Yum! These are really good, almost as good as the Cinnabon ones. My family was thrilled. I did make a few changes to the original recipe (and saved it as this custom version), but more out of personal preference than anything else. I will say it took me about a half cup more of flour to get a proper dough consistency, but the dough was otherwise quite easy to work with and these turned out very well. I didn't have quick-rise yeast, so it took my dough a bit longer to rise, but I was expecting that. I also used a different cinnamon filling (2/3 butter, softened, 2 cups brown sugar, 6 Tablespoons cinnamon - I mixed them all together with a pastry cutter and then spread half of the mixture on each rolled out portion of dough.) I made the rolls the night before and put them in the fridge overnight. Then, we pulled them out of the fridge and let them rise for about an hour before putting them in the oven. They baked up quite nicely, and I made a cream cheese icing for the top instead of the one listed because my family prefers that. Really, really, really good. And, all things considered when it comes to homemade cinnamon buns, pretty easy. I will definitely make these again, though I'd still use my filling and icing as opposed to the ones given with the recipe, since they were just extremely good the way we made them.
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Yum! These are really good, almost as good as the Cinnabon ones. My family was thrilled. I did...