Reviewed: May 24, 2012

These are incredible! The only thing that I did different was add more brown sugar and a lot more cinnamon (personal preference). Everyone that has them loves them!!! Thanks for this great recipe!

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artsgirl

Reviewed: May 19, 2012

wonderful recipe.... quick and easy to understand... no problem in making the most delicious cinnamon rolls... thank you!

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anna

Reviewed: May 19, 2012

I made cinnamon rolls once, and they were a hit. I was sure it was this recipe. I have made the recipe two more times now, following the instructions exactly (I thought), and both times the cinnamon rolls failed to rise. I used active dry yeast, and now I see that the recipe says "instant" yeast. So it appears that this was probably my mistake, and maybe the same as others reviewers that had the same problem. The taste was still there, they were "ok", not awesome.

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Reviewed: May 18, 2012

AMAZING!! I usually make quick, no rise cinnamon rolls, but never again! These were fantastic and my family loved them! I iced them with icing made from 2 oz cream cheese, 1/2 c softened butter, 1 t vanilla, 1.5 cups powdered sugar, pinch salt. Frost while warm...seriously good stuff!

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KathyH

Reviewed: May 16, 2012

OUTSTANDING! I am a good cook but a poor baker. this recipe made me a good baker. I did change it: substituted butter instead of margarine and let is rise longer than the recipe based upon my experience making bread. I used my stand up mixer on the stir setting mixed it longer. I cannot believe how light and professional it came out.

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PAP

Reviewed: May 16, 2012

Truly the BEST cinnamon rolls I've ever had! I did not have instant yeast, so I used regular yeast. So it took a lot longer to rise but it was DEFINITELY worth the wait. Add a bit of nutmeg to the cinnamon mix! It makes it even better! They came out ooey gooey and so yummy! For the icing I recommend using Cinnamon Bun Icing by Asilmarie, loved it!

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Reviewer:

Aleksea

Cooking Level: Intermediate

Home Town: Seabeck, Washington, USA

Living In: Poulsbo, Washington, USA

Reviewed: May 12, 2012

Followed everything as said and they worked out very nice!

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henrytowns

Reviewed: May 10, 2012

I will have to try it a second time, with the correct yeast. I didn't have "instant" yeast, so I used regular yeast, adding it along with the dry ingredients, which I thought was strange. Of course, the dough didn't rise. I went ahead and made them anyway, thinking I'd throw them out. They were dense, but good. A friend came to my house as I was pulling them out and announced they were "out of this world." I can only imagine how great they would have been had they risen. :)

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sminckler

Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

Reviewed: May 6, 2012

Easy, outstanding recipe. I made these with some cream cheese icing and prepared them in a 9x13 baking dish. I had to bake them about five minutes longer than prescribed, but they came out amazing - perfectly gooey and sweet. The whole family loved them. They taste like what Cinnabon used to before it became the processed, chemical monstrosity it is now.

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Jfkittredge

Reviewed: May 2, 2012

These were amazing! I made as directed except I doubled the cinnamon and used sweetened unsalted butter to spread on the dough. Then I sprinkled with the brown sugar mixture and raisins. I also baked them in a 9x13 baking dish. I ended up with 13 rolls and wouldn't change a thing. Thanks for sharing!!!

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