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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kris

Living In: Lawrence, Kansas, USA

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Reviewed: Nov. 9, 2008

These were amazing! I could not believe I made them! The only change I made was spreading the dough with a little softened butter before sprinkling with the cinnamon sugar mixture. DELICIOUS!!!!!!!!!!

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TheO's

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Reviewed: Sep. 30, 2008

Amazing! I used my bread machine to make the dough. Ran out of regular flour so I used 1/2 regular and 1/2 whole wheat. I doubled the brown sugar/cinnamon mixture and rolled up dough tightly (to make lots of layers). The came out wonderfully and my family just loved them. May replace my strawberry sauce topped pancakes as the favorite:) Thanks for a great recipe!

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SuzyQ

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Reviewed: Sep. 30, 2008

Fantastic!! These were so easy to make. I really appreciate the reviewer who reminded me about useing a piece of string to slice the dough, so that it all came out in pretty rounds instead of all squashed. I did add extra brown sugar and cinnamon,both to the inside and as topping the next morning right before baking. I also spooned about half a cup of melted butter over the tops before sliding them into the oven. Unless you like crunchy rolls then 25 minutes should be the maximum time in the oven. I will definately be making these again..and again...and again...

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liesh

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Reviewed: Sep. 26, 2008

This recipe will make you the workplace hero! I brought these to work this morning all warm and yummy! I was a little worried because the dough wasn't rising but they came out of the oven perfect! Next time I will make 2x the icing. I will be making these a lot in the future!

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hrmalecha

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Reviewed: Sep. 26, 2008

This is the best home-made cinnamon roll recipe I've made so far (and I've tried plenty). The only thing I would do different next time is to double or even triple the cinnamon. I used unwaxed dental floss to cut the roll into same-sized pieces and used the frosting from the Clone of a Cinnabon recipe. My family raved and raved and the 5 of us devoured these delicious cinnamon rolls!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Sep. 13, 2008

Outstanding!! This is a GREAT recipe. It was about 87 percent humidity when i made the dough and had my doubts as to whether it would rise properly but it did and they baked up gorgeous and cinnamony. My boys were actually quiet for the full 15 min they were eating these delectable doughy delights!! Next time I make them, I'm going to make an extra batch to freeze!!

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LOGANBENN

Cooking Level: Expert

Living In: Johnstown, Pennsylvania, USA

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Reviewed: Jul. 18, 2008

Worked great, even with some necessary diatery changes (using soymilk and soy margarine due to dairy allergies). I loved being able to do all the work the evening before and just pop them into the oven the next morning for a delicious breakfast treat.

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Anke

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Reviewed: May 9, 2008

I had to put my foot down--my husband's been asking for these every weekend!

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Beckifer

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Reviewed: May 7, 2008

What a delicious recipe! It's so easy to make! My kids helped a lot and had so much fun,and we were definitely rewarded the next morning after we baked these up and ate them while they were nice and warm and gooey! This is honestly the best recipe for cinnamon rolls I've ever had. Better than a lot of bakery cinnamon rolls I've had! We had our friends and some family try them and they were a big hit, and now they have the recipe, too. The only thing different that I did was as I rolled the dough up I would slather butter on the other side, too. Double the butter, double the flavor!

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TwinkyMara

Cooking Level: Expert

Home Town: Harrah, Oklahoma, USA

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Reviewed: Apr. 16, 2008

Great recipe that is easy to follow. I haven't used a recipe that required yeast in a long time and was a little worried that the dough wouldn't rise properly. I omitted the raisins and added a little more cinnamon (the way my kids like them). I also made my own icing using a little cream cheese and butter, instead of the corn syrup. My family loved them!

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Priscilla

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Reviewed: Mar. 22, 2008

I haven't made these yet, but I've eaten them, and they are wonderful! My friend actually made them vegan — substituting apple sauce for the eggs, soy for the milk, and some butter alternative — and they were wonderful. I never would have guessed they were vegan, and they weren't too sweet. Great for the rushed morning, too!

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CeW

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Reviewed: Feb. 26, 2008

These aren't bad. I made them to bring into work, and I was a bit rushed, so I really didn't check the doneness before I brought them in, and they were a bit underdone. My mistake since I didn't check. They didn't rise much in the fridge overnight, although taking them out 1/2 hour before putting in the oven seemed key, as they rose during that half hour to fill the pan. I didn't use the glaze--maybe with it they would've been spectacular; don't know. I used the remainder of a tub of frosting I was trying to get rid of. Overall, good, but I will have to monitor a little more closely next time and try the glaze. I should know better--no one's oven is the same, so it's important to check for doneness each time.

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