Reviewed: May 10, 2013

My family loved it!!! It's a great recipe when you don't have time to play around with yeast. It was quick to prepare, and obviously when you are dealing with dough you do have to adjust the amount of flour. For everyone that complained it was sticky, no dough recipe is ever exact. You always have to make adjustments. After reading the reviews I added about a 1/4 cup extra sugar and some vanilla to the dough. I really let my mixer do all the work. After the ingredients were mixed I switched to the kneeding blade and adjusted the flour until it looked like a non-sticky dough. I rolled it out on a floured surface and that was it. After reading reviews I made a creamcheese icing, it was good but I dont think I'll be using that again, even though I added milk to the "other" icing recipe it was more like frosting. Next time I will use the recipe that is provided here. This was very very YUMMY and they were gone within just a few hours. Thank you for sharing this great recipe.

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Reviewer:

mhodgdon

Reviewed: Dec. 3, 2012

I attempted this recipe and the dough came out more like batter because the measurements are off from dry to wet ratio. The second attempt faired better. I added all the written ingredients and added only 1/2 cup of milk. The dough wasn't too sticky and was able to be rolled out by my pin after lightly dusting my counter top. I made the interior glaze and was very curious about putting brown sugar in the center rather than white sugar in usual recipes. So, in the oven they went, at the alloted baking time and temp. Twenty five minutes later the buns were done. They look right and smelled great. Well, taste testing time. The texture the the dough was good, a little dry like another review stated and the dough had no flavor and was a little doughy tasting. And they weren't sticky. So, there is going to be a third attempt. And I plan to add vanilla flavoring, orange peel grated shavings and more butter to the dough mixture with the same ingredients with the altered milk measurement and the center sugar glaze will consist of white sugar (instead of brown sugar),butter and cinnamon. These buns need icing! I've tried other icing recipes and confectioners sugar and milk taste too much like perfume essence. So for these buns I recommend a cream cheese icing.

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Reviewer:

ScorpioQueen78

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Norfolk, Virginia, USA

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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Reviewer:

lcudaback

Reviewed: Feb. 25, 2012

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

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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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