About this recipe: I watched mom make these rolls when I was young and have always loved how easy they are to make!
This was a very good recipe. My 4 tips: 1.) Roll out one big log and cut it into individual rolls; It's much easier. 2.) I always use a pizza cutter (the wheeled tool) to slice the dough strips. 3.) I got 12 huge rolls out of the recipe this way, using a 9 x 13" pan. Your quantity will vary depending on how thin you roll out the dough, how many strips/rolls you cut out of the dough, and what size pan you use. 4.) The filling listed is not nearly enough to flavor all of this dough! For the filling, I mixed together 1 cup white granulated sugar, 1 cup brown sugar, about 3 tablespoons of cinnamon, and some chopped nuts, and added that to the buttered dough, then rolled up the strips to form rolls. - 19 Feb 2005 (Review from Allrecipes US | Canada)
I'm giving this a 5 for the dough!!! These turned out AWSOME!! A few adjustments were...I used milk intsead of water and I put 2 tsp. vanilla in the egg/oil mixture.(it makes the dough a little more flavorful...less like plain bread. I did these as a big rolled out "sheet" and smeared soft butter before my cinnamon/sugar. I keep a tub of sugar/cinnamon/flour that I use for my cinnamon rolls and fruit pies.(1/2 C. brown sugar, 3/4 C. white sugar, 1/4 C. flour, and 4 TBS. cinnamon...the four helps keep your filling inside the cinn. rolls, and works to thicken the juice in your fruit pie) These are also great if you spread diced apples on the dough before you roll it up...YUM!! - 19 Jan 2008 (Review from Allrecipes US | Canada)
while the dough of this recipe is good (rises well, light), the essential part, sugar and cinnamon, are not enough. if you want the normal cinnamon buns that are sticky sweet, you'll need to increase the sugar plus add a drizzle frosting after baking. if you want something more bready with a hint of cinnamon and sugar, don't make any changes. - 29 Jul 2005 (Review from Allrecipes US | Canada)