YUM! Easy to make and really delicious. They don't even need the glaze. I'll definitely make them again.
Wow! Why buy pre-made rolls when you can have these?? I was surprised at how easy they were with the bread machine (I usually don't do well with rolling things out but this was easy)! I used real butter and followed the recipe exactly... refrigerated overnight and baked in a silicone 8-inch round pan - they came out perfectly after exactly 20 minutes! I topped with the glaze given here, being skeptical that it would be too sweet, but it complimented the wonderful bread without overpowering it. Next time I'll try cream cheese icing for 1/2 the batch.... and I think I'll try freezing some after cutting into rolls so we don't waste any (there are only 2 of us). Thank you SO MUCH for this easy and delicious recipe! My husband gave it 4 stars, which is his highest rating and therefore translates into 5 stars. :) We will definitely make this again and again!
Oh.my.word. These are just beyond fantastic. They were a dream to throw together, rolled out beautifully and baked into golden brown perfection. I got a full pan (9) of good sized rolls and probably had them squished a little too close together because some of my centers popped. A few modifications- I didn't realize I was nearly out of cinnamon, so mine are more like 'mixed spice buns' because I added a pinch of nutmeg, allspice and cinnamon and sugar mix. I also used light brown sugar instead of white sugar. I probably could have been a bit more generous with the butter in the filling- mine aren't oozy sticky buns, but they are deliciously satisfying and not overpoweringly sweet. I haven't glazed them yet (again, out of icing sugar, why don't I check these things before baking, lol) so I had mine warm out of the oven with butter, but I'm heading to the store so I can do them up right with a proper cream cheese frosting- because really, is there any other way to enjoy these babies? I will most *definitely* make these again. Perfect sized pan for just the two of us here, it's nice to find a recipe that makes less than the standard 9x13. I let mine rise in a warm oven for about 35 minutes and they took just a touch over 20 minutes to bake.
Amazing! The dough was great. I tried the brown sugar as suggested by others and really didn't care for it. Next time I will stick to the traditional filling. I might try a different glaze too. I could really taste the "raw" flavor of the powdered sugar (or maybe mine was just too old?). Definitely going to make these again.
OMGosh,OMGosh!!!!These are so moist & yummy!!! Good thing I printed this 1 out.Thank You Zewbied so much for sharing this recipe,I'll never buy cinnamon rolls again. :)
Hands down the BEST cinnamon rolls I've EVER had! This recipe is a MUST HAVE for any chef... especially one with "little chefs" in the house!
After trying several recipes for cinnamon buns, this is the one that I've saved as our standard recipe - easy and tasty. Note: I keep a shaker of mixed sugar and cinnamon that I use to sprinkle over the dough/margarine and then add a generous amount of raisins. I add 4 ounces of light cream cheese to the glaze. This combination works well for us.
Wonderful! Although this was my first time making cinnamon rolls, it tured out to be very very good ^-^
Easy to make, but too bland tasting for us. I even made cream cheese frosting. The dough needed to be a sweet dough, not just a plain bread dough.
This recipe was great! They were the first bread machine cinnamon rolls I had made and I thought they might flop. In the end they turned out beautiful and the glaze finished them off perfectly. They made about eleven rolls for me. Thanks for the great recipe. (this is a good recipe if you don't want to take the time to make a handmade batch)