Reviewed: Apr. 28, 2012

I love this recipe. I did it without the glaze. And the cook time could have been a little shorter... I pulled them out about 20 min and they were a little over done, but it could have been my oven. I added pecans to half and I love that too!

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Reviewer:

LaDonnaH

Home Town: Watson Lake, Yukon, Canada

Living In: Mayerthorpe, Alberta, Canada

Reviewed: Mar. 5, 2012

Eazy an fast..luv it!!

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Reviewer:

3244

Reviewed: Feb. 4, 2012

These were amazing and easy to make. My husband loved them as well. I made these exactly as written, this is a keeper I will be making these again!!!

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Reviewer:

Brittani

Reviewed: Feb. 3, 2012

This was a fabulous recipe. I have been making something similar for years but this one is especially delicious. I have always just cut and put them on a cookie tray, but the idea of a muffin tin and putting a bit of filling in the tin gives a specially delicious crust, much tastier than simply putting on a cookie sheet! I substituted oil for some of the butter and added chopped walnuts and a wee bit less salt. This is a 5 and a keeper! Will not go back to my old recipe again. Thank you!

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Reviewer:

Concheet

Reviewed: Feb. 1, 2012

Great alternative to traditional cinnamon rolls made with yeast! Light, fluffy, and moist with a delicate cinnamon sugar flavor - great for when you don't have the time to spend hours waiting for yeast to rise. I doubled the glaze and added a cream cheese to it for a little something extra special. Be sure to watch these during baking...I almost overbaked mine and wished I'd taken them out a little sooner. I would definitely make these again due to the ease of prep and the outcome.

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Reviewer:

Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jan. 19, 2012

These were good, easy to make and a nice quick cinnamon roll fix, I used whole wheat flour and it was also good.

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Reviewer:

Jacquie

Cooking Level: Intermediate

Home Town: Ironwood, Michigan, USA

Reviewed: Jan. 13, 2012

We have made this recipe twice. The results were delicious both times. However, the taste was improved the second time by the following procedural changes: When dough is rolled out into a rectangle - 1. Spread soft butter evenly over dough 2. Sprinkle cinnamon generously (didn't bother to measure) for a nice light coating 3. Sprinkle brown sugar over cinnamon (didn't measure). Proceed with directions except do no put any brown sugar mixture in the muffin tin bottom because it makes extraction extremely difficult and frustrating. Great quick recipe when you don't have the time for a yeast cinnamon roll. Taste very similar.

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Reviewer:

Leonda58

Cooking Level: Expert

Reviewed: Dec. 25, 2011

Tried to use it this morning and after following the recipe and blending everything perfectly I ended up with an unmanageable puddle of gooey dough that after adding 3 cups of flour to still could not be worked as a pastry dough. the filling was fine but the dough recipe has too much milk in it in my opinion. start with WAY LESS and work up to a cup if need be.

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Reviewer:

Bman

Reviewed: Dec. 13, 2011

Pretty solid recipe! I prefer my cinnamon sugar to be more gooey and less cake like though. Had great flavor anyhow. I will make these again of I am pressed for time.

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Reviewer:

Mariakins

Cooking Level: Expert

Reviewed: Nov. 6, 2011

Delicious base. A little too sweet for my taste but son & hubby loved them. Next time will add some vanilla to cinnamon sugar butter and omit the glaze. Thanks for a wonderful easy to make recipe.

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