The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 7, 2009
Wow! These are amazing. My husband is a big Cinnabon fan and he thought these were fabulous. I didn't change a thing on the recipe. Everything worked. I'm glad I didn't get rid of my old breadmaker - it will definitely get more use now.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 7, 2009
This recipe was right on. The only thing I changed was the temp from 400 degrees to 375 and baked for an additonal 5 mins. Awesome recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 7, 2009
How can I even begin to praise these?! Yum! I think everyone else has said it all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 7, 2009
wow! this was really good! But i changed a lot to make it healthier. First i only spread about a tablespoon of butter on top of the dough before putting the filling in. And i finely chopped some dried cranberries for the filling and used about 1/2 cup to 3/4 of a cup of brown sugar for the filling, and ommited the frosting, and it cae out DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! :)
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Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 7, 2009
FOR THE NON MORNING PEOPLE--- I have made these many times and everytime they turn out amazing. This last time after assembling the rolls and letting them rise I put them in a tin foil pan and in the freezer with foil ontop. Along whit it went a little ziplock baggy with frosting. This morning was the real test. The foil pan with frozen rolls went into the cold oven while it warmed up. Put the baggy of frosting ontop of the oven where the warmth defrosted it in time for the rolls to come out hot and wonderful just like I had made the dough this morning. It was awesome! Nothing like waking up Saturday morning with fresh home made cinnamon rolls and a cup of coffee. I'll be making tons of freezer packs for Christmas presents for the neighbors, family, friends, and families who just had babies. Who doesn't like home made cinnamon rolls?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 7, 2009
I have been trying to copy my grandma's recipe. this is so close! Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 7, 2009
I love cinnamon rolls. These are very good. Love the frosting. I lowered the fat and calories by subbing smart balance for the margarine (margarine has a TON of trans fats) I used egg beaters instead of egg and neufchatel cheese instead of cream cheese for the frosting. I also left out all the salt. I never understood why people put salt in sweet treats. I've heard it is supposed to enhance the sweet flavor, but I can't tell the difference and I try to watch the sodium intake.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 7, 2009
5 stars AS IS - but if your in a hurry you can make with biscuits -quick and easy- I rolled the biscuits into a snake then flatten to 3/4" to 1" wide X around 12" long-covered with butter and cinnamon mix -bake to desired doneness -I like mine a little crispy- then I warm up the frosting and drizzle it over the top - Excellent- took me about 45 minutes total
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 7, 2009
I've been making these for years! Found the recipe in one of the Todd Wilber's Top Secret Recipe Cook Books I own. The only difference in this posted recipe and his is a few slight ingredient measurements and the use of bread flour and a bread machine, otherwise it is identical. I do not find that having some of the gooey cinnamon filling leak out of the bottom a problem. It is very easy to scoop or spoon up and put on top of the roll. It does NOT stick to the pan. In fact it is one of the wonderful pluses to making your own cinnamon rolls, to be able to easily scrap the hardened pieces of cinnamon goodness from the bottom of the pan once cooled! It's an extra treat to pick at! If you flip the rolls over so the bottom is now the top it does not make for a very pretty cinnamon roll. Also, following the cook book recipe I have never used bread flour and they have come out perfect using all-purpose. (I am very interested in trying the bread flour as a comparison.) I have never let them rise before baking and they have always risen just perfectly in the oven. However, the recipe I have calls for 10 minutes vs 15 in the oven. I sometimes need to leave them in an extra minute. If most of you recall the actual Cinnabons do have a somewhat gooey center. The dough is just barely cooked in the center. I remember buying one at the mall and bringing it home to do a side-by-side comparison and the center was somewhat gooey, cooked but just barely, very soft. Excellent recipe, a must try!
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Cooking Level: Expert

Home Town: Streamwood, Illinois, USA
Living In: Union, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 7, 2009
Oh my goodness, I can't believe I just made cinnamon rolls that were amazing!!! The dough was a pain in the neck to roll out but soooo worth it. They were soft, and sticky, and just plain wonderful. Highly recommend this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 5, 2009
Awesome recipe! VERY easy to make - I emailed the recipe to my sister because she has a bread machine, and she whipped them up! :) What a great sister! The second time she just made the dough for me and I did the rest, and I cut back just a little on the cinnamon and just spread I Can't Believe It's Not Butter right on the dough without measuring, and they came out great, too! (a little more gooey). Great recipe, I think I might have to get a bread machine!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 5, 2009
omg i swear this is the best cinnabon i have ever had!! no changes needed in this recipe at all!! Yum and thinks for sharing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 5, 2009
These cinnabons were amazing, they tasted exactly like the original on the first try. I made them for some colleagues and they LOVED them. Have made them several times since...always turn out perfectly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 5, 2009
Wow!! These were very delicious, I didn't change any of the ingredients, but I did let them rise much longer, I wouls say somewhere around 2 to 3 hours. I don't know if it was just my oven or what, but i cooked the rolls for 10 minutes and the top got burnt but the inside wasn't done, they still tasted great, but maybe you would want to turn your oven down and watch them carefully. The amount of cinnamon and sugar on the rolls was great I personally wouldn't take any out! I as well made a batch and a half of frosting, because my family loves frosting as do I! They were awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 5, 2009
since the recipe calls for a bread machine, i was kinda worried if i can actually make this good. so anyways i did it and yum!!! the dough inside was soft, tender, it actually felt like its melting when u eat it! and the outside is so crunchy! i love it!! the only downside i did was to mix the yeast with milk, and when it didn't foam like it was supposed to i added another yeast mixture with warm water. but the result is still good!! thanks for posting the recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 4, 2009
WOW these are incredible. Its been so long since I've had a real Cinnabon, but from what I remember, these are right on!! I made 16 of them yesterday (because I rolled the dough out to be a little long) and today I ate the last one (which was only my second one total!). Everyone loved them. I didn't have bread flour so I took a risk and used all-purpose against my bread machines warning, and they were still fantastic! If I could give this recipe more stars, I definitely would!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 3, 2009
these are DELICIOUS!!! definetly a keeper, they were gone in 2 days! i did not use the forsting, i used a glaze for an apple cookie recipe on here and they turned out amazing! ;)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 2, 2009
MMmmmmm!!! Boyfriend approved.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 2, 2009
I loved these cinnamon rolls, they are simply the best. The dough is so yummmmmmy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 1, 2009
Phenomenal. I was worried about mixing raw eggs with warm milk (and making scrambled eggs in the bread machine) but I slowly mixed the eggs with the melted butter and then put it in the warm milk. Also, I used others reviews and put the cinnamon rolls into the dish, covering & refridgerating overnight, then sticking into a cold oven & setting the oven at 350, and leaving them for 30 minutes. I also flipped the cinnamon rolls upside down on a sheet to serve so all the delicious "goo" at the bottom of the rolls could fall down and evenly distribute. They came out perfectly, everyone was so impressed. The consistency of the dough is soft all the way through, with no hard edges or raw centers. I love this recipe!
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Cooking Level: Intermediate

Home Town: Belfair, Washington, USA
Living In: Puyallup, Washington, USA

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