Cinnamon Rolls

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Tasty, yet huge. I would cut these in half though and probably butter the other side. The icing recipe is very runny; I'd use something else. Other than that, very tasty.

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it is warm MILK not mild or mile...

cream cheese frosting is my pick

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its warm mild not mile and its supposed to be teaspoon not tablespoon for the almond extract. everthing else is good but i would maybe use icing from a different recipe

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These rose up beautifully for me, the cook time was accurate for the area we live in, cooked all the way through. I too had to add more powdered sugar to the topping, as it was extremely runny.

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these absolutely ***** they taste like pancakes and i couldnt get them to rise in the bowl so i had to make them as a cake :(

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I made the recipe as it says above but after cutting them into rolls, I let them rise a second time overnight. The frosting turned out to be very watery, so I had to had 1 to 1 1/2 cups more of powdered sugar. I also added cinnamon and nutmeg to the frosting. Instead of almond extract I used vanilla extract. The recipe made way more than 12 rolls. I baked them for 20-25 minutes, the recipe said to bake them for 15 minutes, the top was cooked but the bottom was raw! I only checked to see if they were cooked on the top and I found out, after I frosted them, that the entire bottom was raw. I didn't used the 2 cups of brown sugar because I knew that would be way to sweet. I just used about 1 cup and I didn't use the full 3 tablespoons of cinnamon either. I used about 2 tablespoons. The overall flavor of the rolls were very nice. I did make these rolls in high-alltitude so that may have affected the result of the cinnamon rolls.

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I would dissolve the yeast in the milk with some of the sugar, and after slicing the rolls and putting them in the pan, let them rise until almost double in size. I watched her cut the rolls, pan them and put them directly in the oven. I wondered why she didn't let them rise up?

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These rolls were very doughy and I had to cook them almost twice as long. Also makes a whole lot more than 12. The icing was horrible. Very funny texture and synthetic tasting.

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These cinnamon rolls are probably the best that I've ever had. I wanted to whip up something to bring to work, and these were so good that they didn't last more than two hours once I got them to the lunch room. One of the guys actually remarked that if they hadn't been in a t-shirt box, he would have sworn that I got them from the store. I did make a few changes to the directions and/or recipe, however. The first time I made them, I used the stated recipe for icing, and it turned out really watery and overpoweringly almond-y. The next time, I made a cream cheese frosting, and it was a hit. I also prepared the dough and filling according to the directions, cut the rolls into slices, and then covered them with plastic wrap and let them rise a second time over night. That made for a really fluffy and light cinnamon roll. I highly recommend doing that!

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These are so delicious. I've had the pleasure of eating them in the Ramona Restaurant I live less than two hours from Ramona. I can't believe the recipe is here! I am getting ready to bake my own batch, I'm so excited.