Too bad there aren't more stars. This is absolutely wonderful. I tried it several years ago for my son's scout troop when they went to winter camp. It became a yearly request, and even now that my son has aged out of scouts, they still ask me to make a batch every year. I do make the caramel gooey stuff for the bottom of the pan: 1/2 c margarine, 3/4 c brown sugar, and 2 t. cinnamon. Heat till sugar is melted and put on bottom of pan. I also used the cream cheese topping: 1/2 c butter, 8 oz. softened cream cheese, 4 c confectioners sugar, 2 t vanilla extract. Beat softened butter & cream cheese until well blended, add powdered sugar & vanilla. Beat until fluffy and creamy. I too used brown sugar instead of white, and doubled the sugar, butter and cinnamon for the inside. Also added extra flour, and used dental floss to cut them. The first time I put them in a really big pan, and the ones in the middle didn't cook through, so be sure to use a smaller pan.

These were fantastic, sweet but not overpowering, soft but not mushy, a lovely bread texture. I did change the recipe to brown sugar and exchanged the all purpose flour for equal amounts of whole wheat flour and bread flour. I forgot to soften the butter so I had to whip it with a fork and just spread it on with my hands the best I could and wasn't able to use all the butter, this caused a lot of the cinnamon sugar mixture to be absorbed into the bread, so next time I will definitly soften the butter. I will make this again, very easy, very good, almost store bought quality. Better than the clone of cinnabon and those others that are putting pudding mix into the bread.

These are really good. I love how the cinnamon and sugar proportions aren't overly sweet and that a great deal of the sweetness comes from the glaze. This makes it easily modifiable for the different sweet tooths in your family. For those who don't like overly sweet, you simply use less or no glaze at all. Personally, I find the recipe calls for too much glaze so I use a little less on my rolls. My stepson doesn't like a lot of sweetness so he doesn't like the glazing at all. My husband though loves the full dosage of the sweet glaze. Any way, its pretty simple to fully glaze some, glaze some less, and glaze some not at all, lol. Very nice recipe.

Are you crazyyyy. this is a killer recipe. I live in Denmark so I could nok get yellow cake mix. I used a Danish brand muffin mix instead - but they came out perfect. I used less water at doubled the brownsuger, butter and cinnamon. I also used half of the cinnamonmix on top of the cinnabuns before going in the oven. It was perfect. I will make thise till I die :-)

I tried this recipe for a Red Cross Blood Drive our organization was having. I doubled the recipe and used brown sugar instead of white sugar. I had no rolls left!! There were people arguing over who was gonna get the last one! I will keep this recipe for life!

this has got to be the worst recipe i have ever tried in my life i dont mean how it came out but the taste..it tastes like...boxed cake with a chunck of butter and sugar not good..

These were the absolute best! I did follow some other peoples sugg & used only 2 cups water, 6 cups flour & double the sugar (I used brow.) It did take take 2 hours each time for the dough to rise properly, but WELL worth the wait!

OH....My...GAWD! These things were awesome, I made slightly smaller rolls, and got about 34. No sooner did I get them out of the oven, my little sis and her friends stole a pan! They hadnt even cooled. They LOVED them, and so do I! The whole fam has really enjoyed them. Thanks so much for the recipe!

Followed the recipe to the letter and they turned out wonderful!! However, I have about 25 left in my freezer now and they're a little too tempting...

I absoulutly loved this recipe. I didnt change a single thing and it came out perfect. They were a little bit hard on the outside but perfectly soft on the inside (just the way i like it). I made these for my little girl to take to school (i made about 30 for a class of 20) and she came back with nothing!!! I highly recomend this recipe!

I have made these cinnamon rolls countless times. After raising, I separate into two clumps, roll out as stated, butter and cinnamon mix, then on one half I add chunky seasoned applesauce. The other half I add peaches that I have chunky chopped and seasoned. BIG HIT! I, too, use more flour than called for but I've never had a failure with this recipe or a complaint!

I made these for the family and they LOVED them. I did need to increase the rising time and flour as many others have stated. I think I will try them again and use less water. I believe the taste will improve with less flour. I cheated and used premade cream cheese frosting and added some pecans to one pan! they were GREAT!

I used 2 1/4 cups water and 7 cups flour and it worked out great. I added 1 tsp vanilla to the dough. Also I used 4 tbsp white sugar and 4 tbsp brown sugar with the 3 tbsp cinnamon for the filling. Also used the cream cheese frosting recipe that has been posted. Everyone LOVED them - no need to try another cinnamon roll recipe EVER!

I too needed to add 1 1/2 cups extra flour. They came out AWESOME, but I think I will use brown sugar and pecans next time. BTW, the dental floss works the best! p.s. I made my umteenth batch today, cutting the water to 2 cups works fine. You dont want the dough stiff at all or the buns will be dry. You want a nice elastic dough.

The first thing I thought when I bit into this was, "I can't believe I made this!". SO GOOD! This was my first time making any sort of bun, let alone cinnamon buns and they turned out so well. It did take about 85 minutes for my dough to double the first time, so allow some time there, as others have said. I used FlourGirl's icing recipe and it was perfect. Next time I might try it with an orange cream cheese icing... yum. Thank you so much for making me feel like a validated baker! :)

This is really the Best Ever Cinnamon Roll Recipe I have ever tried. I am very excited to have this recipe! My mom has always been an excellent cook and she taught me at a very young age but I have spent most of my life trying to make "good" cinnamon rolls without any success until now! I took them to work and people I hardly see throughout my day made a special trip to my desk to tell me how wonderful they are! Thank you so much for this recipe I can't wait to make them again! Teresa Plowman Marshfield,MO

its a good recipe... however my dough experiences arent all that great, but even thou my issues w/ the "rising part", it still lacked flavor. thank goodness i didnt bake it all at once, i was able to adjust the second roll w/ some extras that IMO added the extra umph it needed... but hey you helped me w/ the base of it... thank you very mucho! i added a photo of my 2nd roll w/ toffee bit on top! YUMMMMMM