Reviewed: Apr. 19, 2005

I found this dough hard to work with - it was a bit too wet. After rolling, I added some butter, then the sugar and cinnamon, but it didn't roll up well, and when I cut it, the dough stuck to the knife and flattened the rolls out. They didn't fare well overnight. They did rise nicely in the oven, but because of the consistency of the dough, the butter, sugar and cinnamon had slid to the bottom of the pan and pretty much evaporated during baking. I ended up with frosted bread. Pretty disappointing - I'll keep looking for another recipe.

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MOSZK

Cooking Level: Expert

Home Town: Oregon City, Oregon, USA

Living In: Silverdale, Washington, USA

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Reviewed: Apr. 18, 2005

I tried this recipe, but I think I used too much butter since the dough became too sticky..so I kept adding more flour to make it manageable. It looked delicious but I failed miserably as it was too heavy and no taste at all.

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GIGI TAN

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Reviewed: Apr. 17, 2005

Very good recipe-the dough is easy to work with and they raised very nicely.I save my tuna fish cans and use them as pans instead of a muffin tin.They form perfectly shaped rolls every time. My yield(with the tuna cans) was 18 for this recipe. I also use the tuna cans for making large muffins.

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JENNIFER62

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Reviewed: Apr. 12, 2005

Much better than store bought, delicious filling and harder crust. My husband made a full batch of these and baked them fresh daily as we wanted them. A good standard recipe, better may be out there.

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GREENCHI2020

Cooking Level: Expert

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Reviewed: Apr. 5, 2005

These were easy and turn out perfect ever time I make them. I do change the filling to what ever I have on hand i.e. chocolate chips, peacans, walnuts, peanuts, dried cherries or apricots.

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DVONS

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 4, 2005

I used the dough setting on my bread machine to do all the work. Rolls were yummy and big. The office ate them all and almost licked the pan.

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MICHELLEHERRIN

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Reviewed: Mar. 27, 2005

This recipe didnt work that well for me, i followed it to the letter and my rolls didn't rise in a warm place or overnight. If i make them again i will spread some butter on the dough before sprinkling the cinnamom and sugar because it didnt stick at all so when i cut the log up all of the filling fell out.

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SLCALLIE

Cooking Level: Professional

Home Town: San Francisco, California, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Feb. 14, 2005

I must say these were sooo good! I know I should'nt have but I did try one. I have tried many cinnamon roll recipes and this is one of the best!Instead of letting rise over night I made them on valentine day for breakfast. I made them in the shape of a heart they were so cute and my family and siblings loved them. To make a special touch put one drop of any food coloring in the glaze.I will be making these again. Oh and make sure you leave them in the oven at about 25 degrees for about an hour then take them out shape them and then put them back into the oven for another hour if you are... "not"... making them over-night.

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Georiga's peach

Cooking Level: Beginning

Living In: Warner Robins, Georgia, USA

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Reviewed: Feb. 9, 2005

Mmmm... So good! I did a little mistake though: I divided the recipe by 3 to have 4 rolls, but added 1 tsp of yeast, which I think was too much...? But they baked wonderfully, and I am not sure less yeast would have been better... Anyway, delicious! Thank you! Oh and for 4 rolls, the rectangle = 6 x 14".

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XVELVETX

Cooking Level: Expert

Home Town: Paris, Île-De-France, France

Living In: Ames, Iowa, USA

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Reviewed: Jan. 13, 2005

these were delicious on christmas morning, and weren't that much work to assemble the day before. thanks!

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SLEEPYJEN

Cooking Level: Expert

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Reviewed: Dec. 23, 2004

I'll look for a better recipe--didn't care for the texture or taste after they cooled.

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SUNPUPPY

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Reviewed: Dec. 19, 2004

Nothing I've ever made with yeast turned out very good, but these turned out wonderful!! I will be making them again.

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Beth

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Reviewed: Dec. 18, 2004

These are great! I spread soft butter on the dough first, which added alot. I covered these so that they would last, but the next morning my dad and brothers had taken the whole pan to eat while hunting! =) Oh well. They enjoyed them!!!

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KirstenN

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2004

This recipe is a family favorite. I prepare this for christmas morning. It is always a hit!! Thanks

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THERESA THORNTON

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Reviewed: Sep. 2, 2004

I have made these twice and so far I think it would be safe to say that they are nothing short of wonderful! I do have a few modifications of my own. I made the dough in my bread machine on "dough" cycle. I add a little bit of vanilla into the dough for those of us who choose not to have frosting. ( I think cream chese frosting would also be very tasty) I sprinkle a little olive oil on the dough before adding the filling. I also find that when rolling into the log, the more times you can roll it the better the buns come. I think that thats the true trick to making these. They will have more filling and stay more moist. So put a little extra effort into rolling it into a log and they come out doubly better! And to make them SUPER moist put a VERY small pat pf butter on top of each roll before baking. One more thing- when i made these the second time, when I tool these out of the fridge in the morning I found that some of the filling had liquified and there were little puddles of it around each bun. If this is the case try to scoop this up and put it on the buns BEFORE cooking them! If you do it after it will carmalize into a rock hard tooth-breaker. And to top my review off- baking them for 20 minutes makes for a much better out come! Once again- Perfect!

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Italiana

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Reviewed: Aug. 8, 2004

These are great! Not too sweet, and not too overloaded with cinnamon. They are best right out of the oven, but are delicious anytime!

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MSWORLD007

Cooking Level: Expert

Home Town: Kingston, Ontario, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 5, 2004

This was my first attempt to bake anything with yeast. I made the recipe exactly as written with one minor exception; I did brush the dough with melted butter before adding the brown sugar. My wife was REALLY impressed and told me that the rolls were EXCELLENT. I thought they were as good as any bakery ones that I've ever had. They were a really nice golden brown color and smelled great while cooking!

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 14, 2004

Absolutely delicious. I used bread flour instead of regular. I think this made them lighter. My friends want me to open a bakery making only these every morning.

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Ginny

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Reviewed: Apr. 13, 2004

My daughters and I made this recipe for Easter morning breakfast. It was a HUGE success! We left out the raisins because of personal preferences, and I don't see how these could be any better. They were thick, soft and not a bit dry. I brushed the dough with melted butter before adding the brown sugar/cinnamon mixture as did a previous poster; and only baked them for 20 minutes. We can't wait to make them again! Thanks, Marilyn!

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KULESTA10

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Reviewed: Mar. 28, 2004

These cinnamon rolls were great. The brown sugar gets a great caramel flavor to it. I didn't feel like waiting overnight to cook them, so I just let the rolls rise for an hour or two at room temperature after they were formed. They do get awfully brown in the oven, but they taste great.

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RUNNINGDAN

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