Cinnamon Rolls

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These come out great every time. I pat the dough into a rectangle rather than roll it, and I use 3 tablespoons soft butter per loaf rather than six. The brown sugar/cinnamon mixture is enough for two loaves, as is the icing mixture (to which I also add 1/2 tsp. lemon extract - and get 24 rolls with two loaves of bread dough. I bake them in a large rectangular cake pan lined in parchment, and in about an hour they rise enough to just touch each other. They're plenty gooey but not too messy this way.

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I usually don't use the semi-homemade recipes, but this one is right on target! Everyone L-O-V-E-S these cinnamon rolls, they taste just like Cinnabon at the mall. I make them all the time for my family, and my sister who doesn't bake or cook at all has asked me for the recipe. You will not be disappointed. But to make them even better, use DARK BROWN SUGAR instead of light brown sugar. They're a hit everytime.

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These Cinnamon rolls are so easy and very delicious. My family eats them up.

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Super easy with lots of gooey cinnamon and sugar with wonderful cream cheese icing! This sure to be family favorite holidays and many other occasions!

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it was an awesome recipe, easy to make, and tasted better than cinnabon

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These are so easy to make and so good even 2 days later.

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We had a great time making with two of my teenagers. And even more fun sitting down and eat this warm yummy rolls.

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Easy and delicious.

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They were light and fluffy, the butter cinnamon was bubbling up from the dough, and the only complaint I have is I couldn't have more in the yield as my family gobbled them all up before I could have more than one! It was a huge hit here and felt so good to be making something myself that was relatively fast.

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This was so easy, I have passed this recipe along to my co-worker and she thought it was as wonderful as I did.