90 Minute Cinnamon Rolls Recipe

i made this as a bread instead...the dough is SO light and fluffy it was wodnerful Only thing is...I couldnt wait until it cooled and a lot of the cinnamon sugar butter filling spilled out. I also replaced the sugar with spelnda and brown sugar with brown sugar splenda blend and it was still awesome!(for gram) I'm going to tempt this again only cutting the ingredients in half as the loaf pan was near explosion levels. an dI htik it may taste better with a thinner breading.Great Recipe whomever created this!!! cheers to you!

when i made these the first time they rocked ..every one loved them as well as myself ...now i cant seem to stop makin them ..they have become a monday morning bakin treat ...i have yet to perfect the filling from not comming out ..but im sure that will come in time ...and i know the the recipe says 90 minute but i let mine rise for almost an houre and i always make more filling as my family loves the filling ...just wanted to say i LOVE these buns ....they soooooooo ROCK....

I've made these a few times now and they always turn out good. I usually add a bit more yeast and I like to make the filling a bit thicker. They're great though! Great recipe!

well...i haven't made these yet but here goes! (i'll tell you how they turn out when i'm fnished)

:)

I have used this recipe twice and both times it was wonderful. the second time was better but I let the rolls rise longer and did not cook them as long. I would really like to find recipe for a cream cheese based topping. Does anyone have one? Cheers, Carman

This recipe was so delicious! I made them for an important brunch this week, and they turned out light and fluffy.... better than a bakery! I frosted them with cream cheese frosting.... yum -o!

This was the first time I have EVER baked any type of "pastry", and it turned out to be terrific. I baked my rolls in a gas oven and I think that the next time I make them I'll only go for ~ 18-19 minutes. I also took the left-over cinnamon/sugar mixture and placed it on top of all of my rolls, very good idea. As far as the ease in clean up, I used the foil cupcake papers and these were awesome, I was scared they might stick to the rolls, but of the two I've eaten so far they've peeled away very easy, come to think of it, maybe too easy for my own good!...lol Great idea for upcoming holidays!

This recipe is super good. Especially easy to make for someone who does not bake very much at all. My family loves these buns. The first time I made them in the muffin tins; however, too much of the filling spilled out. The next time I made them I put them in a 13x9 pan, and the cinnamon buns turned out wonderful. All the filling stayed in, instead of spilling out. Thanks for a great recipe!

This is THE Cinnamon Roll recipe to try! So tender, sweet dough, and easy to make. We just had 12" of snow here in Maine, and I have the day off, so I made these for my kids and I. I've made these before in muffin cups as suggested, but this time placed them in 8" cake pans (6 in each pan). This gives a more tender side to the roll. Still had spill out of filling. Maybe cut back on the butter next time since it drains out the other stuff when heated. I did these at 350* also and just watched them carefully. These are as good as any bake shop cinnamon roll I've had! Thanks!!! Men, get up early some weekend and make these for your wife/partner...it WILL improve your relationship!

The buns were all right...like everyone else, my filling fell out too. There was a pool of margerine in the bottom of my cake pan when they came out...not very appealing...buns were pretty sweet, good texture. Would be better if the filling stayed in.

I just wanted you to know that these rolls are the BOMB! I've tried other recipes that claim they taste like Cinnabons and they don't even compare to this recipe. I'm so glad I found your site. Thanks for the wonderful 90 Minute Cinnamon Rolls Recipe

This is the best recipe that I have for fast and easy cinnamon buns! They have the best taste and texture, and I like them a lot more than commercial cinnamon rolls. I usually put them in a 9x13 pan which allows them to look more like a classic cinnamon roll or bun.

I am going to make these for a birthday breakfast-how do you make them ahead of time? can you let them rise and then refrigerate them until you cook them the next morning?

to those who complained about the butter pouring out, try mixing just the brown sugar and cinnamon together. melt the maragine, and brush enough on that you feel the mixture will stick, then sprinkle the cinnamon sugar on.

this way, you won't have too much margarine in your bun and you won't get those puddles underneath.