Lots of work - not a ton, but it definitely takes the full 3 3/4 hours to finalize. I'm sure it gets easier as you make them more often. I'm not a from scratch baker except for cookies, so for pros these will be a breeze, I'm sure; but any amateur (like me) can also have great results! Had I realized these were monster rolls, I would have cut them much smaller to share with a large group such as a Sunday Small Group or a book club, because we will never be able to eat all of these! I think they'd be good with some cream cheese icing or some apple filling. (I know, I know - they must already be about 1000 calories a roll, but just some ideas to try) But, they are wonderful as is! I used a roasting pan instead of two pans, and it took just a couple of extra minutes to cook.
It was good but I'm not sure it was worth all the mess and hassle. You must use all the sugar/cinnamon mix (and yes it looks like you would be using too much), but it's perfect and just right. Do not over cook.
Turned out wonderful. I only made a half a batch. Thanks.
The dough was a beast, but well worth it. Didn't use the topping, I made my own powdered sugar/cream cheese icing. Make sure you cut these smaller. I feel like if I had done that then they wouldn't have felt like they were so undercooked. That was the only tricky part.
AWESOME! My family loves these. They bake up large enough to make my little one think he is getting a "huge treat".
I have always wanted to make a cinnamon roll that would taste ooey gooey - this is a great recipe - thanks for sharing.
DELICIOUS! I made these to take to a mountain cabin and enjoyed it with a steaming mug of coffee. Instead of making icing, I used a combination of melted butter, brown sugar, cinnamon and nutmeg and chopped nuts in the bottom of the pan. I laid the rolls on top of this mixture. When they were done I just flipped them over on a plate and they were most definitely even more ooey gooey! Delish. I did not use the nuts in the filling. I also added some nutmeg. I froze the rolls in the pan and let defrost and baked fresh the morning I wanted them. They were a huge hit. I only use rapid rise yeast.
I was really nervous about making these because it looked intimidating...however they turned out amazing! I thought that the topping was going to be too much, but once it baked into the rolls it was amazing! Great recipe and worth the work.
Absolutely delicious! The only problem I had was that it took longer than stated for the dough to rise, but that is probably because I have a cold kitchen. Wonderful recipe. Great for gift giving!