Reviewed: Nov. 11, 2009

Amazing! Followed the recipe exactly and these were the best cinnamon rolls I've ever had. Thanks for sharing!

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Gideon'sMommy

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Banks, Oregon, USA

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Reviewed: Nov. 10, 2009

I'd give these 4 and a half stars. They're a bit dense but maybe because the dough didn't rise till double. I followed it exactly and they tasted GREAT! yum yum. I'll make them again one day.

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janel

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Reviewed: Nov. 10, 2009

Yummy!!! I tried one right out of the oven and thought they weren't very good. Tried one later and thought they were great!!! I also doubled the icing. My sister and her family loved them, my neighbors also loved them. I would probably use less cinnamon next time and more butter. Great recipe!!!!!!

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MOMTOAUSTIN

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Reviewed: Nov. 10, 2009

I cannto believe how fabulous these are!! I doubled the icing. INCREDIBLE. Gone in minutes.

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Leesa

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Reviewed: Nov. 9, 2009

If you have a sweet tooth these are definitely for you. Well worth the effort!!!

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Lib

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Reviewed: Nov. 9, 2009

Uh...kind of doughy/chewy. In a not-so-good sort of way. Decent recipe. Nothing to write home about though.

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Alison

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Reviewed: Nov. 8, 2009

Oh my! They really do taste like the cinnabon cinnamon buns! The cream cheese icing is fantastic! Thanks for sharing the recipe!

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RKATIKA

Cooking Level: Intermediate

Home Town: Budapest, Pest, Hungary

Living In: Thornwood, New York, USA

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Reviewed: Nov. 8, 2009

Amazing!!!! I made these because my boyfriend was craving a cinnabon. I burned these and they still came out tasting great!!! Will make again- over and over.

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Nicole

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Reviewed: Nov. 8, 2009

So good. My daughter in law wants me to make it as a traditions for Christmas brunch. BE SURE TO CHECK THAT THE MIDDLE ONES ARE COOKED as the outside ONES are DONE before them.

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christi

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

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Reviewed: Nov. 8, 2009

I made these for breakfast this morning and they were great! I may cook them a little longer than 15 minutes next time as a few parts were a little doughy. I followed the recipe exactly and I wouldn't change a thing. My 12 years old had a Cinnabon recently at the mall and said that these were even better! I will make a again, probably for Thanksgiving guests.

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DIRKS

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Reviewed: Nov. 8, 2009

AWESOME recipe and easy to make. I did as another baker suggested and made them the night before and put them in the fridge. By morning they do rise enough to fill out the pan. I also pass out pans around the holidays for a Christmas morning treat. They have been a big hit!

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lynyrd

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Reviewed: Nov. 8, 2009

I made these cinnamon rolls for my boys and they turned out GREAT! These are the BEST cinnamon rolls ever! I plan on making more for the upcoming holidays. Thanks Marsha for sharing!!

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WESTMODX

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Aubrey, Texas, USA

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Reviewed: Nov. 8, 2009

These are wonderful! The time is way too long for us though. So the night before, we fully made them all the way through letting them rise as if they were about to go in the oven. Then we put a lid on the 9x13 and put them in the fridge. Next morning when we got up all we had to do was make the icing and bake them for the 20 minutes (on 375). This way made breakfast a lot quicker.

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mindy

Cooking Level: Intermediate

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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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Elisa

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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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Stacey

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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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Kim B.

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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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CakeChef13

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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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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Bre Ann

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Reviewed: Nov. 7, 2009

I have been trying to copy my grandma's recipe. this is so close! Thanks

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mark

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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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