This was just ok, needed a little something more.

These are the best rolls I've made so far. I used my stand mixer to knead the dough and let rise an hour. Only others changes I made were I used soy milk, and made these into rolls instead of crescents, and brushed on butter on the top before the 2nd rise. Will definitely make this again.

I didn't have any of this but those who did loved it. So easy too. However, reading some of the reviews I made a couple of changes. I used only 3 1/2 cups milk, and only an 8 oz tub of Cool Whip. And for the frosting, I made a chocolate ganache. Will definitely make this again.

This is a revision of my original review... torn now between 3 and 4 star (original was 4 star), but will give 4 star for benefit of the doubt. The buns were hard after sitting for several hours. This time though the dough did not deflate when I put on the egg wash. Anyone else have problems with the filling? Mine comes out still all crumbly and flaky. The recipe shows says makes 32 buns, but the recipe says it makes 16? I made 16, and I think there was so much of the filling that there was at least 1/4 cup of filling (if not more) in each, and still had a little left over. This was my 2nd attempt at this recipe. Although I gave it 4 star (for benefit of the doubt), I don't know if I would make this again.

I'll give this a 4 star only because the bread itself was pretty good. I halved the recipe, the dough was extremely sticky, I probably added in an extra 1/2+cup of flour, still a bit sticky but was afraid to put in more. My bread didn't come out braided. As it was doing the 2nd rise, it pretty much melded back together and I basically ended up with what looked like a loaf of french bread. I might try again.

These were just ok. But I don't know if this would be a fair review or not because this is on my change. I used soy milk instead of regular milk. Other recipes I've made such substitutions have been fine, so not sure if it made a difference here.

the way mine turned out should be 3 star, but that was really my own fault. I read some of the reviews first and I turned the oven up to 400, baked for 40 mins, turned oven off, then left it sitting in the oven for 5 mins. For the ones that didn't get too crisped up, they were good in taste. I am giving this a 4 star, for when I make this again, and maybe only bake for 30 mins.

To be fair, this review is made on a minor change. I didn't have any monterey jack, I just used parmesan instead. I didn't find that this was all that interesting, I think it needs a little seasoning on it before spreading the mixture over it.

I don't eat cheesecake, but this sounded interesting so I made it for those who do. Needless to say, 5 stars, it went over extremely well. One person told me I had to make this everyday! I made some very minor changes though. The smallest pan I had was 10", so I used 2 1/4 cup graham crackers (after the fact, I think 2 in the original recipe would've been just fine), and used only 6 tbs of butter. After reading some of the reviews, I put a pan of hot water on bottom shelf of oven, baked at 300 degrees for 1 hr 15 mins, turned the oven off and let the cheesecake sit in there for an additional 30 mins before taking it out to cool. Will definitely be making this again even though I don't eat cheesecake.

I made some changes/omissions to this. I used a low carb pasta, low carb baking mix for the flour, soy milk. I omitted the Tabasco because I don't like spicy, and I didn't use the Worcestershire sauce because I didn't have any. And for the top crust I did not use the bread crumbs, just the cheese. I was kind of weary about it at first because the cheese sauce didn't look too appetizing. However the end result was pretty good. Will probably make this again.

Even with over 4000 reviews, I thought I'd add mine. These are not quite like Cinnabons, but they were definitely worth cheating on my diet! I don't have a bread machine, and without reading the reviews I kind of wing'd it. I used a stand mixer, and let it rise in a warm oven, took about 1.5 hrs. the 2nd rise, I let it rise for 35 mins. Then baked at 350 for 22 mins. Came out perfect! I did not use the cream cheese frosting, I made a regular glaze, I didn't measure anything, just a huge cup of powdered sugar and then slowly poured in a little milk at a time till the consistency I liked. Will definitely be making this again.

Very easy! and good. Only difference was I made these bigger than the 1 tsp size, that just didn't seem big enough. I free formed balls of the dough and rolled into the powdered sugar. I got 29 cookies, and baked for 10 mins. Its real good as is, but I think next time bake for 11 mins.

I can't give this a 5 star, because I didn't have any. But everyone else loved it, so I will give it a 4 store. I was told it tasted like a coffee cake. I don't know about others, but I didn't get a marbled effect, everything just seemed to melt into the batter.

This was absolutely so easy, and pretty good. I put raisins in mine. I made as is, making 8 scones, they were pretty good sized. Next time I think I will try to make 12 out of this recipe.

Good and easy. I made the recipe almost exactly as is (I used butter and added raisins). And then put a glaze over it. The only regret I have is not reading some more of the reviews first. I put 6 of the rolls into a large muffin pan and the other 6 in a 11x7 pan (because I didn't have another large muffin pan); The ones in the muffin pan did rise a little, the ones in the 11x7 flattened out then rose a little. The ones in the muffin pans browned way too much, the ones in the 11x7 came out perfect. Will probably make this again but use a 9x13 pan as others did.

This 4 star review is based on my changes and potential. I'm trying to do low carb, so I did not use a crust, so that this was more like a crustless quiche. I used a 13.75 can of artichoke hearts, and put the artichokes through a a food processor for a few seconds. Made my own bread crumbs from some low carb bread adding in about 1/4 tsp Italian seasoning and a pinch of garlic salt. And I used 4 eggs....then baked for only 30 mins, long enough for the eggs to cook through and the cheese on top to get nice and brown. I will probably make this again, maybe use 5 eggs as one review suggested, and put in an 8" pan to make it a little bit thicker.

This wasn't too bad. I gave it a 4 star only because I didn't think it deserved only 3. The batter was real runny, but baked up fine. My worry pouring the batter was that it seemed too much (I used an 8" round pan), so I poured it to nearly the top, and was able to make 4 mid sized muffins with the rest of the batter. The first round I baked for 25 mins, took out the muffins.. continued baking the round pan for only 20 mins, and left it in the oven for 20. That was plenty of time in the oven. I'll probably make this again, and try pouring all the batter in one 8" round, seeing as how it didn't appear the batter spilled over while baking.

I didn't have any of this, I made it for a friend of mine. She said it was darn good (she actually used a different D-word but I figured it was inappropriate for this site). Will definitely make this again, and maybe next time I'll get a chance to try it myself.

I don't know about this. I can't give it a 4 because I really didn't like it. But I don't want to give it a real low rating either. I don't like beer, so I don't know if it had anything to do with it. I had some IPA left over from a visiting friend. Was too much a beer taste/smell. Can barely taste anything else. Not sure if I would make this again.

This was pretty good. The recipe doesn't really say how big to roll this out to, I rolled it out to about 11x15. I didn't read this recipe as carefully as I thought I had. I started to spread 1/2 cup of butter over the dough, but thought that was too much, so I ended up probably using just over 1/4 cup (the amount called for in the recipe). Plus I didn't see any way 16 rolls would fit into an 8x8 pan, so I used an 7x11 pan. Even so, I don't see how 12 rolls can fit into an 8x8 pan. I baked at 375 for about 22 mins. I would probaly make it again.....but read the recipe a bit more carefully next time!