The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 17, 2008
caramel rolls are the best! these always turn out and are relatively easy, you just have to start the night before and get up early to let them rise in the morning. i use 2 cups of whole wheat flour and brown rice syrup instead of corn syrup to make them a bit healthier, and i use walnuts instead of pecans. they fill two 9 x 13 pans, so they're great for a crowd. they make a big hit on a holiday, birthday or sleepover morning. my daughter always requests these rolls for her birthday.
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Cooking Level: Expert

Home Town: Lewistown, Montana, USA
Living In: Belgrade, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 28, 2008
Finally a recipe for Cinnamon rolls that works!! I have tried three times to make cinnamon rolls and none have turned out well. Finally on Easter I decided to give it one more try and it worked! At first this recipe intimidated me but I took it step by step and changed NOTHING and they were terrific. The best part was doing the work the night before and just popping them in the next morning. Next time I will eject them from the pans as I didn't do it right away on this batch. Delicious!! THANK YOU for this recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 23, 2008
Thank you Andrea for sharing this recipe!! I have tried several pecan roll recipes over the years but have always been disappointed. This one is the grand slam we have been looking for. Although our family is devoted to baking, I have a phobia of using yeast! But we carefully followed the instructions and this recipe came out perfect. My 10-year-old daughter made them together, splitting up the different steps and making the process go by faster. One thing to consider is to plan to be home for a while, since you need time to let the dough rise then continue with the rolling and cutting step. Have fun, this is a nice and rewarding family project!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 11, 2008
These were AMAZING. I used to get these all the time when I lived in NJ and I really missed them. I cut the recipe in half but still used the same amount of brown sugar, butter and pecans and it was so good. It was a little time consuming but so well worth it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 1, 2008
Terrific! I halved the dough and kept the goo and pecans at full amount. I used a bread machine (just warmed up the h20 and milk), and they turned out great. They don't double in size in the morning, but it doesn't affect the roll at all. Thanks for sharing!
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Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 13, 2008
Delicious! They were gone in about 2 minutes flat- even my pre-schooler ate two.
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Cooking Level: Expert

Living In: Woodbridge, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 29, 2007
These were SO good! i made these for christmas day breakfast and i used my bread machine to make the dough. The end result made a very pretty presentation and it was tasty as well! My only piece of advice is to make sure you only keep the pan inverted for the 2 minutes it states. I left it for about 10 and the rolls started sticking to the pan. I will definatly make these again for company!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 27, 2007
I made this recipe for Christmas morning and was delighted with it. I have been making yeast breads for a long time and have never seen baking powder added to a yeast bread before. Next time I will make the rolls larger and have fewer rolls. Definitely at their best the first day of baking. I also think you could make them to the fridge stage and then freeze the buns for a later date. Be careful about adding the entire 7 cups at once, depending on the type of day --- you may need less flour. Thank you, Andrea, for a wonderful recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 23, 2007
I made these for my father in law and he loved them! They were great.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 4, 2007
These are so good. The caramel and pecans are the perfect chewy and crunch that I expect from this kind of roll.
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Cooking Level: Expert

Home Town: Payson, Utah, USA
Living In: Pleasant Grove, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 11, 2007
These were the best! I did use my bread machine to mix the dough on the dough setting and that worked pretty slick. I also increased the ammount of pecans to 1 cup. Try it! You will enjoy these rolls!
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Cooking Level: Expert

Home Town: Eugene, Oregon, USA
Living In: Springfield, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 3, 2007
Great, easy recipe. I used my bread machine for the dough and the rest was pretty simple. The taste is great. We had no problem with them drying out the next day, they were gone in one day!! I halved the recipe and everyone LOVED them. Thanks for sharing the recipe.
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Cooking Level: Expert

Home Town: Logan, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: Jul. 26, 2007
I love this recipe! I have made them twice. The first time I took them to work and the second time I let my husband take them to his. Everyone raved about how good they were and still ask when I am going to make them again. I didn't bother with letting them rise in the morning. They went straight from the fridge to the pre-heated oven and they turned out fine.
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Cooking Level: Intermediate

Home Town: Mountain Lake, Minnesota, USA
Living In: Arlington, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: May 28, 2007
Great recipe - I didn't make the dough from scratch - but instead used frozen bread dough - worked great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 24, 2007
I'm fairly new to yeast breads and this was my first attempt at cinnamon rolls from scratch, trying to please my husband who believes that the best cinnamon rolls come from a can. These turned out very good. I chose this recipe because it had specific overnight instructions. I didn't change anything major -- did increase the caramel slightly and baked in two round cake pans. I did find that these took an hour and a half to rise in the morning, even in a cold oven with a pan of warm water. The husband verdict -- very good but more like "honey buns" than cinnamon rolls... Whatever!
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Cooking Level: Intermediate

Home Town: Longview, Texas, USA
Living In: Midland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 22, 2007
so yummy and so easy!
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Cooking Level: Expert

Home Town: Buna, Texas, USA
Living In: Bossier City, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 5, 2007
Awesome straight out of the oven and even a few hours later. VERY good. However, I did not care for them today (day-after) at all. They were dry and blah. So, I will definitely keep them for "day-of" gatherings only.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 1, 2007
AWESOME! I just love this recipe! I made more caramel than the recipe called for. Turned out great! Thank you!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 26, 2006
These rolls were excellent, but I found it difficult to get them to rise the next day as the pan was too cold. I had to put them by the fireplace. Also, I didn't have corn syrup so I used honey and it was fantastic.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 24, 2006
I've not even made this recipe yet, but I know that it will be perfect. I'm writing to prevent any of you from following the advice by the first reviewer to go to the store and buy the canned cinnamon rolls. There is NO substitute for scratch v. canned rolls or those horrible sliced cookies. If you're going to buy something, go to the bakery for THAT is the only equivalent.
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