KARLA SHARABATI
Submitted on 05/06/12 |
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| JP's recommendations for the cream cheese icing were perfect. I halved the filling for one batch and it was plenty for me. Hint:do not use wheat flour in an effort to make it taste better...you will not be able to taste the cinnamon at all. |
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KRISTINE SHAFER
Submitted on 10/11/11 |
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| In the past week I have made these THREE times and everyone raves about them. The recipe is simple to follow and worth the effort and time they take to make. DO NOT MISS OUT....This recipe is a definite keeper and the reviewer's recipe for the icing (1 part butter, 1 part cream cheese, + 2 parts confectioners sugar whipped on high for 5-6 min) is AMAZING. Just like the original. Thank you for sharing.
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Nikki Arnold
Submitted on 04/25/11 |
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| Or at least they should be. The recipe is so easy to follow and they tun out so yummy! You don't even need the icing. Our Easter and Christmas morning tradition. |
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Jenilee Remigio
Submitted on 04/03/11 |
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| Making this recipe ended up being much easier than I imagined. I will never buy store bought cinnamon rolls ever again. Overall, I was happy with the outcome but will experiment with the cream cheese frosting. For me, the frosting didn't taste quite like Cinnabon's, but it was still delicious. I will definitely make this again! |
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krowkid
Submitted on 03/21/11 |
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| This recipe is awsome! I made these for my family and they loved them. They taste like the real thing! |
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Claudette
Submitted on 03/18/10 |
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| Great recipe!! We found out a while back that my husband is allergic to all dairy (not just lactose). There were some foods that he really misses, such as the Cinnabon rolls. Thanks to your recipe, I was able to make him a batch using soy milk, vegan margarine and soy 'cream cheese'. They turned out just great! My husband and I thank you so much. (Next on the list for my husband is a dairy-free version of Mars bars! Look forward to testing that one and to checking out your other books!) |
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JR
Submitted on 02/24/09 |
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| Good recipe! Could be better. I saw them (Cinnabon), make these on the Food Network. Here are THE secrets: 1.Be gentle with the dough, fold it a few times by hand instead of kneading 2.Grease your bowl so dough doesn't stick 3.After rising,remove from bowl and let rest (this helps the dough relax to make rolling easier), then roll gently 4.BIGGEST SECRET, find Saigon or Vietnamese Cinnamon!! You can get Saigon at WalMart or go to Glenbrookfarm.com for Vietnamese 5.After you sprinkle the cinnamon sugar mix on, roll it into the margaring with your rolling pin. Enjoy |
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Steve
Submitted on 01/28/09 |
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| Unbelievable! I had to pinch myself to see if I was dreaming... I will never go to Cinnabon again- (so much for my diet) Thanks!!! |
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Anne
Submitted on 07/12/08 |
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| Fantastic. Just like the original. I did add extra flour to the dough as I found it a bit sticky. Definate favourite with everyone. |
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Gerard
Submitted on 06/23/08 |
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| Great recipe, just like the shop bought ones. We didn't get cinnabon in Ireland - until now! |
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Nicole
Submitted on 02/22/08 |
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| Yummy!!!!! Delish!!! So easy to make. I cheated and used my bread maker to make the dough. I 've tried several different recipes and they always come out flat or tough but these were so soft everyone loved them.. Will Definitely be making these again.. |
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Jo
Submitted on 11/27/07 |
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| This recipe is awesome! I may not be able to make them look exactly like Cinnabon does, but they taste right. Everybody I've made them for has just loved them. Delicious! |
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Kathy
Submitted on 11/03/07 |
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| I made these for church. They thought I bought them at the mall and offered to pay for them. Fantastic! |
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Anony
Submitted on 04/30/07 |
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| WOW!!! I now have NO reason to go the mall!!! Taste just like the real thing! THANKS!! Just wish I would have purchased the book in the winter-time. They would have been even more perfect on a rainy Saturday morning:-) Hint: Could use just about 1/4 cup more of the icing :-p but still EXCELLENT otherwise!!! |
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Suzan
Submitted on 04/27/07 |
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| This is THE best recipe. It is easy and anyone can do it. Everyone loves these and they never last longer than a day. I do bake them longer because they aren't done in the middle. There really is no comparison. Heating the leftovers when you eat them ensure a soft roll to enjoy. |
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Suzan
Submitted on 04/27/07 |
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| I have the Top Secrets recipe book and this recipe alone is worth the whole book! I always get many compliments on the rolls and we all gobble them up. We never buy cinnamon rolls again!! |
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Katrina Bianchi
Submitted on 03/20/07 |
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| I've had this book for many years and this is by far my favorite recipe! It tastes exactly like the real thing. The first time I made them, I failed but I've made them dozens of times now over the years and they are always good! I am teaching a class of homeschoolers this week to make them and they'll love it. The icing is perfect, just beat on the high setting until it is the fluffy mixture you want.
