Reviewed: May 19, 2009

Delicious! I've tried a lot of from-scratch cinnamon roll recipes on this site, and this is definitely my favorite. Amazingly, they really do only take 90 minutes!

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Hilary B.

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Reviewed: May 18, 2009

I have to go back and try these again. I was in a hurry and didn't let rise like I should have.They tasted really good.Just not fluffy like I thought they were going to be.They went well with coffee anyway.Thanks again.

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Reviewed: May 4, 2009

Made these these this weekend exactly as stated. My daughter couldn't stop eating them. Shared with mother and she thought they were awesome. These are a keeper.

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Shona

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: Apr. 28, 2009

so yummy and so easy!!!! loved it...not too sweet either :) HIGHLY RECOMMEND IT :):):)

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Crazybabe4u

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Reviewed: Apr. 28, 2009

I woke up one morning with a craving for cinnamon rolls and being an impatient person, I didn't want to wait all day for them to be ready. This recipe fit the bill perfectly. We had homemade cinnamon rolls on the table before you knew it and they were really good too! Thanks!

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momof2

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2009

perfect recipe :) tasty and easy. would definately make them again and again

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Serendipiti

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Reviewed: Apr. 26, 2009

Excellent and easy

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Anne

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Reviewed: Apr. 25, 2009

Followed recipe as written, majority of the cinnamon filling ran out/over flowed while in the oven resulting in rather dry and bland little cinnamon buns. I may try and make them again to see if I was off, as they seem to have gotten great reviews from many others....

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scoops

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Reviewed: Apr. 25, 2009

I was nervous about making these because I had active dry yeast instead of instant and I had never worked with yeast before....My rolling process was a little messy...But the end result was fabulous, they looked and tasted great...Thanks for a great recipe, I will be making these at least twice a month.

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lisha

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Reviewed: Apr. 25, 2009

I was so impressed with this recipe, that this is my first written review. I've had my share of making cinnamon rolls from different recipes and almost all of them would never turn out right. But this recipe came out perfect-wow! I don't know what I did right, but I did tweak the recipe as I try to use whole wheat flour in my baking. I used 2 cups of white flour, 1 cup whole wheat flour, and left out the extra 1/4 cup. I used 3/4 cup of rice milk since I have a daughter who is allergic to milk, and used 2 eggs since the wheat flour absorbs so much liquid. I also added about 1/2 tsp more of yeast. It rose great and turned out just like the picture! Thanks for the recipe!

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MKragel

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Reviewed: Apr. 20, 2009

There was a little something missing from the dough (salt or sugar maybe.) but overall a very good recipe. The filling was great and makes up for the lack of "something" in the dough. Worth trying!

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Kathy

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Reviewed: Apr. 19, 2009

First time i made cinnamon rolls.. these were GREAT.. I used ACTIVE dry yeast, let the yeast proof with warm (1/4 cup) water, added warm milk and butter, sugar, egg, and 2 1/4 c. flour, beat with a wooden spoon, added 1/2 cup more flour, then put on lightly floured table, and kneaded in the remaining 1/2 cup of flour (and maybe a bit more) . Let rise 1 hour, punched down, rolled out, put the sugar/butter mixtuer (used 1/3 cup butter) rolled up leaving 1 inch of the edge without the mixture, put some water on it with my finger to seal. Cut into 12 pieces, placed on lightly greased 9x13 inch baking pan. Let rise another hour (both times next to the warm oven,covered). Baked 15 minutes.. do not OVERBAKE. brushed with 1 tbsp melted butter and sprinkled a bit more brown sugar. Iced with cream cheese frosting (1 cup powder sugar, t tbsp butter,4oz cream cheese, 1/2 tsp vanilla, 1 tbsp milk) Second time using yeast.. this was easy once i got help from some of the girls from the exchange! not sure why but i only got one swirl or whatever you call them. next time i will roll out the dough bigger

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katie_luvs2bake!

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: Santiago, Santiago Metropolitan Region, Chile

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Reviewed: Apr. 15, 2009

The easiest cinnamon rolls ever!! My family loved them. This is a keeper!! I too added the cream cheese icing, I also double the recipe and yielded 26 nice sized rolls.I also baked about 27 minutes.

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mindee

Cooking Level: Intermediate

Living In: Slater, Missouri, USA

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Reviewed: Apr. 15, 2009

SOOO good! I wish I could say mine came out as pretty as the picture, but I didn't take them out when I should have (busy w/ the kids) and they were a bit dark. But still, amazing! I frosted them w/ cream cheese frosting. Mine took longer to rise (about 50 min) but that's ok. Will be making these again for sure!

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pam

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2009

This is my first attempt with yeast and making homemade cinnamon rolls. I've made them twice since I've found this recipe. It makes me proud, they remind me of my grandmas, with a twist. The only thing that I have to critique is that when the cinnamon rolls are done, if I don't place them quickly into a container the bottoms get hard and candyish tasting. Like a flat hard sheet of brown sugar. However, I have eaten two pans of these by myself I might add. They are a scrumptous tasty treat. I added some walnuts in with the brown sugar mixture, and a yummy glaze on top. the glaze set in and hardend, and was sooooo yummy. I may try raisons next time as well. Thanks sooooooo much for making an easy recipe for me and my family. The glaze is 1 1/4 sifted confectionary sugar, 1/2 tsp. Vanilla and add milk or cream to make your own consistancy.

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#1foodtaster

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Reviewed: Apr. 14, 2009

Delicious ! I replaced the egg to veganize the recipe, and added 1/4 teaspoon of cinnamon in the dough out of pure greed. I must practice my rolling abilities, i placed all the rolls on a baking tray (with a sheet of paper) and part of the filling fled from them. Next time i'll use a dish.

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Cassie

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Reviewed: Apr. 13, 2009

These turned out very well. I'm not sure if there's a difference between 'instant' yeast and 'quick acting' yeast, but I used the quick acting kind and it took more than 30 minutes for the rolls to rise. More like 4 hours. But they were worth the wait. Will make again.

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L Alexander

Cooking Level: Intermediate

Home Town: Summerville, South Carolina, USA

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Reviewed: Apr. 10, 2009

These were just scrumptious! I also made them in a 9x13 pan and iced them with cream cheese icing. Next time I would definitely turn the rolls out onto a platter upon removing them from the oven. We lost some of the yummy filling when it stuck to the bottom of the pan. My kids raved that these were the best cinnamon rolls they had ever tasted!

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Teressa

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Bellbrook, Ohio, USA

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Reviewed: Apr. 9, 2009

Oh My Gosh! I just made these and man are they great! I didn't use all of the filling that the recipe made but other than that made it to a T. Thanks for the great recipe, I will be making them again!

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JennShoeAg

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2009

I veganized this recipe and also made it a bit healthier. I substituted the egg with two tablespoons of applesauce, and I also used soymilk instead of milk. I substituted some of the flour for white whole wheat flour, and used shortening instead of butter. It turned out delicious!

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