Reviewed: Mar. 11, 2012

Amazing....I have been trying so many different cinnamon roll recipes..and I will look no further! I did use the icing recipe from `Clone of a cinnabon`` on this website to make overall experience....Amazing! Patty

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Patty

Reviewed: Mar. 6, 2012

Best cinnamon roll recipe I have found.

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latoya

Reviewed: Mar. 4, 2012

Excellent!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Feb. 26, 2012

First time I've ever made cinnamon buns. These were not only easy but absolutely awesome! They were so good on their own it wasn't nescesary to make the icing.

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Denise

Reviewed: Feb. 24, 2012

By far my favorite cinnamon roll recipe!

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CookingforKatie

Reviewed: Feb. 21, 2012

One word... FANTASTIC

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hlm286

Reviewed: Feb. 20, 2012

These are awesome! I followed Rubes directions for making in a mixer and they turned out perfect. I froze half of the dough after rolling and cutting before rising so I have more to enjoy this week with my coffee. YUM!

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Beckieboo

Home Town: Reading, Berkshire, England, U.K.

Living In: Whitby, Ontario, Canada

Reviewed: Jan. 27, 2012

Mmmm! These were delish and made the house smell sooo good! I took them to work and they were gone in no time. I got compliments on them from the staff all day. =) When making them without the aid of a bread maker or stand mixer, I have a few key tricks that I don't see anyone had noted. 1.) Proof the yeast in the warm water with 1 tsp. of the sugar from the recipe. 2.) While yeast is doubling, *slowly* melt the butter in the milk over the stovetop on med-low heat. Beat the (room temp) egg in your mixing bowl, and then wisk in your milk/butter before adding yeast mix. The key is not to shock the yeast with any cold ingredients. I did a first rise of the dough (45 min.) before rolling it out and adding the filling, etc. For the second rise of the prepared rolls, I put a hot towel under the pan and covered with plastic wrap and another warm towel. 2 rises may take longer, but it made for *perfect* cinnamon rolls.

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Megan

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Reviewed: Jan. 26, 2012

These were, as promised, moist and gooey. Slightly *too* gooey in the middle, however. They probably could have used a few more minutes in the oven. Superb, though -- even after a couple days they weren't dry and crusty like other buns.

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CATIETOD

Cooking Level: Intermediate

Reviewed: Jan. 22, 2012

Used my stand mixer for the dough. It didn't rise that much, but after rolling, filling and cutting it seemed to get a 2nd wind and filled the dish beautifully. This was gorgeous. Will be making regularly - I scored some points with these (bf loves cinnamon buns - and I now make the best lol)

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