Reviewed: Feb. 17, 2012

These were absolutely wonderful. Loved that all I had to do was bake them in the morning. I did the recipe as is and wouldnt change a thing. I did make a cream cheese icing for them though. I will definately be making these again and again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Punkin09

Reviewed: Jan. 16, 2012

the topping on these tasted like the cinnamon crunch bagel topping at St Louis Bread Co/Panera - yum! Used vanilla pudding, only used raisins on half of it. Turned out okay, was a little disappointed, definitely easy though. Made in 9x13 pan. Did not need icing on top, sweet enough without it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

Reviewed: Jan. 4, 2012

AMAZING! We inhaled them :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lgourneau

Reviewed: Dec. 29, 2011

soooo good my kids loved em!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

shrn2003

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Dec. 26, 2011

This recipe was so easy! Honestly, I was skeptical, but the outcome was wonderful yumminess. As other reviewers suggested, I also added a teaspoon of vanilla to the dry mixture. I didn't frost with a frosting, because we don't prefer the over-sweet Cinnabon style of cinnamon rolls. The crisp sweet glaze was perfect! Thanks for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Altheasroom

Cooking Level: Expert

Living In: Sherwood, Oregon, USA

Reviewed: Dec. 25, 2011

I have tried it 3 times now, each time thinking it was me, but each time I take them out of the oven, it is the same result. The sugar, pudding, cinnamon mix is crystalized and not melted. No one else seems to have this problem, but I can't imagine that it's me?? I've used a stone bundt pan (Pampered Chef)--could that be the problem

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Renee

Reviewed: Dec. 25, 2011

So easy and very good! I added the Butterscotch pudding mix that several suggested and made icing using 1/4 C butter (melted), 1 C powdered sugar, 4 oz cream cheese, 2 tsp vanilla and 2 T buttermilk. Blend until smooth

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LoriJeannine

Cooking Level: Intermediate

Home Town: Waco, Texas, USA

Living In: Mc Gregor, Texas, USA

Reviewed: Oct. 21, 2011

Oh. My. Lawd. This is fantastic! Really does taste like homemade bread. I made it exactly as written but only used 10 rolls because there are only two of us. It was just one layer around the bottom of my bundt pan, but by morning they had risen and filled the whole pan and looked great! I made a cream cheese glaze. Im expecting a baby, but I know this will be our new Christmas morning tradition! What kid wouldn't want this?!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

k_mesecar

Cooking Level: Intermediate

Home Town: Lapeer, Michigan, USA

Living In: Ann Arbor, Michigan, USA

Reviewed: May 16, 2011

Very easy to make and delish! I followed the original directions and then made a cream cheese frosting to go on top. (1/4 c. cream cheese, 3T milk, 1 1/2 cups powdered sugar)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mollyh

Reviewed: Mar. 12, 2011

I've made these several times and they just didn't turn out how I wanted so I made a few changes. The brown sugar mixture was always too dry and grainy. I didn't want monkey bread like the photo, so I made 1/2 the recipe in a square 8x8 cake pan. I left out the rasins and used 1/4 cup butter with 1/2 cup brown sugar. I also cooked the brown sugar and butter till it came to a boil. Remove from heat. I then added the cinnamon and pudding mix. I also added 1/2 - 1 Tbsp. of cream. I poured this into the bottom of my pan and placed the rolls on top. Baked at 350 the next morning for about 15-20 minutes. This worked for me and they turned out great. The brown sugar mixture is about the consistency of pudding and the rolls are soft and gooey.

Was this review helpful? [ YES ]
7 users found this review helpful