Reviewed: Dec. 20, 2009

OMG! These are sooo good! For neighbor gifts this Christmas, I'm baking them in tree-shaped aluminum cake pans from the dollar store. I'm sure they'll be appreciated. (Young teens didn't like pecans. I'll remember to make some w/o nuts next time.)

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GASTRINGER

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Dec. 18, 2009

Thank you for sharing this recipe! You made me look like a baking goddess. This was my first time ever making cinnamon rolls from scratch and they were easy enough (thanks to the bread maker making the dough) and they turned out great! The only variation I did was made one batch with and one batch without Pecans. Thank you again!

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H0neybug

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Reviewed: Dec. 13, 2009

Very good! I made the dough by hand, and took longer to rise than stated. (because I didn't have a warm place to put the dough). I also added 2tsp of vital wheat gluten to the bread flour for the heck of it. Also, I used 6tbs of butter instead of 4tbs for the inside of the rolls, and a sheet pan instead of a 9x13in pan. I found that they look nicer that way. over all, this is a wonderful recipe! :)

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leproconna2326

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2009

Excellent recipe I accidnetaly used the whole package of pudding mix, I also used fresh yeast. They are the best I have ever made. I will be making these for Christmas breakfast.

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Laura

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Reviewed: Dec. 11, 2009

OH MY GOODNESS!!!!!!!!!!!!!!!! THESE ARE SO SINFUL!!!!!!!!!!!!!!!!!!! I am making my second batch....they are really, really the best cin rolls I've EVER had :)

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Teacherperson

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Reviewed: Dec. 11, 2009

Very good per recipe! Thank you!

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Darrol J. Unruh

Cooking Level: Expert

Home Town: Buhler, Kansas, USA

Living In: Fredericktown, Missouri, USA

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Reviewed: Nov. 27, 2009

These were absolutely out of this world. I made them the traditional method the night before and refrigerated them. They rose in spite of the refrigeration. I took them out the next morning and let them sit for 45 minutes. They didn't rise much more than they already had risen. My Mother said these were the best she'd ever eaten. I've always wanted to make homemade cinnamon rolls and I'm glad this is the recipe I selected to make - they turned out great. Thanks for sharing!

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ggl

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Reviewed: Nov. 24, 2009

mixed butter and sugar together, made spreading hard but filling stayed in place

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Molly Oller

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Leawood, Kansas, USA

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Reviewed: Nov. 22, 2009

Delicious! I just made these and they turned out perfect. Thank you for the recipe.

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precious_29

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Reviewed: Nov. 21, 2009

My whole family loved this recipe. Instead of using this frosting I made a cream cheese frosting which made it taste just like the mall cinnamon rolls. They do not keep very long so make just as many as you need becuase the dough will dry out a little.

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PammieK

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Reviewed: Nov. 20, 2009

Yum! They were gone within a matter of hours in my home!

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Brianne

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Beaverton, Oregon, USA

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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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Jess

Cooking Level: Intermediate

Home Town: Newnan, Georgia, USA

Living In: Chattanooga, Tennessee, USA

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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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CaraHuffman

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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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sweet_cuppin_cakes

Cooking Level: Professional

Home Town: Orem, Utah, USA

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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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Nichole

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Albuquerque, New Mexico, USA

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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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Leslie

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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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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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Eviek

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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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