Reviewed: Nov. 13, 2007

Great recipe- Not exactly Gooey but that was perfect for me. Sweet enough, don't get me wrong! Smelled soooo good cooking!

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Val-Panama

Cooking Level: Expert

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Reviewed: Oct. 24, 2007

This is a good basic recipe. I added currants to the inside of the rolls and used quite a bit more cinnamon. I also added another 1/4 cup each of butter and brown sugar to the topping plus some maple syrup. Cinnamon rolls are a special treat and can't be too gooey!

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Meganleiann

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2007

This recipe made a great sticky bun. The only thing I changed was to add 1/4 c. cream cheese to the 1/4 butter that was spread on the dough before rolling. This seemed to make the rolls hold their moisture, even after cooling. Not that we had many left to get cold!!! I have gotten request after request from friends to make these and bring to work. Fairly easy and economical pastry.

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Charita

Cooking Level: Expert

Home Town: Evansville, Indiana, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Aug. 27, 2007

Very, very good! They are just the tiniest bit dry, so next time I will use another reviewer's tip to spread softened butter on the inside rather than the melted butter. I let them cool too long in the pan so i had to spread the sticky caramel on the buns; next time i will immediately turn them out onto a plate. Otherwise, an excellent recipe! My husband said that, along with the fried potatoes and scrambled eggs i made that morning, it was the best breakfast he'd ever had!

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KEPHAREL

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: Aug. 23, 2007

A complete disaster, the recipe for the dough was tasteless, and had a somewhat rancid taste. I mixed up two batches of dough using different materials both times to verify if it was the ingredients or the recipe, and it was definitely the recipe. Furthermore, the cinnamon filling didnt become gooey at all! In fact, the buns fell apart because the the spirals didnt join. Definite disappointment.

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rebe

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Reviewed: Aug. 5, 2007

I make these at work for the staff and department heads, everyone loves them, even the "carb diet" people break down and try at least a half piece. This is a keeper!!

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CAPECHEF

Cooking Level: Professional

Home Town: Toronto, Ontario, Canada

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Jul. 28, 2007

I'm not crazy about the sticky topping - not quite caramel-y enough for me (it stays kind of granular). Maybe the addition of honey and cream would make it better???

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georgialee

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Jul. 24, 2007

I made these for my staff team and work, and even though they all claimed they were on a diet, they ate them all up. Probably would have even licked the plate if I had let them! They are pretty time consuming, so don't make them if you're in a big rush.

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Meghan81

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Mississauga, Ontario, Canada

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Reviewed: Jul. 24, 2007

Great recipe but hard to get out of the pan after baking because the praline hardened and stuck - even with a parchment lined pan. Next time I will IMMEDIATELY invert onto a serving plate after baking. For the filling I mix SOFTENED butter with the cinnamon etc and use an off-set spatula to spread that mixture on the dough instead of brushing MELTED butter then sprinkling the cinnamon etc on. I find this yields a gooey-er and softer bun. :) I use dental floss to cut the individual buns - way easier than using a knife.

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britishcolumbiagirl

Cooking Level: Expert

Home Town: Burnaby, British Columbia, Canada

Living In: Richmond, British Columbia, Canada

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Reviewed: Jul. 10, 2007

ABSOLUTELY WONDERFUL!!! i made these today passed them out people found it hard to believe i made these from scratch but it is a good idea to double the goo recipe i did .

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steffi67

Cooking Level: Intermediate

Home Town: Brockton, Massachusetts, USA

Living In: Tempe, Arizona, USA

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Reviewed: May 9, 2007

These were amazing! I used whole wheat flour instead of white flour, which made them heavier, but that was just what I was looking for before a day of hiking.

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Brittany Wilson

Cooking Level: Intermediate

Living In: Monterey, California, USA

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Reviewed: Mar. 25, 2007

Made it for Christmas - wonderful recipe, thanks!

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Cook from Switzerland

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Cham, Zug, Switzerland

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Reviewed: Mar. 23, 2007

This was a really great recipe! I am an intermediate bread maker and don't know a lot of 'tricks', and I found this to be really easy with great results! I did not add pecans to the centre of the buns, just to the sugar/cinnamon mixture that lines the pan. I cut the roll into 12 buns so that they would fit into the 9x13 pan easier. These are best right out of the oven, but still good a few days later after a quick nuke. I loved these! (very high in calories, but worth it!)

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OPTIMOM

Cooking Level: Intermediate

Home Town: Aberfoyle, Ontario, Canada

Living In: Guelph, Ontario, Canada

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Reviewed: Mar. 21, 2007

These are just amazing, and worth the time and effort. My boyfriend and I prep these before dinner, wait for the rising, pop in a movie, pausing to do some of the intermediate steps, and by the end of our movie they're ready to go and *so* delicious. My one complaint would be the messiness left on the cooking sheets - it's a hassle to clean all the sticky syrup. But other than this, these cinnamon buns are to die for!

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Juliana

Cooking Level: Intermediate

Home Town: Markham, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Mar. 19, 2007

Insanely tasty. These cinnamon buns are melt in your mouth perfection. Also, it is actually a fun-to-make recipe that will probebly monopolize an afternoon but IT IS WORTH IT! The "string trick" (mentioned previously in the comments page) works very well for separating the cinnamon roll.

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EggyToast

Cooking Level: Expert

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Reviewed: Mar. 11, 2007

these are AMAZING. I just made these today for my fiance, and he loved them (ate FOUR of them at once!). I liked them too, and I"m not one who typically likes American pastries (usually too sweet). Anyways, i followed the recipe exactly (except I made just half the recipe, since it's just my fiance and me and we didn't want to gain 10 lbs :D). Also I used soy milk instead of regular milk. The result was great!! I swear, even though it does take ~3 hours and you'll have a lot of cleaning up to do in your kitchen, you won't regret it!!

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sweetneet

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Reviewed: Mar. 6, 2007

WONDERFUL....I did add some pancake syrup to the top of the mix before I put the rolls in the pan,(mom always did :) They are great!

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HWOODIS

Cooking Level: Expert

Home Town: Ithaca, New York, USA

Living In: Wiesbaden, Hessen, Germany

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Reviewed: Feb. 15, 2007

I found this recipe while searching for cinnamon roll recipes it sounded easy so i gave it a try,and haven't regreted it. My husband loves these,he takes them to work and people dont believe they are homemade!

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KBROWN547

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Reviewed: Feb. 10, 2007

These tasted pretty good, and were very easy to make. I had to add a bit more flour though, to make the dough manageable. This wasn't the traditional sticky bun that I'm used to...I'm used to a more sticky topping...maybe with some corn syrup?

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