Reviewed: Aug. 30, 2009

These were very good, and fairly easy! I baked mine almost 20 minutes, but it depends for everyone depending on the size of the rolls. I used cream cheese II from this site, and it was very good with it! I also used butter, not margarine.

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ElizabethLeigh

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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Reviewed: Aug. 30, 2009

FABULOUS!! I subbed shortening for the margarine, as I find there to be no difference between margarine, butter or shortening in yeast breads. I baked them for only 18 minutes, and they were absolutely perfect. Light in texture, and they baked up super high. Put raisins in half of them when rolling the dough. We're not fans of cream cheese frosting on cinnamon rolls, so I made a plain glaze (see picture) out of 1 Tb softened butter, 1 cup powdered sugar, a dash of vanilla extract and 1 Tb milk, so that it was fairly thick. Topped each roll with a small dab (go easy so as not to overwhelm the rolls with megawatt sweetness) when they were fresh out of the oven, which melted and and drizzled over each roll attractively.

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Baricat

Cooking Level: Professional

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Reviewed: Aug. 25, 2009

This is one of the best recipes I have tried for cinnamon rolls. I make the rolls just like the recipe but bake them in a 13x9 pan. While still warm I frost them with a thin icing of powdered sugar, water and vanilla. They are delicious and disappear quickly!

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Ellen

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Reviewed: Aug. 25, 2009

BEST. CINNAMON. ROLLS. EVER!!! WOW -these were just great! I did use fresh buttermilk that I had on hand and used 75% butter and 25% shortening. I baked them in a small glass baking pan and frosted them with some cream cheese frosting. These went super quickly at my house!

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Deb. B

Cooking Level: Intermediate

Home Town: Diamond Vale, Diego Martin, Trinidad And Tobago

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Reviewed: Aug. 21, 2009

Wonderful. If you dont have instant yeast do this : use the same amount for active dry yeast mix it with the water (warm) and add a little sugar. Then add it to flour and the rest of the ingredients that way u activate the yeast. Be careful chek on the rolls after 15 min. Mine were ready in 12 min in a preheated oven.

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Rosen

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Reviewed: Aug. 20, 2009

These were very good...only reason for 4 stars is the bottoms of them were slightly firm and crusty from the brown sugar mixture melting out of the bottom...I will try them again

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Mrs. Gandee

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Reviewed: Aug. 18, 2009

Can't really give much of a suggestion on how to improve this!! I'm an icing lover and thought no way can I attempt these and not make icing - but honestly none was needed. I cooked mine in a large baking dish (which I buttered and floured) as I like to pull the rolls apart. Good suggestions earlier re: dough being sticky, no icing needed. This is a genuine 5 STAR rating!!!

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LOUDNOYES

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Aug. 15, 2009

I have to start off by saying-- these were the most delicious cinnamon rolls I have ever eaten. However, there were a couple small problems. I would recommend putting them in the oven for only 15 minutes, and checking on them then. Ours were perfect by 17 minutes. Plus, there was some cinnamon-y liquid that ended up in the muffin cups after we took out the rolls. I don't know how to fix that, but there must be some way. (flip them over after about 8 minutes?) Anyway, these were abolutely FANTASTIC.

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yortzec

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Reviewed: Aug. 11, 2009

very good, my neighbout loved them and asked me to make him a bunch.

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Bobbi

Cooking Level: Expert

Home Town: Thunder Bay, Ontario, Canada

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Reviewed: Aug. 10, 2009

Great, place them in greased muffin tins makes them moist.

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liado

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Reviewed: Aug. 4, 2009

Super easy to follow recipe. Delicious warm with a basic cream cheese frosting.

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Cottontimer

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Reviewed: Aug. 2, 2009

I love these! I also like them mini sized too! It's great for potlucks!

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meerkatmom

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Reviewed: Jul. 31, 2009

this isn't the best cinnamon bun i've had, but considering they only take 90 minutes i'm impressed with how they turned out. they were good warm, but once they cooled down i made cream cheese icing for the ones that were left. yummy!

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heathermmm

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: Jul. 25, 2009

OMG the rolls came out great! Although the dough was hard to work with, they came out great! I added the cream cheese topping and they are a great substitute to Cinnabon!!! will make again, maybe even tomorrow!

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silover02

Cooking Level: Intermediate

Home Town: Monterey, California, USA

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Reviewed: Jul. 25, 2009

I loved them, and now have to make more. The Family liked them so much that I only had 2 of them

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Woody

Cooking Level: Intermediate

Home Town: Champaign, Illinois, USA

Living In: Crestview, Florida, USA

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Reviewed: Jul. 25, 2009

I was originally going to give this 3 stars because my dough was extremely sticky and uncooperative, even after adding another 1/2 cup of flour. However, the end result was amazingly good! But I used active dry yeast instead of instant, so it took longer than the 90 minutes. I also added some of the recommended cream cheese frosting and they were to die for. I actually think I like them more than cinnabon... and I LOVE cinnabon. EDIT: I made these again for a bake sale (still with active dry yeast not instant) and this time my dough was very easy to handle and they came out great.

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Tangy_Betta

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Reviewed: Jul. 21, 2009

this is so good! my husband and i make these the night before so they have time for the flavors to "meld" together. they really are better after they have compleley cooled...oh and some cream cheese frosting...they are better than a cinnabon!!!!!

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flyingsparrow

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Reviewed: Jul. 19, 2009

I used this recipe as my first attempt at cinnamon buns, and they were a huge hit! I put the buns into a prewarmed oven for 30 minutes to help them rise and they came out huge! I had brought the buns to a potluck bbq, and one of the guests (a self-proclaimed cinnamon bun connoisseur) stated that these were the best she had ever tasted! Thanks for this EASY recipe!

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katiemagoo

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Reviewed: Jul. 9, 2009

This was my first attempt at cinnamon rolls. They are very hard to make and mine looked very messy, but they tasted fantastic. I didn't bake them in muffin tins because it would have been even more messy so I did it in a 10x13 inch dish. After making them this morning, I only have 3 left! Although very unhealthy and buttery, they are VERY VERY delicious.

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Stevie Bowden

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Reviewed: Jul. 6, 2009

These cinnamon rolls were well worth the extra work. I followed the recipe exactly. I was a little concerned that my rolls didn't double in size when they were rising on the counter, but once they went in the oven they poofed right up. I also topped them with cream cheese frosting which made them extra special and yummy.

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