39 Reviews of Jo Mama's Soft and Fluffy Cinnamon Rolls

From: Sheri-BDB

On Mar 29, 2005

OH MAN THESE ARE JUST TO DIE FOR, EXCELLENT TASTING! I made these using the overnight rising method, because everyone in our neighborhood was having our annual garage sale and I needed something I could pretty much get together in a quick hurry in the early morning hours. These turned out perfect and fluffy and really big. I think the smell of these cooking really brought the garage salers to our house, hehe. Thanks Sharlene~W.... Oh yeh I did add some raisins also.

From: Heather U.

On May 1, 2005

These are wonderful cinnamon rolls, Sharlene. I love the addition of vanilla in the dough, and this was the first time I've made a filling with white and brown sugars (I usually use all brown sugar). I left the melted butter out of the filling, added some cream cheese to the glaze out of habit, and used a combination of bread, whole wheat pastry, and soy flours and some gluten. I did the overnight rise method, and found your hint about baking the rolls starting in a cold oven really helped them pop. I find that rolling up the whole batch of dough to be kind of a hassle, so instead I cut the rolled out dough into strips and roll each one individually. Thanks for posting this delicious recipe!

From: country_cook

On Jul 2, 2007

I just got done making these this morning (testing for Sunday morning coffee time I'm in charge of this time). These are just great! Look exactly like the pictures. They are really pretty cinnamon rolls (if cinnamon rolls can be pretty--LOL). Flavor is great, too. I had extra melted butter so after I removed them from the oven I brushed on some melted butter before I applied the frosting. Yummy goodness! Thanks for posting this great recipe! I'm sure the people at church Sunday morning will be delighted to taste these!

From: Annie H

On Nov 30, 2005

You're right, these are exactly how I remember my mom's cinnamon rolls from when I was a young child. They are HUGE and gooey, full of cinnamon, carmely goodness. I glazed them soon after coming out so that it melted and cooled clear. My oven runs a little hot, so I put them in a cold oven which I turned up only to 325° for 25ish mins. Each roll is over 4" in diameter, but DH and I ate 4 in one sitting last night. The next day they were great, too, even cold from the fridge (though I ate only half of a smaller one, and each child got only half of one). My kids are loving them, especially doing just what I did when I was a kid: unrolling them and then eating the best looking pieces first. I'm going to have to share these with friends to preserve my waistline but it's a great way to earn a friend's undying loyalty. Thanks for the keep recipe! I think next time I would divide the dough in half to make smaller rolls since the large ones are so very tempting. I used a little over half of the cinnamon sugar, but I can use it up when I bake a batch in a week or two.

From: 2Labs2Many

On Dec 28, 2006

This were fantastic. My first time making cinnamon rolls, and they turned out great. They reheated even better the 2nd time around. They do spread - A LOT! - so take the warning to not place them too closely together seriously.

From: YungB

On Feb 8, 2007

Wow, the rolls came out so huge. I did everything by hand and they came out very good. In my opinion, the rolls were a bit too bready/chewy. It might because I used bread flour. I think if I had used regular flour, the rolls might have came out softer. The tip of putting the rolls in the oven before they heat up was excellent. Works for me. Thank you for the recipe.

From: JillAZ

On Dec 28, 2006

Very delicious rolls! The vanilla adds nice flavor and these are really good. I halved the recipe and made the dough in my bread machine. I then shaped the rolls and let them raise overnight in the fridge and baked on Christmas morning.

From: Gingerbear

On Dec 3, 2006

These were very good cinnamon rolls. I did have a little bit of problems with the dough. It did not rise for me like it should have and was a bit tough but still very good. All of my ingredients including the yeast for the dough was fresh too. Do not know what went wrong there. It was a bit of a task to work with but I did it. Thank you for the great recipe.

From: Keolani

On Oct 3, 2005

Soooo good! I used regualr all purpose flour because that's all I had and used the overnight rise method. Delicious.

From: TTorres

On May 22, 2007

I am sure that I did something wrong, as my cinnamon rolls didn't come out quite "fluffy" enough, however, it didn't take away from the taste at all. DH doesn't have a sweet tooth, but after smelling the aroma coming from the oven, he couldn't resist! Fluffy or not, these are a must-make time and time again! Thanks for the recipe! It was simply fantastic!