The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 29, 2009
I made these for my hubby on Father's Day. They didn't even last 24 hours in my house! Definitely a new family tradition for us.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 10, 2009
Let me quote my husband...The Picky Eater..."Tastes just like they came from the bakery.*" I made up the dough, the night before. In the morning, I shaped the rolls (using 1/2 cup brown suagr and 1/4 cup white sugar)...Let them rise for 1 hour and baked them for 25 minutes. (9x13" pan..thirteen rolls...*Baker's Dozen..ha, ha)We are not into too sweet, so I only used half of the icing. Ground nuts, sprinkled on top and...Perfect!
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Cooking Level: Expert

Home Town: Wayland, Massachusetts, USA
Living In: Seymour, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: May 26, 2009
Very good. The only change I made was using the cream cheese icing from the Clone of a Cinnabon recipe. My only word of caution is to make sure that these are really well covered in the fridge overnight. I didn't make sure to have a tight seal on my pan, and the rolls got pretty dry overnight. I think this definitely inhibited the rising process.
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Cooking Level: Expert

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: May 4, 2009
I was skeptical when I put these in the fridge - the hadn't risen much and I wasn't sure how they'd turn out. But I put them in the oven the next morning as instructed, and wow, they were nice and tall! I made one modification: I topped with a cream cheese icing instead of the glaze included with the recipe. Yum! The only reason I'm giving this a 4 instead of a 5 is because my husband likes gooey cinnamon rolls and thinks these need more filling. I like a "lighter" cinnamon roll, so for me they were perfect as is.
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RT

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 28, 2009
Very good and very easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 20, 2009
This is now my go-to cinnamon roll recipe. I've made them several times and they always turn out delicious. I do make sure to coat the dough pretty thoroughly with butter before adding the brown sugar/cinnamon mixture. I also use my own cream cheese frosting recipe and they turn out divine.
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Kim

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 30, 2009
These were quite good and a fun project when you have the time. Overall though, I will probably just buy the oven-ready cinnamon roll dough from now on. It's a lot easier. This is nice if you want something special and homemade.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 11, 2009
Great recipe..I make it with the dough cycle of the bread machine..they rise a TON so I use 2 9x13 pans. I let them rise first then put them in the fridge overnight..Bake in the am..yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 24, 2009
yummy yummy
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 18, 2009
Very tasty! Followed the recipe and will make this one again. The next time, I will roll the rolls out a little thinner. They ended up being a little thick when I rolled the dough out to 10 X 14. Make sure you eat them all the first day because by day 2, they are a little hard. Nothing that 15 second in the microwave won't take care of though.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 20, 2009
This dough is very tasty. I think an 9x13 pan might be too small because mine squished together and ended up a little dense. I'll have to give this recipe another try.
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JK
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Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA
Living In: Iowa City, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 16, 2009
Mmmmm mmmm good! If you let rise in and oven that is off, with a pan of boiling water on the rack underneath (for both risings) they rise really well.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 12, 2009
This has become a favorite gift with my friends. I started giving it out when in college, and I had no money to buy things. My friends all prefer to have the frozen dough available to bake these treats at home - It's the coveted gift.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 1, 2009
These are so good and I've impressed many-a-friend with this recipe! If you don't want as much crust, scale the recipe down to 9 and put it in an 8x8 baking dish (making 9 rolls instead of 12) - that's the way I like it. So good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 1, 2009
Mine came out a little dry. I may have overcooked the rolls. I did have to add more flour than called for because the dough was sticky. I will make this again to perfect. This was a great Christmas morning breakfast for my family.
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Cooking Level: Expert

Home Town: Springfield, Ohio, USA
Living In: Dayton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 30, 2008
These were GREAT! Such a gooey mess, but wonderful! Very rich, so lots of leftovers for hubby and myself, but would make these again in a second when company will be around. I did only cook for 20 minutes, as another review suggested, to get that extra gooeyness. Also, I added a very small pat of butter on top of each one before baking. Wonderful, thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Troy, Michigan, USA
Living In: Westland, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 29, 2008
I baked it for only 20 minutes. I am VERY glad I did. They shouldn't have been baked more than that. Other than that, I followed the recipe exactly. These were really good and made a great start to the day! Highly recommended!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 27, 2008
WOW! These were outstanding! I made two double batches on Christmas Eve, which made enough for six 9-inch round cake pans. I gave five away as gifts and kept one for us. They got rave reviews from everyone! I'm making this a Christmas tradition. I added chopped pecans to the filling (in the same amount as raisins.) These are even good reheated, 18 seconds in the microwave for one large roll. Next time, I'm going to try an orange instead of vanilla icing. Fantastic morning treat! Icing tip: if you give these as unbaked gifts (as I did), put the icing in a zip-top baggie. If they put it on the stove while the oven is preheating, it will heat up to drizzle nicely, so they can cut the corner off the baggie and drizzle the icing. Yummmmmm!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 26, 2008
made these for Christmas morning and they were awesome! I think this is a new tradition in our house. Recipe is extremely easy. I usually don't like to listen to people run on about all the changes they make to recipes but in this case I did add more brown sugar and replaced raisins which I don't like with pecans. I also made Cinnabon cream cheese frosting instead of glaze.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 26, 2008
Not that impressed... I picked this because it had such great reviews. I also liked the fact I could prepare it the day before, but once we baked them they were more like biscuits than they were puffy cinnamon buns. I think the cinnamon spread could have had a little more gooey-ness to it too. The glaze was ok... but again... I had to add more cream to get the glaze to drizzle over the buns. Over all it's an ok recipe.
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Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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