Reviewed: Oct. 20, 2009

Yummo! These are wonderful and very easy to make. I also added a powdered sugar glaze while warm. This recipe is a keeper! Thanks for sharing!

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Heidi

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Reviewed: Aug. 28, 2009

These were really good! Made exactly as written, then added a simple powdered sugar/milk glaze. These were still good later at room temperature. Great recipe!

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Donna

Cooking Level: Intermediate

Home Town: Prattville, Alabama, USA

Living In: Elmore, Alabama, USA

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Reviewed: Jul. 5, 2009

These were just ok for us-they were good, but not anything special. We prefer regular type cinnamon rolls w/icing-these were gooey, sticky bun type rolls. Definately need more cinnamon too.

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: May 21, 2009

Ionly got 10 out of my one loaf of frozen bread dough - but it all worked out just fine! I love these! I did go with the 2/3 cup of whipping cream...they made them so moist with no hard edges!

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Dottie

Home Town: Enid, Oklahoma, USA

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Reviewed: Apr. 3, 2009

This recipe is awesome for moms on the go! Nobody would even guess that these are made with frozen bread dough. I have made these several times now, and they never disappoint. I even tried some without the cinnamon to make caramel sticky buns. Again, awesome! Thank you so much for the wonderful recipe - I have already got others hooked on the recipe!

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Candi

Cooking Level: Expert

Home Town: Grande Prairie, Alberta, Canada

Living In: Dawson Creek, British Columbia, Canada

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Reviewed: Feb. 8, 2009

They were a hit with my boys! I did make some light vanilla icing and poured over them when they came out of the oven.

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Tab

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

I made two loafs,cut twelve buns out of each loaf. Baked in a 9x13 glass dish.

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Bob

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Reviewed: Jan. 19, 2009

Oh my goodness, these are out of this world!!!! I could not find frozed bread dough so I just used the french bread in the refrigerator section and it turned out so amazing...these are actually more like sticky buns. Whatever you do, make sure to use the heavy cream before you bake instead of making your own icing because the cream is what makes these special. They are like something in a restaurant or bakery, just delicious!

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love2cook

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

i have made this for years. i pour on the cream before they rise and i usually make these before going to bed. just leave on the counter and bake when you wake up. the rolls stay soft for days if they last that long.

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coffeecup321

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Reviewed: Jan. 5, 2009

These were sooo good and sooo easy! I thawed dough over night in fridge and rolled out in the morning. I used 1/3 c of cream on each pan b/c others said it need a little more and it was AMAZING!!!! I'll make these alot!!! Thanks for the recipe!

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stefanie1981

Cooking Level: Intermediate

Home Town: Pewee Valley, Kentucky, USA

Living In: Cape Coral, Florida, USA

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Reviewed: Dec. 25, 2008

Very good and easy to make! I made cream cheese frosting for the top instead of the cream, they were fantastic!

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Jennifer Hood

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Perrysburg, Ohio, USA

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Reviewed: Dec. 24, 2008

Yum, best cinnamon roll ever...

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NME33

Cooking Level: Expert

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Reviewed: Dec. 13, 2008

These are so easy and so delicious! I have tried making cinnamon rolls so many times, but they never come out gooey enough. The end up tasting like a regular roll with some cinnamon and frosting. But these are wonderful! They are moist and flavorful. I think the cream is the secret! I made them EXACTLY as described, except without the walnuts. Perfect!! Thank you for a great recipe!

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APPLESPEARS

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Reviewed: Nov. 17, 2008

This is a terrific, easy recipe for someone like me who is a little gun shy about making dough from scratch. I made these last night and they were delicious. One note--I took them out of the oven after almost 30 minutes b/c the tops were getting pretty brown, but you could still see a little of the cream in the bottom of the pan. I was afraid they might be a little underdone toward the bottom, but they were just fine. Thanks for the recipe!

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CherryMagpie

Cooking Level: Intermediate

Living In: Republic, Missouri, USA

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Reviewed: Jun. 26, 2008

I LOVE caramel rolls and was delighted to find this recipe. I had an exxtra loaf of bread dough that I was going to through out, but thought I'd try to find a recipe for it. I read through the ingredients and unfortunately, I didn't have cream. So I made this recipe with 1% milk and it STILL turned out great. Thanks for the recipe, I'll definitely make this again!

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stacey16303

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Reviewed: Dec. 26, 2007

Great, super easy. My family loved them.

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Sherry S.

Cooking Level: Expert

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Reviewed: Dec. 24, 2007

I made this with French loaf breaf from the Refrigerated section and they came out adorable. The kids loved watching me make this and were amazed at how cute they came out.

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Lori C Sims

Cooking Level: Intermediate

Living In: Copperas Cove, Texas, USA

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Reviewed: Nov. 9, 2007

These have been a family favorite for over 10 years! They are soooo simple and soooo delicious. Bar far better than the other recipes requiring you to make the dough yourself. I put the frozen bread dough into greased loaf pans and cover with plastic wrap before I go to bed and in the morning whip them up in no time. I cut mine into 12 and put 6 in each pan, I also tend to use a bit more whipping cream and it makes them all that much goooier! YUM

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jomist3

Cooking Level: Expert

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Reviewed: Jan. 28, 2007

Oh my goodness! These are SO delicious! I doubled the recipe...made one batch exactly as the recipe was written, and made the other batch in a rectangle cake pan with no nuts. Both were amazing! Just remember to leave yourself time to let the frozen bread dough thaw. I just set mine in the fridge over night and made the rolls in the morning. Couldn't have been easier. Great recipe. I highly recommend it. Thanks!

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SWEETBEE1

Cooking Level: Expert

Living In: Manlius, New York, USA

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Speedy Cinnamon Rolls

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