Reviewed: Apr. 10, 2012

OMG these were divine. I followed the recipe exactly except I used walnuts instead of pecans bc that is what I had on hand. These were so delicious and the presentation was very impressive. Will add this to the regular rotation.

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Reviewer:

BECKERJ

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 4, 2012

SO easy and delish. I now make the frequently to share at coffees.

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Reviewer:

Veggimom

Home Town: Houston, Texas, USA

Living In: Portland, Oregon, USA

Reviewed: Apr. 2, 2012

OH Lordy! That is all I can say!!! I took one reviewers idea and used the frozen dough balls instead of having to cut apart the frozen loaf. It worked like a charm and they were really easy to divide that way. As my family put it, "no need to go to the mall for a cinnamon roll anymore!"

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Reviewer:

bellasjules

Home Town: Tucson, Arizona, USA

Reviewed: Mar. 10, 2012

I poured about 1/2 or so of milk on top when ready to cook. That kept the carmel from getting hard. It was DEVINE!

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Reviewer:

Michelle Nelson

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Cooking Level: Intermediate

Living In: Madera, California, USA

Reviewed: Feb. 25, 2012

Really Yummy! I have been making for years. I use small pkg frozen roll dough balls (no need to thaw) instead of bread. Be sure to cook butter and brown sugar until it just starts to bubble.

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Reviewer:

Shelly

Reviewed: Feb. 10, 2012

Monkey Bread, a little glorified w/ pudding mix & nuts. Wish I would of known & not gone to additional time, otherwise just OK!

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Reviewer:

pchizz

Reviewed: Jan. 19, 2012

These are FANTASTIC!! I followed the recipe for the rolls exactly a written. But instead of making the icing I used store bought buttercream frosting. My whole family said that they are the BEST cinnamon rolls they have ever eaten.

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Reviewer:

Jen

Home Town: Rochester, New York, USA

Living In: Brandon, Mississippi, USA

Reviewed: Jan. 18, 2012

This is our Christmas morning tradition; however, I use 25 oz. frozen rolls instead of cutting up dough. It rises overnight and is ready for the oven first thing in the morning.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Jan. 18, 2012

These are delicious. I have made them for years. Mine is just a bit different. Using 1/2 cup of granulated sugar and 1 Tablespoon of Brown. I also only use 1/2 pkg. of the pudding. It is perfect every time.

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Reviewer:

wecodanes

Reviewed: Jan. 1, 2012

Sooo good. I would have liked had the directions explained that the butter and brown sugar need to be mixed together really well... I am guessing that this would have prevented the rolls from being a little gritty... but maybe they'd be gritty either way. Still, I'll definitely make it again.

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