Reviewed: Mar. 9, 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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outdoorsgirl

Cooking Level: Expert

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Reviewed: Feb. 24, 2009

yummy yummy

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amanda

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Reviewed: Feb. 16, 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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hacker

Cooking Level: Beginning

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Reviewed: Jan. 19, 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

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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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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Shelly

Cooking Level: Intermediate

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Reviewed: Jan. 10, 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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KELLYDRESCHER

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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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Ruth

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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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ROBINKAY12

Cooking Level: Expert

Home Town: Springfield, Ohio, USA

Living In: Dayton, Ohio, USA

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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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andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Westland, Michigan, USA

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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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Alan Smith

Cooking Level: Intermediate

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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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harriet93

Cooking Level: Intermediate

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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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John Uskglass

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Tampa, Florida, USA

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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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RACINGGREY

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Dec. 25, 2008

I'm giving this recipe a five based on the flavor of the dough and the easiness of the recipe. I used the filling and icing from the "Clone of a Cinnabon" recipe on this site because it sounded more appealing to me.

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Mama Cass

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2008

Without question, the very best cinnamon rolls I've EVER had. Totally easy to make, I made them with quick yeast the first time and the next day made them with regular yeast (I was out of the quick kind) and just let it rise, kneeded it again and then put it in the fridge overnight and baked in the morning. I used the cream cheese frosting suggested in the first review. So good!!!!!!!!!! Thanks for a great recipe!

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twinn

Cooking Level: Intermediate

Living In: West Des Moines, Iowa, USA

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Reviewed: Nov. 27, 2008

This was a great afternoon treat during Raider football! I didn't put on the icing since we just like them warm with butter. I did put butter on before the cinnamon sugar, since I always make mine that way. It was super having them ready to go, all I had to do was pull it out of the fridge and let it sit for an hour then bake, yummy!

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Midnite Myst

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Juneau, Alaska, USA

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Reviewed: Nov. 27, 2008

These were a hit at a Thanksgiving Brunch! I'll make these again!

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Nita Scott

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Reviewed: Nov. 23, 2008

I made these, as is, without raisins. I think they were delicious. They didn't rise in my fridge at all, so I was worried, but they did rise during the preheat and baked nicely. I enjoyed the fact that they weren't TOO goo-ey. Even my 'difficult-to-cook-for' father enjoyed them when I took them over for him.

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takenbylovely

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Reviewed: Nov. 10, 2008

I made these cinnamon rolls for a bake sale, and, man, did they go fast! I find that when making overnight breads, it is best to allow the dough to sit in an unheated oven over a pan of boiling water immediately after removing them from the fridge. It sounds odd, but it really makes the rolls puff up. I also made a cream cheese icing instead because I was short on time and corn syrup! Thanks for the recipe!

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Loverofbaking

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Reviewed: Nov. 9, 2008

I made the dough in the bread machine and it came out great with just a tad (1/3) cup more flour. When I rolled out the dough, I spread a layer of margarine just because I couldn't imagine it without that addition (I thought maybe it accidentally omitted in the recipe). Overall, it depends on how big you roll out the dough as to how much cinnamon/sugar you need. I like lots of layers, so mine took more. I think it still could have been more cinnamon-y. I flipped the pan upside down as soon as it came out of the oven and that took care of any juicy goodness escaping the rolls. Flipped them back over after a few minutes to serve. I made a cream cheese frosting because I don't like the flavor of glazes. (I'm only rating the rolls minus the glaze here.) It was a good cinnamon roll, but not the best I've ever eaten. They were pretty easy to make. Oh, and I left out the raisins. I like raisins, but not in cinnamon rolls.

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