Reviewed: Mar. 10, 2012

I substituted cashew butter for the actual butter and then added vanilla caramel powdered creamer to the powdered sugar and milk (which I used Almond/Coconut Milk). Fabulous, probably the best tasting sticky buns (without yeast) I have ever made. Wonderful recipe thanks.

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lcudaback

Reviewed: Feb. 25, 2012

Very yummy, we love this recipe. No need for any changes.

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Tex1

Reviewed: Jan. 5, 2012

This is really good! I did have to add 3/4 cup more flour to the batter-it was so wet it would never have rolled out. I also used chopped-up dates in stead of raisins, because that was all I had. I really enjoyed the result.

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MYLOVEASDEEP

Reviewed: Jun. 12, 2011

I followed the recipe and the dough would not roll at all, even when I added slightly more flour. I had to add 2 more cups of flour to make it roll. This recipe, that looks relatively easy, is hard to get right without tweaking it.

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Undercraft

Reviewed: Feb. 9, 2011

I used 3/4 cup of milk and the dough was easy to work with/not sticky at all. I doubled the recipe and subbed pecans for the raisins and oh my GOSH. Delicious! It made eight HUGE rolls that my children and I gobbled up in about 20 seconds flat. I used a pow sugar/vanilla/milk glaze but it really would have been perfection with cream cheese frosting.

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Reviewer:

mamamilkies

Reviewed: Sep. 29, 2010

I love this. To me it kind of taste like a biscuit with sticky brown sugar on top. Very good.

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NYC

Living In: New York, New York, USA

Reviewed: Sep. 28, 2010

Very good! My favorite part is that they are yeast free. For those that are looking for a typical "doughy" texture, you should look elsewhere--but for those that are content with a great "biscuity brown sugary" goodness, look no further! The bun mixture is sticky however with perseverance, patience and extra flour at hand to keep the dough and your hands from sticking together it will all work out just fine. Thank you for this lovely, easy recipe that requires very accessible and common pantry ingredients!

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Reviewer:

Heather

Reviewed: Dec. 30, 2009

I'm eating one of these as I type, mmmmm - yummm. My 3 kiddies are licking there fingers contentedly! These are my new go-to cinnamon buns, you can make them the same morning you want to serve them, I find the traditional yeast ones far too long to make for a fresh morning feast. To make these 5 star I did have to alter slightly :) : As many others have said the dough is far too sticky to knead, so I stirred in about 3/4 cup more flour to the bowl until it came together, then I kneaded in another 1/4 - 1/2 cup of flour. (I should note that I had doubled the recipe). This made a beautiful fluffy dough that was manageable on a floured surface. When the dough was rolled out I spread the butter over the dough then sprinkled an abundant amount of brown sugar/ cinnamon mixture over the top and rolled up. I took another users advice and used dental floss to slice - love this idea!! I then put them snugly on a cookie sheet sidexside. My doubled recipe made 13 cinnamon buns. They baked for around 30 minutes and are deee lish! I put a cream cheese/icing sugar/milk glaze over the top. They are more "biscuity" then traditional yeast buns, but this is not a complaint. Terrific! Thank-you :)

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Joyfulmom

Reviewed: Dec. 12, 2009

good

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Reviewer:

Darren

Reviewed: Dec. 3, 2009

ok i dont usually give 5 stars but this one deserved it. i wasnt going to make it because i had read so many bad reviews and the people who left good reviews didnt explain why it was good or why it worked out for them. the dough is sticky and can be dificult to work with if you are clumbsy or , but i am neither of these so i floured the bottom of a cookie sheet and rather than rolling the dough i used my floured hands to spread it till it was about an inch thick. also rather than knead the dough i just used the same spoon i had used to mix the ingredients to sort of knead it without using my hands. also i used a floured spatula to scrape the dough off of the cookie sheet when i was rolling it and i floured my knife frequently when slicing the rolls. this recipe took me 20 min to prepare and 20 min to cook plus 10 min to cool. it was delish! and i wont make regular cinnomon rolls ever again because these are easier and waay faster and tase just as good. i didnt even add icing to these. if you just realize this is a very sticky dough and handle accordingly, you will be fine. id give 10 stars if i could.

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