Reviewed: Jan. 13, 2009

These were good, although pretty time consuming, and I thought they could have used a little more filling. I made a vanilla powdered sugar icing to go on top.

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happywife05

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2009

This recipe was pretty good. I think 1 tablespoon of cinnomon is too much, so i did half a teaspoon of nutmeg and a teaspoon and a half of cinnomon. I like how these puffed up when i let them rise, but they got really soggy sitting in the carmel and then got really brown but werent completely done. they were good, but they need a thinker carmel- one with corn syrup or honey added, and decreased temperature, then it would be perfect.

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Rat Rod Jess

Cooking Level: Intermediate

Living In: North Pole, Alaska, USA

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Reviewed: Jan. 11, 2009

Wow. I have tried several recipes from this website but this has to be the best. This recipe really deserves great reviews. Only changes was that i may have added slightly more sugar and then I did a butter frosting but otherwise everything was the same. I never made cinnamon buns before but Im soo happy I tried this. I was really amazed by the great texture and authentic flavor. Only thing is maybe next time I will do like other reviewer suggested and not add melted butter to the dough but just spread butter onto it. Some of the sugar was a little grainy. GREAT RECIPE ! do try!!!

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Gabby

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Reviewed: Jan. 8, 2009

great recipe! i made a few changes. the first batch came out a teensy bit dry. for the second batch i used more butter on the outside before i baked. then half way through the baking time i took them out and brushed more butter on them. also i forgot to use unsalted butter...make sure you do or they will turn out a tiny bit salty. i work at a coffee house in hawaii and i made them to sell and they sold within an hour!! i will use this recipe again! thanks so much!

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carmen

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Reviewed: Jan. 1, 2009

Excellent! I froze them and pop them in the oven as needed. They are best fresh out of the oven, are the best left over because they dry out easily.

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kimberlyalex89

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Reviewed: Dec. 30, 2008

Me and my whole family think that these are the best cinnamon rolls we ever tasted in are life!!! Outstanding recipe. Thank you, thank you, thank you!!!

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beckbradford

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

This recipe is perfect! It's Christmas morning and the buns are in the oven now. The smell is wonderful. These come out perfect each time I make them.

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Just Jan

Cooking Level: Intermediate

Home Town: Langhorne, Pennsylvania, USA

Living In: Little River, South Carolina, USA

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Reviewed: Dec. 12, 2008

This recipe is awesome! I did modify a little based on recommendations. I replaced 1 cup of the flour with whole wheat. I also did the kneading and first rise in my bread machine. I used 1 cup butter and 1 cup brown sugar in the bottom of 2 8x8 baking dishes. Then I covered with plastic wrap and went to bed. 6 hrs later, I took them out and left at room temp for 1 hr. Baked for 20 minutes and they were superb! Nice and soft, very ooey and gooey!! I may actually cut back slightly on the butter and brown sugar last night to what was in the original recipe. Otherwise, awesome!

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Carrie V.

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2008

Absolutely FANTASTIC. Easy recipe to follow - it was my first time making cinnamon buns, and they turned out like a professional baker's would!! I used walnuts instead of pecans. I used the dental floss trick instead of a knife, what a breeze! Thank you thank you!

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Suezie

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2008

Yum!! Super essy and soooo tasty.

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kamikazel

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Reviewed: Dec. 4, 2008

Amazing! Worth the amount of prep time. Love these!

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Sandra

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Reviewed: Dec. 4, 2008

This is by far the best recipe I've tried for cinnamon buns. No need for icing because of the brown sugar-butter topping. I use whatever nuts I have available and the buns are always good. My family loves these and so do I. I follow the recipe exactly (except for the type of nuts) and have no desire to change anything else.

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regalbee

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Reviewed: Nov. 30, 2008

This is the best ever cinnamon bun I have ever tasted. This is the first time I made it too and it's so easy to do. My husband and I are loving it. It is so buttery and it melts in my mouth....ohhhhhhhhh soooooooooo gooooooood. Okay. I took others' advice. First, I didn't melt the butter for the cinnamon spread. Second, I only baked it for 18 minutes. Third, I used 2 cake pans (round pans), instead of 13X9 pans. They are so good.

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SCW

Cooking Level: Intermediate

Living In: Auburn, Alabama, USA

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Reviewed: Nov. 24, 2008

This was the first time I EVER made cinnamon rolls and to say i was a little intimidated is an understatement, but after reading all these great reviews I simply HAD to try them!! They were not as hard to make as i thought they would be!! They made my entire house smell like a bakery! I took them to a friends house and let everyone there try them!! One man ate 4 of them!! They were all gone in a matter of minutes!! They told me I missed my calling and i needed to make a livin out of making cinnamon rolls!! I will definately be making these again and again!! I already have orders for Christmas!! Now I just need to figure out a way to freeze them!!

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lexy1224

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

This recipe was perfect. Exactly what I was looking for. I wanted a more traditional cinnamon roll. Not like the ones in the mall with all the icing and such. More like the ones I used to get at the local cinnamon roll shop in Pismo Beach. This recipe came out perfect and everone that tried them couldn't believe how good they were. AND I made the dough in my bread maker and it was perfect.

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JustinaKay

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

Directions were very methodical..nicely done. I'm not one to read all directions first (I immediately start doing what it says sentence by sentence), so I'm glad the instructions were laid out in that manner. I never felt "rushed" to hurry and get the next step done (ie, to hurry and make the milk mixture while the yeast was curing). Each step had plenty of time to complete before it was necessary to move to the next step. If any of that makes sense... I just really liked the way the instructions on this recipe methodically pulled together an incredibly ooey-gooey, delicious cinnamon roll. HOWEVER, NEXT TIME IT'S CRITICAL TO DOUBLE THE RECIPE. This didn't make enough to let everyone indulge. :)

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j3reese

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Reviewed: Oct. 28, 2008

My partner and I used this as a project for my culinary class. Everyone loved it specially the teacher. This was the first time I had ever seen her go back for seconds.

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Mayra

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Reviewed: Oct. 25, 2008

I have never made cinnamon buns before and I tried this recipe and they turned out great. My house is generally a little cold so when I was waiting for them to rise I put them in the oven and turned it to 100F for a few minutes. They rose beautifully and tasted fantastic.

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JELOEWEN

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Reviewed: Oct. 21, 2008

Ok, I just finished making these. Takes some time to make but yes they are very good! They turned out very Ooey & Gooey... I did double butter in the filling as it looked to dry for Ooey or Gooey... I will add to my list of keepers! Thank you! I only gave it a 4 star as it takes so much time to make but 5 stars for YUMMY!!!

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Kimber477

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Wyoming, Michigan, USA

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Reviewed: Oct. 19, 2008

Awesome! I'm very picky with sticky buns...and these we near perfect. Next time I will add an addition 1/2 cup - 1 cup of sugar to the dough and use a bit more cinnamon in the filling!

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