About this recipe: Cinnamon rolls are easier to make than you might think! Use your bread machine to make the dough then simply roll it out, roll it up and pop it in a baking dish with a sweet sauce. Ideal for a special breakfast or brunch.
excellent! I don't own a bread machine, so I made the dough in my trusty kitchen-aid mixer. It didn't take as long to rise as the recipe called for. I did a normal 1-hour first rising, punched it down and let it rise for another half hour, then shaped it and let it rise in the pan for only about 1/2 hour. Will make this one again. - 19 Nov 2005 (Review from Allrecipes US | Canada)
I am actually writing this review hoping to get some tips from others. This recipe had a great dough texture (I like my sticky buns to be realy yeasty and soft not like bread) and the flavor was very good, but I ran into the problem I always do when I make cinnamon pecan sticky bun type stuff. Too Dry! not enough of the sticky stuff. So should I just triple the sauce recipe or something to make it more gooey? Other than that nice recipe, easy but time consuming. Thanks. Update Dec. 5 2006: This is a great dough recipe but I use the caramel recipe on "Cinnamon Rolls I" posted on this site. I double the caramel recipe and use pecans rather than walnuts. Great! - 13 Mar 2006 (Review from Allrecipes US | Canada)
My rolls turned out very dry and heavy instead of gooey and light. I took the advice from below and used the caramel sauce (doubled) from Cinnamon Rolls I and it was good. I also used the cream cheese frosting from Cinnamon Rolls II and it was awesome! Double the cinnamon and brown sugar that goes between the rolls too because there wasn't enough. I'll make these again to try to get them softer but was disappointed. - 28 Jul 2007 (Review from Allrecipes US | Canada)