Reviewed: Jul. 7, 2006

These were awesome. I halved the recipe and it made a whole 13x9 pan of rolls. More than enough for our family of 4. They were light, fluffy, perfect bready texture and not too dry. I used my kitchen aid to do all of the mixing and kneading. I used a Jiffy white cake mix since it is just slightly less than half of a large cake mix.

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3 users found this review helpful

Reviewer:

angelgirl

Reviewed: May 15, 2006

These were great! I mixed the dough in my KitchenAid with the dough hook. It took alittle extra flour as the dough was somewhat sticky (5 cups). I probably ran it three or four minutes to knead it all in, let it rise, rolled it out, and made 20 of the best cinnamon rolls. I, too, skipped the nuts on top and instead frosted them with a cream cheese frosting. Delicious -- and even better the next day!

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4 users found this review helpful

Reviewer:

enginemom

Reviewed: Feb. 20, 2006

Very good, cakey texture, but wonderfully light!

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3 users found this review helpful

Reviewer:

SHUGIRL

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Feb. 10, 2006

These are THE BEST cinnamon rolls you will ever have. Its worth the time it takes to make them. I will never buy canned cinnamon rolls again.

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4 users found this review helpful

Reviewer:

ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

Reviewed: Dec. 20, 2005

I never thought I would be giving this any more than 1 star because I like to bake from scratch, and because I started out with a mess. lol I had a few cake mixes on hand that I had bought on sale and wanted to use them in 'something'. I had a carmel flavor mix and thought that would be a good choice. I had used white lily flour for this and with 4 1/2 cups, I had nothing but a thick glutonizing batch of goo. I had to add approx. 3 or 4 more cups of flour just to be able to try to knead it. It does make a nice sticky dough which is what one wants here. It had to rise for about 1 hour. I place in oven (pilot light keeps oven warm and oven is draft-free). when I started rolling this out, I ended up with much more than a 10x16 square. (remember the 'I love Lucy' bread episode?) the rolls did cut up nicely (I use a pizza wheel to cut them) and it filled a 15x11 pan. They baked up beautifully without one burn or scorch to the bottom and I just tried them...SOOO LIGHT AND FLUFFY!!!!! Not at all heavy. I know what I'll be doing with the other mixes I have. This is a keeper recipe and I never thought I would be saying that! Had some leftover butter frosting so spread that on them when still warm. Can't wait to give these away!

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12 users found this review helpful

Reviewer:

TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Aug. 30, 2005

I made this with just 2 packages of yeast, 5 cups of flour, french vanilla cake mix instead of white, and added about 3 Tbsp. softened butter to the dough. The results were fabulous.

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55 users found this review helpful

Reviewer:

SHANLORAINE

Reviewed: Aug. 18, 2005

This is an amazing recipe. The dough was so easy to work with and was super soft! I would suggest that you make a double batch...because a single won't last a minute in your home!!

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2 users found this review helpful

Reviewer:

Melissa Perkins

Reviewed: Jan. 8, 2005

someone please help!!! i have tried this recipe 2 times and failed both times. The dough is to soft and sticky when i try to knead it. I kept adding flour and after they rose for 30 minutes the dough is still to soft and unable to cut due to being to sticky. Did anyone else have this problem? I really want to make these. They sound great.

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12 users found this review helpful

Reviewer:

AKINSKIM

Reviewed: Sep. 19, 2004

Excellent! I like a little more cinnamon/sugar flavor so I brushed melted butter on the tops and then sprinkled more brown sugar and cinnamon. I added a vanilla glaze, and they are fantastic. I will make these again many times.

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4 users found this review helpful

Reviewer:

AMHAMILT

Reviewed: Jun. 18, 2004

I've made these over and over with raves each time. They are the best!! They are light and full of flavor. I added raisins in some batches and pecans in others. I've used both yellow and white cake mixes with excellent results from either.

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6 users found this review helpful