Reviewed: Oct. 18, 2009

These definately taste delicious but I've had the same problem as some- the buns in the middle of my pain turn out "doughy". I just read a review by someone about lowering the temp to 325 and leaving them longer to avoid the doughy results so i will try that next time. (In fairness, the outer buns in my pan really did taste like Clones of Cinnabons though!)

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Miss D

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Reviewed: Oct. 18, 2009

Wow!

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LUV2COOK

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Reviewed: Oct. 16, 2009

These are so easy to make and are the best I have ever had. I get requests for these all the time. Thanks for sharing!

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GRAN1

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Reviewed: Oct. 16, 2009

Yummy! The taste was really like a real Cinnabon! I loved it. I had a few problems with mine because I did not read the reviews from those who have made them before. I did not use bread flour, or a bread maker. Also I used heavy cream instead of warm milk. The yeast took a very long time to dissolve into the heavy cream (I'm thinking milk would have been better but we never drink milk so I opted for a small carton of heavy cream-really wished milk came in tiny cartons) I used my fingers to incorporate the yeast into the cream/ which was really helpful. My dough did not raise as much as I wanted it to-next time i will use the proper flour and try letting it raise in a warm oven-method. I added tons of cinnamon to the brown sugar. It was really delicious! My only problem with the filling is that it was not gooey like I wanted. Next time I think I will mix the filling with a bit of cream cheese, oil, and butter. I really loved this recipe, and my comments were only meant for those who are novice bakers like myself :) Yummy 5stars!

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CindyP78

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Reviewed: Oct. 16, 2009

OMG! I just bought a bread maker just for making pizza dough - now I can't stop making dough!! This recipe is unbelievable - made way more dough than I wanted - should have froze the dough but instead used up all the dough, made the buns a little smaller (about 18), then froze some of the ready made buns - buns and icing (in a separate container) - they freeze really well - warm up in microwave for about 30 seconds and voila!!

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davekathy2@hotmail.com

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Reviewed: Oct. 15, 2009

These were wonderful, thanks to whoever posted how to make them without a bread machine! Next time I might bake them just a little longer to make them a just a little crisper on the outside so the frosting doesn't make them soggy so soon.

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bekie

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Reviewed: Oct. 14, 2009

Good and really simple, I just didnt think it was as good as Cinnabon. I will keep looking.

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Krista Donahue

Cooking Level: Expert

Home Town: Franklin, Indiana, USA

Living In: Vista, California, USA

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Reviewed: Oct. 14, 2009

Wow. Perfect recipe. Brilliant. Every time I make this I'm astounded I actually made something this great, and so is everyone else! I follow it exactly, except I make more frosting.

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Kristi

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Reviewed: Oct. 14, 2009

Great recipe. I make these most Sundays and take to neighbors and friends. I double the recipe for frosting. I use three round cake pans so they cook completely in the middle and each one gets more frosting on it! It's a keeper!

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5PICKYKIDS

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Reviewed: Oct. 14, 2009

Absolutely Scrumptious, but time consuming! If you have an afternoon this is perfect. I made these with SunnyB, pelicangal, Cindy Lepp, and TIE. Perfectly fun afternoon!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Oct. 14, 2009

I was a Cinnabon junkie when I lived in Virginia and was disappointed I didn't find the franchise as plentiful in GA. Well, I have gotten my fix with this version of the Cinnabon. It is WONDERFUL, FABULOUS, DELICIOUS AND SINFULLY SCRUMPTIOUS. This recipe is spot on. I have made two batches in the last two days and will have to make more this weekend. Definitely a front-of-the-recipe box recipe.

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Ophelia72

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Reviewed: Oct. 14, 2009

This was really fat fluffy dough, I loved how it looked, I don't know if it was just my oven,but I had gooey dough on the bottom and browned tops,so that was a bummer. There was way too much cinnamon in this recipe, I used what was called for. It left my toddlers skin flaming red around her mouth, no need for that much, I will only use maybe 2 tsp. next time. Oh, yes there will be a next time, I am rating this recipe as is for now though.

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anharelva

Cooking Level: Expert

Living In: Cookstown, Ontario, Canada

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Reviewed: Oct. 13, 2009

This is one of the greatest foods I've ever eaten. Made twice now and everyone who has had them went crazy over them!

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Michael Webb

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Reviewed: Oct. 13, 2009

My family loves these, never have made any sort of frosting except a simple vanilla icing and they're still delicious! Haven't needed to change anything, great just the way they are.

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Chazwaine

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2009

really good recipe, don't forget to flip your pans upside down after baking! ps- you dont really need the icing, they're good enough on their own

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shana

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2009

These are very delicious, and so very cinnabon-like! I used butter this time and they were very yummy, but I think I might try the margarine or a mix of butter and the butter-flavored shortening, since other reviews have claimed it will make them softer.

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JENED

Cooking Level: Intermediate

Home Town: Rolfe, Iowa, USA

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Reviewed: Oct. 13, 2009

I have made several batches of these buns and came out perfect. Big hit with the wife.

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depdog1968

Cooking Level: Intermediate

Home Town: Shreveport, Louisiana, USA

Living In: Vivian, Louisiana, USA

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Reviewed: Oct. 12, 2009

Perfect Recipe. I didn't change a thing. The only thing I messed up by accident but didn't alter the taste of it at all was that I mixed together the softened butter and the cinnamon sugar because I didn't read ahead. Also, once my cinnamon buns rose, I put them in the fridge overnight and popped them in the oven the next morning for an easy weekend breakfast. If you do this, don't forget to let them sit out for about 20 minutes first. Picture perfect, huge, delicious cinnamon buns. I heart this recipe.

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valerie160

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Oct. 12, 2009

I took these to a church covered dish and had nothing left.. I made then without a breadmachine, and cheated with the icing, just micrwaved a contaner of reading to go creamcheese icing and drizzled it over..Oh and i followed 1 readers advice and I melted the margarine and added the cinn and brownsugar to it, and then just spread that on the dough. Worked like a charm....

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dia

Cooking Level: Expert

Living In: Mountain Home, Arkansas, USA

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Reviewed: Oct. 12, 2009

:-) turned out very well and pretty too. I don't have a bread machine, so I proofed the yeast in the milk, added all ingredients and enough flour to get it to the right consistency (it took a little more than recipe called for), kneaded, and went with the recipe as written from there.

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