Loved it,loved it,loved it!!!This is Outstanding! Rushed home yesterday to start baking the rolls. I followed the recipe to the letter except for the yeast, at which I used the Fleismann fast-rising (acting?) yeast- didn't think it would make any difference. I did the Glaze/topping and it has a fantastic consistency I've ever seen! It's wonderful when you spread it all over the rolls. The only thing that made me doubt was the "15 minute" cooking time- which is a little too short for me- I baked it for a few more minutes, 7-8 minutes. The whole house smelled so good at 10:45pm!! It's a Five Star for me , no doubt! And just to comment on those "poor ratings" - maybe you guys need to give it a second try- you're probably doing something different?!?!?! Hats off to you, Ms Fernandez! Thanks for sharing it!

Omagosh these are good!! I was so happy to see I could make them without the bread machine they turned out perfect.

Made this for work and now I'm the queen of baking!!!

I am struggling to see why this recipe was rated a four time and time again. First of all, if you are making a true "clone" of a cinnabon then you need to use vietnamese cinnamon. Secondly, if you want the gooey cinnamon mix to stay between the rolls you need to add flour to the sugar mix, cook at a lower temperature and for a longer time. It also has to do with how you "roll" your rolls. The bottom section needs to be silghtly compacted together as you roll with the "top" of the bun rolled looser. You need to chill the rolled dough for about 30 minutes. Place your rolls in an oversized muffin tin and cook. They'll "pop up" and the mix will stay inside the roll. Finally if you want the true flavor of a cinnabon you need to add vanilla, allspice and a pinch of clove to the sugar mix.

These are the best cinnamon buns I have ever had!!! Absolutely loved them!!! Thanks!

I just finished eating one of these and it was sooo good! I've been wanting to make these for a while now and finally did because I needed to use up some cream cheese frosting I had made. Well, they were pretty easy to make and this is the very first time I've made cinnamon rolls that didn't come out of a tube. I did halve the recipe so I got 6 big cinnamon rolls. I don't have a bread machine, so I followed some other reviewers advice. I mixed the butter, brown sugar and cinnamon together for the filling and I have to say it was plenty. Also, I flipped the pan over onto a cookie sheet right after I took them out of the oven so all that gooey filling would recoat the rolls, like other reviewers said. These really were great and I know I will make these again.

AMAZING! I LOVE IT AND SO DOES MY FAMILY!!

These were very easy to make with my kitchenaid bread hook. It took a little over an hour to rise the first time, and about 40 minutes the second time. I had just the right amount of filling and frosting so I wouldn't make any changes to those, and I used butter instead of margerine and it worked great.

I added raisins and I didn't melt the butter...I spread it over the whole rectangle. When I tried using a knife to cut the sections, they got squished. So, I used a long piece of dental floss. (unused, of course!) I slid it underneath the roll, brought up both ends and then crisscrossed until the section had been cut through. I will be making these again!! thank you!!

I'v died and gone to heaven, that's how good these buns are! I used all purpose flour, and made them from hand. I accidently mixed the melted butter with the brown sugar and cinnamon, it still came out great, I just spread it evenly over the dough. Also, my hubby does not like sweetend cream cheese, so I used confections sugar with milk, and warmed it on the stove to melt the sugar, and drizzled it over the cinnabuns, they came out great!! And probably a little less fattening, without the cream cheese. I will definatly make them again.

SUCCESS!!!!!!!!! One of my many 2008 goals for this year include making yeast cinnamon rolls. It was soo fun!!! I chose to make them at ohh..midnight?!? And fridge them for the morning. My bread machine recipes all showed two cups but when I had put this recipe together I realized there was over twice as much!! But, it worked out wonderfully. My favorite part was the cutting and rolling. I didn't know how I was supposed to use the butter so I melted it and rubbed it all over the surface. Sadly, I suck at cutting. I got a dozen, barely, with two puny ones and the rest ginormous. When I woke up to let them rise, one was missing!!! My little brother had eaten a whole unbaked roll..>.< wooooww. So, anyways, I didn't bother finding something to hold the gap and baked them at 350 for a half hour. When they came out, they were the ugliest cinnamon rolls ever!!! I mean, some were spreading, while others were coning at the top and falling over. [[All thanx to my fantastic rolling skills]]. They were soo soft and delicious!!! All gone within a five hour period lol. my Mom's like, "These are pretty awesome". I CAN'T WAIT TO USE THE BREAD MACHINE AGAIN!!!!!!!!!!! [[this being my first success.]] THANK YOUUUUUUUUUUUUUUUU!!!!!!!!! Will have to make again.

Without a bread machine, it's a bit difficult to make this recipe. After my first batch failed to rise, I learned these lessons: 1) warm cold milk to 100 degrees, by microwaving it for 1 minute on high, then dissolve the yeast (I used 1 packet of Fleishmans Rapid Rise yeast - the kind that comes in a 3 pack attached to each other from Wal-Mart), 2) I used all-purpose Gold Medal flour after reading that bread flour made these rolls tough, 3) definitely heat the oven to 200 degrees, then turn it off and place your bowl of dough in there to rise (I have a gas oven, but placing it in the oven with the pilot on was not enough heat for the dough to rise -- by the way, the dough increases in size about a 1.5x its size (not double) 4) use a lot of flour when rolling out the dough - flour the counter, pin, and hands, otherwise, it'll be impossible to roll into a pinwheel, 5) you don't need to let it rise again after rolling, filling and cutting the dough, 6) If you want creamy white frosting, don't add vanilla extract -- my turned out a golden yellow frosting (not as appetizing). Once I got all these steps right, they came out wonderfully! About 12 small - medium size rolls.

Okay, I know this recipe doesn't need another review, but this is amazing. I will definitely make again! I doubled the amount of filling...next time I make it, I will also double the frosting because it was a little scant. All in all, awesome recipe!

Excellent. I didn't have a bread machine and they turned out great but I was not able to get that swirl still good though.

I have died and gone to cinnamon roll heaven. Words cannot describe how tasty these are. I used a bread machine, baked them in a baking stone, added raisins to the filling, and sprinkles pecans on top. I was never a big cinnamon roll fan...until now.

Totally sinful!

Ok, I have never successfully made cinnamon rolls until I found this recipe! Search no more! I don't have a bread machine either. I followed the suggestions from the first three reviews and that helped a lot. Be sure to eject them from the pan though onto wax paper. That is important! I made one pan with nuts and one without. My kids ate them up in the coming days...simply reheating before school. Thanks for a recipe for a lifetime!

I made these rolls for a party at work and everyone raved. This is quite an endorsement since I work for an airline and Cinnabons are a favorite of many of my co-workers. I ran out of brown sugar and had to substitute white sugar for half the cinnamon mixture. It didn't seem to effect the results. Congratulations on an great recipe.

I have been looking for a great cinnamon roll recipe for years and this is it. I tried it for 2 reasons, A: no hand kneading! and B: when a recipe has been rated almost 2,000 times and has 5 stars, it has to be good! My husband was a pastry chef trained at Oxford College in Oxford, Enland and he couldn't stop eating these. I didn't have any problems with the filling running out, I wonder if it was because they rose until they were tightly packed together. Also, I baked them in stoneware, don't know if that helped. These are a family favorite and will be taken to every brunch and breakfast where I want to impress! FYI, I make them the night before and cover them. I take them out in the morning and still only let them rise about 30-45 min. and bake as directed.

I don't have a bread maker so I converted this recipe to use without one. I made 10 dozen for a money earning project for the school and they were a hit! So much so that I have been asked to make more. Thanks so much for the recipe! They are so worth it!