The dough is soft so adding a bit more flour helps and it takes some getting used to. If you don't get it first time around, this is definitely a recipe to try again because it is worth every effort. |
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JP
Submitted on 02/24/07 |
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| I used to work at Cinnabon, and here is what we did for the frosting:
Use one part butter, one part cream cheese, and two parts powdered sugar. Put the butter and cream cheese in a mixer and beat on high for 5-10 minutes. The resulting mixture will be very light in color and well fluffed. This is when you start adding the sugar a little at a time to prevent it flying all over the place. After all of the sugar is in, add a couple dashes each of vanilla extract and lemon extract. That is the closest you'll get to buying the real thing. |
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D.Watson
Submitted on 01/14/07 |
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| This is indeed delicious! DO NOT USE 4 CUPS OF FLOUR, YOU NEED 4 1/2 CUP OF FLOUR TO CREATE THE PERFECT DOUGH. |
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Lindsay Sturm
Submitted on 12/12/06 |
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| These rolls have even beaten the mother-in-laws rolls. They are more than what I expected and have been made at our house four times now. Fortunately the vast majority have been eaten by our friends, which is why we keep on making them. |
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Connie
Submitted on 12/04/06 |
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| These rolls have become a Christmas morning tradition at our house. They are absolutely delicious. I like the time it takes since the family pitches in and the house smells wonderful. |
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Stephanie
Submitted on 09/28/06 |
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| I made these Cinnamon Rolls and my Mother who is a Critic LOVED them she was amazed at how wonderful they looked and tasted. Very good recipe. No matter how long it takes to make them its well worth every bite. |
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Jeff
Submitted on 09/21/06 |
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| This recipe is great!! Only problem was the rolls didn't get as big as the real thing..not hard to fix...and the cinnamon taste wasn't quite right. Try Korintje cinnamon in place of your regular cinnamon powder. I found it online. This is what Cinnabon really uses. There is no such thing as Makara cinnamon. It's just a marketing name. Enjoy!! |
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Deb
Submitted on 09/13/06 |
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| STELLAR recipe!! My family didn't believe that I made these..they thought that they came from a bakery!! Maybe a touch too much cinnamon. Fantastic! |
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Cheryl
Submitted on 08/09/06 |
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| Very easy to make! I have been making this recipe for years and always get raves. I have also had good results freezing the dough before the second rising and then bringing it back in a warm oven over a pan of water. It's a great time saver when you need it. |
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Kim
Submitted on 07/24/06 |
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| I made these wonderfully delicious rolls 2 days ago...they taste almost exactly as the real thing! The icing was really good, not as fluffy, but still really good. My boys really loved these! Truly a keeper:) |
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Judi
Submitted on 05/09/06 |
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| My friends and family say these cinnamon rolls are better then Cinabons. These are the best homemade cinnamon rolls I have ever tasted! I purchased Todd's cookbook years ago that had this recipe in it. I have been making them for years and have never ever been disapointed, not once. I do bake them 1 or 2 minutes longer then stated as the center is not quite done otherwise, but no longer or the rolls are too done on the outside. As far as the comments that the frosting is too thick and not fluffy like the real stuff - just beat it longer on the highest mixer setting! I bake professionally and this is the secret to light fluffy frostings. Beating longer incorporates more air into the frosting and makes it lighter and fluffier. Try it, you will be amazed at the difference! And the comment and low rating by someone who thought it was the same recipe she lost which contained instant pudding - true Cinabons do NOT have instant pudding in the dough! To give this recipe a low rating because it is not the one you were looking for is not fair, the rating is supose to be based on the quality of the finished product NOT because you made the decision to pay money for a recipe even though you were not 100% sure it would be the one you were looking for and you are mad that it wasn't. Sorry but that is plain childish. |
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Kelly
Submitted on 05/05/06 |
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| These are amazing. The calorie count is high, but everyone absolutely loves them. The icing is just amazing. I brought a plate to a group of friends. It was gone in minutes with some people commenting on wanting to like the plate. |
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TMann
Submitted on 02/24/06 |
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| I have made these several times now. This recipe is pretty close but baker beware. I found that these are more dense than the original. The icing is definitly not the same. The original icing is "fluffy" compared to the thicker cream cheese frosting. Its a great cinnamon roll recipe nontheless. |
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Linda Hull
Submitted on 12/19/05 |
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| I have lost my original "Cinnabon" recipe and thought this one would be an identical knock-off. However, the secret to the original recipe is adding instant pudding to the dough. I am disappointed that I paid for this "non-authentic" recipe. |
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Land of OZ
Submitted on 12/06/05 |
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| Love this recipe, very good, my family loved them! I have tried many recipes and all of them had that yeasty taste. These do not. They taste like they're from the local bakery. |
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Kanga2468
Submitted on 11/08/05 |
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| My husband still talks about how good these were the first time I made them, but the recipe could be a little more instructive. Still, I never have leftovers when I make them! |
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tanya
Submitted on 10/29/05 |
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| This recipe is awesome, by far the best rolls out there and just like to ones you buy in the store. |
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Carole Ingram
Submitted on 09/04/05 |
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| This recipe is AWESOME!!! Of course, you cannot have the "exact" taste as a true Cinnabon Cinnamon Roll (we don't have the equipement that they do!) HOWEVER, you WON"T be dissapointed with this clone! I was told that this recipe was just as good if not better then your true "Cinnabon" *lol* .... So, with this being said, purchase this recipe! You will NOT be dissapointed! AWESOME!!!! 5 Stars!!
P.s. I'm on a strict diet and could only have "one" tiny itty bite of this (bodybuilding competition, too bad for me but my family loved this! *lol*), but once I'm off of my diet (in 8 weeks from now), I will be whipping this recipe again, and this time, I will have a roll to myself! |
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br00k!ynn
Submitted on 07/25/05 |
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| I love this recipe! I adore cinnabon but hate that the rolls are never done in the middle. When I make these I can control the baking and it is perfect every time! The frosting is also great on its own and for other items like carrot cake and cupcakes too! |
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Kathy Moore
Submitted on 07/20/05 |
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| We loved this recipe, Cinnamon Rolls are not a popular thing here in Australia, and because our closest Cinnabon is in California, we can't just pop in there. |
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FoodGuy
Submitted on 07/19/05 |
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| Not quite as good a clone as it could be. |
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Kissfan
Submitted on 07/18/05 |
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| This was very good but VERY rich. It was so rich tasting that me and my family could only eat a small amount. It's a great way to save money if you make these at home instead of buying them. |
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*sparklediva*
Submitted on 07/18/05 |
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| YUM! |
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