Comments on: Incredible Cinnamon Rolls (like Cinnabon)

By: monikakey

monikakey — Sat, 27 Nov 2010 00:00:56 +0000

These rolls are delicious and definitely don’t need the corn syrup. (I posted a full review here, too, but forgot to mention I didn’t use corn syrup.)

By: monikakey

monikakey — Fri, 26 Nov 2010 23:59:36 +0000

Delicious! I just pulled these out of the oven and half the pan is already gone…

I gave this a 4 rather than 5 because the dough was tough and dry and didn’t seem to rise very well. But then when the rolls were baking, it rose just fine. The rolls are delicious right now and I hope they’re still good a couple days from now. (If they last that long!) I think next time I won’t use as much flour as what’s called for and hope to have a more tender bread.

Instead of doing the cream cheese frosting, I used a trick my mom has done for years: sprinkle brown sugar in the bottom of the pan, put a little slab of butter in the pan, and place the rolls on those butter slabs. Then drizzle some heavy cream (or half/half or whole milk) over the rolls. Not too much, though!

This gives the rolls a gooey, sweet topping. Yum.

By: melodyj

melodyj — Tue, 30 Mar 2010 18:52:53 +0000

I loved this recipe. We made them last night. This time I learned and mixed the ingredients before putting them in the bread machine. For some reason my bread machine doesn’t mix well when there is so much in the way of wet ingredients. They could have used another minute or two of baking but they are heavenly. Love the cream cheese frosting. Next time I plan to throw some walnuts or pecans into the filling.

By: czken

czken — Thu, 08 Oct 2009 14:31:17 +0000

I cut the ingredients list in half and yielded nine good sized rolls in a 9×9 pan. I used AP flour and regular active dry yeast. I baked mine for 17 minutes and probably should have pulled them out at 15 min. This is my first try at cinnamon rolls and I am very, very pleased with the results.
This is a great recipe that is easy to follow and execute. Dental floss; you’re a genius. The trick of spreading half the frosting when hot and the remainder after cooling is brilliant!
I know I’ll be using this recipe more often than I ought to…

By: kristinsweetness

kristinsweetness — Fri, 02 Oct 2009 14:56:06 +0000

Yep, I use bread machine yeast. Don’t worry at all ~ the recipe turns out perfectly every time!

By: bigflavor

bigflavor — Fri, 02 Oct 2009 12:58:16 +0000

I definitely recommend using a bread machine as suggested. They really do turn out so much better and you can get the yeast designed for bread machines, if you prefer. Another member on here also has a bread machine recipe for cinnamon rolls and it really is divine. You just can’t go wrong!!

https://tastykitchen.com/recipes/recipes/breads/cinnamon-rolls-with-bread-machine-dough/?nr

By: jenwith

jenwith — Thu, 01 Oct 2009 12:44:22 +0000

Sounds delicious but I have a question regarding the yeast. What kind? Active dry? Instant? Rapid active? And do you need to proof it before making your dough? I attempted to make cinnamon rolls one Easter with just adding the yeast straight in with the flour to make the dough; as the recipe stated and when you bit into the rolls, all you tasted was yeast. It was pretty gross. I would love to try this recipe one weekend but am cautious because of the yeast.

Thanks!