As is this recipe is a solid 3, but the bones of the recipe are good. With a few changes it's easily a 5, hence my 4 star review.
I make the dough portion of the recipe exactly as is except I substitute butter for the margarine.. We don't use margarine in our house and I find it really odd when a recipe calls for both butter and margarine considering most households choose one or the other and rarely use both.
The filling is good but doesn't make near enough so I double it. These are cinnamon rolls, not health food. If they're going to be bad for you don't skimp on the good part. Now where I majorly differ from the recipe is I don't spread the butter and then sprinkle with the cinnamon sugar. Instead I combine them together then kind of massage the entire mixture onto the rolled dough. I find this keeps the filling from leaking out of the rolls better. It also more evenly distributes the flavor.
Per the suggestion of other reviewers I bake the rolls for 20 minutes at 350 so they don't over brown.
Finally, the icing... I accidentally misread the recipe the first time around and used a full 8oz package of cream cheese. I've never even seen 3oz packages at my grocery store. I do everything else as written then throw it all in the microwave for about 30 seconds to make it more liquidy. This makes more of a cinnabon textured paste/icing rather than the drizzly stuff pictured. Cinnabon glops their icing on, so I will continue to use a full 8oz package of cream cheese.
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As is this recipe is a solid 3, but the bones of the recipe are good. With a few changes it's...