Reviewed: Aug. 23, 2008

Wow this recipe is the best cinnamon roll recipe I've ever tried!! I used raisins instead of pecans and it was delicious. My husband is VERY picky and he wants me to make these every weekend. A+++++++++

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md2wrshp

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Ogden, Utah, USA

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Reviewed: Aug. 17, 2008

These must be never fail, since they turned out wonderful for me! Thank you!

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AMYYY

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Reviewed: Aug. 12, 2008

These cinnamon rolls are outrageous!! I made them in the bread machine, followed directions exactly and they turned out fantastic! So addicting! Be sure to share them with someone! Thanks Miss Alix!

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wannabe

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2008

Absolutely wonderful!! I did not use a bread machine but followed the recomdations of viewers and used my Ktichenaid mixer. I fit 15 in my 9x13 and baked the extra one in a small dish (15 just fit better in the pan) I baked for 20 minutes. I also omitted the milk from the icing recipe. These are perhaps the best cinnamons rolls I've had. Everyone LOVED them! This is a keeper! Thank you.

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cookn4five

Cooking Level: Expert

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Reviewed: Jul. 22, 2008

Delicious Delicious i didn't have a bread machine so i did as other reviewer said to sit the yeast in sugar in the warm water for 10 min add the milk in pudding mix.Add the dry mix with that.knead it for 10 minutes.Put the oven on for 10 minutes turn it off.Place the dough into a butter bowl rolling it into the butter.Place the bowl unto a cookie sheet cover with a wet cloth sit into oven for 1hr it doubled size.did as the recipe said with the filling put did it as a paste as other reviewer said 1 cup brown sugar 4 tsp cinnamon 1 stick butter 1 tsp vanilla and 1/2 tsp maple extract put unto strip spread paste mixture rolled up refrigerate overnight.Next day sit the rolled cinnamon rolls out for 30 minute.Preheat the oven to 350 bake for 30 minutes while that's cooking i made the icing from clone of a cinnabon 1 stick of butter 3 oz cream cheese 1 tsp vanilla extract and i put 1/2 tsp maple extract so yummy.

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CityGirl6969

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 15, 2008

Yum. Everyone loved these. I don't have a bread machine so I made these by hand. I made them the night before and refridgerated the made rolls. I though they might take 2 hours or so to rise on a heated oven before baking from the fridge but they took more like 3 and I might give them a little more next time.

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melissa_h34

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2008

these cinnamon buns are delicous every one ate them right up but these will be made for a treat as they took very long to make but they were worth it !!! thanks for posting this receipe

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amandakE

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Reviewed: Jul. 8, 2008

Oh my goodness! Soooo good! I increased the amount of cream cheese to 5 oz. Perfect!

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ROBYN

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2008

I carefully reviewed the many recipes for Cinnamon Rolls before choosing this one. What made up my mind was all the rave reviews this recipe has received. I'm happy to say that they came out unbelievably fantastic and moist!!! Like other reviewers, I also used my stand mixer instead of a bread machine, and proofed the yeast first. Having a kosher kitchen, I only made a couple of slight modifications, making the recipe "pareve." I substituted 1/2 cup warm water mixed with 1/2 non-dairy creamer for the one cup of milk this recipe calls for. I also used margarine instead of the butter. For a creamy pareve glaze, combine 1 cup powdered sugar, 1 TBSP softened margarine, and 5 teaspoons non-dairy creamer. Mix together, adding a few more drops of creamer until of spreading consistency, but thick. While warm, spread the white glaze over the cinnamon rolls. Let's just say that these Cinnamon Rolls hardly made it to Shabbos!!

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Josephine613

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Reviewed: Jun. 21, 2008

Five stars for the cinnamon rolls themselves--these are the real deal(I use a different icing recipe, however--the texture of this one is all wrong). They're not difficult to make (although they're a little time consuming) and they do taste just like the ones you buy in the mall. Following other reviewers' advice, I've made these up to the 2nd rise, then placed them in the refrigerator overnight, then allowed them to rise and baked them the next morning. Time consuming, but worth the effort. These are always a hit whenever I make them. Thanks!

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Falkirk

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Jun. 16, 2008

Thanks for the great recipe.

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MONKEYJADE

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Glasgow, Lanarkshire, Scotland, U.K.

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Reviewed: Jun. 12, 2008

WOW - YUM!! If you put a cinnabun next to it I probably wouldn't know the difference. I didn't have a bread machine and this was the first time making cinnamon rolls so I followed the instructions from ChicagoCookie84 from her Sept 20 2007 entry and they turned out wonderful!

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twirlygirly07

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Reviewed: Jun. 9, 2008

These are so melt in your mouth delicious. Thanks for a great recipe!

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Holly S.

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2008

This recipe was easy to make, but they are not the best cinnamon rolls I have ever tasted. I will be trying other recipes.

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Tori

Cooking Level: Beginning

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Reviewed: Jun. 5, 2008

These are the BEST cinnamon rolls i have ever tasted. I even made the 'cinnabon clone' and enjoyed these much more. The only change i made was adding a whole package of pudding mix.

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JessicaB

Cooking Level: Expert

Living In: Wichita, Kansas, USA

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Reviewed: Jun. 4, 2008

These are simply the best! I've tried Clone of a Cinnabon and the dough messed up. These rolls turn out perfect every time. I omit the nuts.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: May 20, 2008

Fantastic & really quite easy. Although time consuming to prepare, it's worth every minute. I threw my dough ingredients in the bread machine dough cycle, then went & did other things for the 1 hr., 20 min. cycle. During that time, I also prepared the cinnamon mixture and the cream cheese frosting. Once the dough is done, the rest is easy. I prepared these at night & baked them in the morning before work (for a potluck breakfast at the office). Everyone raved & raved about these, and could not believe I made them from scratch. The only changes I made, were that I used French Vanilla pudding mix as that's what I had in my pantry, and I omitted the pecans because I wasn't sure if anyone had nut allergies at the office. Excellent...just excellent.

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DEANA MANFREDI

Cooking Level: Expert

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Reviewed: May 19, 2008

Fabulous recipe!! I was able to make this sugar free (except for the 1 Tbsp sugar) for my boyfriend who doesn't eat sugar. I replaced the pudding with sugar-free and used stevia in place of brown sugar for the filling. For the frosting I used cream cheese, some milk and more sugar-free vanilla pudding. I loved the cinnamon rolls, but had mixed feelings about the frosting. He loved it all! Yum!

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Veggiegal

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Reviewed: May 13, 2008

Wow, what a great recipe. They were so delicious. I don't have a bread machine, so I just made it with a little elbow grease. I proofed the yeast in the warm water & sugar until foamy (about 10mins), then added the other ingredients. But try not to use a small handheld mixer to mix. I almost had half the batter plastered on my wall. It works fine when worked through w/ a large spoon, then your hands. I turned the dough out onto a lightly floured board and kneaded for 10 mins. Then I let the dough rise for an hour in slightly oiled bowel covered by a moistened cloth. Did the rest per recipe. It was alot of fun to make. Pretty easy.

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