Excellent recipe! I used a bit more raisins and cut the frosting to third, and it was the best cinnamon rolls I made. I won't use my old recipes any more.
made these and they were alright. 22 min. of cooking was too long and definitely needed the extra raisins and a cream cheese icing rather than the glaze. Not gooey like I was expecting. Too dry won't make again
Glaze wasn't stellar. I think that something with a subtle orange flavor would complement these rolls.
It was snowing this morning and I had a craving for comfort food and I decided that cinnamon rolls would do the trick. I had such high hopes that these would be delicious based on the other reviews. The rolls themselves are good, not fantastic, but good. The glaze is horrible, it just tastes like you are eating powdered sugar which is a shame because there is a lot of time and effort in making the cinnamon rolls and then you pour a glaze on top that ruins them. If I tried these again I would definitely find another glaze, I might even be open to adding a ton of calories and using cream cheese just to make them spectacular.
These rolls are outstanding!!!! I replaced glaze with half and half version :-)
I loved the rolls themselves, but I wasn't a fan of the glaze. I replaced it with a homemade cream cheese frosting that I thinned out using the glaze. Turned out well. Also used dark brown sugar, probably best to use light instead. In other cinnamon roll recipes I've found that light yields a more traditional taste than the dark did.
Not too sweet and perfectly portioned. Dough came out fine in a bread maker with no changes to the recipe
I really LOVE wheat bread products and these actually tasted much better to me than the ones I made last week with all white flour. I put all the dough ingredients in my bread machine (only 2 1/4c white flour) and put it on the dough cycle. SUPER EASY! I brushed the dough with a bit of skim milk to help the filling stay put a bit, and cut most of the way with dental floss (MUCH nicer results than with a knife).. They rose absolutely beautifully and have been cooled and frosted. I'll wrap them individually and freeze them for breakfasts. DEFINITE KEEPER & will be made often!
These didn't take any longer than other yeast-dough recipes, and the end products were pretty much perfect. They were very soft and subtly sweet on the inside, and the filling and glaze added just the right amount of sweetness to the outside. My only modification was that I added more raisins, but that was personal preference, nothing more. I would definitely make these again, over the giant cinnamon rolls from Southern Living that I had tried before.
This recipe is time consuming. I used whole wheat pastry flour instead of whole wheat flour. I also added sugar to the water and milk to proof the yeast. I also used 2 packets of yeast instead of 1 and half. It didn't make sense to me. I would definitely make this again
This is a time intensive recipe, but worth it. I added chopped walnuts to the cinnamon mixture and used cherry "craisins" instead of raisins. I cooked the rolls for less time, about 15 min. and they were perfect. I used a little reduced fat cream cheese and fresh squeezed orange juice in the frosting instead of milk and vanilla. Turned out great. Only 4 stars b/c I would have preferred them a tad sweeter. Maybe more icing!!