I halved the recipe and found that to be plenty for 4 people. The taste was a little bland. In the future I would recommend using a little less flour. The cheese sauce was well blended but I didn't care for the pasty texture. Instead of using panko bread crumbs I substituted salt and pepper kettle chips. The crust turned out amazing!

Reviewed On: Dec. 3, 2012

I made these without using a bread machine. Everything in the recipe worked perfectly and the cinnamon rolls tasted amazing. I don't normally have a sweet tooth, but I had to give them away so I wouldn't eat the whole pan! Needless to say I am now the family cinnamon roll supplier. Thanks for sharing the great recipe!

Reviewed On: Dec. 3, 2012

This recipe produced a beautiful product, but I was left wanting more in the flavor and texture. To be more specific; A longer shredded coconut approx. 1 1/2 cm makes a big difference. I initially tried this recipe using an organic short shredded unsweetened coconut. The longer shredded pieces crisp much more effectively and take on more golden tones. In addition to this I also recommend seasoning the coconut mixture. Cayenne, white and black pepper, and garlic powder elevate the flavor of the shrimp to an enjoyable level. Lastly, I am never a fan of anything that says use "beer." There are hundreds of types of beer with ranging flavors and depths. NEVER use a beer that you wouldn't drink. I used blue moon in the mixture and it was perfect. Many sites will tell you to use pabst or some other cheap junk. There are plenty of light beers that will add the perfect aroma and kick to your dish, and being specific in this area is important.

Reviewed On: Sep. 8, 2012