Reviewed: Sep. 16, 2009

These were okay. They tasted a little bland to me except for the filling. I did switch things up a bit, but mainly in the way that I baked them(I rolled them up and baked them in the muffin tins). the only thing I changed in the actual recipe was that I added a bit more cinnamon to the filling, which tastes awesome. This isn't too bad of a recipe, with a few changes this would be awesome, but I'll probably try a different recipe next time.

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Kat

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Jul. 30, 2009

For a lighter dessert: This recipe was amazing!! I made some changes and it turned out GREAT: for shortening I used margarine and instead of whole milk I used soy milk. Also I used margarine to spread it on the rectangle but 1 tablespoon was enough! I also changed the sugar for 7 packets of splenda, and the sugar that goes with the cinnamon was substituted for an equal amount of brown sugar blend! Instead of cuting the dough I rolled it and cut it just as a cinnamon roll and baked it in a cupcake pan... the turned out really delicious and soft!! LOVE THEM!!

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michelle andere

Cooking Level: Expert

Home Town: Hermosillo, Sonora, Mexico

Living In: Monterrey, Nuevo León, Mexico

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Reviewed: Mar. 20, 2009

My family loved this recipe! It was very confusing however to me as to how you arrange them in the muffin pans. I rolled up the dough, jelly roll style, and cut them to turn out more like a cinnamon roll. It turned out great. I also used 1 cup whole wheat flour with 1 cup of regular flour, 1/2 cup applesauce and 1/2 tbsp. butter in place of the shortening. This made it more healthy and my kids didn't even know the difference. I will definitely make them again and possibly use a little more cinnamon sugar. Thanks

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PATTY

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Reviewed: Feb. 14, 2009

Made it savory. Pretty good !

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VIVNIDHI

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Reviewed: Jan. 7, 2009

These are really good! I made them to go along with my mom's chicken stew and they were a big hit. I doubled the recipe and it made 18 of them and we ended up having only 4 or 5 left and there were 5 of us eating them. I will definitely make these again and maybe sometime for breakfast alongside some eggs since they are so much like cinnamon rolls, only they don't really need the frosting! I would give it 10 stars if I could.

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Bekka C

Cooking Level: Expert

Living In: Fremont, Wisconsin, USA

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Reviewed: Nov. 13, 2008

These are incredibly easy and very good. I wasn't sure if you would be able to taste the filling over the bicuit flavor, but they are perfect. The only thing is that they overflowed my muffin tins, so they ended up much bigger on the top than the bottom. Fabulous with warm apple cider!

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Rory

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2008

These were delicious! I didn't have shortening, so I used butter instead and they turned out really well. The directions as to how to cut these and put them in the muffin cups were a bit confusing, but here is what I did: I cut the 10"x12" rectangle of dough into five 12" strips, and then stacked those strips on top of each other to make one tall 12" strip. Then I cut that into six pieces, and placed each piece into a muffin cup sideways--that is, so that I could see all five layers from the top. Next time I might try rolling up the dough to make pinwheels, like another reviewer suggested. These were so easy to make--a nice alternative to labor-intensive cinnamon rolls.

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Andrea

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Oct. 11, 2008

I really love these

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Angel Cakes

Cooking Level: Intermediate

Home Town: Pleasant Hope, Missouri, USA

Living In: Ozark, Missouri, USA

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Reviewed: Jun. 29, 2008

These tasted great! They are exactly like dinner biscuits with an added hint of sweet. I used lard instead of shortening, it made the biscuit flaky without loosing any flavor. I didnt get how to form the dough so I just rolled everything up like a cinnamon roll. In the end they look just like pin wheels.

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girlnamedtom

Cooking Level: Intermediate

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Reviewed: May 7, 2008

This is GREAT! Me and my family LOVED them. And, it's a great recipe that kids can help with (thanks, Maggie). Highly recommend it to anyone. And, you can really get creative with this if you want. I used butter instead of shortening and used brown sugar instead of white. They came out great.

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LaurenDaniels

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Reviewed: Apr. 10, 2007

This was OK. The directions weren't too clear about how to arrange it into the muffin pans, so I made it into little cups and also made some on the cookie sheet. The dough gave me way more than 6 (I got about 20 in the way I arranged it), but they tasted great! I'll make it again, but maybe I'll wait for a couple of months or so. Oh, I also used cinnamon sugar to save time combining sugar and cinnamon. :) Since I didnt' want to use shortening, I used 1/2 cup of applesauce and 1/2 tbsp of butter. Turned out wonderful.

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