Reviewed: Feb. 15, 2013

I just got done maling the "clone" cinnabon omg this is right on .From one cook to another "JOB WELL DONE" Thank You So Much Laura

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Reviewer:

lauraelie

Cooking Level: Expert

Living In: Surprise, Arizona, USA

Reviewed: Jan. 17, 2013

my dough seemed a little tough and I've made the Clone of a Cinnabon recipe many times with great success.....shouldn't there be some salt in this recipe??

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Reviewer:

poppy

Reviewed: Oct. 8, 2012

I loved how these came out! The only thing I did differently, was use Fage greek yogurt instead of cream cheese(didn't have any) in the icing. It had the perfect texture and flavor! Also used a little vanilla Natural Bliss creamer to make it the right consistency for us....Yummo!

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Reviewer:

luv2cook

Reviewed: Sep. 30, 2012

Amazing recipe, tastes like a full fat version. So good! Soft fluffy bread and a beautiful filling. Tastes excellent straight from the oven with all the icing still hot. Tastes great the next day too!

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4 users found this review helpful

Reviewer:

glamorouszombie

Reviewed: Aug. 3, 2012

Cinnamon rolls never disappoint, and this recipe is no different. I don’t use a bread machine, so I proofed the yeast in the milk, added the rest of the ingredients, with the exception of the flour which I added a cup of at a time using my KA mixer. I don’t use margarine, only butter, and I added chopped walnuts and raisins to the filling – it’s the law in this house. Baking time was 20 minutes.

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Aug. 1, 2012

Excellent! I cut corners by using Rhodes frozen whole wheat bread loaf and using 2/3 the cinnamon/brown sugar mix inside. There was plenty of sugar already for the Rhodes size loaf ... Turned out gooey and delicious.

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10 users found this review helpful