Cinnamon Rolls II

This recipe is the best one I've ever tried for cinnamon rolls, and I'm really picky. I did, however, do a couple things differently: 1) let the stand mixer knead it, which transformed it from sticky to smooth dough in 10 min, eliminating the need for extra flour 2) let the dough rise after kneading for 2 HRS - this makes it pliable, silky, and very easy to roll out into rectangles (plus, much lighter), 3) after rolling and refrigerating overnight, let them rise for 2 more hours in the morning (I know, it's a lot of time, but it's soooo worth it!). The end results were rolls that were tender, fluffy, and soft even after they cooled off. The frosting was amazing too. Thanks for this recipe! It will definitely be a regular in my reportoire! p.s. - for those who don't have a stand mixer, try letting the mixture rest for 10 minutes before kneading it (a French method known as autolyse). Flour needs time to absorb water, which will help with the sticky dough problem.

This recipe is easily halved :) As for refrigerating the night before baking, I let the dough rise for an hour before I shape it into rolls. Then after shaped into rolls, I put in pan in fridge covered with plastic wrap. Then I turn the oven on in the morning and let them rise at room temperature/on top of oven for about 30 min-to an hour, until about doubled. Works wonderfully. And the frosting is sooooooo good!

very good recipe. One tip i would suggest is that after letting the milk mixture cool down some add the sugar and yeast first. also you want the liquid to be around 105 - 115 degrees F. if you add the salt at the same time as yeast it will cause the yeast not to activate and due to this you will have problems getting it to rise. the yeast feeds off of the sugar which causes it to activate and rise more quickly. adding salt before the yeast activates kills off some of the yeast. So once you add the sugar and yeast wait about 10 minutes or until some foam forms on the surface of the liquid before adding the rest of the ingredients.

Good recipe but as a professional baker I would suggest to put all dry ingredients in bowl ( I also added 2tbls of glueton to flour (found in grocery store with the flour) this gives it a lighter, fluffy texture and helps preserve longer. Sugar activates the yeast not the salt as a review mentioned. I also melted butter and spread on dough then the brown sugar and sprocket cinnamon with raisins. Put in refrigerator if u want to bake in A.M. One viewer said it took a long time to rise. If u have a bread proofing cycle on your range use it. Otherwise if you press 140-200 no hotter on your oven then shut off put rolls in this cut rising time in half without killing the yeast. If u don't want the work u can use a loaf of frozen bread dough put in microwave on defrost for 4-5 minutes should be soften to roll if not put back in for 1 more minute only then roll spread melted butter, cinnamon mix with white or brown sugar or half brown & half white sugar and raisins roll up and cut 9-11 slices. Put in greased Pan not touching allowing for doubling in size then repeat oven instructions for proofing when doubled bake 350 for 15 minutes

I made this recipe for my boyfriend and his co-workers, (they're firemen). They absolutely loved them. Now they all want the recipe so that they can have their wives/girlfriends make them at home. They especially loved the icing. I did need a little extra flour. Also I made up an extra batch of the cinnamon/brown sugar. I put it in a bowl with melted butter (just enought to make a slightly runny paste). Then I spread it over the tops of the cinnamon rolls right befor they go in the oven. It gives them just that much more yumminess. They especially loved the icing. These are now a favorite among my family, co-workers, and several local firehouses.

