Reviewed: Nov. 8, 2009

Very good ooey gooey yummy cinnamon rolls.I accidently added 1/2 cup of butter instead of 1/4 cup of butter but it was a good accident cause it turned out great.I added more cinnamon (2 1/2 tbs) since I thought it didnt call for enough.I used cream cheese frosting.They are amazing and gave half of them away so I didnt eat so many!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

saradonkey74

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2009

These are incredible! The best cinnamon rolls I have EVER had!!! Ten times better than cinnabon. I used butter instead of margarine and reservered about 1/4 of the butter/sugar mixture and spread it on top of the cinnamon rolls before putting in the oven - they came out really moist. For the frosting I mixed 1 c. powdered sugar, 1 1/2 oz cream cheese, 1/2 Tbspn. butter, 1/4 tsp. vanilla, and 1 1/2 Tbspn. milk and poured a spoonful of the frosting on the top of each cinnamon roll once it was served. Oh, by the way, I cooked the rolls in a 9x13 glass pan instead of muffin tins and they turned out excellent. Mmmmmm.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cathy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2009

I was a bit disappointed in this recipe. I kept thinking I should use a rectangular pan instead of muffin tins, like many other reviewers did, but I wanted to follow the recipe the first time. The dough didn't seem to rise a whole lot, but I popped them in the oven anyway - they rose beautifully while baking, and the muffin tins gave them a nice shape, the centers popping up slightly. However, virtually all the cinnamon-sugar mixture melted away...and bubbled over the tops of the muffin pans...and onto the bottom of my oven. Smoke detectors blaring, I realized the muffins themselves were not burnt, just the leaking sugar mixture, so I removed them from the pans to see if they could be salvaged. They could, but only with icing. The flavor was good - not as soft as I was expecting, but the dough part is not overly sweet at all - had the filling managed to stay in the buns, I think these would have been great. But next time, I'll try using a baking pan!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2009

I've never made cinnamon rolls before as the whole idea of yeast usually scares me. These were SOOO easy! And they turned out absolutely delicious. They were instantly devoured and are frequently requested in our house! Thanks for the fabulous recipe!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Joni M.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2009

i am making 2 dozen of these right now! my son turned 5 today, and he didnt want bday cake..he wanted these cinnamon rolls. my 70 yr old mom told me these were the best cinnamon rolls she has ever eaten. they were really moist. i poured a little bit of melted butter over the tops of them after baking. i also added raisins and nuts to the inside. since i didnt have any quick yeast, i used regular and just gave them a little bit of extra time to rise better. these were pretty easy to do.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ivelostmyself

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2009

We LOVE these! We leave out the raisins, and ice them with a cream cheese/powdered sugar concoction. Amazing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tkc

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2009

Really like this recipe because it wasn't overly sweet. Wouldn't change anything about it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HulaGirl

Cooking Level: Intermediate

Living In: Manteca, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2009

This was my first attempt at making my own cinnamon rolls, they turned out amazing! Very moist and delicious. As suggested before, I baked them in a baking dish, and i also added a little bit more melted butter, sugar and cinnamon on top before baking. For the frosting I used a recipe from this site that calls for 1 (3 oz) package of cream cheese, softened; 1/4 cup of butter, softened; 1 1/2 cups of confectioners sugar; 1/2 tsp vanilla extract; 1/8 tsp salt. Just beat all together and spread of warm rolls.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Natalie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2009

Very good and fast for a risen dough. Texture was bread-like. I topped them with cream cheese, butter, sugar and fresh vanilla bean icing. They were delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jayne

Cooking Level: Professional

Living In: Erie, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2009

Loved these! I made mine a bit smaller (24 instead of 12) and froze half. They are gret even after freezing! I made a powdered sugar icing and topped the warm rolls with it. Will definitely make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2009

These rolls are amazing...although it always takes me more than 90 minutes to make them. I also found that using real butter through out the recipe is much better than margarine. Also I make a frosting with 1/2cup butter softened 3 oz cream cheese, 1/2 tsp vanillia, pinch of salt and 1 /12 cups powered sugar. Mix that all together and spread over hot out of the oven rolls...man o man they are amazing.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Football Mom

Cooking Level: Expert

Home Town: La Crescenta, California, USA

Living In: Newton, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2009

I made these rolls last night, my son ate 3 of them. These were easy, almost too easy! I made only one change to the dough recipe.. I substituted almond milk for regular milk. We like ooey gooey rolls, so I melted a topping of 1/2 cup butter, 1/2 cup brown sugar, 1/2 cup sugar, and 1/2 cup vanilla ice cream while the rolls were proofing. I poured the topping over the rolls and baked for about 18 minutes. This made the rolls very decadent! I would recommend using a pan instead of a muffin tins. Also, make sure you use a pan underneath to catch the overflow.. and they will overflow! Thank you for such a great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rachel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2009

These were fairly easy to do and tasted great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Natalie R.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2009

AMAZINGLY easy and tender! I've made quite a few recipes and this one is the best and easiest so far. Don't let the 90 minutes scare you - it tastes just a good and gooey as the longer versions out there. Other doughs are usually harder to roll out and shrink back, but this dough rolls out so easily and keeps it's shape. The end results are a tender, moist, gooey cinnamon roll. Definitely bake in a 13x9 for moister rolls. I did brush the rolls with butter before baking and it creates an extra layer of moistness. Nothing better than eating these with cream cheese frosting. Will be my master recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2009

This is crazy - a 5-star cinnamon roll that even *I* can make! Thought maybe I had screwed it up when it didn't rise much during 30 minutes. But once in the oven, they rose perfectly for the 9x13 pan. I do agree that - if you like to add frosting (and who doesn't?) - you might cut down on the brown sugar mixture. I'll make the adjustment in my next batch. And the way the pan is emptying, I'd better get started on that 2nd batch right now! Thanks for such an easy recipe for something I am so proud to serve!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WorkinMama

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2009

i messed em up since they didnt want to rise but even a more bscuit like cinnamon roll was good out of these. easy to make im just not a baker. thanks for the recipe ill try harder next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2009

I'm eating this right now and had to write the review immediately. These are AMAZING. They took me just under 2 hours though (because I tend to not prep ahead of time), and they actually rose kind of funny in the oven, "tim burtony" describes them. I put them in a 9x13 pan and baked for 25 minutes, took them out when brown on top but still soft (not doughy) inside. I thought 1 tbsp cinnamon wouldn't be enough but it's perfect!! I topped them with cream cheese frosting someone else mentioned on here and they're delicious. I don't think I've ever had a cinnamon roll this good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JulieB123

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2009

Made it in a 9x13 glass pan and they turned out great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

blischka

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2009

These are the best rolls I have ever made. They really are tender and moist. I did cut the brown sugar filling in half as some others suggested and they came out very sweet without being overwhelmingly so. I also added 1/2 cup of chopped pecans to the fill. Frosted them with a buttery vanilla white glaze. This recipe is a keeper!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CINDYJP925

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2009

This comment is most likely going to be lost in the abyss of five star comments, but I couldn't resist the temptation to leave my up most appreciation for these delightful treats. You can't mess these up! I made them last night, and put them in my fridge. Then in the morning set them in the sun to rise a bit before popping them in the oven. As I devour this incredible roll of goodness, I slowly melt with the butter and brown sugar godliness!

Was this review helpful? [ YES ]
1 user found this review helpful