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Added October 02, 2003 | Recipe #72360
Showing 1-3 of 3
on April 20, 2008
This is really delicious. It's very flavorful and is a great way to jazz up any meal. Thanks so much for posting. Made for Herb/Spice of the Month.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 20, 2008
I made this to go with the rolls on our Easter-dinner table and it was delicous! Admitedly, I did reduce the orange juice to 2 tsp after reading Marg's review and I thought it was perfect! I think I'm gonna use the leftovers to make some cinnamon buns, (spreading it inside the dough before roll and slice) sounds delish, can't wait to try!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 31, 2005
I was in the mood for orange-cinnamon rolls but I didn't have the time to make them. I decided to try this recipe to see if it would satisfy the craving. Very easy to make and lovely on toast. It is even better the second day, as the flavors have blended more. Next time I will cut back on the orange a bit and increase the cinnamon so it is the more predominant flavor, but that is personal preference. This would make a fantastic addition to a brunch buffet as it makes ordinary toast something special. Thanks, Char, for sharing!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (162 g)
Servings Per Recipe: 1