Reviewed: Dec. 25, 2012

You can't go wrong with these... I made them for Christmas morning it only took about 90 minutes... I made a quick butter cream glaze and plopped it on when they were warm. Raves. Absolute RAVES. All the flavor and half the work of other recipes! I made mine in a 13x9" pan and decided to forgo the muffin cups... they came out perfect! Thank you GoofyDebbie!

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Reviewer:

RedHeadOfTheDead

Cooking Level: Expert

Home Town: Bristol, Rhode Island, USA

Living In: Merchantville, New Jersey, USA

Reviewed: Dec. 25, 2012

I did not like this recipe. The dough was too dense and the filling dry. I also had spill over into the oven. If you make this recipe, put the rolls on a deep cookie sheet or put the muffin pan on a cookie sheet. You will have overflow and the sugar will burn.

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Reviewer:

HoustonMom

Reviewed: Dec. 25, 2012

I sliced them a bit thinner and cooked them in baking dishes instead of muffin tins.

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Reviewer:

Julie Ricketts

Reviewed: Dec. 22, 2012

Easy to make, adding raisins and pecans made them even better.

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Reviewer:

Allen

Reviewed: Dec. 21, 2012

so good! I baked mine in a 9x13 pan. Added glaze as well.

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Reviewer:

Regina

Reviewed: Dec. 18, 2012

Good if you like more of a buttery/pastry type cinnamon roll. I prefer gooey, more bread-like cinnamon rolls so was a but disappointed.

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Reviewer:

jenn

Reviewed: Dec. 16, 2012

I have always been intimated by any kind of recipe where dough is involved until I made these absolutely yummy rolls (watching the video was extremely helpful)! After reading other reviews, I used a 9 x 13 glass dish and baked the rolls for 20 minutes. I also added chopped pecans to the cinammon/butter/brown sugar mixture. My husband gave them 5 stars!

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Reviewer:

Favorite Auntie

Reviewed: Dec. 15, 2012

Made this tonight and wish I had put a cookie sheet under them while baking or baked them in a pan. The sugar mixture gets pushed up and out as the rolls expand. It dripped down onto my oven (pain in the butt I have to clean it now) and nearly caught fire. Smoked out the whole house. I wish I had read the reviews earlier as others have had the same problem. The recipe should be re-written. Also, I added the raisins and the rolls, although fluffy and soft, are too sweet to eat. I will make these again but use 1/8 cup of sugar in the dough and make 1/2 as much cinnamon goo, omit the raisins, and bake in a pan. I also will roll the dough out to a 24"x 30" sheet before rolling. The recipe says to roll it out to a 12x9 rectangle but at that size mine was about 3" thick still.

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Reviewer:

DanW

Cooking Level: Expert

Reviewed: Dec. 7, 2012

amazing!!! my family loved it!

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Reviewer:

southernsunshine

Reviewed: Dec. 2, 2012

Fool proof, easy and great results! Just watch the baking time, 30 mins in a 9x13inch tin was too long for mine, second time I tried it I baked for about 20 mins. To keep crust soft I brushed with milk after 15 mins. They were so delicious I didn't wanna share. This is my go to recipe for cinnamon rolls from now on!

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