Really, really good! This is easy to follow and super simplified with the bread maker. I made a cream cheese glaze from 1 pkg of cream cheese, 1 c. butter, 1 tsp vanilla extract & 3 cups confectioner's sugar. Makes a very full 9X13 pan. Will make them again- when I have a bigger crowd.
These are awesome. I made it non-dairy substituting almond milk for the milk and oil for the butter, and I used non-dairy margarine for the butter in the filling. I used both the raisins and the walnuts in the filling.
I make these all the time - they are great. Works well if you have guests in town and will need them for breakfast. Put dough in fridge overnight and it will rise just enough. Also - I usually substitute in 1 cup of wheat flour just to make sure they contain SOME kind of fiber. If you do this, make sure to add another 1/2 cup of milk because the wheat flour will drink your liquids.
Awesome dough but needs to be more cinnamon-y. Made 16 rolls in a lasagna pan. Refrigerated overnight, then set out about 1.5 hours before cooking. Timer stopped working but when top was brown the inside was still too gooey, so flipped over and cooked about 7 minutes more. Frosted hot so it melted in.
Lordy Lordy but this is delicious! and so much simpler than doing all by hand. I use my bread machine a lot but never even considered using it to make anything like this.
I made these buns exactly as the recipe states and goodness gracious were they good! They certainly rival the original cinabon buns for sure!
I made one batch for the first time and they were gone in 4 hours....when friends and family learned I was making them here they came.... and the buns just disappeared. POOF .
This recipe will become one of my "keepers" for sure. You will never make them again any other way.
Kudos to paula & Matt!
All I can say is these are awesome!!!
A Family and Guest Favorite... Thanks so much!!!
I LOVE cinnabons! I have made these twice now. The first time was a flop, they were really dense. I was determined to get it right. So, the second time I made some changes... waited for all ingredients to be room temperature, used 2 eggs instead of 1, and used only 1/2 box vanilla pudding. This time they ROCKED! Thank you for sharing.
This ia my standard recipe for cinnamon rolls now. I've done it a few times now. Tender, just the right sweetness and rather large.
OMG I made this the other day and they are so good. I put to many in one pan and they tried to crawl out the top. I will be making this at least once a month from now on.