If you're a novice (like me) or looking for a compilation of most useful reviews, I'm listing the tips I found most helpful for these HEAVENLY rolls. I'd never used active yeast or made 'real' bread before, so I spent some time researching to figure out what to do and when. Here are my tips! 1)Once milk mixture cooled, added yeast & sugar then let sit 10 min to ensure yeast activated, then added salt, eggs, flour. 2)Added extra 1/2 C. flour to manage stickiness of the dough. After all flour was mixed, I let dough sit ~10 min (autolyse method). 3)After kneading, placed dough in greased bowl & placed wet towel over top to let rise ~2 hrs. 4)Divided dough, then used 9x12 sheet pan to gently press dough into rectangle 5)doubled cinnamon (4 tsp) for "filling" 6)Rolled dough from long edge, wrapped in plastic & put in fridge to cool (easier for slicing). I later sliced, put in pans (two 9x13 and one pie plate) and put back in fridge overnight. 7)Spacing - I did 9 rolls in each 9x13 pan, spaced about 1.5" apart. They rose enough during baking that they ended up covering entire pan, edges touching 8)In the AM, preheated oven and let pans sit on warm stove for 1 hr to let rise a bit more. Added leftover butter and sugar/cinnamon to tops & baked ~22 mins. 9) doubled cream cheese for frosting (6oz) which hydrated frosting enough that I didn't add milk, but definintely got a thicker frosting. If you want "drizzling" consistency, add a little milk.

These were well worth the effort. As for making ahead of time, I wasn't sure at what point to stop, so I made the rolls and put them in the pan - then placed in fridge. Got up early to let them warm, then rise, and then baked. Delicious!

I am not really sure how to review this recipe since I did not follow it exactly. I have some experience with sweet breads and I was puzzled by a couple of things with this recipe. First of all, there is no step for yeast proofing, it does not instruct you to add the eggs called for in the ingrediants list nor does it call for a first rising of the dough before forming the rolls. So, here is what I did. I used the one cup of water called for (110-115 degrees) with 2 T. of sugar out of the 1 cup called for as the proofing. When the yeast was foamy after 10 minutes I added the milk, butter, sugar, salt, eggs (which should be at room temp). I also added about a teaspoon of vanilla and then I added first 2 cups of flour. After all the flour was added I used the dough hook on my stand mixer to beat the dough for about 5 minutes. The dough was sticky and shiny, not soft and smooth but sticky and shiny is what you should have with a sweet bread. Anyway, I scraped it into a buttered bowl and let it raise about 1 1/2 hours. Poured it out on a floured board and divided it in two pieces. Rolled into rectangle and added filling along with some extra cinnamon. Placed rolls in buttered dish and let them raise again for about 1 1/2 hours. Baked for 25 minutes. I used the frosting recipe but added a little more butter and powdered sugar so that I had enough to really slather the rolls. These were so good my husband almost swooned. I am giving the recipe as it is 3 stars but with

These are absolutely divine! I was very nervous about these, as they were my first cinnamon rolls and I can have difficulties using yeast. I made these the night before, put them in the fridge, and let them rise and baked them in the morning. My boyfriend does not belive that I made these myself! Thanks for the recipe!

WOW! Definately for those with a sweet tooth. I Poured 1/4c corn syrup, 1/2 c butter and 1 c brown sugar mixture over before baking and the rolls turned out very moist and yummy. My boyfriend has a new favorite food.

I forgot to add the egg until 15 minutes into the dough cycle so I pulled out the dough and worked the egg in by hand. I put it back in the bread machine and started it over. I was worried that the dough would be tough but it turned out wonderful. So, I'm thinking next time I'll remember the egg and it will even be better. My family loved these! Next time I may use a bigger pan like a lasagna pan since 13X9 was a bit crowded.

Amazing! Had great fun making them (such stickiness..!), even more pleasure in consuming them.... mmm.. Straight out of the oven they were deliciously gooey soft and sweet, 4 hours later just as delicious! Will most definately use this recipe again and again...

My mother has made tis recipe for 70 years. Instead of a frosting to top off the rolls, make a caramel topping by covering the bottom of the pan with brown sugar and pecans drizzled with melted butter. Place rolls on top, bake, and, when done, immediately invert the pan onto aluminum foil. The warm caramel & pecans make a perfect topping.

We loved these cinnamon rolls AFTER I used a whole EIGHT ounce package of cream cheese for the frosting...I don't know if the 3 ounce thing was a typo or what, but the frosting was really gross and only sugary that way. They were a little more dense than I like, too, but maybe that's because they didn't seem to rise very much...maybe the yeast I used.

