Cinnamon Rolls

Incorrect weight listing for flour (25 oz is about 5 cups). I had to throw away the dough!

These take a while to make so I make them the day before I need them and then the next morning I let them do a final 60 minute rise before baking them. They don't rise much on either rise but they still turn out fine. They are just not extremely big rolls so we end up eating 2 of them. Delicious treat!

I've made many different cinnamon roll recipes and this one is perfect. I prefer these even to the Pioneer Woman recipe---which is great---but too rich. I don't like it when a cinnamon roll puts me into a coma because it's so loaded with fat and sugar---and I'm not a nut about this stuff. The icing is nice, but I have also used variations made with cream cheese and stolen the idea of a splash of coffee in it from Pioneer Woman. If you're looking for a super rich Cinnabon type roll, then these are not quite that. They are warm and oozy and cinnamony and delicious, but you can eat more than one and not feel awful. The only knock on a lighter dough with less fat is they don't hold for as many days after you've baked them because they get hard a little quicker than a fattier dough.

Tried these after making the cinnamon rolls from Cook's Illustrated. I found these to be even better. They were softer and I liked that you could make them in 2 pans. I made them on Friday evening and baked one on Saturday and one on Sunday. I let them rise for about an hour before baking and they came out perfect both times.

I thought these were really good. In the past, I'd been making a recipe from whatscookingamerica called Harvest Cinnamon rolls and haven't strayed too far away from it because they always came out so delicious, but they were definitely extremely fattening even though I cut back on some of the butter and sugar in the filling. Anyways, these were almost as good, but just maybe not quite as gooey and moist as the others were. I did cut the butter in the filling to 2 TBP and on the brown sugar a little bit, so maybe if I put in the listed amount next time, I would be perfectly happy with the results. The dough did not rise much (definitely didn't double) during the risings but it didn't seem to affect the rising while baking. I also placed these in the fridge overnight to substitute for the final rising. I took them out on Christmas morning and baked them and it worked very well!

perfect taste... love it ♥

Really good!

it tasked great and was cooked to perfection.

very good

good needs lots of cinnamon sugar

good...need a lot of cinnamon and sugar though1

good and soft

I made this for my co-workers this morning. They are definitely smaller than "non-light" cinnamon rolls, but other than that, the flavors are much the same. I found the buttercream delicious, but a little overwhelming, so next time I may try a cream cheese frosting. These are definitely decadent and worth sharing with the people you love. The small size keeps the calorie count in check and they do not taste at all like a "diet" cinnamon roll. Outstanding! To save time, I used instant yeast, which eliminates the 5 minute "rest" period at the beginning. I also followed the instructions through number 3, covered the rolls and let them continue to rise in the fridge overnight. This morning, I took the rolls out of the fridge and allowed them to warm up for 30 minutes, then baked them according to the recipe. Easy!

These came out fantastic, especially for a "light" recipe. The dough was a little dry (even without the flour reserved for kneading) so I'll add it in increments next time. I made a couple of changes based on my baking experience: I scalded the milk first & cooled it to 110 (kills the protease enzyme which can inhibit gluten formation & stunt the rise) and I brushed the dough with an egg white/water mixture instead of butter (acts as a glue). A handy tip: use floss to cut the rolls (wrap it around the roll & cinch it) - no more squished rolls.

These turned out so well! I even made them with unsweetened almond milk instead of regular milk and vegan butter (I'm lactose intolerant). I made a simple almond milk/powdered sugar glaze rather than the icing they called for, but I think that would be better. Just didn't have everything I needed on hand.

I would make them again. they are delicious. it was my first time making any kind of dough and it was fun to spread the sugar and roll them up. The only thing I changed was in the icing-- i substituted sugar free hazelnut creamer for the heavy cream just because thats what I had in my fridge and it was amazing. also I would bake them in the 2 pans next time (i only had one 9x13 pan and it wasnt big enough so they popped up a bit).

These are fantastic, though I wouldn't call them healthy. Obviously, because of the lengthy prep, they are for a special occasion, but definitely worth the work. I didn't need 3 tbls. of butter to brush on the dough. Also, I used low-fat cream cheese and skim milk for the icing, with less butter than it called for. I might try adding in some whole wheat flour.

