I have made this several times and each time it turned out GREAT !!!! i modified it a bit i don't put the spread in the pan i put it on the dough before i roll it up and cook in a glass baking dish,,perfection every time ,,when baked i dizzle it while still warm, with thinned icing sugar,,awesome and sooo quick to make and bake...

i made these differently then stated. i rolled them up like a normal cinnamon roll and then i cut them and put them in my brownie/cake pan. they only needed 15 minutes. they are good for a cinnamon roll that doesn't use yeast. thanks for the recipe.

These are amazing! I have made them several times now and I usually make them for my husband to take into work. They are usually a hit and they are so easy! I think it's really fun to play with the dough as I roll it out and roll it up, I usually use my own recipe for icing though, one from my grandma. very very yummy!

This recipe doesn't taste exactly like the traditional yeast-based cinnamon rolls, but in a country where I can't just go to the local cinnabon, these were a quick and easy fix for my cinnamon roll cravings! Although this recipe was a good start, I made the following changes: For the dough I used 1/3 cup butter instead of 1/4, reduced the milk to just over half a cup, and added 2 tbs of vanilla. I put ALL of the cinnamon filling inside the rolls, and also omitted the raisins/currants. I didn't bake them in muffin tins, but instead put them in two 9" cake pans, about a quarter inch apart. They only needed 17 minutes to turn golden brown. My fiance ate the whole pan, with and without the glaze. Thank you for a taste of home!

I made these last weekend and they were really good. They were definately more like a sweetened biscuit or coffee cake. I made this for my mamii and she loved it. It was a great alternative to the yeast cinnamon rolls because they take a lot less time.

These were very good. I used bread flour instead of all-purpose; also placed all the cinnamon/brown sugar/butter mixture on the dough instead of putting some in the pan. I baked mine in a nonstick 9x13 pan (sprayed with Pam) and they came out beautifully. Glazed with cream cheese frosting mentioned in the "90 Minute Cinnamon Roll" recipe on this site. See my picture. Sooooooo yummy!!

Recipe was very easy, and it was a big hit at work. I did not use the muffin pans because I had read some of the other reviews about using a cookie sheet or cake pan.

Definitely my favorite treat when friends and family are around. Normally I love sweetness, but I have been leaving the frosting on the side on it's been left off by the majority. I also get bored when I bake the same thing a lot (which I have been doing with this one) so I changed it up by adding golden raisins and dried apricots. My boyfriend added his own thing by kneading it twice as long, then rolling it out to size, brushing melted butter on it, folding it in half and repeating a few times. The best part about this, other than the yummy, flakier layers, is that it rolls out into more of a perfect rectangle, so the rolls are just a little more even.

def. wont make these again. i tried 2 find a recipe that didnt require yeast 'cause i didnt have it, but ive learned that i def. need to stick w/ something that calls for yeast 'cause they def. werent good. they were the worst batch of anything i ever made-aside from a brownie recipe that failed a few yr.s ago. they were hard, & not fluffy as i expected. & one of the biggest mistakes i made was putting the cinnamon in the tins underneath the rolls like it called for-nothing but a big gross chunky mess. huge disappointment. (& here i thot it was about to be one of my best creations(i luv cinnamon buns & eating 'em w/ my fingers))

i don't know what the problem was, but my dough was sooooooo sticky that it was ridiculous!!! i'm sure i didn't do something right, but i followed the recipe exactly.

These were just okay. To me, they tasted like a biscuit with frosting. Yeast rolls are well worth the time and effort.

My boyfriend and I made these- we altered the recipe some. We doubled the amount of the filling and skipped the glaze. Wow....they were so GOOEY. We had some problems with the dough, due to our own error. Oddly enough, they turned out really well. Sadly, they looker awful. But it's the taste that counts, right?

These are so good, however I did add some more butter to the mix as it seemed a little dry. Im so glad I have a way to make cinnamon buns now since I hate messing with yeast. Im far to impatient.

YUMMMMM! I made a few small changes. Placed them in a ceramic quiche dish, for lack of other pan avail, I had made in the Muffin Pan previously, but did not like the outcome, Pan had to soak for two days to get sticky sugar cinnamon mixture off bottom of cups. But these are GREAT when baked in a big round baking dish, low sided, such as the quiche or a 9" cake pan. I drizzled melted butter on the bottom of pan, placed cut rolls then lightly pressed them down, added the brown sugar minture on top as instructed, the when out of oven brushed melted butter on each one if they looked dry, just a tad for added moistness. I did not ice them, my kids do not like icing, but I kept a bowl on the side for the others eating these yummy rolls so they could ice to their hearts content. I will definatly make again and again!

These are great! I've made them twice now. I have made them in muffin cups and in a pie plate and the muffin cup method works much better. In the pie plate they sort of lost their shape. I also just put a pinch of butter, a dash of cinnamon and a pinch of brown sugar in each muffin cup and put the other cinnamon mixture all on the dough. I also sprinkled chopped pecans on the dough before rolling it up and I liked the texture of them. These have become a family favorite.