This recipe is great!! It smelled so delicious even before my family had a chance to taste it. After trying, they couldn't get enough! A few suggestions: WAY too much sugar in the original recipe. I used 1/4 cup of sugar in the dough instead of 1 cup, and 1 cup of sugar in the filling (instead of 2 cups). Still turned out perfectly fine. The frosting was also way to sweet and thick for our liking, so we use a mixture of confectioner's sugar and warm water in a 1:2 ratio. Add the sugar first, then add the water. Stir until clear. Otherwise, these cinnamon rolls were amazing!!

This is the recipe I've been looking for! The one I normally use only makes half as many & with this much work, it's good to make more rather than less. As to rolling out the dough, I've always spread the dough with my hands; using a regular sized baking sheet, gently but firmly spread the dough towards the edges until you have a rectangle of dough which is fairly even in depth. I did appreciate the tip not to put any sugared filling on the last bit of dough; it does make it easier to roll up and makes it stick to itself much better. The icing is a bit sweet for some tastes, but by leaving out the cream cheese & butter & using a plain old confectioners sugar & milk icing, the sweetness factor is lessened. Delicious recipe!

Great recipe. I have made bread for years but this was the first time I made cinnamon rolls. I let the dough rise for about 1 hour before I rolled it out and then allowed it to rise for another hour before popping into the fridge overnight. In the morning I took the rolls out and let them rise another hour and then baked.

This recipe is perfect. I followed it exactly, and these have made it to the top of our christmas tradition list. They were even good the next day. I did use the autolyse technique that another reviewer mentioned where I let the dough proof for about 10 mins before kneading so the flour could absorb the water. This made the dough easier to knead and less sticky. This was the first time I have ever kneaded dough, and it came out perfectly. Simply delish and so worth the work.

Amazingly good! Halved the recipe and worked great. After in the stand mixer with hook attachment and kneading, let rest in a lightly oiled glass bowl for 2 hours. Then after rolling and cutting, placed in greased 9x13 and let sit out overnight to rise and then baked in the morning. Didn't have to put in refrigerator.

I made a half recipe of this. I used my Kitchen Aid mixer to make these rolls. I proofed the yeast with the warm water and the sugar (I cut the sugar back to a quarter cup) for ten minutes, then added the butter, eggs, warm milk, flour and salt. I did need a little more flour than what was called for in the recipe, almost another full cup. I kneaded the dough with the bread hook for about five minutes, then set the dough to rise for an hour or so in a large greased bowl on a warm heating pad. I rolled out the dough and mixed the softened butter (I upped the butter to a full half cup--for a half recipe) together with the brown sugar (changed to light brown sugar as that was all I had on hand) and cinnamon before I spread it on the dough. I sliced them up and set them in a baking pan, covered them with foil and set them in the fridge. In the morning, I set the cold rolls back on the warm heating pad to rise again for another hour or so. 400 degrees for a little over 15 minutes and they were done. When I made the icing, I only used one cup of confectioners sugar and only a little over a tablespoon of milk. I used a spoon to glob it on the top and as the icing warmed, I spread it with a knife. I was able to get 12 rolls out of a half recipe so adusting the servings was spot on. I did split the rolls into two pans, one was for my family and another I gave to my favorite cashiers. All were eaten and very much enjoyed.

Wow, awesome recipe.I made half cinnamon & the other half into orange rolls.Simply delicious.Thank you so much for sharing this wonderful recipe.

very good nice and soft, i quarter the brown sugar and half the butter and use 3/4 tbsp cinnamon for half recipe. they are great the best i have so far. i like my cream cheese savory so i add salt and pepper instead sugar and vanilla. i also proff them for 1 hour before i fill and roll them

Had to make two batches because I didn't closely read the other reviews that said you need to add more flour than the recipe states in order to avoid very stick, unworkable dough. Second batch with more flour worked perfectly and I will make these from now on. I have avoided working with yeast in the past, so it felt great to have a successful experience and delicious cinnamon rolls on Christmas morning.

