Reviewed: Aug. 30, 2009

I had to substitute dairy and soy free butter, but other than that I made no changes. They were delicious! The only negative thing to say is that they became stale quickly, but they still tasted great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chris and Sam Kilkus

Cooking Level: Intermediate

Reviewed: Aug. 29, 2009

This recipe was really tasty. My husband loves cinnamon rolls, so I decided to give them a try for his birthday. It's the first time I've ever made them, so I was a little timid to change the recipe as some recommended, but everything worked out really well. I added just under 1/4 c. crisco to the dough as suggested. The bread is so soft! I also used the suggested cream cheese frosting. My husband requested chocolate chips, so I added some minis and it was delicious! Next time I'll increase the brown sugar as I think I'd prefer it a little gooier, but overall it was delicious!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Katie

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Oak Harbor, Washington, USA

Reviewed: Aug. 26, 2009

These were fantastic and quickly gobbled up! I added two tablespoons of melted butter to temper the egg and add the fat that others commented was lacking. I also added some candied walnuts (toast them in a pan and add maple syrup at the end)to the filling. I didn't have bread flour but a mixture of regular and whole wheat was just fine! Add some cream cheese frosting and it's the most magnificent rolls you've ever had!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Christina

Reviewed: Aug. 14, 2009

After reading the other reviews, I made the following adjustments and found that it made them excellent. I cooked them only for 16 minutes. This meant that they didn't harden later, they stayed soft throughout the day. I also iced them using the basic cream cheese frosting, which may have also helped keep them soft. I let them rise for 2 hours and used a 9x13 pan, which was needed. I can't imagine them fitting into an 8x8 pan. I also doubled the cinnamon filling, but found it was way too much, and threw a lot out, so I would have stuck with the original portions for that. All in all a quick and easy recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kate C

Reviewed: Aug. 11, 2009

amazing recipe! i loved making the cinnamon rolls and everyone loved eating them!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

courtneykitterman

Reviewed: Jul. 29, 2009

This is the best recipe I have ever found on here, ever. The first time I made them my family were actually in shock as to how delicious they are. My brother ate 7 that evening because they are just so addictive! And the recipe isn't even too difficult!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

sarah.sazaroo

Reviewed: Jul. 25, 2009

Easy, yummy and fast! Not only will this recipe give me a quick-fix those mornings I want dessert for breakfast but also has an overnight option for those rare times I'm organized enough to plan for the next day's baking. I didn't have issues with it being too dry after being out of the oven a couple of hours - my roommate even commented that it was possibly better cold than fresh out of the oven. I'm making this recipe tonight for breakfast tomorrow! Thanks, Sharon!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TeriG

Reviewed: Jun. 30, 2009

These turned out being some of the best cinnamon rolls I have ever eaten. Mine needed about 25-30 minutes to cook because the center was still a little doughy. I think cooking these in 2 pans would be better to allow the rolls to spread out more and look more professional, but either way, they taste great!

Was this review helpful? [ YES ]
1 user found this review helpful