Reviewed: Nov. 8, 2009

These are pretty good. I served them for breakfast at my bed and breakfast this morning. The guests gave rave reviews. Not everyone likes raisins, so I put craisins in half of them. I let raise in the sunroom, and did the kneading by hand. I wasn't sure how to make them and freeze them and use a carmel sauce, so I made the dough, sliced it and froze on a cookie sheet. I baked two yesterday and used a frosting, instead.

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remnjava@cox.net

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Reviewed: Nov. 7, 2009

I absolutely adored this recipe. I didn't have bread flour, so I couldn't use my bread maker, but I did use regular flour and did the dough by hand. The result was exquisite. Everyone in the family loved it. I'm definitely going to make this recipe more than once! Thanks for sharing!

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Lyn Jeulin

Cooking Level: Expert

Home Town: Sierra Vista, Arizona, USA

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Reviewed: Nov. 2, 2009

I didn't like how the yeast acted in the milk. Maybe mine wasn't warm enough. I think this recipe would be fine using warm water, a pinch or two of sugar and yeast. All of my other recipes call for an entire package of yeast and I think that may have had something to do with it too. A package of yeast is 2 1/4 tsp according to my jar. I think a full package of yeast would make better rolls. They still tasted delicious. We omitted the raisins, however.

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kraley

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Reviewed: Sep. 5, 2009

this is the best recipe. can not wait to make it for my family again.. the only thing i did was add about a half of a cup of pancake syrup to the bottom for it to be gooyer.

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roxanne

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Reviewed: Aug. 24, 2009

These are just wonderful..thanks so much for an awsome recipe. Will definitely make again.

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Treasak

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Reviewed: Aug. 23, 2009

these rolls are awesome. our family has a number of food allergies, so i substitute a bunch of stuff, but even after using soy milk and spelt flour (and no sugar), they are still fabulous. I baked them in a glass pan and they took a little longer to cook - but otherwise everything worked as planned.

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Britt

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Reviewed: Jul. 13, 2009

simply delicious

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Kristi and Jon

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Reviewed: Jul. 13, 2009

Good recipe even without a machine. I did melt 1/4 cup extra butter to brush the tops after placing them into the pan for the second doubling. These were perfectly textured and moist, a satisfying and well received treat with the bunch at my house. As with any new batch of yeast, it must be proofed before using. Thanks!

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Tom

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Reviewed: May 11, 2009

they were hard and didn't rise the second time

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Cherokee Mama

Cooking Level: Expert

Home Town: Hollister, North Carolina, USA

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Reviewed: May 3, 2009

These were absolutely delicious! I added canned milk instead of regular milk and 2 extra Tbsp of it. I also only baked the rolls for 15 minutes. Anything more and the rolls would have been dry. Just like any other recipe I kept an eye on them and when they were to my liking I took them out of the oven. My husband said they were the best cinnamon rolls that he had ever tasted. I agree!!

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CINDYOWE

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Reviewed: Apr. 16, 2009

This is the real thing for a very special breakfast. Don't try to take shortcuts. For a change of pace I add shredded coconut once in a while in step 3 just to surprise everybody.

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spence

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Reviewed: Apr. 12, 2009

I really liked these cinnamon rolls. I don't know if it's my breadmachine or not, but the dough cycle took over an hour, so for me, the entire process was closer to two hours. I liked the caramel on the bottom of the rolls, and I added an icing to the top when they were hot. I also added a lot more cinnamon than the recipe called for, even adding some to the caramel in the bottom of the pan. I like cinnamon :)

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vulpecula

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Reviewed: Apr. 12, 2009

I wanted a more traditional cinnamon role with white icing/glaze. I used the bread machine for the rolls. They were easy and the rolls turned out soft and gooey. I just used a simple powdered sugar and milk mixture for a thin glazed. I've learned from past experience to take cinnamon rolls out before they start to really brown on top. Otherwise they start to dry out. They are better when still just a little bit gooey still.

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Melissa

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Reviewed: Apr. 11, 2009

This was very nice, I will make it again! In order to increase the volume of the caramel sause I added another 2 tablespoons of Milk and about 5 tablespoons of lemon juice. The lemon juice really added to the flavour.

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Francois

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Reviewed: Apr. 9, 2009

These are very good. I just used frozen wheat bread dough instead of making my own, using just one loaf of bread. I kept the rest of the measurements the same and put it in a 11x7 glass dish. So far this is my familys favorite cinnamon roll, I have made them a couple of times now.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Apr. 4, 2009

Rolls came out amazing!

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Pam

Cooking Level: Intermediate

Home Town: Pinellas Park, Florida, USA

Living In: Franklin, North Carolina, USA

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Reviewed: Mar. 10, 2009

Great rolls! I also doubled the cinnamon/sugar mixture. We found them to be very moist.

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Christie

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Reviewed: Mar. 5, 2009

This is my favorite sweet recipe that I keep coming back to. The only change I make is to double the sauce for the top. My family and friends all love these rolls.

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Rachelle

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Reviewed: Feb. 16, 2009

These were awesome! I doubled the filling and topping, adding a bit of corn syrup. I omitted the raisins and nuts(just to make everyone happy:)I also added a bit of cinnamon to the dough. I'll definitely be making again and again! Thanks for sharing.

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