First time making Cinnamon Rolls, could not believe how great they came out!! Definitely due to the recipe. It was my first time kneading dough and was worried they wouldn't turn out, but I let it rise for 2-3 hours (like other reviews) and it was worth the extra time for the huge rise and fluffy rolls. Fantastic recipe!

QUESTION: When placing on the baking sheet, how far apart do you place them or should they touch? Thanks.

SO yummy! I followed the recipe exactly. Next time, and there will most certainly be a next time, I may add more cinnamon.

Perfect!!!!

Well I will have to try these again. I put them in an aluminum pan for easy clean up for christmas eve breakfast they rose perfectly BUT when I when I put them in the oven they were completely doughy. I put in for another 25 and still completely doughy. I had to take them out< a huge mess!! and put in a pyrex, which baked up in 15 minutes. I will try again but definently not try and save clean up time and just use my pyrex. I also put orange flavoring in the icing delicious!!

This is about the third time I have made these, each time they get better and better. Maybe I am just getting better at it. I have found with this recipe, your friend is the Stand Mixer. Yes, the dough is sticky: don't keep adding flour. After kneading, flour your surface, work the flour into the dough and let rise for at least an hour. At this point make dough into cinnamon rolls, then let rise for at least an hour again. The frosting was great just as written, I like cream cheese, but not alot. Thank you for this recipe, it made some of the best cinnamon rolls me, my family, and friends have ever had.

Very good! They were golden brown on top @20 min, but I should have covered with foil and left them in a little longer. They were mostly done, but just a little gooier than I like. Otherwise, very tasty. Also, sharp kitchen scissors work well to slice the rolls (better than my dental floss- it was shredding!).

Loved these! I used my bread maker to make the dough last night, then let these rise overnight. They baked up light and fluffy this morning. I only made 1/2 batch and ended up with 14 decent sized rolls. The frosting is the perfect topping to these rolls. My kids were in heaven this morning.

amazing i make huge ones compared to little ones like the recipe

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!

Better than I could ever have predicted. I wanted a recipe for buttermilk cinnamon rolls, so I substituted buttermilk for the milk in the dough and frosting. I also added orange zest to the frosting which just added a little extra charter to the vanilla frosting. This dough is so easy to work with. I'm looking forward to making these Christmas morning.

in order to guarantee the dough rising, i proof my yeast separately on the counter (with 1 c warm water and 1 t sugar) before i start the recipe. this always turns out great and very easy to make.

These are amaaaazing. I've never made anything requiring yeast and kneading before, so I was kinda nervous at first. But it ended up being a lot easier than I thought, and the kneading thing was pretty fun. I used more flour than it called for because the dough was pretty sticky at first, but they came out great. My whole family was raving about them. This is definitely a new family favorite! Don't be afraid of making these if you are a novice like me. :-)

These freeze very well. I made the full recipe and then put half in little bags of 2-4 uncooked rolls each and froze them. When I'm ready to cook them I just take them out about an hour before and let them de-thaw on the counter before I cook them. Haven't noticed a difference in quality or taste doing that

Delicious! They were pretty easy to make, but took a long time to rise... I would ideally let them rise for 2-3 hours. I also added a sprinkle of extra sugar and cinnamon on top with some extra melted butter! Yum!

Really good, the key IS letting them stand after you cut them and put them on the sheet, the last rise is the important one, remember to cover with a damp cloth. I always start my yeast first no matter what, warm water or milk according to recipe, yeast and a tablespoon of sugar from the recipe....stir and let stand till its nice and bubbly.........then add to the rest of the ingredients. Perfect every time!

I followed the instructions in the "Forming and Baking Cinnamon Rolls" article. You can have the rolls touching but remember that they will take longer to cook inside that way so you may have to cover after a while.

Wonderful recipe! These tasted fabulous! We did have to add a lot of extra flour though (at least 2 cups) to get it to look right. I like a lot of frosting on my cinnamon rolls so I didn't feel that there was quite enough frosting to properly frost both pans; next time I might make a double batch of the frosting. We will definitely make this recipe again.

