Reviews & Comments

Made these, but changed some of it up. Made the dough as called for, but added the egg and 2 tablespoons sour cream. For the filling i used 4tablespoons butter, brown sugar (1/4c),instead of the granulated and much more cinnamon. And i melted 4tablespoons of butter in bottom of pan and sprinkled 2 tablespoons of brown sugar and placed the rolls on top. SOOOOO yummy! I usually make them the old fashion way (which is the best) but these are so quick and easy.

We LOVE cinnamon rolls in this house and I've always wanted to try and make some from scratch. I don't have the time and/or patience for the old fashioned yeast style, so I LOVED the ease of this recipe, but I do have a few tips to mention. I tried a batch according the original recipe and found that the rolls were pretty dry and a little more of a biscuit texture than roll. So I tried the recommendation of adding an egg and 2 Tbsp of sour cream on the second batch and only baking for 18 minutes. The texture was PERFECT! The only negative about this recipe is the glaze. It tasted like plain powdered sugar. I hated it. I tried adding a little vanilla extract on the second batch, but it didn't improve the taste much. I will definitely make this recipe again, using the egg and sour cream additions. But I have to admit I will be using canned icing until I can find a good recipe for the glaze. Overall, excellent recipe to whip up on Sunday mornings!

Very easy to make and tastes wonderful! I did not have a problem with them being dry and crumbly. I did cut the rolls sightly larger.

I have also added sour cream and an egg and it turned out much better! Very good.