Reviewed: Mar. 2, 2010

This was a great recipe, worked like a dream! The dough itself was a tiny bit bland, I'm going to add a little vanilla next time. Also, I second everyone that has said to brush the dough w/ melted butter just before adding the cinnamon/sugar mixture to make it "stick" better.

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Reviewer:

StarrieEyedKat

Reviewed: Mar. 1, 2010

These were easy and delicious! I used fat free milk instead of Half and Half, so my glaze was thinner, but otherwise I followed the directions exactly and we were quite pleased with this recipe.

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RCTAYLO

Cooking Level: Expert

Reviewed: Feb. 27, 2010

These were great. I spread butter on the dough before spreading the cinnamon sugar over it for moistness and so that the cinnamon sugar would stay in the rolls better. The icing was tasty too. Mine didn't rise much in the fridge either but I let it rise for an hour before baking and they puffed up beautifully! I only cooked them for about twenty minutes

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Amanda Nicole

Cooking Level: Intermediate

Living In: San Jose, California, USA

Reviewed: Feb. 14, 2010

Followed the recipe to a T. Did everything what it said for, and I did not care for these. They didn't rise in the refrigerator, so I left them out for 30 mins thinking it was just a process to go thru. Nope they never rose not even in the oven. ( It was my yeast it was brand new). I baked 25 mins on 375 and they came out sooo heavy. i think each one weighed 3 pounds!!. The icing was ok reminded you of the kind you get in the can. But probably will never make these again. Not impressed.

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MeggyC

Cooking Level: Intermediate

Home Town: Hazel Green, Alabama, USA

Living In: Fort Carson, Colorado, USA

Reviewed: Feb. 7, 2010

I was a little worried at first because these didn't rise in the fridge. I've made overnight rolls before and they always proofed in the fridge. But I took them out and put them in a warm oven with a pan of steaming water for an hour, and they proofed nicely. Turned out great!

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pattyowen

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Pampa, Texas, USA

Reviewed: Jan. 31, 2010

These rolls are great, used a different cream cheese frosting, but all in all loved it.

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Diane

Cooking Level: Intermediate

Home Town: Kissimmee, Florida, USA

Living In: Kettering, Ohio, USA

Reviewed: Jan. 26, 2010

What can I say, another big hit in this house. My kids are very fond of cinnamon rolls and needless to say, they didn't last very long. We all enjoyed them. The kids are asking for me to fix them again. They love to have them for breakfast before school. But there again, they love them anytime.

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Reviewer:

rb-tb

Reviewed: Jan. 19, 2010

As the Mommy/cook in the family I am always trying to make something that everyone will enjoy, even if it means cutting out some of the fat (without telling anyone)! In this recipe, I halved the amount of butter, and added an equal amount (as to equal 1/3 cup altogether) of unsweetened applesauce. I have made cinn rolls for years, and this did not alter the taste whatsoever! Plus, I did not have any light corn syrup, so I used dark, and the glaze on the top was still white, and tasted the same! This is a great alternative to baking cinnamon rolls the night before. I love the idea of having warm right out of the oven without having to get up at 4 a.m. to make them!! Thanks for sharing!! :)

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Amy Giddings

Reviewed: Jan. 17, 2010

This recipe worked nicely and made for a pleasant Sunday morning. I chose it because it didn't call for a bread machine and I had all the ingredients on hand. However if you want the decadent, indulgent experience, I would try a different recipe. Next time I will try other reviewers' suggestions of rolling the dough thinner to get more turns in, and changing the sugar to cinnamon ratio. I applied a thin layer of butter before putting the filling on, (I couldn't cram all the cinnamon/sugar on, even leaving out the raisins and nuts) and it could have used even more butter. I baked them on a half sheet pan lined with Silpat, and they did not get overcrowded and it saved me greasing a pan and did not get too messy. The corn syrup glaze did not sound so good, so we used a cream cheese version instead.

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Reviewer:

WENSMITH

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Falcon, Colorado, USA

Reviewed: Jan. 13, 2010

i made these for my husband for breakfast and then took the rest to work with me to share and everyone loved them! its alot of work to make them but its all worth it. would be great if you have kids and want to let them roll out the dough and fill it.

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