I made the for our Christmas Brunch. They were AMAZING!!! I also had a very sticky dough after adding the remaining 4 cups of flour. Don't Panic and don't adjust the recipe. Just generously flour your board, dump the dough out, knead the flour in. Use a bench scraper (if you have one) to lift and fold over, Keep kneading and adding more flour, a few Tablespoons at a time. When dough stops sticking and is smooth as a babies bum, you're good to go.

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.

These were very good...my first time making them too. I rolled the dough a bit thinner, makes a bigger roll not so thick walled, sprinkled a cup of raisins (pre soaked)into one batch and pressed them lightly into the dough, then sprinkled a bit of cinnamon over top the raisins then sprinkled on the brown sugar/cinnamon mix. Also, I didn't think the original recipe made enough icing for 24 rolls so I added an extra cup of icing sugar and an extra ounce of cream cheese and extra milk. ENJOY!

I wasn't too sure about these when I was making them, but they are really the best cinnamon rolls I've ever had. This was my first time making any type of bread, and I learned a few things with these. 1) Use a stand mixer to knead the dough. Makes it much easier. 2) don't roll the dough too thin; otherwise it will break when being rolled up. I also made these the night before baking and they turned out delicious, but a lot of the brown sugar filling leaked out into the bottom of the pan. This wasn't a problem though because it created a kind of sticky syrup at the bottom. So you have the stickiness on the bottom, cream cheese frosting on top, and soft tasty rolls in between. They reheated in the microwave really well too. I will definitely make these again and again and again...

Have made these twice now with rave family reviews both times. I let the rolls sit overnight in the refrigerator take them about about half an hour before I'm ready to cook them.

Excellent rolls! I let them rise for 2 hours, but they didn't grow much larger. I finally gave up and put them in the oven--they really puffed up there! I would recommend not using a dark pan. The sugar leaked out and burned. I used a white pan the second time and it was much better.

Thought these were just okay. I love my recipe so perhaps I am prejudice. I ended up giving these away since my kids wouldn't eat them.

I was quite disappointed with this recipe (...and this was a first for me--I've been completely pleased with EVERY other recipe that I've used from allrecipes.com!). I wish that I'd read the previous reviews, since I went by the star rating only. I followed the recipe exactly, THEN had to add 2 1/2 cups EXTRA FLOUR. (With the 6 cups called for in the recipe, the dough was simply "batter", and I find it hard to believe that in any weather, climate or humidity, one would be successful using this recipe.). Adding this much extra flour left the rolls dry, hard and pretty much tasteless. YUCK! I definitely DON'T recommend this recipe.

These were good, and everyone said they were good, but they just didn't rise that much. These resembled thick cookies instead of high rolls. I let them rise twice, two hours at a time but I guess it just wasn't enough. Maybe the yeast was old or something. Overall, the taste was good but the texture and the height wasn't terrific. (Note: I used half white sugar because I ran out of brown but they tasted just fine.)

What can I say but wow! These were fantastic. I made them for a Sunday breakfast when a friend came to stay for the weekend. He had one hot out of the oven and loved it so much that he immediately ate two more! They are very light and fluffy. However, the cream cheese frosting would have been too much sickly sweetness for me, so I just brushed the top of the cooked rolls with melted butter and sprinkled a little extra cinnamon and brown sugar on top.

My family loved these. Not as light/fluffy as I'd like, but I'm thinking my water was too hot for the yeast. I'd definitely make again.

The icing was good, a good topping but recipe didn't used enough flour. The brown sugar, butter, and cinnamon was also a little flat.

I let the bread machine do the work and on my machine, the dough cycle is 1.5 hrs. I used bread flour, light butter, skim milk and egg beaters and had no problems with the dough. After making the rolls, I refrigerated overnight. In the morning they had almost doubled in size and after letting sit out at RT for 1 hr, they had almost doubled again. My family was super surprised at the light, yeasty flavor and have already requested they be made again soon. I'm not a good baker and this recipe came out beautifully. Will definitely make again.

