Reviewed: Mar. 31, 2013

These are the best ever. I subbed brown sugar for white,added crushed pecans-no raisins before rolling up the dough with the butter and sugar, and added white cream cheese frosting which is as follows--3oz.cream cheese softened & 1/4 cup of butter softened & 1 1/2 cups of confectioner sugar & 1/2 teaspoon vanilla extract & 1/8 teaspoon of salt--blend all the ingredients in a bowl add to rolls after baking and a slight cool down. Warning after enduring the wonderful cooking smell these will go really fast--get one for yourself right away before the bandits arrive.

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Reviewer:

cz375hh

Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

Reviewed: Jan. 28, 2013

My rolls didn't seem to want to rise. Baked them, and they were a little heavy. Will have to research a little on bread making. Not my strong suit. Going to keep trying though.

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Reviewer:

Five Boys One Mom so nota

Cooking Level: Intermediate

Living In: Mitchell, South Dakota, USA

Reviewed: Dec. 6, 2011

Very Good!! These cinnamon rolls taste just like the Pillsbury ones that you buy in the store.

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3 users found this review helpful

Reviewer:

Elisabeth

Cooking Level: Intermediate

Reviewed: Aug. 19, 2011

My husband said these were the best cinnamon rolls he had ever eaten! He had 3 and all of my kids had 2 each! They loved them, they were so easy to make, my 3 preschoolers helped me make them and they loved helping. Thanks so much for this great and easy recipe!

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4 users found this review helpful

Reviewer:

pwheeler

Cooking Level: Expert

Home Town: Sabina, Ohio, USA

Living In: Wilmington, Ohio, USA

Reviewed: Aug. 13, 2010

not bad, alittle dense though. I think next time I make this recipe I will add that last cup of flour at the end if it's all needed. And also let the 2nd rise take place overnight. Thanks for sharing.

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8 users found this review helpful

Reviewer:

Glitch

Cooking Level: Professional

Reviewed: Jun. 7, 2010

My first time making home made cinnamon rolls. These were good. Just the right amount of sweetness.

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4 users found this review helpful

Reviewer:

cjcull

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Wyoming, Michigan, USA

Reviewed: Aug. 10, 2008

This was a great option for using some of my Amish Friendship starter. The dough seemed to take a really long time to rise, but I'm sure that was because my kitchen wasn't all that warm. Turned out great otherwise. Thank you!

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8 users found this review helpful

Reviewer:

Shandeen

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Bellingham, Washington, USA

Reviewed: Jun. 4, 2008

My Husband LOVES these!

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5 users found this review helpful

Reviewer:

DJ (Bearbumper) Wilkinson

Cooking Level: Intermediate

Living In: Beatty, Nevada, USA

Reviewed: Dec. 25, 2007

I used a batch of REALLY sour, old amish friendship starter. I made it with whole wheat and spelt flours, and even that in addition to it being as sour and wine-y as it was the rolls were really good. The rolls were very moist, although very heavy and filling.

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4 users found this review helpful

Reviewer:

FRAMBUESA

Cooking Level: Expert

Reviewed: May 12, 2007

These are wonderful! A friend had passed on some starter for Amish Friendship bread, but I didn't feel like making the bread. I am glad I chose this recipe instead. I topped it with cream cheese icing and opted out of adding the nuts and raisins. I am having one now for a snack and I think it is the best cinnamon roll I have ever had. Thank you.

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26 users found this review helpful