Reviewed: Apr. 8, 2012

Awesome! I'm dough phobic ever since a bad experience with pie dough and this was sooooo easy to work with! I followed another reviewers advice and added sugar to the dough and I think I'll follow the original recipe next time b/c these were really sweet. I didn't use the glaze recipe but the cinnamon roll frosting recipe from this site. Thanks so much for helping me cure my fear of dough:)

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Reviewer:

Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Feb. 16, 2012

Great as is.

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Reviewer:

Mary D.

Reviewed: Feb. 5, 2012

We liked these a lot. I thought the dough was just slightly dry, so I would probably add an extra tsp or two of milk next time. I did add about a tablespoon of sugar to the dough, and only used about half of the filling mixture -- 2 tablespoons of sugar and 1/2 tsp cinnamon. I also made a very thin, simple glaze with 1/2 cup powdered sugar, 1/2 tsp vanilla, and about 1-2 tsp cold water. The end result was a slightly sweet biscuit that wasn't too rich or heavy, which is just what I was looking for. It was not overly sweet or dripping with glaze. I baked mine at 450 for 18 minutes and they were perfect. To those who think that 450 is too hot for cinnamon rolls -- remember, this is a biscuit dough, not a yeast dough, so baking time and temperature will be different than your average cinnamon roll recipe. Baking biscuits at too low of a temperature (350) means you have to leave them in the oven longer, resulting in dry, crumbly biscuits.

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Reviewer:

Sweets

Reviewed: Feb. 5, 2012

I made a few modifications, because I like a little more cinnamon ;), but OMG these are seriously so good! I don't always have time to make cinnamon rolls, these are the next best thing (if not better!).

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Reviewer:

hjkmineer

Reviewed: Jan. 22, 2012

Really good and really easy. A nice alternative to yeast rolls. I took another reviewer's suggestion and added 2 T of sugar to the dough. I also melted the butter and mixed it with the cinnamon and sugar to make a paste instead of sprinkling them on. Didn't lose a single bit of it onto the cutting board. Used a pizza cutter to cut the rolls. I didn't put any butter in the glaze and it tasted fine. I also made these dairy free by substituting soy milk and dairy-free margarine, as my son is allergic. Whole family loved these.

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Reviewer:

MJ Simmons

Cooking Level: Expert

Home Town: Lafayette, Indiana, USA

Living In: West Lafayette, Indiana, USA

Reviewed: Dec. 10, 2011

I have made these twice and both times they were great! The second time added a quarter cup of chopped pecans to the filling, which i like because it gave it more texture and dimension.

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Reviewer:

albe

Cooking Level: Intermediate

Reviewed: Nov. 7, 2011

Sooooo good and easy! I did use more cinnamon and sugar mixture than what was called for and more vanilla in glaze but have to say again these rolls were awesome! Thank you for a great find. I also turned oven temp to 350 for fear they were burn in my oven and it turned out they took the same amount of time.

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Reviewer:

Sandi

Cooking Level: Expert

Home Town: Berwyn, Illinois, USA

Living In: Lockport, Illinois, USA

Reviewed: Nov. 6, 2011

Just what I was looking for! Next time I will turn the oven down to 400 degrees and decrease baking time a few minutes. They were a bit dry. Thickening the glaze with cream cheese is a good idea. I added raisins and walnuts to the glaze also. reminder: Roll it up tight and secure the edges after you cut each roll. Great recipe!

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Reviewer:

Suzanne

Reviewed: Aug. 3, 2011

Great Cinnamon BISCUIT Recipe! This is not a ROLL so if you are under the impression that it should taste and have the texture of a yeast roll, you will be unhappy! I added about 2 Tablespoons of sugar to the flour mixture. After stirring all the dry ingredients together and adding the milk, the consistency of the dough was that of cottage cheese. I added about 1/4 cup of flour in order to knead the dough. I rolled into a rectangle on a lightly floured pastry cloth, brushed with butter and sprinkled with cinnamon and sugar. Rolled into a log and placed a piece of dental floss under and brought both ends to the top, crossed over and made the cuts. Had a yield of 9 biscuits. I placed about two inches apart on a greased pan. I placed in the refrigerator for about 10 minutes then removed and baked for about 20 minutes at 425 degrees. Removed from oven and drizzled glaze. Delicious! Hardee's (which is a Southern fast food business here in North Carolina) you better watch out as this recipe has gottcha beat! Thanks for sharing your recipe!

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Reviewer:

Shearone

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Home Town: Yadkinville, North Carolina, USA

Living In: Pinnacle, North Carolina, USA

Reviewed: Jun. 24, 2011

Okay i just made these and the were not fluffy or sweet. they cooked way to fast because i put them in the oven a minute less and they came out burned:( they were yellow and bitter. i had to cover them in sugar to make them edible.

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