Reviewed: Feb. 12, 2012

Easy to make and yummy! I just rolled the dough thinly into one big rectangle and cut it into 16 slices. I baked them as pull-aparts in 2 round cake pans and turned the oven down to 400 so they didn't brown too fast. Drizzled some frosting on while still warm and they were delish!!

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4 users found this review helpful

Reviewer:

GloriaL

Reviewed: Jan. 22, 2012

Yummy! Made just as the recipe states. Thank you for sharing.

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2 users found this review helpful

Reviewer:

Trina

Cooking Level: Expert

Home Town: Greenacres, Washington, USA

Reviewed: Sep. 22, 2011

Mine didn't come out quite so pretty, since I had a bit of trouble layering the two sheets of dough. Perhaps next time I'll simply roll them each on their own to get prettier results. The taste was great! It was fun making them, and they made the kitchen smell divine. Thanks for sharing this recipe!

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5 users found this review helpful

Reviewer:

invierno_eterno

Reviewed: Aug. 4, 2011

This recipe is a keeper. The cardamom is there but subtle; there's not an overwhelming sweetness but a great balance of sweet combined with the softness of the breading/dough. Using cake yeast is a bit expensive (first time I've purchased it) but well worth it; it makes the dough's texture distinct when biting into it. I've never bought a cinnamon roll/snail this good. Really.

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12 users found this review helpful

Reviewer:

Cliff

Reviewed: Jul. 19, 2011

Instead of making rolls for this recipe, I decided to save a little time by rolling out the dough, adding the filling inside, and then braiding the bread by cutting the sides of the dough a third of the way in on each side and alternately folding each side to the middle. I also drizzled an orange glaze over the top of the bread after it was done baking: 2 Tbls 1/2 & 1/2, 2 Tbls orange juice, zest from 1 orange, and powdered sugar until desired consistency. The result is a blend of cardamom and orange heaven and a beautifully browned loaf that is sure to impress.

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16 users found this review helpful

Reviewer:

angeladawn85

Reviewed: Apr. 28, 2011

verry good!!! double the filling, wasnt enough for me.. also, when u decrease the temp to 350, only bake for 8 more min..PERFECTION!!

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8 users found this review helpful

Reviewer:

Billo

Reviewed: Mar. 24, 2011

Don't shy away from cardamom!!!! it's your friend. Not many people know its in the ginger family, it's strong! and earthy, and slightly citrus in taste. That 1/2 tea. really make these pop! Make sure you butter and eggs are at room temperature. Forgot to take them out of the fridge? Just pop them on top of a pre-heating oven for 30 min. Active dry yeast works just great if you don't have cake yeast. Made this spur of the moment when I just wanted to bake something quick and easy. Also: I will always substitute a light brown sugar for white granulated sugar in regards to dough . But thats just me.

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33 users found this review helpful

Reviewer:

samclark

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Mar. 20, 2011

Very good, fast and easy recipe. Substituted 2 packages of dry yeast instead of cake yeast. Definitely will make this recipe again. Did not use cardamom, as I did not have any. Added sugar glaze when the rolls were cool. Next time will try spreading on the butter and sprinkle on the sugar and cinnamon.

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29 users found this review helpful

Reviewer:

Michele

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Sacramento, California, USA

Reviewed: Mar. 13, 2011

I just baked these rolls and they are very nice. They were easy to prepare and came out very light and fluffy. I followed the recipe exactly, except I lessen the cinnamon a bit. I made a basic icing from warm milk and powered sugar. Everyone here really enjoyed them with hot tea.

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14 users found this review helpful