Amazing! My friends loved it and it tasted wonderful- soft, fluffy and delicious. I am definitely making this again. My husband’s family has a tradition of making either sweet rolls or cinnamon rolls Christmas morning. After she had some, she asked me to make them this Christmas, they were so good! I used a lot of the tips I read from other reviews- adding the yeast and sugar to the lukewarm (105-115 degrees) Milk & water and let it sit 10 min before combining the rest of the ingredients... letting it rest for 10min before kneading it, letting is raise in a greased bowl for 2 hrs. I had rolled and cut the dough, placed them on pans and i stuck them in the fridge to bake in the AM. I let it sit on the counter to warm to room temp and let it rise a little before baking. I frosting was so easy to make and super yummy!

This is the version I usually make with one difference. For the topping I take one can of Eagle brand sweetened condensed milk, place opened can into water bath on top of stove and reduce until it reaches a caramel consistancy. Spoon over warm rolls. UNREAL!!!

Halved it, let it rise, then was too lazy to roll it out, so put it in the fridge till morning. In the am, rolled it out, but in the butter mixture, cut, let rise again and baked. Delicious

A good cinnamon roll recipe. I proofed the yeast first--after boiling the milk, added the butter, water and a few tablespoons of the white sugar. Waited till it was warm (as to not kill the yeast). Added the yeast and waited 5 min till frothy. Then added the rest of the sugar and egg and poured the wet mixture into the flour and salt. This prevents the salt from killing the yeast.The rolls are Fluffy and heartwarming! I cut the recipe in half. Divided the filling in half-used half inside the rolls and added 1/8 c . of pumpkin pie filling and some raisins (soaked in hot water first). Used the remaining half of the filling (melted butter, brown sugar and cinnamon) to spread on top before baking. AMAZING Taste! To fancy up the frosting a bit...I added a little maple syrup instead of milk, a splash of lemon juice so it wasn't all overly sweet and fresh ground cardamon to taste. The symphony of flavors was great. I too let it rise about 3 hours and baked them a little longer till slightly golden brown. Make sure you leave enough space in the pan because they turn our huge. Half the recipe made 10 rolls for me. I did 4 per 8" pie pan and they filled the pan in the end. Enjoy!

THANK YOU! What a fantastic recipe! Loved it! I'm a beginner, never made cinnamon rolls before. This recipe was so easy to follow and they turned out amazing!

Had to add around 2.5 cups more flour than recipe stated to get the dough right. Will definitely do a double rise next time to enhance the flavor. Will also increase the amount of butter in the filling. But was very good as well.

These are amazing! They are light and fluffy, with a good, yeasty roll flavor. The only change I made was to have them rise for 2 hrs before rolling them out, then they rose for an additional hour after I made them into rolls. Definitely my new favorite recipe!

absolutely wonderful. Moist and perfect.

These were probably the best cinnamon rolls I have made. I made 1st panfll and pt the into th oven overnight to rise then baked in the morning. Only reason for th 4 stars instead of 5 is that I like more of a cinnamon flavor and these were more like caramel rolls to me. Th 2nd batch I sliced a bit thinner and have frozen for another time.

I first made these strictly following the recipe posted...they didn't rise and were basically doughy. Then I used Sarah Jo's recipe. I proofed the yeast first (about 10-15 min or until i saw it bubbling)and then added milk/butter mixture. I made a half batch and it turned out AMAZING!!!! I added the milk/butter to the yeast and added flour to make dough...i cover dough with damp cloth and sat on heating pad on med setting for 2 hours and it rose beautifully. I also used half the amount of brown sugar suggested and usual amount of cinnamon. I spread butter then put the brown sugar/cinnamon mixture in a sifter and spread so they were very even and sprinkled/dusted. Cut and placed in glass baking dish (pie plates) and sat back on heating pad and let rise even further. Baked for 25 minutes, They turned out PERFECTLY. Again, I followed Sarah Jo's review and put my own tweak in and they are great.