Reviewed: Oct. 20, 2009

I changed it a bit, but it's an awesome recipe. Original recipe used only nuts, but since I only had dried fruit I used that. So my version has dried peaches, apricots, apples, pears and raisins. Instead of melting the butter to spread on the dough, I softened and mixed it with Parkay and spread it on like that so that the rolls would be soft. I've put up a picture of my finished version.

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Elle P.

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 20, 2009

Awesome! However, I used only one stick of butter and dark brown sugar in the baking dish. I also made them without nuts. This was my second time making cinnamon buns and my family absolutely loved them. The first time they were a bit dry, but with this recipe they will turn out delish! It was well worth the time and effort. You'll be glad you're not on a diet when these are served.

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Truflover

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Reviewed: Oct. 19, 2009

The first mistake I made was making them. The second mistake was sharing. I had to make them once a week for a while. These are the best Cinnamon Buns I have ever had, better then Cinn-a-bon or ST.Cinnamon. I left the nuts out of the recipe. I am just not a nut in cinnamon bun fan. I always have trouble rolling up the dough with the brown sugar coating. It wants to unravel. Other then that it is pretty easy, takes a while, but easy.

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Wexdog

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 18, 2009

I love this recipe, i use it all the time. My boys will call them awesome...lol But I use 1/4 cup of honey instead of sugar, and do not use pecans at all. The best I have ever tasted!!

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keridawn

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Reviewed: Oct. 15, 2009

my family finally enjoys my baking! LOL

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just2jena

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Reviewed: Oct. 2, 2009

these are soooo yummy, i made cream cheese icing for them to, and i only used 1 egg instead of 2, they were some of the best ive ever had, my family absolutly loved them to, but there alot easier to please than i am lol, i loved them and i'll definatly make them again, ***** ps thanks to the person that said to use thread to cut them works way better than trying to cut with a knife, come out looking much better

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Rae

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Reviewed: Sep. 29, 2009

Love these buns! Whenever I have made them, I always bake them in muffin tins so that they are already in individual sizes and it is nicer to display them this way, especially if they are a gift.

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SnL

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Reviewed: Sep. 27, 2009

I usually don't like cinnamon buns, but these are super great. My kids and husband loves when I make them. Great recipe.

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SuzyQ

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Reviewed: Sep. 22, 2009

These cinnamon buns are the best I have ever tasted. I'm not generally a sweet lover (salt is my vice), but I literally had to ask someone to take them out of the house. After I allowed myself a treat and had one for breakfast I knew I wouldn't have been able to stop. I would have hovered over them and continued eating these buns all day. If someone had claimed to have made these buns them self I would not have believed them. A little practice is needed to roll evenly. Believe me, practicing won't be a hardship. Cheers to Dakota Kelly for generously sharing this wonderful recipe.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 7, 2009

These little things are sinfully delicious!! Wouldn't change a thing!

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Mel

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Reviewed: Aug. 30, 2009

these are the best ones i have ever tried!!! we love them and make them when ever we can!!

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Me

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Reviewed: Aug. 28, 2009

I was hoping for so much more than what these turned out to be. It was too salty, it tasted too much like the yeast, the butter sugar mixture burnt to a crisp- it was overall a terrible outcome. I just can't believe that so much went wrong.

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hiyaku

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Reviewed: Aug. 27, 2009

This is an excellent sticky bun or gooey cinnamon bun recipe. I made the dough exactly as written. These are the changes I made to the filling and topping: I used 1/2 cup raisins soaked in rum (to plump them) in the filling. The topping I increased to 1 cup each, butter and brown sugar and added 3 Tbsp's pancake syrup to it (you could use honey, maple syrup or corn syrup). I think it made the topping more typical of a sticky bun, which was what I wanted. It wasn't grainy and didn't harden at all. It thickend to a nice sticky caramel sauce upon cooling. I used the full cup of chopped, toasted pecans for the topping. Husband absolutely raved about them. Will definately make these again. Thanks, Dakota Kelly, for the great recipe!

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Susan

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Reviewed: Aug. 27, 2009

This morning is the second time I've made this recipe. It is excellent and the closest I could find to a recipe I had years ago. As always, anything that is homemade with quality ingredients is always so worth the while to make. Allow yourself plenty of time.

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Bobbie

Cooking Level: Expert

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Reviewed: Jul. 29, 2009

Love this recipe.I never made cinnamon buns before and this recipe was so easy to follow and they turned out really good!!!!

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chey

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Reviewed: Jul. 26, 2009

it took me three tries to get these right! I make a double batch of the sauce for a single recipe, just to get more a more ooey factor. this is the best cinnamon bun recipe I have found, and while I am not 100% satisfied, I still will continue to make them!

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deppypung

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Reviewed: Jul. 21, 2009

I just made these and they were amazing! They weren't that hard either. Will make them again for sure

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DanielleEM

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 18, 2009

These are the best!!! I made them or a girls w/e and they were all gone. I made them the day beore and kept them in the rerigerator until the next morning. Beautiful presentation and the hit of breakfast.

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BATESJ

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Reviewed: Jul. 15, 2009

Awesome! I agree with the others- it is time consuming (took me about 3.5 hours) but worth the wonderful results in the end. I followed the recipe almost exactly.. I used only 1/2 cup of pecans but that's simply a personal preference. As for the cutting the rolls, I followed the advice of others and used the string/dental floss. It took about 25 minutes to bake and my only wish is that I used a pan bigger than 9x13. Will make again and again!

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BEACHBELLA

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2009

sooooooo good! they are really time consuming. probably the longest thing i have ever made but sooooo worth the wait!

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domino805

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Ooey-Gooey Cinnamon Buns

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