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Added January 30, 2008 | Recipe #283070
Showing 1-6 of 6
Oh these are very good. Nice and gooey frosting with a sweet orangey flavor. I wish I could find blood oranges because that would really have made the color and flavor that much better. I love the use of honey. I think I'd add a few golden raisins or cranberries next time. Made and reviewed for Please Review My Recipe tag - Thanks! :)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
I made these for a tagging game. I love cinnemon rolls and these were great. I did not use the frosting as we had them for breakfast. I enjoyed them also the following day and dipped them in my latte. Great!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
Have made cinnamon rolls so many times in the past that I knew what I was in for with this recipe, & I STILL enjoy doing the work, 'cause they're worth it!! These rolls are no exception ~ They're GREAT! One thing I did differently though was to make half a batch of the frosting, since I wanted to frost only half of the rolls! They are GREAT either way, without frosting for those who don't want them too sweet, & with frosting for those of us who have that SPECIAL tooth to sweeten!! Thanks so much for sharing this recipe! Oh, yes ~ Need I say ~ I added a handful of raisins this first time around! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]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
Since there are just the two of us, I halved this recipe. I found the instrunctions rather lengthy and drawn out so i used my bread maker instead! It worked like a charm.... since I ONLY use quick (or rapid) rise yeast, I only needed to let it rise after making the rolls - really cuts the time in half! We found the rolls to be light and flavorful. Next time, I'll probably add more filling. As for the topping, we both found it a bit to sweet. I think adding more butter or perhaps some cream cheese would help cut the sweetness. Yes I'll definitely make these again! Thank you for this delicious treat! Sharliganpeople 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
5 Stars - This recipe was indeed, DECADENT. My family is used to waiting for dough to rise, but all were intrigued when I told them this one would have to rise 3 times. The instructions were pretty clear with the exception of #4 which says to add 3 Celsius flour. Iâ€™m pretty sure it was meant to say cups, so thatâ€™s what I put in. When I got to step #5 I had to use an extra cup of flour, but I donâ€™t consider that a fault because I find that the amount of flour always varies due to the size of eggs &/or oranges. I saved a step by combining the cinnamon with the brown sugar before sprinkling over the buttered dough. The rolls were light & fluffy soft, as was the frosting. The frosting was a light pinky-peach color from the blood orange & was just delicious. These rolls were a huge hit & dubbed around the house "Betcha canâ€™t eat just one" rolls. My 13x9s were already in use, so I filled an 11x7 & an 8x8. The 11x7 we baked up to eat with breakfast & the 8x8 (unbaked) I wrapped tightly with foil to freeze for later. Iâ€™ll update when we thaw & bake them. We will most certainly be making these rolls again. Worth the work! Made, enjoyed & reviewed for RSC#11, January 2008.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 (112 g)
Servings Per Recipe: 30