Reviewed: Jul. 6, 2009

These were really good.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: May 19, 2009

The Rolls turned out wonderful! I made a Cream Cheese Frosting for them, which everyone raved about. Using the frozen bread dough made things so simple, and you couldn't even tell. This is a keeper.

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PAL131

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Reviewed: Apr. 14, 2009

These are DELICIOUS-- and no one needs to know that you used frozen bread dough! They come out soft and gooey and every bit as decadent as something you spent hours on.

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KikiBean

Cooking Level: Intermediate

Living In: Grayslake, Illinois, USA

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Reviewed: Nov. 13, 2008

I made this for a group of people and everyone seemed to like it quite a bit. It wasn't very hard to make, but I did add more butter to the recipe to make the sugar mixture stick better. I would definately make them again!

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mft4life

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Reviewed: Oct. 28, 2008

I couldn't find frozen bread dough so I used pizza dough. It never did rise and it was hard to roll out. The end result was still tasty but they just didn't look like cinnamon rolls. I will keep looking for the bread dough and try this again.

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MCCOMBSS

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Reviewed: Mar. 8, 2008

I'm always looking for something different to do with frozen bread dough, and cinnamon rolls was it today! I followed the recipe as stated except for cutting back on the brown sugar. The key to this cinnamon roll recipe is the heavy cream. It keeps the rolls moist and they don't dry out. I cut 1" pieces and was able to fill an 8x8 dish and a 9" pie plate. I let them rise for over 2 hours before baking. My kids ate them all (good thing its a saturday) and didn't even leave any for dad!!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 26, 2007

These just got hailed by my husband as the BEST cinnamon rolls he's ever had (and he's had them fresh from an Amish bakery so that's saying a LOT). It is my new favorite recipe as it's quicker than totally from scratch and tastier than the harder recipes as well. We substituted finely chopped pecans for walnuts and used half and half instead of cream, but otherwise followed the recipe exactly. Very easy and fun recipe-a must try!

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PeaceLoveJoy

Cooking Level: Expert

Home Town: Warsaw, Missouri, USA

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 27, 2007

If you don't have heavy cream (I didn't), you can substitute flavored coffee creamer (flavor of your choice) - I think I used a Vanilla/Toffee flavor. Delicious!!!!

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