough in a lightly greased bowl to rise and once it had doubled in size I rolled and cut the rolls as the recipe directed. I then placed them in a buttered 9x13 dish and put it in the fridge over night. The next morning I simply put them straight from the fridge into the oven and THEN turned the oven on. That way they warmed up as the oven warmed up. Once the oven reached 350 I let them cook for about 20-25 minutes. They came out perfect! I can't wait to try these again with the pudding mix included. So YUMMY!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 25, 2009
These were so good! I loved the taste of the pudding in the dough and didn't change a thing.
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Cooking Level: Expert

Living In: Winkler, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 18, 2009
We're Canadians living in the Uk and sometimes miss food that we grew up with so to find this recipe was so nice!! There is a Cinnabon and a Cinnzeo here but not anywhere near us. I don't have a bread machine but made them in my Artisan mixer. The first time I made this I didn't adjust any amounts which you have to do here. (My recipes from Canada are from Alberta which is above sea level, here we are below) So, it didn't rise properly as I didn't use enough yeast. The second time they turned out fantastic - I put in 10 grams of yeast. I'm going to try 12 next time just to experiment. The cream cheese icing was just as good as Cinnzeo. Friends from here love them too!!
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Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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