Reviewed: May 15, 2012

I used the stand mixer to form the dough & refrigerated overnight. Makes a wonderful cinnamon rolls!

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

Reviewer:

Reviewed: Apr. 11, 2012

I made these, put them in the fridge overnight and baked in the morning. Used my mixer with dough hooks to prepare the dough. It was lovely to work with, however once baked I foun them to a disappointment - they had an odd texture, not like anything I've ever made or had before. Also 2 cups of brown sugar is too much. I had about 1/2 cup left over and still found it to be too much sugar. Probably won't make them again..

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

Reviewer:

katiemac75

Cooking Level: Intermediate

Home Town: Red Lake, Ontario, Canada

Living In: Ramore, Ontario, Canada

Reviewed: Mar. 5, 2012

Very good recipe! They're moist and sooo yummy! Usually I have a lot of trouble with cinnamon rolls, but not with this one :) They turned out soo well!

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

Reviewer:

Amortentia13

Reviewed: Feb. 27, 2012

Me: Beginner baker, first time making these rolls. A blunder I made: Completed steps 1 and 2 without adding egg! Realized this 10 minutes after placing kneaded dough in warm area to rise. Panicked a little. Quickly went to google for some advice. Read that I can add items before the first rise, so took a chance. Took out my beautifully kneaded dough, added the egg and was left with a wet mess. Kneading the dough at this point was tough, but I managed to work in the egg. Will it work? was my question. After an hour of rising the dough, the dough lump was cohesive and a-ok :) I also worried that I rolled out the dough too thin, but read that having many layers are preferable? Another thing - I cut down on the sugar/cinnamon mixture. Love that I can control the amount of sugar! My cinnamon rolls turned out well. Not too sweet, fluffy and goes great with cold milk.

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

Reviewer:

christinekc

Home Town: Douglaston, New York, USA

Reviewed: Feb. 5, 2012

This was my first time making cinnamon rolls homemade. This wasnt a good recipe. They didnt rise at all but when I baked them they did double in size. If you dont eat them right away, they are hard as a rock. Not soft at all. I will say cream cheese frosting was good but you have to add more cream cheese than it calls for. The flavor wasnt very good either kinda dull. So, I dont know maybe this recipe needs to be revamped or something. I was disappointed.

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

Reviewer:

godschild1977

Reviewed: Jan. 28, 2012

This took a long time to make. But perhaps it's the extra love required that makes them so darn good. I can't believe how delicious they are. My husband also gave his two thumbs up. Yummy and decadent. However, because of the work involved, I'll probably save this recipe for company or a holiday.

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

Reviewer:

gehbienes

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Jan. 26, 2012

Love this one!

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

Reviewer:

jolenezuchetto

Reviewed: Jan. 25, 2012

Great base recipe. I did make some changes, in that I use stevia and vanilla powder in the dough and splenda brown sugar blend for the brown sugar. Otherwise, wonderful recipe. I only made the changes after making them exactly as the recipe states. Either way, turn out wonderfully!

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

Reviewer:

WinterWhispers

Cooking Level: Expert

Home Town: Lynnwood, Washington, USA

Living In: Everett, Washington, USA

Reviewed: Jan. 13, 2012

5 stars! These are the easiest, quickest, and most delicious cinnamon buns I've tried.

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

Reviewer:

oakd

Reviewed: Jan. 13, 2012

If you are looking to impress your tastebuds, this is the recipe to use. I proofed the yeast and followed the instructions with no problems. I did double the frosting. These freeze well. I use 9 x 9 pans and put 4 in each. If you are not in a hurry, or if you have an errand to run - make up the dough and place in oven to rise. I made this on Thanksgiving. We had a party to go to so I made the dough, placed it in the oven, we came home about 3 - 4 hours later, and it was ready and waiting to go -- absolutely the best -- I've made this 3 times now. Enough to give away to friends and neighbors and enough to freeze for those weekend morning treats.

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