Reviewed: May 18, 2012

I changed the recipe by replacing cranberries with raisins. My kids loved these! They took them as a snack for school and also bragged to my huband about them. Once my husband made it home (he's an over the road truck driver) he had me making a batch at 9pm. He brags to his friends now.

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2 users found this review helpful

Reviewer:

nikki4twilight

Reviewed: Nov. 15, 2011

A little slice of heaven! I made the dough in my bread machine. And I used dried cranberries instead of fresh or frozen. The flavors and textures are a perfect combination- soft roll, crunchy walnuts, tart cranberries, sweet filling. These are awesome, and the house smelled great while they were baking. I agree with others that perhaps there could be more fillng, but these still are fantastic. 3/7/12 update- I tried with frozen cranberries and the buns were even better. More juice in the frozen or fresh than with the dried fruit, and this added extra flavor.

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4 users found this review helpful

Reviewer:

Loves2Cook

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Strongsville, Ohio, USA

Reviewed: Mar. 11, 2011

Not the prettiest results...but the flavor more than makes up for it. Made a little more filling and topping than called for and used pecans instead of walnuts (allergy to walnuts.). Truly first class delicious. I believe that these could be enhanced by more filling...but it's hard to improve on something this good. Will also try with apples and blueberries. Maybe strawberries!!! Thanks for sharing!

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Reviewer:

Emily Tisdale

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Feb. 2, 2011

YUMMMMMMM will definitely make again!

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Reviewer:

Michelle

Cooking Level: Expert

Reviewed: Jan. 9, 2011

These are really good, especially for the Holidays. I would highly recommend making double and freezing them because they are very time consuming.

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3 users found this review helpful

Reviewer:

misha.west

Reviewed: Jan. 1, 2011

I used dried cranberries in this and the residents where I work loved them

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Reviewer:

karencnl

Reviewed: Dec. 25, 2010

Outstanding recipe. Sweet, tart and crunchy - a perfect combo. I didn't think the filling was going to be substantial enough but it was perfect. The buns themselves were very tender and flavorful and the topping and filling was out of this world. Will be making these again.

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8 users found this review helpful

Reviewer:

CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Dec. 19, 2010

I loved these!!! I really like cranberries, so I knew that I would like these, but my kids don't care for cranberries. So, I made the full batch of dough, and turned half into cranberry and half into regular cinnamon rolls. I only made 1/2 the topping and filling and it was the perfect amount. I prepared these the night before and let rise in the refrigerator overnight. They rose beautifully in the oven and when I flipped the pan over, the rolls came out nicely. They were sweet, tart, crunchy (I had to use almonds because I was out of walnuts), and gooey. These are festive for the holiday season. I froze some for breakfast later on. Thanks for a great sticky bun recipe.

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11 users found this review helpful

Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Feb. 8, 2009

The perfect combination of tart and sweet- we were eating the filling mixture plain before we even used it in the rolls! I substituted in 1.5 cups of whole wheat flour. The dough rolled out easily, and baked up soft and light, with just enough sweetness. I did double the filling and topping, and it was by no means too much for the recipe. I baked them in two 8x10 glass pyrex pans. Just the smell of these baking is worth the 5 stars!

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13 users found this review helpful