The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 22, 2009
Due to the feedback of other users, I doubled the butter and cinnamon sugar in the rolls, and 1.5X the "goo". They are perfect! I make them in 4 8x8's instead of 2 9x13 which makes them the perfect size for my family. I make one and freeze the other 3-they are great to have on hand for company or special mornings!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 9, 2009
This recipe is great. Its a wonderful basic cinnamon roll recipe. I make the dough in my bread machine, which simplifies things a ton. I double the amount of cinnamon and sugar filling, and instead of making the caramel sauce, I make a cream cheese frosting. I tried the caramel once and it was just too much of a hassle, and its just as good with the cream cheese. Thanks so much for the recipe! Its a keeper!
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Photo by astacy12

Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
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Reviewed: Aug. 25, 2009
These are quite good but could be great with a couple changes. First double the caramel sauce. The rolls do not have enough caramel topping. Second double the butter in the filling, change the white sugar to brown and double it. Reduce the cinnamon in half so it doesn't overpower the caramel. The taste was good, the pecans crisp, the caramel flavor good. But with the stated changes these would be exceptional!
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Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA
Living In: Springfield, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 23, 2009
actually only used the carmel part - but one of the best I've had. Not grainy or hard, just soft gooey goodness!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 12, 2009
So good! I made this ahead of time, on a Friday evening using a log of purchased bread dough that I thawed. I prepped my rolled out dough as stated, spreading with softened butter, cinnamon and sugar, and cut into rolls. For the topping, I doubled the recipe. I put it together and let it sit in the fridge overnight, and on Saturday morning let it sit out for about 30 mins before baking. The result was deeelicious rolls, perfectly sticky. I've had problems in the past with caramel topping getting too hard or too grainy, but no problems with this topping--it turned out great. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 6, 2009
I saw a pic by a previous reviewer of the bundt pan version of this recipe and decided to do that for a large brunch I was having (mostly just to save time). I think there were 6 coffee cakes and this recipe were the first to go! As noted in a previous post, when you make it in a bundt pan, you can just throw in the topping at the bottom of the greased bundt pan, then roll little balls of dough in your hands (mine were mostly grape sized with a few golf ball sized) and then you don't have to roll out. It saves a lot of time and it looks very fancy. Note that when you make this recipe in a bundt pan it will increase the bake time by 20-30 minutes. I just looked at when the edges were getting just slightly brown and took it out then. The only one thing I would do differently next time is to roll the dough balls in a bit of sugar and cinnamon or easier yet- once you have your first layer of balls in the bundt pan, sprinkle the entire thing with sugar and cinnamon. The dough at the bottom was good, but it could have been tastier. I think that would give it some more color and flavor.
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Home Town: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed: May 18, 2009
I am not sure what I did wrong - but the dough did not turn out - it was like it was undercooked - or like it lacked yeast - but I put it in there. The flavor was there but the texture and consistency was all wrong. The preparation wasn't horrible - but when you spend time making any rolled out bread - you really want it to turn out! And the caramel nut combo tasted great but absolutely made a horrible mess of my pans!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: May 2, 2009
The kids loved this! We served it with bacon and eggs for breakfast. Followed the recipe to a "T". Came out a bit dry. The caramel was hard, not runny and gooey like I expected. Overall, just a good, not excellent. Will probably look for another recipe, or try to make it come out less dry next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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Reviewed: May 2, 2009
All I can say is OMGawsh! My friend came over last night and we made them together. She took home a pan and I kept one. Next time I'm not sharing. LOL We doubled the topping (except pecans) and chopped up the pecans instead of doing pecan halves. I let the bread machine do the mixing and we used dental floss to cut the rolls so it was really a pretty easy recipe. We'll be making this one again and again and again and...
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Cooking Level: Intermediate

Home Town: Tipp City, Ohio, USA
Living In: Midland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 27, 2009
Did everything as suggested in the recipe, but used walnuts instead of pecans, turned out just great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 13, 2009
Very good. I made these with frozen bread dough to have for Easter morning. I didn't think they would fill the pan so I used cut up refrige. biscuits for the second pan, they wore excellent also. My father ask what bakery I got the buns from (bread dough ones) because he didn't think I could make something that tasted that good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 13, 2009
I made this yesterday for Easter. These were the hit of Easter brunch! I didn't wait for them to rise overnight - just let them double rise and baked them. They were perfect, sticky, gooey, and SOOOO tasty (not to mention beautiful). Thanks for a super-keeper recipe.
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Cooking Level: Expert

Home Town: Fort Collins, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 11, 2009
Made exactly as directed. Easier than expected. I was able to freeze half of the uncut dough wrapped in wax paper. Tip for sticky pans" line with parchement paper beforehand.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 5, 2009
This is a good recipe for those mornings you don't have to rush off to work or get your kids off to school. I love making these for lazy mornings with hubby and the kids wake up just from the smell of the rolls cooking.
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Living In: Rhinelander, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 21, 2009
These were ok. I followed the recipe exactly. I baked the rolls about 25 minutes and that was too long. They were overcooked and dry, so that is the first thing to watch for. I also didn't think there was enough caramel topping and that it wasn't thick enough. If I make these again, I'd probably double the topping and make it thicker with more brown sugar/butter ratio.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 15, 2009
I made these in the bread machine last night. RAVE reviews from everone who tried them!! My brother ate about a forth of the pan..at least..in one sitting.. I did however did difficulties with it sticking to the counter, but nothing more flour didn't cure. NOTE:: Even when halved, bread machine overfilled. THANK YOU FOR THE RECIPE!!!
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Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 16, 2009
I made these rolls when I was a kid in Jr. High School. My mother gave me this recipe to make for the family. It came off the back of a bag of flour (Pillsbury? Gold Medal? Can't remember.) They are an all-time favorite in my grown kids & husband's eyes.) A little hint from my mother (the BEST baker & cook!) was when cutting the rolls, use a piece of thread or dental floss to cut. Cross over the threads, & cut through. Makes a nice clean cut – much easier than using a knife.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 2, 2009
Just like my grandma made!!! they are terrific , i made the mistake of halving the recipe once, but don't do that because they disappear way to fast!!!
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Cooking Level: Expert

Home Town: Helena, Montana, USA
Living In: Kapaa, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 2, 2009
WOW, these are really good and fairly easy to make. I followed the directions exactly except with the caramel that goes in to the pan. It didn't look like enough for two pans so I dumped it all in to one pan. The second pan I just baked plain and topped them with cream cheese frosting. EXCELLENT!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 27, 2008
These were SO GOOD! I made the dough in my bread machine, and then followed the instructions from there. I didn't need to let them rise the next day before baking, they were already perfect. I will be making these again, and again!
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Cooking Level: Intermediate

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