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Thanks for sharing Lynn. I used your sweet dough recipe to make these buns. They were terrific. We really enjoyed these light, tender and subtley flavored buns. I didn't ice ours, they were perfect without any additional sugar. What a lovely breakfast treat they made. Can't wait to make this recipe again. Into my keeper box this goes. Thanks my friend, your recipes never disappoint. :)

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Baby Kato May 02, 2011

This was my first time making Cinnamon Rolls. These were easy to put together and they tasted wonderful. I used Cinnamon Roll Glaze from My Taste of Facs Class for the glaze and that worked well. I wouldn't change a thing about this recipe. Thanks Made for PRMR

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~Nimz~ January 10, 2011

The only change I made was to use unsalted butter. I used Sweet Roll Dough to do the dough. The dough is easy to work with and I did it in my bread machine. Thanks LavenderLynn. :)

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Boomette February 15, 2009

These rolls turned out very tasty but I would have had a very hard time with this recipe if I hadn’t made cinnamon rolls before. The recipe doesn’t specify how much dough, so I had to guess at how much dough this would be right for (it turned out to be about 3.5 C of flour). Then I had to guess what size pan to use…a 13x9 turned out fine. This is a very yummy, simple, sweet roll recipe but some more direction would make it a better recipe.

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appleydapply January 02, 2009

I used your filling as listed with half a batch of your Sweet Roll Dough to make the most awesome cinnamon rolls I have ever made or eaten. I used Cream Cheese Frosting to frost them. Thanks for a delicious recipe!

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Karen=^..^= October 22, 2007
Cinnamon Rolls