Reviewed: Dec. 6, 2008

i just made these tonight to put out during the OU/Mizzou game...They are amazing!!! I didn't notice the recipe called for only 1/2 box of cake mix and I used the whole thing..oops:)Also only had white cake mix so I used it.. The dough was sticky, but just made sure to flour my counter top liberally and there was no problem! I cut the dough into 2 inch slices and ended up with 16 rolls that baked up very thick and gooey! Just what I wanted! The other changes I made were for the filling: 1 cup brown sugar, 2 Tbsp cinnamon and 1/3c butter and for the frosting: 3oz cream cheese, 1/4c butter, 1+1/4c powdered sugar, 1/2tsp vanilla and 1 tsp salt. This recipe is a keeper!!!

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Reviewer:

dena67212

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

Reviewed: Sep. 22, 2008

These were really good. If I had to grade them on a scale of 10 it would be a 6.5. After having the Soft, Moist, and Gooey Cinnamon Buns recipe on here though these didn't quite shine. I do appreciate the fact they didn't need eggs. And I firmly believe any cinnamon roll should only be iced with a cream cheese frosting. Overall, worth the time and effort.

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Reviewer:

Karisma

Cooking Level: Expert

Home Town: Twentynine Palms, California, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Sep. 6, 2008

Good, but a bit too sweet for my taste.

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Reviewer:

SADAMSMOUSE

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Spearfish, South Dakota, USA

Reviewed: Jul. 31, 2008

These were o.k. I guess it just wasn't the kind of dough that I was looking for. I followed another review and used the whole cake mix and 4 cups of flour. They did taste good but just not what I was wanting.

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Reviewer:

SAMBOSWIFE

Reviewed: Jul. 5, 2008

These are the BEST! I love making these and they always turn out perfect! I haven't tried different flavors of cake mix but I do intend to make chocolate-orange rolls tomorrow... I imagine they will be delicious!!

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Reviewer:

SisK

Cooking Level: Expert

Home Town: Encinitas, California, USA

Living In: San Marcos, California, USA

Reviewed: Mar. 3, 2008

Great recipe! Made the following changes after reading the reviews... used 2 cup water, the entire pkg. of cake mix; reduced the flour to 4 cups, and increased the vanilla extract to 2 tsps just for added flavor. Recipe turned out great! My family was in awe since this was my very first batch of cinnamon rolls to ever bake that didn't come from a can! I also used Janni's recipe for Cream Cheese Frosting II to top these just because we love cream cheese! Thanks again for a great recipe, this is definitely a keeper!

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Reviewer:

Elizabeth63

Cooking Level: Expert

Living In: Many, Louisiana, USA

Reviewed: Feb. 26, 2008

This recipe is wondeful. I did the 18 oz of cake mix in replacement for 1 cup of flour like someone else suggested. My father-in-law told me they were better then his mom's and his mom's recipe was always called the best.

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Reviewer:

BethanyV

Cooking Level: Intermediate

Living In: Newark, Delaware, USA

Reviewed: Feb. 12, 2008

I Love this recipe! I altered the filling by substituting brown sugar for the granulated sugar, and adding 2 Tbsp flour, to add a richer flavor. My family loves to walk in the door after these have been pulled out of the oven!

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Reviewer:

MarcellMcLovin

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Reviewed: Dec. 24, 2007

If you are accustomed to a bisquick taste? Then this is the recipe for you! Easy to make, but ughh.... If you want this taste, buy a box of bisquick and add cinnamon and sugar to it. You will get the same taste.

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Reviewer:

VODKANTONIC

Reviewed: Nov. 3, 2007

First, I halved the recipe and it still made 12 beautiful large rolls. The dough in this recipe is extremely sticky...too sticky. So I increased the flour by 1 cup and used the entire 9 oz of cake mix for half the recipe. Still sticky, but manageable. At first I was really skeptical because the dough is definitely not easy to work with - but the end result was "BLISS". We prefer a buttery cream cheese frosting. I also cooked these in a convection oven for 18 minutes at 325 degrees. So moist and flavorful. I will make again, but might try less water next time. Thanks for the recipe.

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