54 Reviews

Belinda who is my friend who also rated this made this recipe and i stopped over at her house and tried it out and was it ever so good (not that she is a good cook) it was the recipe that did it all ....just kidding dont want her head to swell to much...it was very moist...Thanks for posting this recipe and Belinda thanks for making it.....

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teresa January 19, 2002

Not only have I made these wonderful cinnamon rolls, we have used the dough to make bierocks, pizza pockets and ham and cheese loaf. It is a very versitile and yummy dough. I also love making cinamon rolls using this dough, roll it out, butter it, liberally coat it with a mix a cinnamon and powdered sugar and then when done cooking while hot coat it with Caramel cake frosting/icing #44051 (here on RecipeZaar.

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Larry Penrod July 13, 2003

I have to say that my family knows me for my baking, mostly my pies and cinnamon rolls. But I have to tell you, when I came acrossed this recipe, I had to try it, and the dough came out sooooo wonderfully soft and hugh that while baking...they were literally spilling out of my pan! This dough is a winner for me! Thanks! Try this for an added twist to the topping. Use plain powered sugar glaze frosting, then sprinkle with Sugar Glazed Pecans.

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EJB February 14, 2004

These are labor of love to be sure --it takes every minute of three and a half hours-- but well worth it. The dough was sticky initially which might throw off some novice bakers, but like Winston Churchill said "When you're going through Hell, keep going." Just keep kneading, it'll soon form a smooth, elastic dough with a subtle sheen.

I made the rolls as suggested but skipped greasing the pans with 1/2 cup butter, using instead the Pan Release, Professional Pan Coating which worked marvelously, as it always does.

Used a sour cream icing instead of the Karo topping to add a bit of tartness.

Wonderful recipe, and I'll be using the dough as the base of my hot cross buns next spring!

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Miss Plumcake August 21, 2012

I love, love, love this recipe! I don't even want store bought-refridgerator tube cinnamon rolls anymore. These are exactly as they are called ooey and gooey. I think that awesome or mind blowing needs to be added in there. : )
I leave out the nuts and raisins-they get in the way of the butter and sugar. ; ) They are fabulous both ways!
Thank you for posting this!

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emily122379@yahoo.com February 10, 2011

Mmmm, these were so good. I had no problems with the dough and they came out perfect. Better than any cinnamon roll I have found in a bakery. I cut these a little smaller because they are so huge, I can get 18 rolls out of the batch. When I am making the recipe just for my family I half the recipe for a family of 5. Thank you for sharing a great recipe, this will be a keeper!

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mojo mom March 21, 2010

Thank you for postng this recipe, I have been looking for a good cinnamon roll recipe and when I saw this I knew I found one I had to try. It was a big hit at my house. The recipe was pretty easy and the end result was great!! Thanks again!

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Belinda McManaway January 17, 2002

wonderful...tasty....the dough is a beauty to work with....i love this recipe

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chefnini December 04, 2010

These rolls are amazing! I found the dough a little difficult to work with, but it was worth it. I love pouring butter over the rolls before they bake, too. I'm writing after hunting this specific recipe down to make another batch!

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.BarbaraAnn. December 04, 2010

Fabulous.. no modifications.. nuff said! Thanks for this yummy indulgence!

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Special Ed May 31, 2010
Ooey Gooey Cinnamon Rolls