Make these the night before as the dough rises in the fridge overnight. Bake the next morning for breakfast or brunch. Easy and delicious. Enjoy!
Amazing. Made 12 HUGE rolls. Agree with previous reviewer that you shouldn't be tempted to increase the amount of cinammon. They were more work than expected but will definitely be repeated! - 18 Jan 2015
I followed the recipe pretty much word for word ,and they came out brilliantly. Even though they are Cinnamon buns, I would make sure that no more than the stated amount of cinnamon is used as this is more than adequate. This is a great breakfast treat. - 30 Sep 2014
I have made these twice and so far I think it would be safe to say that they are nothing short of wonderful! I do have a few modifications of my own. I made the dough in my bread machine on "dough" cycle. I add a little bit of vanilla into the dough for those of us who choose not to have frosting. ( I think cream chese frosting would also be very tasty) I sprinkle a little olive oil on the dough before adding the filling. I also find that when rolling into the log, the more times you can roll it the better the buns come. I think that thats the true trick to making these. They will have more filling and stay more moist. So put a little extra effort into rolling it into a log and they come out doubly better! And to make them SUPER moist put a VERY small pat pf butter on top of each roll before baking. One more thing- when i made these the second time, when I tool these out of the fridge in the morning I found that some of the filling had liquified and there were little puddles of it around each bun. If this is the case try to scoop this up and put it on the buns BEFORE cooking them! If you do it after it will carmalize into a rock hard tooth-breaker. And to top my review off- baking them for 20 minutes makes for a much better out come! Once again- Perfect! - 02 Sep 2004 (Review from Allrecipes US | Canada)