The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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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Cooking Level: Expert

Home Town: Kingston, Ontario, Canada
Living In: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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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Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Feb. 25, 2004
We love this recipie! I brush the dough with butter before putting the cinnamon/sugar on the dough. Also dab with butter before baking and it really helps in keeping the rolls moist as opposed to dry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 19, 2004
I made these on Thanksgiving and they were wonderful! So nice to wake up and just pop them in the oven. Very good!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 5, 2003
I followed this recipe exactly. It turned out nice but a little dry. I'd say it is definitely better than Betty Crocker's version but nowhere near Cinnabon. I don't think I'll try this again. But, if you're looking for a VERY traditional version this is quite adequate.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 9, 2003
This recipie was easy to make and very good. I served these rolls for a Sunday brunch, and they were absolutely delicious!
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Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 25, 2003
I don't know if I did something wrong, but I thought these were a little dry. They were also way too thick for our taste. I think if I made them again, I would cut them into more than 12 rolls. I might try them again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 12, 2003
Kid tested, mother approved (dad disapproved, but only because of the sugar)--and most importantly, I liked 'em!
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 2, 2003
made these last night and baked this morning. How delicious. Iwouldn't change a thing they are perfect. I won't be buying from the bakery any longer
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Feb. 15, 2003
Wonderful, charming comfort food, and easier than I thought it would be to cook. I particularly enjoyed checking on them in the morning and seeing how plump and delicious-smelling they had become overnight. I also like the fact there are no weird or expensive ingredients. I'll use a little bigger pan next time because they were a bit overcrowded, and I'll add just a little more brown sugar & cinnamon. Be careful not to let them overheat during rising or they will stop rising too soon and be like little hockey pucks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Feb. 11, 2003
Great!!! Fun for a weekend treat!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 14, 2003
These were pretty good. I did something wrong with icing. I don't know what, but it just wasn't right. Other than that, pretty good. Nice to make the night before and bake in the morning.
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Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

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