Reviewed: Jan. 5, 2013

I found this recipe and had my husband try making them. He loved the recipe and how they turned out. I love them. We added raisins & craisins to ours and topped with cream cheese frosting(1 stick butter, 2 cream cheese packages, 1cup powder sugar,and splash or 2 of vanilla-now blend)

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Reviewer:

taniya

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Dec. 31, 2012

I gave this recipe only three stars because the recipe, without any modifications, is not great as a cinnamon roll recipe. However, I didn't rate it any lower because the dough is excellent for cinnamon rolls the way I make them. I made the dough, as per the recipe's instructions. I agree with others who have said to make sure you let it rise twice. I added butter, brown sugar, and plenty of cinnamon as filling. I also brush the rolls with butter before I bake them. Then, I add a cream cheese frosting (from the "Clone of a Cinnabon" recipe) to the warm rolls. In short, this recipe alone is not the goey, sweet cinnamon roll that I am used to. This recipe does, however, make a great dough! The dough itself doesn't need to be overly sweet if you are adding a lot of sweet to it like I do!

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Reviewer:

TwistedPear_338

Reviewed: Nov. 19, 2012

I love the dough of this recipe (it always works), but I don't follow the directions for assembly. This is what I do: First, I add a tsp or so of vanilla to the dough for some extra flavour. I put it in with the water. Once it's kneaded, I put it in a metal bowel and into a warm oven (about 250F) that has been turned off with a wet towel over the top and let it rise for the 40 minutes. Then I divide the dough in half. I roll out each half, slather it in butter and a generous amount of brown sugar (probably 1 cup per half). I sprinkle it with cinnamon, roll it up from the long end and cut each half of the dough into 12 slices (this way I get 24 rolls). I put them in 2 greased 9x13 pans. If I want extra gooey yumminess I make a mixture of 1/3 cup melted butter, 1/2 cup brown sugar, 1 tbsp corn syrup and 1 cup pecan halves (this much for EACH pan) and pour that in the bottom of the pan before putting the rolls in. I reheat the oven to 250 while I do all that, turn it off and cover the pans again with a wet towel. 40 minutes later they're usually nice and large. I pull them out, preheat the oven to 350 and bake the 30 minutes.

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Reviewer:

melanna

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Reviewed: Nov. 17, 2012

The cinnamon rolls were okay, but not as sweet as I was hoping for.

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Reviewer:

blayne7

Cooking Level: Intermediate

Reviewed: Sep. 9, 2012

As with other reviewers, I rolled this into a log and sliced it. However, I let the dough rise twice - once for forty minutes right after mixing and then for twenty minutes after I got them on the pan. I also made a thin butter cream frosting that I poured on right after the pan came out of the oven. They were amazingly fluffy and just plain enormous. This recipe yielded 19 gigantic rolls! I will definitely make these again.

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Reviewer:

mrspost

Cooking Level: Intermediate

Home Town: Herrin, Illinois, USA

Reviewed: Aug. 28, 2012

I'm always trying new recipes! I needed to make my brother a batch of cinnamon rolls they are his favorThese baked up beautifully! They are Delicious! For the filling I used a cup of brown sugar mixed with 3tbs of butter yummm nice and gooey! I will make these again!

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: May 5, 2012

I've always made cinnamon rolls using my grandmother's recipe which consisted of a sweetened flaky pastry dough. I decided I wanted to try a yeast-risen dough, and came upon this recipe. It is WONDERFUL! Like many other posters, once the dough had risen the first time, I rolled it out in to a sheet about 1/4" thick and lightly buttered the dough. I never measure how much brown sugar & cinnamon I use, I just liberally sprinkle the dough until it looks right. then roll it up (I also sprinkled walnuts before rolling) and slice through with a sharp knife. I got 12 beautiful large rolls + 2 end pieces from this recipe. If you tuck 6 rolls tightly in to an 8x8 square pan, when they rise the second time, they rise together to a beautiful presentation. I also sprinkled a bit more brown sugar on the tops before baking. Wonderful recipe! Thank you for sharing!

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Reviewer:

Heather Dombroskie

Cooking Level: Expert

Living In: Valleyview, Alberta, Canada

Reviewed: Feb. 21, 2012

Great dough. A little less flour needed so do add by the 1/2 cup as instructed till its a good consistency. Shortening (melted) may be substituted for oil

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Reviewer:

Cher

Reviewed: Dec. 20, 2011

Great recipe, pretty simple to make. I have to agree with the previous review. I buttered the dough made a log and sliced it. I got 18 rolls. The are really large. When I make this again I think I would make the log longer so that I can get more rolls.

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Reviewer:

aristigal

Reviewed: Sep. 15, 2011

This was my very first attempt at making home made cinnamon rolls. It was truley successful! This recipe took me back to my childhood when my mom used to baked these early in the morning. There are even great left over!!!

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