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I've made these so many times.. texture is like a biscuit, and great flavor.

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Vicki G. August 11, 2010

Review my Recipe Tag 2007 ~ Had a bit of a time with these just as the previous reviewer. I think the amount of flour should be somewhat increased, maybe to 2 3/4 cups. The dough was sticking to everything and spreading the butter was a tough job. As my pecan jar was empty, I used walnuts instead. I also added a 1/2 tsp. nutmeg and about 2 tablespoons brandy-soaked raisins into the filling. I did like the idea of not having to let it rise. Baking time was 15 minutes for me. Thanks calee!

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CulinaryQueen October 22, 2007

These are _heavenly_ rolls! The taste and light texture are simply wonderful! I made just as written, omitting the nuts for dietary reasons. My dough was _very_ soft so a good deal of bench flour was required to keep it from sticking to my board and my hands. With the soft dough, spreading butter was difficult-to-impossible so I ended up melting the butter and brushing it on. Convection baking time was was a mere 12 minutes. Just for grins, I made a simple glaze using gingerbread flavored liquid coffee creamer and confectioners sugar. I can see using the biscuit recipe spread with herbed butter for a savory dinner roll. To whomever is reading this review - add this recipe to your "must try" list. You won't regret it!

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SusieQusie October 15, 2007

*TDF yummy Calee* ! I did not make them, but DH & I had the pleasure of eating them for our 1st breakfast here in Dallas while visiting *SusieQusie* for a wk. While not in need of a glaze, Susie made 1 by mixing a bit of powdered sugar w/Gingerbread flavored Coffee-Mate creamer. I was so in heaven w/such a treat! Thx for sharing this sure-to-be-repeated in Iceland recipe w/us.

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twissis October 15, 2007

This is a terrific *easy* recipe. Instead of the traditional recipe of waiting for the dough to rise, these can be whipped up in no time. I didn't leave the pecans out and I think they gave it great flavor. Also, loved the idea of placing the dough in the muffin liners, as they all came out perfectly uniform. They looked beautiful and were absolutely delicious. Reminded us of the State Fair Cinnamon Rolls ;) I mixed a little powdered sugar with vanilla and milk and drizzled on top for a glaze. My family loved them and are already asking me to make them every Sunday! Thanks for sharing such a wonderful recipe. I will be making these for years to come.. As they are already a family favorite. (PAC 2007) ~V

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Vseward (Chef~V) October 04, 2007
Cinnamon Biscuit Rolls