Almost-Famous Cinnamon Buns

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Wow. Simply outstanding. I did replace the granulated sugar with Brown Sugar, but other than that followed recipe. Just an outstanding roll.

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I have made cinnamon rolls in the past, and they were good, but the recipe did not compare to this one! These were a huge hit, and I think they are by far better than the "almost famous" cinnamon buns. I wanted to post because I also thought this recipe was forgiving. I realized after I decided to make them I didn't have a dough hook (usually have one...long story, so I added some flour and kneaded by hand until smooth. I also formed the buns and then placed them in the refrigerator overnight. They rose beautifully in the morning. The dough is soft and light, and just the right amount of sweetness. I also used salted butter in the filling as one reviewer suggested and it turned out great.

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I've made these several times and they are amazing. Each time I have made them, the yeast didn't foam and I had to add more flour than stated in the recipe but they always come out perfect. After the first time I made them for my family I started cutting smaller rolls because they are so rich. Definitely worth the work.

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Omg delicious I could hardly wait till they came out of the oven, the only change I would make is to use salted butter for the glaze,needed just a hint more salt taste otherwise,SHAZAM!

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I made this for the first time today. So easy and so delicious! Family loved it! Dough will not be firm when kneading is done, but rather tender and soft, so follow directions exactly. Once the dough fermented it rolled out nicely with a floured surface and a touch of flour on dough and rolling pin. The bread was tender, fluffy, and light. Yummmmm!

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Made this "Almost-Famous" for the 2nd time for Christmas morning. I will have to agree with gadielg that something is missing from the original "Famous" Buns but these are very good!

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This recipe was so good that I actually went through the hassle of setting up an account here to review it. I made the rolls the night before and refrigerated them overnight. Took them out and allowed them to come to room temp before putting them in the microwave to rise (that is an awesome tip, thanks. Will use it often. The only thing I added was raisins to the filling. They were perfect. I am adding this to my list of go to recipes. Try it y'all. Its investment grade calories.

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My family loves them, this my third batch.

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We will be making these one of these days... For a great tip... use Vietnamese / Saigon Cinnamon which is the best, or next best, Korintje Cinnamon which is what Cinnabon uses. These have the strongest cinnamon flavor and you won't go back to using anything else.

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I have to say that I tried for the first time and they were soft and hd a really nice flavor but they are missing something that Cinnabon still have .... Well food network keep on trying.