Reviewed: Jan. 17, 2007

Great recipe! I let the yeast dissolve for 10 minutes in the milk mixture. I warmed the oven while kneeding the dough, which gives the dough the warmth that it needs to rise. My rolls turned out great and were very plump. My kids thought there was too much filling, so I will just reduce the amount.

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girliegirl

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Reviewed: Jan. 10, 2007

I tried this for a Christmas brunch at my husband's work. I needed something homemade that I could prepare in advance and that my husband could put in the oven with few instructions. This worked really well and got great reviews. During preparation the day before, I was concerned my dough ball wasn't rising after an hour, so I put it in a slightly warmer location and, whether or not that made a difference, after another half hour, it looked like it had risen some. I was still a little worried, but I rolled it out, put in the filling, cut the dough into rolls (by tying a piece of thread around it and pulling) and put them into the pan for the next day. By the next morning, they had plumped up nicely and my husband took them to work with him. I had him put a little butter over each roll before baking. Afterward, he topped the rolls with a can of cream cheese frosting (so he wouldn't have to make the icing). He said they were delicious!

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Hotstuff

Home Town: Portland, Oregon, USA

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Reviewed: Jan. 3, 2007

The recipe is bad. Ifollowed it the first time. The rolls didn't rise in the refrigerator. The second time I tried it, I used more yeast and they still were disappointing. In baking I've found that trying to cut corners gives poor results. I'm going back to my mother's recipe.

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ssalty1

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Reviewed: Dec. 25, 2006

kind of disappointed. followed recipe to a t. turned out super doughie, with the tops browned yet the bottoms uncooked. i took out the cooked part and re-baked the rest for another 10 minutes. not impressed with icing either.

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pickycook

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Reviewed: Sep. 16, 2006

A sweet treat that says "I love you" to my friends and family. I omit the raisins because I don't care for them, but no other changes. Truly special!

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KATYPI

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2006

Thanks! Worth the time. They turned out great.

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S.Campbell

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Reviewed: Jul. 30, 2006

I changed this recipe a lot. I added sugar and cinnamon to the dough. Before adding putting the filling on, I smeared the dough with softened butter. I used more filling than recommended. It was fabulous. I realized (after they were all gone) that I had completely forgotten the eggs... oops. Couldn't even tell. Messy, but delicious.

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Lys

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Reviewed: Jul. 24, 2006

These turned out SO good! We just loved them, soft & sweet.

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FORJENNS

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Snohomish, Washington, USA

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Reviewed: Jul. 11, 2006

The only thing I would have done differently is add more filling. Dough was beauiful and extremely easy to roll out.

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Sammie's Cook

Cooking Level: Intermediate

Home Town: Randolph, New Jersey, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jul. 5, 2006

These are great! I had never tried letting something rise overnight before, but it worked perfectly. they are wonderful without the glaze--in fact, I think I like them better that way. If you make the glaze, milk works in place of half and half.

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Annaid

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2006

Great recipe. You may bave to proof the yeast first, though. I didn't and the dough didn't rise at all after an hour and still looked pretty sad in the morning. I put them in a very, very low oven (about 150 degrees) with a damp cloth over top for about 1/2 hour before I baked them (350 for 15 minutes). They came out perfectly! I prefer these to the ones with the brown sugar/butter topping. These are less rich and you can control the amount of frosting on top. Thanks!

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Karen

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Nepean, Ontario, Canada

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Reviewed: Mar. 5, 2006

I enjoyed the balance of sweetness as the dough was not super sweet however the dough did seem to be a bit on the heavy side. This was my first time baking with yeast so maybe maybe it was something I did or failed to do. I also used the food processor to bring together the ingredients so maybe that had something to do with it. I will try this one again!!!!

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MELSDINER1

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Port Washington, Wisconsin, USA

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Reviewed: Feb. 22, 2006

I made these for all of the people in the kitchen at the restaurant where I work. They loved them and even started fighting over them! I put all of the ingredients in the bread maker and let that make the dough, then finished them and let them rise. I baked them at work and then frosted them while still in the pan. Thanks!

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BOND 007

Cooking Level: Intermediate

Home Town: Wauseon, Ohio, USA

Living In: Hyde Park, New York, USA

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Reviewed: Feb. 16, 2006

Easy and delicious- I didn't have any problems with the dough, although I did make sure I kneaded it for the full eight minutes and let it rise for plenty of time. Very delicious overall! Will make again for a special breakfast.

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MOIRAKOSKEY

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Reviewed: Jan. 16, 2006

Great basic recipe. My family loved these and my kids loved making them. We will make them again, but next time I think we will roll the dough thinner before adding the cinnamon/sugar mixture; they were a little doughy. Icing is great, too!

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jaws

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Reviewed: Dec. 20, 2005

I have made these a few times and received nothing but rave reviews! I used cream cheese frosting to make them super-decadent, but otherwise I prepared them exactly as it says and had no problems. I have tried other recipes in the past that ended up dry and flavorless - these are awesome! People have told me they put Cinnabon to shame...well worth the effort!

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AJHOLMAN33

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Reviewed: Dec. 17, 2005

These were OK. For the time that they took to prepare I was expecting more from them.

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JAYBALL

Cooking Level: Expert

Home Town: Collinsville, Illinois, USA

Living In: Troy, Illinois, USA

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Reviewed: Nov. 27, 2005

Like some others, I did find the dough a little goopy, but I added a bit more flour at a time and kneaded it the whole 8 minutes advised and it was smooth and supple by then. I did add about 1 Cup more of flour in the kneading process. I used all the brown sugar the recipe called for but there was SO much filling it ran out the sides so next time I will use less. I included chopped pecans in with my brown sugar...not listed on the ingredients list but nuts are mentioned in one step. I highly recommend the pecans! Next time I will try a different frosting; this one was good but just shy of what I wanted. Overall a big hit with my whole fmaily!

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MLACROIX

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Reviewed: Sep. 25, 2005

This recipe is absolutely AWESOME! I've made these several times and the results are always consistent and delicious! I've even used the recipe to make dinner rolls by simply leaving out the cinnamon. My family raves every time. Thanks so much, Marilyn, for sharing this recipe!

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lonwolf32

Home Town: Kansas City, Missouri, USA

Living In: Weston, Missouri, USA

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Reviewed: Aug. 11, 2005

This is a great recipe! We made them for Christmas morning, and they were wonderful! I will make these again, maybe as a new tradition in our house!

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Jodi

Cooking Level: Intermediate

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