Reviewed: Aug. 19, 2002

These are the best cinnamon buns we have ever had!! My family cannot get enough. The only adjustments I've made are reducing the flour to 4 cups and doubling the yellow cake mix to 18 oz. This makes the dough a little sweeter. They are to die for. Thanks for the recipe!!!

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59 users found this review helpful

Reviewer:

Sunny

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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39 users found this review helpful

Reviewer:

Elizabeth63

Cooking Level: Expert

Living In: Many, Louisiana, USA

Reviewed: Mar. 12, 2001

The prep time was incorrect. Sorry for the misprint.

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31 users found this review helpful

Reviewer:

MEFROMNWIA

Reviewed: Feb. 25, 2002

Very good. Tastes almost as good at the amish cinnamon rolls that are popular here.

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22 users found this review helpful

Reviewer:

Heather

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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20 users found this review helpful

Reviewer:

Happiestcook

Reviewed: Mar. 21, 2004

This was the first time I'd attempted cinnamon rolls, and what a great way to start! Simple to make and far too easy to eat...! The frosting is by far the best I've ever tasted; quite sweet, but delicious. My only complaint was that there wasn't a ton of cinnamon flavour, and no drippy, gooey cinnamon-sugar concoction oozing from the rolls (my favourite part!). I'll definitely use the recipe for the dough and for the icing, but will probably tweak the cinnamon-sugar mixture by using about 2 to 2 1/2 cups of brown sugar in place of the white and increasing the cinnamon significantly as well. Beyond that, these were excellent! Thanks, Jamie.

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17 users found this review helpful

Reviewer:

TARAMACD

Reviewed: Nov. 29, 2010

I've made these cinnamon rolls several times. They are easy and delicious. I usually leave them in the oven overnight and bake them in the morning. I like to top them with a cream cheese frosting and walnuts. Delicious!

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15 users found this review helpful

Reviewer:

solsister8

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Ensenada, Baja California, Mexico

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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15 users found this review helpful

Reviewer:

LULUNA

Reviewed: Feb. 2, 2001

Everything about the recipe was great....it's just that it says the prep time is 1 minute. Well, from reading the directions you can already tell there is no way you can do all that in one minute. So next time, THINK ABOUT IT!!

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13 users found this review helpful