40 Reviews of Cinnabon Cinnamon Rolls for the ABM

From: LAURIE

On Aug 25, 2004

These were extremely good, not as good as cinnabons but very good just the same. They were huge and I had two cookie sheets of 6 each. Next time I think I will put them close together so that they will be slightly doughyer like the actual cinnabons. More like a pan type roll that can be cut individually not individual rolls is what I am looking for. Thanxs for a great recipe.

From: nanunanu

On Mar 29, 2004

these are PERFECT! I couldn't find my cookie sheet, so I made them in a 13x9 pan. Don't do that! (lol) the middle buns didnt get as cooked as the outer ones, dut the amount of butter in the brown sugar mix. (my fault, not yours) GOOD STUFF will make over and over and over...well, you get the idea!

From: Margaret Gandara

On Mar 30, 2004

Very tastee, everyone loves them! The first time I made these I "accidently" put the whole box of pudding in. They still came out fine, with a more pronounced vanilla flavor. This dough is nice and soft without being too stickey, nice to work with. Will be trying many variations in fillings and puddings. Thanks a bunch!

From: Lvs2Cook

On Jul 30, 2006

This is the recipe that I have been making for years and we just love it! I sometimes add a little pure maple syrup to my glaze which gives it a great flavor. I think this recipe is easy to make ~ I often make them at night, put in the refrigerator overnight and bake in the morning for fresh rolls!! Thanks for posting!

From: sexymommalucas

On Jul 6, 2008

Yummy recipe! We loved the taste of the rolls. Definately a keeper! I made these a few times and found that the key to these are as soon as you take them out of the oven you need to flip the pan over which allows all of the filling drippings to recoat the rolls. This prevents the filling from running out of the rolls. Also, the key to the frosting is whipping the butter, cream cheese and powder suger for at least 12 minutes, then at the end add the extracts. It sounds like a lot but it is well worth it!

From: AKillian24

On Oct 23, 2006

One of my top 5 all time favorites on the Zaar. I've made these several times now, experimenting along the way. These work GREAT with lf butter/margarine, Splenda mixed with sugar and half whole wheat. I used them for a healthy breakfast! Even the frosting can be done by omitting the mild and using low far cream cheese. I'm in heaven!!!!!

From: dayla

On Jan 3, 2004

These were fantastic and very easy. It took one half of a 4 serving box of pudding and I just made a butter cream frosting for the top. We loved them. Thank you so much.

From: *Coffeegirl*

On Sep 2, 2005

Finally, a bread machine recipe for these lovely nibbles. My husband's co workers are mad about them. We have tried butterscotch and chocolate, along with the french vanilla for the pudding. The guys LOVED the butterscotch hands down! We added a caramel-butterscotch frosting/icing. The only problem was determining when to take the dough out of the maker, as it doesn't have a "dough" setting. After several tests, we decided that after the first resting just after the second kneeding cycle starts, take out the dough. I let rise the uncooked buns in the oven (turning it on to 200 degrees, then off after 10 minutes then putting in the rolls to rise. We live at 6700ft and are always trying to figure out how to get great results when there are no high altitude footnotes. Thankfully, this recipe worked the same everytime, perfect dough.

From: Maddison

On Nov 28, 2007

My husband and I both thought it was good, but not great. I tend to like a more yeast flavor and I think the pudding mix drowned that out. The dough looked beautiful coming out of the machine, and I had high hopes. I didn't have the problem with the filling running out because I used 1/4 cup butter and spread it very thin. Also, I baked mine in a stoneware bar pan and that may have helped it stay together. Thanks for submitting the recipe. I love to try new things I think many people will enjoy it. It's just not my personal preference.

From: KC_Cooker

On Dec 24, 2005

These cinnamon rolls were sensational! Wow!!! Not quite as ooeey gooey as Cinnabon, but still just as tasty! This was the first time I have ever had cinnamon rolls turn out. The recipe was extremely easy to follow and the rolls turned out to be fantastic. I also used the full box of pudding. The dough was soft and easy to work with, and the finished product was soft, sugary and delicious! Thanks for sharing this recipe which got me rave reviews at our Christmas Eve breakfast