Great treat! Only do this on a special day due to the calorie issue, but they are oh, so good, besides, I love blueberries but they are best washed & eaten by the handful.

These cinnamon rolls were delicious and easy to make (although time-consuming). They reheated wonderfully and the dough was perfect. However, I think that the buttercream icing was a little overpowering. When I make them next I will increase the brown sugar/cinnamon filling and just make a simple milk and powdered sugar glaze.

This was AMAZING! It tasted just like a cinnabon but it's actually healthy. I don't know why other people think these were bland because mine turned out full of flavor and really really yummy.I followed the instructions to a T (although I did add extra vanilla to the frosting,very tasty) These are completely worth the effort and my family and I loved them. They're even fun to make,Thank you!

I came across this recipe because I was looking for something that didn't make a HUGE amount. The recipe I usually use makes slightly flakier rolls, but it makes a 9 x 13 and an 8 x 8. Too much, unless people are over. This made 9 rolls or two cake pans for me and worked great. The dough didn't seem to rise much during proofing, but they did during baking! ha ha I liked the brown sugar filling....will definitely make these again.

Not bad at all for being "light", but I think I will cut my calories elsewhere and stick to my mothers recipe. I will try this recipe again (I do love cinnamon rolls :) with potato in the dough and see how that works for me.

These were excellent!!! I am thinking of reasons to make them again. Very easy to make, the only thing time consuming is waiting for the dough to rise, but it's worth the wait. I made them the night before up to the baking part as suggested, and baked them in the morning while I made the frosting. Only thing I changed is I did not have heavy cream so I used french vanilla coffee creamer and the frosting was excellent!

Yum! I live near the real Ann Sathers, and these are a great light fake-out. I used half and half instead of heavy cream for the glaze. I also halved the recipe, which was a little tricky.... but they turned out great! They kept for a few days in the fridge. We popped them in the microwave for about 30 seconds and they were almost as good as fresh from the oven.

We're still setting the traditions for our young family and, after seeing this recipe, I thought that "real" cinnamon rolls for breakfast on Christmas morning would be a great new tradition to start. Our new tradition will continue, but not with this recipe as it is here. As another commenter said, the dough was very bland, it needs more sugar, salt, and/or butter. Otherwise, the filling tasted great, the texture of the rolls was nice, and we had a lovely Christmas morning. But the consensus of my husband and I was that we like our short-cut Biquick cinnamon rolls better and they're much easier! These weren't bad, but if you're looking for a fancy cinnamon roll recipe, I think you can do better than this one.

A bit laborious, but fantastic results! The rolls came out soft, fluffy, and just sweet enough. I will definitely be making these for Christmas morning.

I have made these cinnamon rolls twice now, and both times they came out perfect. I will definately prepare them again, in fact we are planning have them for breakfast on Thanksgiving morning. I used a Kitchenaid mixer for mixing and kneading the dough. I did knead it by had for just a minute of two. So easy and so good

wow! I am so proud of those rolls....we are a French family and lived for 4 years in US. We have been back for 4 months now and we miss cinnamon rolls. I had little hope I would be able to make some as good as the ones we had in Ohio, but what a surprise! they turned out great, perfect.....soft and moist and so tasty! my whole family was amazed and my mum thought it's one of the best pastries she had in her life....the recipe looked challenging to me but with a little patience, it works great. To help the dough raise, I put it in the oven with a full bowl of steaming water: works marvels...Enjoy!

I have tried countless cinnamon roll recipes and all of them always come out rock hard like pizza dough. This recipe was perfect. The dough is very sticky to work with but that is what keeps the rolls from becoming to hard in the oven. These come out just like Cinnabon Rolls!! Amazing

I didn't fall in love with this. I think there are much better recipes out there. I thought there was a certain blandness to this.

These are wonderful!! The first time I made them I forgot the salt (ouch!) but they still rose fine and turned out delicious (though the pastry was ever so slightly bland). The second time I made them they turned out perfect!!

I made these rolls Friday to have Sat. morning (prepared up to the baking step, covered with plastic wrap and placed in refrigerator). My entire family absolutely LOVED them, especially that the rolls were soft. I did modify the icing recipe using: 2 ounces softened light cream cheese, 1/4 c. softened butter, 1 1/2 cups 10x sugar, 1/2 t. vanilla and a dash of salt.