Overall, we really enjoyed these hearty rolls. I do wish I would have read the other reviews and used more to sweeten them. I will next time.

This is the first time I have given a recipe online five stars! Absolutely the best recipe (cinnamon rolls) out there!! I took the advice of one review and added brown sugar, nuts, butter and milk to the bottom of the pan while rising....they rised beautifully and quick too! Thank you! Thank you!

I'm giving this a 5 for the dough!!! These turned out AWSOME!! A few adjustments were...I used milk intsead of water and I put 2 tsp. vanilla in the egg/oil mixture.(it makes the dough a little more flavorful...less like plain bread. I did these as a big rolled out "sheet" and smeared soft butter before my cinnamon/sugar. I keep a tub of sugar/cinnamon/flour that I use for my cinnamon rolls and fruit pies.(1/2 C. brown sugar, 3/4 C. white sugar, 1/4 C. flour, and 4 TBS. cinnamon...the four helps keep your filling inside the cinn. rolls, and works to thicken the juice in your fruit pie) These are also great if you spread diced apples on the dough before you roll it up...YUM!!

This was by far the BEST cinnamon roll recipe ever! I made these for breakfast on Christmas...they were a big hit and were gone quickly! Thank you! I used a cream cheese frosting for them...they were HEAVENLY!

This recipe was awesome! Using the electric mixer to really combine the ingredients was perfect. I use honey as my sugar and it worked perfect!! I also melted 1/4 c. butter, 1/3 c. brown sugar, and 1/2 c. milk to pour into the bottom of the pan. Added pecans on top of that, let it rise during the night, put it in before church and it was by far the best cinnamon rolls ever! I also made plain bread out of the dough. wonderful!!!!

Great recipe. Did find it easier though to cut then roll up.

These came out beautifully. I made a vanilla glaze to top them with and they were perfect with just enough sweetness for our family. We made a smaller batch (6 servings) and I used an 8 X 8 pan in our convection oven (which reduced the cooking time to 22 minutes). This was a simple recipe with great results. Thank you! We will use again.

I made these 2 days ago and they're still moist! However, I did have to add a bit more water and oil (just a few drops) to the dough because it ended up being a bit dry. I put butter before putting the cinnamon mixture (I added nutmeg and brown sugar as well) and then rolled them and I also put butter and more of the mixture to the tops. I also took the advice of another baker's post about putting the cinnamon mixture on the bottom of the pan as well. They came out very nicely and am thinking about adding orange zest/juice for the next time and an orange flavored icing as well...although it is fine without the icing! Thanks for the recipe!

I MADE THESE YESTERDAY;AND MY FAMILY LOVED THEM; VERY EASY TO MAKE ;AND IN NO-TIME AT ALL YOU GOY GREAT CINNAMON ROLLS; SO THANKS ALOT;

This was a very good recipe i did use more cinnamon sugar mixture, i also spread a thin layer of butter on the dough when it was rolled out to make it extra googey. I will use this recipe again.

Added more cinnamon and sugar because of the reviews that stated the dough was a little bland. I did want a gooey sticky type cinnamon...and this was not. I do think I will continue to look for a recipe that better suits our tastes. Thanks for the post.

I just made these cinnamon rolls, and they turned out amazingly well. I did change a few things though. I made a half recipe which actually made 13 good size rolls. I baked them in a 9-in cake pan. I used sugar, vanilla sugar, and powdered sugar with plenty of cinnamon. I also added a simple milk and powdered sugar glaze when they came out of the oven. There were irresistibly good! I would definitely recommend this recipe!

These are great! I did make them into rolls rather than knots. I also followed the advice of others and increased to 1 c. sugar, 1 c. brown sugar and 3 tbsp cinnamon for the filling. They are huge cinnamon rolls; next time I'll probably split the dough in half and make 24. We'll see; the huge rolls are great also!

Like an earlier reviewer said, this is better thought of as bread with some cinnamon and sugar flavor. They taste good, but aren't gooey, messy sticky cinnamon rolls, which was what I really wanted when I started baking. I even sprinkled quite a bit extra cinnamon and sugar on before baking and after, but just wasn't the desired effect.

My husband made cinnamon rolls from this recipe but rolled out one log instead of individuals. We also added brown sugar to the middle filling. However, I'm not sure how he did it but we got 24 rolls using the original yielding recipe and after rising twice for about an hour each the rolls were already larger than the palm of his hand. Once they were put in the oven they still doubled again in size. Suffice it to say, these cinnamon rolls are HUGE and VERY delicious! This is one recipe I will use again and again and even pass along to my friends and family. :)

this recipe was easy & fun to make. i like the fact that you don't have to fuss with butter or use up all your milk to get a great tasting roll. i thought the sugar content was fine, but even though the roll was moist inside, i didn't think it was gooey enough. so... in the future, i'd roll these guys up like regular cinnamon rolls & fill them with some sort of cinnamon/sugar butter paste. maybe even one more pat of butter on top before baking. once out of the oven i'd top them with a nice helping of frosting. mmmm. oh, i'd also shrink the size of these guys. they turned out HUGE, which i think makes them less gooey...