Reviewed: Oct. 15, 2005

These cinnamon rolls were great. I put everything in my bread maker and ran the dough cycle. When the cycle was finished I rolled them out and followed the recipe except for adding brown sugar instead of white sugar. I have tried other recipes before and these are the best ones I've ever made. They were a big hit!

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Happiestcook

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Reviewed: Oct. 15, 2005

I followed the recipe to a tee, BUT I let it rise once, then covered and put the dough in the fridge til morning. In the morning I took out of refridgerator and let it rest at room temp. for 1/2 hour before assembly. It worked ~ thank goodness, they were yummy and we will definately make them again. I must have messed up the frosting cuz it was way too thick (but still way too yummy).

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LULUNA

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Reviewed: Oct. 11, 2005

These were really good, but were quite time consuming! Will definitely make again, but only for special occassions! Also, I do not suggest using all of the cake mix as suggested by other reviewers... made it more sticky and it didn't rise as well as it would have with the appropriate amount of flour! Thanks!

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MICHELLEBEGIN

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2005

Delicious. I used the whole cake mix and reduced flour to 4 cups. I doubled the sugar, cinnamon, and butter part. Also, used brown sugar instead of white, added some nuts. Worth making!

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Lori

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Reviewed: Sep. 13, 2005

Wow - defintely GOOD. Instead of wasting half a box of cake mix, because a normal box of cake mix has 18 oz in it, my friend and I just used the entire box. The dough was a bit sticky at the end, but a little flour for dusting and rolling fixed that :o) We also added more cinnamon, and I used my own cream cheese frosting recipe for the top and if finished it off well! Way Good! I'll definitely make these again, but I'm hoping to try a recipe w/o a cake mix as I'm trying to make everything from scratch with the least amount of preseratives and extra junk.

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PIKOGIRL82

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 10, 2005

YUM! The only thing I will change next time is to add a litle more cinnamon sugar. Other than that I will not change a thing! These are soooo good! Thanks Jamie!!

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JONSMAMA

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Reviewed: Jul. 23, 2005

This is one of those recipes that makes you famous with everyone you know! I use brown sugar instead of white to increase the goo-factor, but beyond that, I haven't touched the recipe. Don't make this for friends or family unless you're prepared to make it constantly!

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Tara

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 5, 2005

UNBELIEVABLE!! only change i made was increasing the cinnamon, i coated the pastry liberally with cinnamon and sugar before rolling.

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NIT_LION_98

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Jun. 26, 2005

This was great, and I was skeptical! I just found it took a little longer than expected. Also, important note. I made rolls in a glass pan and a metal pan--and the glass pan rolls were FABULOUS while the metal pan rolls were just okay. Only other problem- what do you do with the remaining cake mix? haha! :)

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JEWELSTHEMONKEY

Home Town: Cadillac, Michigan, USA

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Reviewed: May 14, 2005

Very yummy. I would recommend letting them sit for at least 30 minutes after frosting. They get better for some reason.

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BABYKATIE30

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Reviewed: Feb. 21, 2005

These were a huge hit both at home and at church! The only change I made (I can't leave anything alone) was to add a package of instant white chocolate pudding mix along with the 1/2 cake mix.

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DEBRATTY1

Cooking Level: Expert

Home Town: Eden Prairie, Minnesota, USA

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Reviewed: Feb. 20, 2005

This recipe is AWESOME! So easy...I had never made cinnamon rolls before, and they turned out perfectly. My boyfriend says they're the best thing he has ever put in his mouth! Thanks!

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KACIEJ

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Reviewed: Feb. 19, 2005

These are without a doubt the best cinnamon rolls ever! They were delicious and looked beautiful. I split them between 2 smaller pans, I baked one pan the first day and put the other pan in the refrigerator and let it rise for 24 hours, they turned out just as well as the first pan.

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Lisa J

Cooking Level: Expert

Living In: Newnan, Georgia, USA

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Reviewed: Feb. 11, 2005

Awesome cinnamon rolls. We have cinnamon rolls every Sunday morning, a friend gave me this recipe and we have been hooked ever since.

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SHERMFAM

Cooking Level: Intermediate

Home Town: Portland, Maine, USA

Living In: Stafford, Virginia, USA

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Reviewed: Jan. 31, 2005

Absolutely melt in your mouth delicious! I do think with some chopped pecans added into the frosting it would add another star or two! I am also going to try a cream cheese frosting next time I make them. Thanks!

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KIARA6221

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Reviewed: Oct. 22, 2004

I took these to work this morning, and they were all gone in 10 minutes. The texture of these cinnamon rolls is very unique-- it has some of the qualities of a yeast bread (slightly resilient with a yeast bread flavor), but it is also cakey at the same time. I suspect that the leavening ingredients in the cake mix contribute to this... They rise in two ways-- from the yeast, and also from the baking powder in the mix. The closest thing to which I can liken the texture is the packaged honey-buns that are available at grocery and convenience stores. Anyway, these went over very well at work, and I'll definitely make them again. Thanks for the recipe!

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allison125

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2004

The frosting on these is great! They're not gooey, but tastey the way they are!! Apply the butter and cinnamon/sugar generously! Thanks fot this recipe!

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AC14836

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Reviewed: Sep. 27, 2004

When I used this recipe it was the first time I had made cinn rolls and they came out so good! My father in law took one for the morning and he called at 7:30 am to say he thought he had died and went to heaven! They are very tasty and very easy for 1st timers!

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MICHELLEX3RB

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Reviewed: Jul. 25, 2004

Excellent recipe, I used the 18oz box of pudding cake mix and reduced the water to 2 cups. if you want taller buns place the buns on the pan close together and they will rise up not out.

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