I have just spend the last 48 hours making 4 different cinnamon roll recipes trying to find the ONE that I was looking for. After 3 recipes, this one is the closest. I wanted something light but with a boost of flavor. While I did make some changes, this one was the closest. First of all, I needed about 8 cups of flour before my dough would come together, no matter how much kneading I did. Secondly, to make 24 rolls, I needed more flavor in my filling so I used 2 cups of brown sugar mixed with 3 tbsp of cinnamon. I made my dough, let it rise for 2 hours, rolled it out in two separate pieces, filled, cut, let rise another hour then baked at 375 for 22 minutes, though 350 would have been better as my rolls got a little browner than I would have liked on the outside. After a few more tweaks I think I will have finally found THE ONE.

These were a real hit. Will definitely make again. I had to add significantly more flour though. Only other change was that I added raisins to half the filling, in future I will put them in all.

Best dough for cinnamon rolls ever! Mine needed about 1 more cup of flour. The secrets are: 1) bake just until golden brown on top and still whitish on bottom, and 2) use the right pan. I used a pyrex and a glass pie dish with a thick bottom. The ones in the pie dish came out so much softer and fluffier! Delicious! Otherwise I followed the recipe, except I did not make the frosting. Thank you for this recipe!

I would cook them for a little less than the recipe calls for. When I cooked them they turned out dry, and I like mine soft and moist. I also had trouble with the brown sugar. As it was baking, all the sugar melted out of the of the cinnamon roll and stuck to the baking pan.

I'm a cheater. I used frozen bread dough instead of making my own. I got the idea from a cooking show on foodnetwork. These were perfect, and so easy! There is a lot of room to change the filling to as much or as little as you like

They were ok. Not really impressed with the taste. My rolls didn't rise, and they tasted really doughie! Will not make this again.

These are amazing!! We made them this Christmas and have made them a few other times since then. I made them the night before and then let them sit over night. They turned out amazing! They were soft and sweet! If I didn't make them myself I would swear that they were from a restaurant!

I've used a cinnamon roll recipe for years and this recipe is now replacing that one, which is an old family recipe. One thing I kept from the old recipe is using 1 cup of bread flour and 5 cups of all-purpose flour. I use my mixer and dough hook to initially put the dough together and let the dough hook knead it until it looks about ready then turn it on to a floured board and knead it another few minutes. At this point, I put it in a greased bowl and let rise til double, about 45 min, then punch down and let rise again til double. Then at that point I shape the dough according to the recipe. Cover and let the rolls rise til double, then bake. I use the convected bake setting on my oven at 350 for 20 min or til done. These rolls are so tender and yummy!

Excellent Cinnamon Rolls! I have loved my grandmother's and my mom's recipe for cinnamon buns since I was a little girl and once I made this recipe I had a new favourite....oh the guilt.

Awesome. Thank you for the great recipe!!!!

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!

This was an excellent recipe! I have never made cinnamon rolls from scratch and these turned out PERFECT. I actually used my breadmaker to make the dough, and it was beautiful dough. Next time I make these I would only make one change and that is to add an egg wash prior to baking to seal in the cinnamon and sugar that oozed out of the rolls and hardened like caramel around the edges after the rolls cooled.

Yummy and very easy! I've never made cinnamon rolls before, so I was a little bit nervous, but they turned out great. I made them the night before, then when I got up, I preheated the oven and let them sit for half an hour. Perfect!!

My husband made them and they turned out very good. The icing was the best part!

The absolute BEST cinnamon rolls I have ever made! I used 8 oz of cream cheese instead of 3 oz in the frosting recipe and it turned out fabulous! Easy to make!!!

Fabulous! I let these rise twice and then refridgerated overnight and baked in the morning! Really good! I might tweak the frosting a little next time.

