Reviewed: Aug. 18, 2011

they are awesome!!!

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Reviewer:

MamaOz

Reviewed: Aug. 7, 2011

Really great rolls! Loved 'em. I used pecans instead of raisins though and changed the frosting up a little bit.

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Reviewer:

Desiree Harper

Living In: Duluth, Minnesota, USA

Reviewed: Jul. 15, 2011

Yum! These are so light and fluffy! I finally got around to making these after saving the recipe a few months back. I did a few things different, I used quick rise yeast and mixed it in with about 3 1/2 cups of flour along with the other dry ingredients and reserved the other cup for kneading. I beat the eggs in a separate cup, I also microwaved the milk, added the butter and microwaved it again mixed it well and used a thermometer to check the temp before adding to the dry ingredients. I mixed the milk and butter mixture with the dry ingredients and then mixed in the beaten eggs. added a little more flour and then put it on a floured surface for kneading. let the dough rise/double in size in a greased metal bowl, rolled out the dough and brushed butter all over and put the brown sugar and cinnamon on top and rolled and cut into 12 pieces. I also didn't refrigerate over night I let them rise again and baked. so tasty, so glad I finally found a cinnamon roll recipe I can get to turn out and tastes great!

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Reviewer:

chelle

Cooking Level: Intermediate

Reviewed: Jun. 28, 2011

Pretty good! My very first time working with yeast, so I was nervous about how it would turn out. The texture was spot on, and the taste was good, but missing a little flavor. Perhaps adding a small pat of butter to the top of each before baking, as another reviewer suggested.

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Reviewer:

Georgia

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Carnation, Washington, USA

Reviewed: May 25, 2011

If your oven has a convection setting and a bake setting, make sure it's on BAKE! Haha! Delicious all the same!

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Reviewer:

char0789

Cooking Level: Intermediate

Home Town: Canton, Maine, USA

Living In: Farmington, Maine, USA

Reviewed: May 9, 2011

The only other cinnamon roll recipe I've tried is the Ninety Minute Cinnamon Rolls recipe from this site, so that's what I'm using for comparison. I thought these rolls were good, but not great. The dough is harder to work with and turns out kind of dry and hard when you eat the rolls at room temp. I liked the "refrigerate overnight" procedure because it made the morning baking very easy, but I think I prefer the taste and texture of the other recipe better (plus the dough was easier to handle). I tripled the amount of cinnamon. I used Cream Cheese frosting for both recipes. Overall, these produce a fine result that you'll enjoy. I'm just still going to look around for that ultimate recipe.

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Reviewer:

AREENA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Belmont, California, USA

Reviewed: Apr. 29, 2011

This recipe was good. The dough turned out great. Nice and fluffy and not too sweet. But I felt like it needed more filling. I made less glaze, and I think that was a mistake!!! I should have made the full amount. I don't think it's necessary to let the dough sit for 30 minutes. I popped mine in the oven immediately and they were great. I will definitely be making this again. I will try buttering the dough and lightly dusting it with flour before putting the filling on the dough. Better recipe with some slight changes to the recipe.

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Reviewer:

Machelle

Cooking Level: Intermediate

Living In: Lima, Lima, Peru

Reviewed: Apr. 26, 2011

Delicious! I made these up last night and like other reviewers, didn't really notice them rise during the wait time or the overnight time, but they rose a bit on the counter and the rest of the way in the oven. Regardless, they were delicious and helped me impress the inlaws :) I made them with cream cheese frosting instead because I had some on hand, but they were amazing- thanks!

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Reviewer:

KIM04

Home Town: Orlando, Florida, USA

Reviewed: Apr. 25, 2011

Great cinnamon rolls. I didn't proof my yeast at the beginning so I had to leave the dough in a warm oven to rise for 2.5 hours, but they still came out great! I topped mine with cream cheese frosting.

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Reviewer:

Jenbeth

Reviewed: Apr. 24, 2011

Very nice recipe. I added softened butter to the filling and the rolls only needed 20 minutes of baking time, but otherwise followed the recipe as written. The rolls were light, fluffy and absolutely delicious. I used two baking dishes, 9x13 and 8x8, to give the rolls plenty of room and they needed it! Next time I'll add a little extra filling.

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