This is a great recipe, AND it is even better if you lighten it up a bit. I use skim milk, reduced fat mayonnaise, and Splenda every time I make it, and it is awesome. I also garnish it with ¼ - ½ bag of Almond Accents Honey Roasted Sliced Almonds AND ¼ - ½ bag of Almond Accents Italian Parmesan Slides Almonds (Usually found near the bagged lettuce or in the salad dressing aisle). Thanks for the great, refreshing salad recipe! It's always a hit!

Fabulous recipe! I like to use the dough cycle on my bread machine and then bake the dough as mini loaves or in 8-inch pans. When preparing it like this, I usually add a little extra flour to make the dough easier to work with. We also like to switch up what we use to dip it in (if we use anything at all!). As previous reviewers suggested, we sometimes use olive oil and fresh ground pepper, but another very good combination I learned at an upscale Italian restaurant is to pour a small amount of olive oil and balsamic vinegar on a small plate or shallow bowl and then top it with freshly grated Parmesan and/or Romano cheese. Pampered chef also makes good bread dipping seasonings. BOTTOM LINE: This bread is delicious and extremely versatile!

ADD SOME BBQ SAUCE, AND EAT SOME FOR YOURSELF BEFORE THEY ARE ALL GONE!! These are great the way they are, but I think they are a little better (and more like what the kiddos used to call "saucy hotdogs") when I put the little smokies in a big tupperware bowl, add some bbq sauce, shake them up, and then roll them in the bacon and add the brown sugar. It's a little messier, but oh so worth it! Also, like the others said, sticking the bacon in the freezer for 10 minutes is really helpful for the ease of cooking. For the bacon, I like to get the Center Cut bacon (you can get the Hy-Vee brand for a reasonable price) and cut it in half for rolling. I usually put two little smokie wraps per toothpick Don't be afraid to get these extra crispy when you are baking them--it will help keep them a LITTLE crunchy when you stick them in a crock pot. Overall, a wonderful recipe! Keeping people's tips in mind from the reviews will make your life a lot easier!

Everyone has their additions, but here's an EASY and EXCELLENT one: I use pretzel sticks, because they are easier to eat in the same bite with something sweet. AND EVERYONE HAS TO TRY ADDING SOME CARAMEL! When I was getting the white chocolate chips, I found some little caramel pieces in the same section. Added a little less MnMs with over half a bag of caramel, and a LITTLE bit extra pretzel sticks and salted peanuts to complement the extra sweetness.

Such a great recipe--very similar to the one I had been making for a while but lost. This has all the same ingredients, but as a traditional pecan pie lover, I don't think the cherries are needed at all. If you are running super short on time, using a biscuit cutter to cut out refrigerated/pre-made pie crust will go over just as well--only the chef will be able to tell the difference! And this is such a good recipe for holidays, especially Thanksgiving. I always hate to discriminate against pumpkin or pecan pie, so these give me a chance to have both without being miserable afterward. Plus, they are great for when everyone gets the munchies a few afters after dinner but don't want a full meal or dessert.

Because of my high expectations due to the high reviews, I was pretty disappointed with this recipe. I made a few last-minute, semi desperate changes, and it turned out to be the hit of the party. Two main changes: **NEEDS SOME CRUNCH! This is really like a Mayo-Bacon-Tomato dip (in that order), but adding some chopped up WATER CHESTNUTS gave it the crunch it needed without the lettuce, without having to deal with the lettuce getting nasty if it sits out for an hour or so at a get-together. **It needs a tad bit more flavor, but I think that adding more bacon would make it too salty. I added about 1/2 tbsp Hidden Valley Ranch Dill Dip Mix for this, and it gave it a little extra kick without being overpowering. Additional tips: I made the "Best Bread Machine" Bread recipe from allrecipes, and just ran the dough cycle. I then put the dough in an 8- or 9-inch round cake/pie pan, covered it with plastic wrap to let it rise a bit more while the oven preheated, and popped it in the oven. When it was done, I cut a hole big enough for my BLT dip bowl to fit in and stuck the bowl in it. The presentation was great that way! Next time, I may keep my water chestnuts addition, but make Rosemary bread or something instead of adding dill dip. Who knows--but, in sum, this recipe is good, but take note of the this and other reviews and additions before serving it up at a party.

This was a really good recipe. I followed the tip from others of using the whole pudding package. I also didn't have any pecans, so I used 2 Tbsp of cinnamon for the center; it sounds like a lot, but after they were cooked, it really made up for the flavor lost from the pecans without overpowering. I also used about 1/3-1/2 cup butter for the filling. *A tip for the icing: I read a few complaints about the icing, and I think what it really needed was a pinch (like 1/8 tsp) of salt. Also, the milk makes it more of a glaze than a creamy icing, so mix up the icing without the milk and add it tsp by tsp until you get the consistency you like!

I made these to send with my husband to work, but only half of them made it there! They are some of the best cinnamon rolls I have ever had! I loved the icing, but my husband likes more of a glaze than actual icing on his cinnamon rolls. So, the second time I made them, I separated them into a few pans, iced one pan as usual, and added about 1/2 to 1 tbsp of milk in the icing for the other. It was more of a glaze as he liked, and more of it "soaked in" the rolls. But I thought they were amazing without any tweaking!

This was excellent! I made this for breakfast/brunch and was running short on time, so I made muffins instead of bread. I cooked them for 20-25 minutes. I was also short on some ingredients and feeling crazy, so I added 2 tablespoons of poppy seed, 1/2 tsp of nutmeg, and used one cup white sugar and 1/2 cup brown sugar. I also made a struesel topping with 1/4 cup flour, 1/4 cup sugar, 1 tsp cinnamon, 1/2 tbsp cream cheese, and 1/2 tbsp of butter.