Reviewed: Jan. 2, 2012

The best cinnamon bun recipe I have ever had, ever! I love that it is all real ingredients and a non-bread maker recipe too. Everyone at work begs me to bring these for a special treat and my family melts into the ooey-ness every time I make them.

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4 users found this review helpful

Reviewer:

karebearfluff

Cooking Level: Expert

Living In: Lacombe, Alberta, Canada

Reviewed: Jan. 1, 2012

I have to agree with many of the other reviews these are amazing out of the oven. I follwed the recipe minus the glaze on the top, i did the dough the night before. After reading another review about the dough being to sticky and having the same problem i was scared that it wouldn't come out the next morning. I am happy to say that leaving the dough overnight was much the way to go, the dough was easy to roll out, and the filling was more than enough to fill the buns. The plus side of also leaving it overnight was i did not have to wait the extra hour to leave them rise again, just cut and put in the oven they came out great

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3 users found this review helpful

Reviewer:

Buffy25

Cooking Level: Intermediate

Living In: Winter Park, Florida, USA

Reviewed: Dec. 26, 2011

This is a fabulous recipe. No major changes are necessary and it's super easy to make. Definitely a holiday stale from here on out. Here are a few notes I wanted to share: Pressed for time in the morning? Make the dough the night before and refrigerate overnight in an oiled and covered bowl. It will rise slowly throughout the night. Just make sure you pull out the dough a few hours before you make these so it has time to get to room temperature. The step for spreading the melted butter and cinn sugar on the rolled out dough: I used room temp butter instead of pouring a liquid butter on the dough. Much easier (spread w a spatula). We went loco with the cinnamon, using much more then it called for. You can't go wrong with too much cinn (we ended up using about 1/4 and it was soooo fantastic). I would reccomended it! If you can get two people (4hands) to roll it up you will get a great roll. Make sure to roll out the dough evenly. I didn't and though they were still great there were some rolls that were smaller from the ends and the middle ones were fit for a king! Don't be afraid to increase the butter and sugar and nuts that go on the bottom f the pan. The more "ooey-gooeyness" the better! Just some helpful tips. Enjoy!

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8 users found this review helpful

Reviewer:

Linds

Reviewed: Dec. 20, 2011

great cinnamon rolls!

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3 users found this review helpful

Reviewer:

Kristens

Cooking Level: Intermediate

Reviewed: Dec. 19, 2011

I thought making cinnamon rolls would be hard, but this was the best recipe ever! The instructions were a little confusing but I figured it out and everything worked out ok! Yummy!!!

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2 users found this review helpful

Reviewer:

minnyfrank

Reviewed: Dec. 18, 2011

These are great, without the pecan-bottom-goo stuff, though. Just use icing and enjoy!

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3 users found this review helpful

Reviewer:

aaronmij

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Dec. 18, 2011

These are really yummy! I tend to like mine a little more ooey gooey though so next time i make them I'll use more brown sugar and cinnamon. I also put cherries on mine.

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3 users found this review helpful

Reviewer:

STARLA66

Cooking Level: Intermediate

Living In: Hilton Head Island, South Carolina, USA

Reviewed: Nov. 26, 2011

Made these for my family. What a hit. First time I ever made cinnamon rolls outside of the break and bake package. I added 1 Tbsp of cinnamon, 2 tsp nutmeg, 2 tsp cardamon. Wonderful!

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2 users found this review helpful