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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Photo by GodivaGirl
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
Photo by GodivaGirl
Cooking Level: Expert
Home Town: Youngstown, Ohio, USA
Living In: Virginia Beach, Virginia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Photo by PeaceLoveJoy
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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2 users found this review helpful

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PeaceLoveJoy
Photo by PeaceLoveJoy
Cooking Level: Expert
Home Town: Warsaw, Missouri, USA
Living In: Steubenville, Ohio, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
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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0 users found this review helpful

Reviewer:

jstowell
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