Absolutely the Best!!!! My adult kids and hubby loved them. I kinda messed up, or so I thought because I let the dough rise a little before I kneaded it. Then I rolled it out. I definitely had to use more flour than called for as the dough was quite sticky after I had mixed it thoroughly, so I just continued to add flour until the texture was right. I then placed it in a sprayed with cooking pam bowl, covered with damp towel and placed in a warm place for an hour. I then halved it and began rolling into a rectangle, which I didn't have any problems with. I placed them in three seperate pans, placed two in the freezer for later. (I placed the pan in a Ziplock freezer bag, sealed and into the freezer). Then I let the rolls I wanted to cook, rise for another 1/2-45 minutes, then baked as directed. The creme topping was great! I don't care for that much sugar, so I just used 1cp confectioners, it was perfect for us. Thank you soo much!!!!

I didn't realize just how much work this recipe was going to be. It took me the better part of the day including the rising time. I changed the recipe just a tiny bit. I added about 1/3 cup more flour just so I could get the dough out of the bowl. It was very sticky! Once it was floured and everything it was fairly easy to work with. I didn't have non-flavored dental floss so I floured a good sharp serated bread knife and used that. It still took a while but it didn't turn out too bad. I added a bit of nutmeg to the filling and topped all the rolls with a bit of syrup and melted butter before I put them in the oven. They turned out very good! I may have also used a bit of extra brown sugar in the middle to make them extra gooey! The frosting was very nice. However, I did change that as well. I added the 8oz cream cheese as other reviewers recommended and I only added 1 1/2 cups of powdered sugar. The milk and vanilla I just guessed. Anyway, overall it was a very good recipe. Very sweet, but very good! Thanks for the great recipe. Those of you just trying it...don't give up on the sticky dough!

The first time I made this recipe it took me ages and ages but the end result was worth it so i kept making it and now it doesn't take as long and friends and family love them. The only thing is, I use about twice as much flour, but maybe because I live at a high altitude?

These cinnamon rolls are delicious! I have made them several times & my family always loves them!!

These were delicious. I used 8 ounces of cream cheese as others suggested. It was perfect. I also used half light and half dark brown sugar because that's all I had on hand. I had some tightly packed in one pan and just a few spread out in my second one. The packed ones came out moist and delicious and the others were hard on the outside and burnt a little on the bottom. Next time I'll make sure I have enough to tightly pack both pans. I added extra filling and next time I'll add more cinnamon too. I also spread melted butter on the tops halfway through baking and they came out wonderful!

These are absolutely wonderful! I had never made HOMEMADE cinnamon rolls before and was kinda scared. But I will never fear again. I have made them several times and they turn out every time and are better than ANY store bought! This is our favorite weekend treat! I make them up the night before and bake them in the morning. And if papa hears I have made them, beware...he is soon knocking on the door!

Great recipe, thank you for sharing. I used the dough as a dinner roll also omitting the sugar and cinnamon rolling them in balls, turned out great. Thanks again for sharing.

I mixed everything step by step and they did not rise. I think I should have let the dough rise after it said to divide the dough in half. The recipe did not say to do it this way though. Very dissapointing with all the ingredients and time it took to make them.

"CINNABUNS" move over, this recipe is awesome, best homemade cinnamon rolls I have tried. I added raisens to half the batch and they were great. My daughter suggested adding chopped pecans, which I'll definitely try the next time. Way To Go Pat.

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.

This was a good recipe. I made them for Father's Day and my dad loved them. He said they competed with his mom's. I used a cinnamon sugar mixture instead of brown sugar. Next time I would reduce the butter for spreading on the rolled out dough to 1/4 cup.

I have been using the same recipe for my cinnamon rolls for years. I thought I'd try a new recipe and this one sounded good. I followed the recipe exactly as written. The flavor was good, but they came out a little heavier than I would have liked. If I make them again I will allow the dough to rise once before rolling it out and then let it rise a second time before baking. I will also roll the dough out to a larger demension, I thought the layers were a little too thick.

I loved them and have made them for both work and family a couple times. My family refuses to believe that I made then from scratch. They are excellent

These were great. I added extra cinnamon and I actually made them overnight by letting them rise in the pans then just putting in the refrigerator overnight.

