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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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Feb. 21, 2008

These were good, but the icing seemed like it was missing something. I will make the rolls again, but try different icing.

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B. Conard

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Reviewed: Feb. 20, 2008

These cinnamon rolls are HUGE! They're taste pretty good, but if I make them again, I'll increase the cinnamon sugar.

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Lisa

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Reviewed: Feb. 4, 2008

A wonderful recipe, easy to do. Disappear fast fesh out of the oven. Will make again and aagain.

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Sharon

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Reviewed: Jan. 13, 2008

This is the first time I have written a review, but I just couldn't pass up the opportunity to say how wonderful these were! My first time at cinnamon rolls, and still a novice in the bread area in general... I thought for sure I messed it up! It turned out so perfect and my family thought I was a fairy godmother I think! Thanks for making me look so good! =-) Oh, I did spread butter on the rolled out dough before I sprinkled with cinnamon and sugar. I know my mom used to do that on hers.

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WUMPIS

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Reviewed: Jan. 9, 2008

These were so incredibly easy and came out very well for my first time at cinnamon rolls.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Jan. 6, 2008

I am so impressed with this recipe. It was easy to make and turned out wonderful. I did not put nuts or raisins in the rolls, and forgot to turn the bread over so it was oiled while it was in the bowl rising. I did use a thermometer to make sure the dough was at 82 degrees (I had a ceramic heater going nearby). This is definately a KEEPER!

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Teri P.J.

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Reviewed: Dec. 28, 2007

These are great -- I made them the day before and then served them Christmas morning. I, too, have never worked w/yeast before, but they still were a success. I was very worried b/c the dough never really did rise, and I'm certain I didn't knead the dough correctly or roll it out flat enough. However, it all worked itself out in the oven - so I'll be making these every Christmas. Thanks for sharing the recipe and creating a Christmas memory for me & my two young children!

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barbaramarucco

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: San Bruno, California, USA

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Reviewed: Dec. 25, 2007

I'll give these another try at a later date, but the initial run left a little to be desired. Going by the "golden brown" tops wasn't a good inidicator of doneness and they were slightly underbaked this time. The overall flavor was good and I did double the glaze as others had recommended - my family definitely has a huge sweet tooth. I did like the fact that they could be prepared the night before and baked the next morning - they did rise in the fridge and a little more in the 30 minutes to room temperature phase. I had to use a small wire whisk to dissolve the yeast in the luke warm milk/butter mixture as it wasn't dissolving with just stirring.

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Rhonda G

Cooking Level: Intermediate

Home Town: Lanham-Seabrook, Maryland, USA

Living In: Turnersville, New Jersey, USA

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Reviewed: Dec. 9, 2007

These were good- they just didn't rise much in the fridge. They did rise in the oven though, and turned out very well in the end. I included some whole wheat flour, and used walnuts in half of them. I left out the raisins. I found it didn't make enough glaze for all of the rolls, so I ended up making more, but that wasn't hard. We had these on Saturday morning! Leftovers are great warmed in the microwave for 20 seconds or so.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2007

Marylyn, Made these and baked them this AM. My High Altitude they cooked in 16 minutes. thanks for the recipe. I did make a couple of changes, i frosted w. cream cheese frosting ( already had it made) and used 1 cup ww pastry flour and used 1/3 cup butter spread on dough before sugar, etc. Everyon loved them. thanks again morty

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mortlovesangels

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Reviewed: Nov. 16, 2007

These cinnamon rolls are absolutely decident. They did not rise well in the refrigerator - I took them out and put the pan in the oven while it pre-heated, then took it out and layed a towel over it so they would rise. Worked like a charm! Turned out huge, not too ooey-gooey, soft and yummy!

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Adriane

Cooking Level: Beginning

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 16, 2007

The only change I made to the recipe was to double the amount of cinnamon. I added a little more flour, maybe a half cup. It would have been easier if I would have made two sepereate rectangles because it was a lot of dough. But other than that, they turned out wonderfully, moist in the middle. The only thing I'm concerned about is that I won't be able to reheat them and eat again tomorrow. They seem like they will be hard. They are probably way better straight out of the oven. I will probably end up throwing the rest out. *updated* I take that back, they come out of the micowave just as they did out of the oven, great recipe thanks

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Mandi

Cooking Level: Beginning

Home Town: West Salem, Wisconsin, USA

Living In: Brick, New Jersey, USA

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Reviewed: Nov. 12, 2007

4.5 stars for me:) I loved it but tried to rush it in the early a.m. hours. Will follow the recipe to a "T" next time!! Thanks :)

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allison

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Reviewed: Nov. 4, 2007

I have never baked with yeast before, so I was pretty nervous about this recipe, but it turned out great! Rave reviews from each person who ate one. Because of my anxiety about working with yeast, I read all of the other reviews and let the yeast dissolve 10 minutes in the milk mixture before adding the other ingredients. I was concerned that the dough was too sticky and not rising enough, but in the end it was just fine. I also brushed the dough all over with melted butter before adding the filling. I agree with the reviewer who noted that you should use extra care in rolling the dough into a log. I wasn't able to get it as tight as it should have been and the filling fell out a bit, but it still turned out great. I also added a little pat of butter to the top of each roll before baking, although I don't know if that was necessary. I used the frosting recipe from the Clone of a Cinnabon recipe and doubled it. There was frosting left over, but I don't think one batch would have been quite enough. The frosting was super sweet, decedent and delicious. Overall, a great recipe, even for a novice baker like me!

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Atl Amy

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Reviewed: Oct. 17, 2007

omg i made these and these were really good..they came out exceptionally well..even after i made a few mistakes!!! however i couldnt find half and half cream so i just put normal milk and i put golden syrup instead of cornsyrup.

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yathz

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Reviewed: Oct. 2, 2007

I liked these for 2 reasons: 1-you make them overnight, so you can pop them in in the morning and 2-they were really good fresh out of the over. Tasty breakfast treat. But one thing that isn't good about them is that they aren't good the next day. They are kind of tough and stiff. So I threw some away cuz I knew we wouldn't eat them if they weren't very tasty not fresh.

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