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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Phyllis W

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Reviewed: Oct. 21, 2009

AMAZING!

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Birdiebootie

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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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CBowGirl

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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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LARARIOS

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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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nojosmom

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

very good

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Jen

Cooking Level: Intermediate

Home Town: Higginsville, Missouri, USA

Living In: Dixon, Missouri, USA

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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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jj654321

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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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Salty Momma

Cooking Level: Intermediate

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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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Crystal

Cooking Level: Expert

Living In: Winkler, Manitoba, Canada

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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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Big Caz

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Reviewed: Sep. 16, 2009

Excellent! and they keep well.

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Lee Allen

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Reviewed: Sep. 15, 2009

I didn't realize how easy it was to make my own cinnamon rolls from scratch! it tastes so good fresh from the oven. recipe was easy to follow. do note that it is important that you proof the yeast otherwise dough will not rise. ps. i took another reviewer's suggestion and made a gooey icing using ice cream. scrumptiously delicious!

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shakinmaibooty

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Wylie, Texas, USA

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Reviewed: Sep. 9, 2009

I had to try this recipe. It was fantastic, taste just like the mall sales. I served them HOT out of the oven, everyone went nuts. I followed the recipe exactly as written. This is my only recipe for these rolls. Thanks a million

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KENOH

Cooking Level: Expert

Living In: Youngstown, Ohio, USA

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Reviewed: Sep. 9, 2009

This recipe turned out absolutely great! I just dumped everything into my stand mixer. I used instant yeast and put it in last. Turned it on and when it was finished mixing, I just let the dough rise and then do your thing with them. The more brown sugar you add with your filling the better. I have made these three times now since finding this recipe and they have never once failed! I always cook mine in a buttered glass dish for 20 minutes and they are always perfectly done! This is a keeper!

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Amy

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Reviewed: Sep. 9, 2009

I was really nervous about making this since I have never made any sort of dough before, I dont have a bread machine and had no idea what people meant when they kept talking about proofing yeast. How I ended up proofing was adding warm water...115-120 degrees, to the yeast and lightly (and by lightly i mean I just laid it over the bowl and didnt secure to edges) covering the bowl with plastic wrap and leaving it for several minutes 5-10..itll start to smell really strong. i think i meant to leave it for 5 but it ended up being closer to ten. I kept to the recipe but like others I did the whole package of pudding. This took me 4 hours to make and my kitchen and my clothes looked like a warzone after I was done, but i cant even tell you how worth it was!!! I dont normally like cinnamon rolls that much, but wow!!!! amazing! i used the icing that miss alix provided and I thought it was great. not too sweet or thick. seriously, probably the best thing I have ever had.

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andrealacy

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Reviewed: Sep. 3, 2009

Absolutely delicious! Made last night for this morning breakfast. Baked 1/2 and froze half (after rolling and before 2nd rise) for later use.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Aug. 25, 2009

I made these for my family one day, they ate them ALL!! I had to make a whole new batch! :) They are a fabulous Saturday breakfast, and good warmed in the microwave for an "on the way to church" breakfast on Sunday...(if you have any left!)

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Lorri M

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Reviewed: Aug. 9, 2009

they were so delicious and they raised up to make good sized rolls. All I did was add the 'cook and serve' vanilla pudding because I didn't have the quick serve. It still tastes good to me!

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Robin

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Reviewed: Jul. 26, 2009

Great recipe and very easy to make. I loved how gooey and soft and delicious these were. Thank you for this recipe!

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My

Cooking Level: Expert

Living In: Shafter, California, USA

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Reviewed: Jul. 25, 2009

these are delicious...We've made them 3 times now. We were camping last week in the Black Hills and my husband made the dough and let them sit in teh cooler with ice for 24 hours before we made them in the camp stove and they were even perfect then too! Great Recipe.

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Carolyn

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Cinnamon Rolls III

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