Reviewed: Oct. 3, 2004

Yuck! Way too much topping! This really didn't work for me. It tasted okay the first day but was really unappealing looking. I threw it out after that. Won't be using this one again.

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Reviewer:

Cooking Level: Expert

Reviewed: Sep. 28, 2004

I think my brother-in-law would refuse to celebrate Christmas if I didn't bring this for Christmas morning! He always asks me "are you going to bring that cinnamon thing?" I have found that I have more success making this in a tall sided 9x13 pan than in a tube pan. For some reason when in a bundt pan I can't get the center completely cooked. One secret I have discovered to getting the center done without overcooking the edges is to cover the pan with foil after 15 minutes of cooking. It comes out perfectly that way. I let my rolls thaw enough to cut each of them into 3 or 4 pieces before assembly so I get a better distribution of cinnamon mixture throughout the dough. I also discovered that it works better to use non-instant pudding and combine it with the sugar and melted butter in a saucepan then sprinkle each layer of rolls with cinnamon and pour the sugar/pudding/butter mixture over the top. I think this is really at its best when served warm or on the same day it is baked.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

Reviewed: Aug. 23, 2004

After tasting this, the first words out of my husband's mouth were "You have to make this every week." Definitely a keeper!

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Sweet Dolly

Cooking Level: Expert

Home Town: Warrenville, Illinois, USA

Living In: Lockport, Illinois, USA

Reviewed: Aug. 1, 2004

This was soooo good! I divided each frozen roll into four smaller pieces, and then I rolled each piece in melted butter and dipped it into each of the dry mixtures. It ended up being very gooey and very tasty!!!

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cyclone77

Reviewed: Jul. 28, 2004

THIS IS GREAT!!!!! EASY TO MAKE AND THE FAMILY LOVES IT. TOOK IT TO WORK AND BOTH BOSSES ATE MOST OF IT. MAKE IT ALL THE TIME FOR OUR FAMILY BREAKFAST GET TOGETHERS.

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GRANNI

Reviewed: May 26, 2004

Very delicious crumb topping. My problem was 24 rolls were too much for the pan. Also, the butter and sugar mixture kind of settle at the bottom of the pan, so the top layer of rolls aren't as tasty as the bottom. However, that bottom layer was delicious! Maybe drizzle cream cheese frosting on the top to keep it interesting after cooking? Could work next time!

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SYRIELLE

Cooking Level: Intermediate

Reviewed: May 26, 2004

This was great. I made the night before and baked the next morning. My family went nuts over it. If you follow the directions exactly, it should turn out fine. I had no problem with the mixtures not being distributed evenly and it came right out of the pan with no sticking and easy clean up. I would recommend using Baker's Joy because it is a non-stick spray with flour. Works great every time. Thanks Holly. Will be making again very soon!

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LESLEYfromWI

Reviewed: May 9, 2004

Yummy recipe. A quick and easy alternative to cinnamon rolls. Next time will use a bigger pan.

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WENDE1169

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: May 8, 2004

I used the regular Rhodes dinner rolls and cut them into fourths. instead of layering the different sugars I threw them all together and dipped the roll peices in butter. all in all it came out well but did not hold together coming out of the pan.

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CARLYRAY

Reviewed: Apr. 24, 2004

Delicious! I followed the recipe exactly & had no problems whatsoever. I made mine in an angel food cake pan. It is more of a sweet roll than a true "monkey bread", which isn't gooy. Will be making this again.

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1 user found this review helpful