These were the best cinnamon rolls I've ever had. I split mine into two pans one I baked the same day the second I placed in the fridge overnight. The ones I let rise in the fridge overnight definitely rose better, but both were delicious. I will never by store bought again.

Loved them! I followed the advice of several other people. I was waiting to add the salt in because several of the other reviews said it would hinder the rinsing process, but then i forgot to put it in all together (haha) And i let it sit for 2 hrs before rolling it out to rise, but it did not do much rising for some reason (maybe the lack of salt) So i rolled it out put the yummy brown sugar, Cinnamon mix on it and sliced them up, used a non stick butter spray for a 13X9 pan and let them sit with saran wrap over it over night on the counter, when i got up they had risen more. I baked them and they turned out delicious. I could tell i had forgot the salt though (haha) All and all good experience, and reading all the reviews really REALLY helped.

Wonderful and easy. Requires a lot of kneading and extra flour but they are totally worth it!

These turned out delicious! Here are my deviations from the recipe: First of all, I made 1/4 of the recipe (6 rolls). Second, when using Active Dry Yeast, sometimes you need to ACTIVATE it-- my 50-cent package came with directions on the back--basically take some water (deduct it from the recipe total), add some sugar for the yeast to eat, add the yeast, let it sit for 5 minutes or so, and THEN dump it in and continue with the recipe. This ensures the yeast is active. Third, I ended up using more than the apportioned amount of flour, simply because I don't know how to knead dough and kept adding some to keep it from sticking to me. Fourth, I let the rolls rise in my oven (heated to 170 and then turned off) since my house is about 60 this time of year (so consider the temperature as a factor in rising time). This took about 3-4 hours. They came out with good texture and the icing was very nom too!

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!

I've been making these for almost every birthday in our household for 3 years (and I have 5 kids)! We love them. I usually make the dough in the bread machine and then refrigerate the second half of the dough to make sweet bread on another day. And instead of halving the filling/topping- we add it all to the one batch because...it just turns out so sticky and yummy. Do use softened butter and not melted to avoid making hard candy at the bottom of your dish!

I just made these tonight and they were delicious!! But I'm definitly going to change it a bit next time. I kneaded the dough for about 8-10 minutes and I left it alone and covered to rise for about 4 hours. They turned out pretty fluffy because of that. But next time I make these I am going to use less brown sugar for the rolls. The icing was pretty good but again a little too sweet for my taste so less sugar next time and definitly more cream cheese. I also added some cardemom along with the cinnamon. :) The dough turned out pretty good for me and it was easy. I just kept adding flour until it was no longer sticky. I will definitly be making these again...and again...

these rolls were great. I had to use about a cup and a half more flour though because the dough was just too sticky to roll out. Have to eat these things right out of the oven though because they harden when cooled

The dough was way too heavy. I'm not sure if this was due to the high altitude where I live. I did give it ample time to rise (once before making into rolls, and again after making into rolls). Not sure I will try these again.

the best cinnamon rolls i have ever made. They were delicious even without the frosting. So soft and fluffy and gooey and absolutely divine!!

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..

These turned out great and everyone that has tried them loved them. I will be makeing these again for sure. Thanks for sharing!!

I have been making cinnamon rolls for many years with my Mother's recipe. She was well known for her rolls. I tried this recipe because it makes a smaller amount. I will probably never go back to the other recipe. i made these the past two weekends at my daughter's in England to rave reviews.I especially like being able to form the rolls as soon as you make the dough and then putting in fridge over night. I let them sit out about an hour before baking. I am not sure that is necessary. AWESOME

This recipe is awesome..!! Except I put 7 cups all-purpose flour instead of 6 cups.

I made these rolls for Father's Day and everyone loved them. Several women asked for the recipe. I did add an extra cup of flour and would double the cinnamon next time I make them. I have never had rolls raise as well as I did with this recipe. It's a keeper!