This made my entire apartment smell heavenly! It was pretty quick, and tasted good. It may have been my fault and not the recipe's but the dough was very dense. I skip any frosting because it would be way too sweet that way.

This was my first time ever making cinnamon rolls and these were AMAZING!!! Not only because they were fast and low maintence, they were so good. Anyone worried about finding an excellent cinnamon roll recipe should be sorry they haven't found this one. Used a 9x13 and frosted with cream cheese icing. Mmm!

Excellent recipe, of many that I tried in my quest to make a cinnamon roll! I replaced 2 c. of flour with golden buffalo whole wheat flour and they came out amazing, I just had to increase the rise time for the yeast to act against the heavier flour. I was also able to make these vegan without a hitch. I used Earthbalance vegan buttery sticks, and Tofutti vegan "cream cheese." I've made them both vegan and with "the real thing"...butter, eggs, all that good stuff. I prefer the real thing, but the vegan ones are quite popular with the alternative croud here. Thank you for sharing!

Wonderfully easy! Does need a frosting to go along with the rolls. But now these are all I make for cinnamon rolls.

These were good. I have found better though.

They turned out nice. I used butter instead of margarine. Also, I left the rolls in the fridge over night, since I prepped them late. Then took them out in the morning, let them rise at room temp and baked them for 15min at 350F.

I was looking for a good cinnamon roll recipe that didn't require a bread machine...these came out great. I used the dough for this one and made the filling and icing following the 'Clone of a Cinnabon' recipe.

Yummy pretty much sums it up. Recipe was very easy to follow and carry out. I did add 1tsp mor cinnamon though cause I didn't think it smelled cinnamony enough, and placed them in an 11x9 pan. Great texture and flavor, will defiantly make again. Thanks

these were good! Made a homemade orange icing to glaze them with. Didnt put in muffin pan, but used a 9x13. I may continue my search for a better cinnamon roll, but am keeping the recipe and may use again!

These are awesome! I made them for two separate parties and everybody loved them. They're good even without icing (without being too sweet), but if you like decadence and rich sugar overloads try them with some cream cheese icing.

This was a good recipe to learn how to make the rolls, but I'll make some changes in the future. It was my first roll, so I stuck to the recipe. Husband loved them, but to me, they were lacking sweetness (weird, I know). They tasted more like bread than gooey cinna rolls. Next time I'll chill the rolled dough before cutting (it was a mess!!). I'll also add nuts before rolling. These can't be eaten without icing (not part of recipe), and I made the cream cheese icing from another post, which turned out too buttery -- needed more powdered sugar. I too made them as one in a 9x12 pan instead of muffin tins, which was good, but ended up cooking too long and kinda hard on top and bottom. Good base recipe with a few tweaks.

In reality, this took longer than 90 minutes to prep, mix, raise and bake. Good buns! Not sure I like baking them in the muffin tin. I think I prefer just baking in a pan.

Super easy!!!! Regarding the muffin tins, instead of making 12 rolls, I made 24. Once I started to put the dough in the muffin tins, I noticed they were practically full already, and needed to double and bake. Then I read reviews that some of the filling had overflowed on some cooks, or pooled at the bottom. So, I cut each roll in half vertically and just pinched the edges--same thickness, just smaller diameter. After rising and baking, I had 24 beautiful muffin-sized rolls with no overflow and VERY minimal filling at the bottom of the tins. Very nice presentation.

These are so addicting! I've already made them twice in one week. It was my first experience with using yeast but, it was very easy. The only mistake I made the 2nd time was melting instead of SOFTENING the butter that you mix the brown sugar & cinnamon in for the filling. It gushed out as I rolled it. I had to spoon it back in after it was cut. Very messy but, end result was amazing anyway. I baked them in a round cake pan and had 7 big rolls. Very good with icing from another recipe: 1 tsp milk, 1 1/2 cups conf. sugar, 4 tablespoons softened butter, 1 tsp vanilla. End results is even better than big chain cinnamon roll companies. Try this recipe you won't be disappointed:)

these cinnamon rolls were exalent, and very easy to make! I used 1cup white flour and whole wheat for the remaining and it worked great without compramising any taste!

these were great! i used a 9x13 pan though and used the crispy cream glaze recipe for the topping. took them to work and they were a hit!