Making cinnamon rolls is something I have wanted to do for a LONG TIME! I always thought that it was too hard. I also worried that my tiny apartment's kitchen wasn't up to the task. I literally have less than a square foot of counter space. I split the prepped dough into 3 balls and rolled each out, buttered them and put the sugar on them. Then I rolled it up and did the same to the rest of the dough. I rolled my dough out really thin so I came up with 32 tiny cinnamon rolls. They are super cute and so yummy! Thank you for posting this recipe!

These tool about 10 min to put together and came out perfect. I did go for the longer cooking time and bumped the temperature up to 400 for the last 5 min. Not quite the magic of a yeast roll but in a fraction of the time.

Just tried this because I had self rising flour...and I have to say it is a total bust. Followed recipe to the letter...but the dough part is tasteless and dry. It has a tough texture. The filling is great but it is not enough to save the dough itself. I think using the self rising dough as a short cut is not a good idea....clearly allowing the dough to rise is key if you want something that is tender and flaky. Husband tried one and immediately said: ""oh honey, I am so sorry."" He is not at all picky.

Tried these this morning as a quick thanks to my hubby for helping with a huge project and what a hit they were. Just loved them. They were so easy and I am always hesitant with anything that has to be rolled out and no need to fear it. Once I floured the area, they were so easy. I did not need all the butter or the sugar combination as called for and made them lighter with less of each. They were so good with fresh brewed coffee and were done quickly. PERFECT quickie sweet rolls for a cold morning start!!! THANKS SO MUCH.

So i just tried to make these.. my cinnamon rolls didn't fluff up and are still raw.. i've had them in the oven for 35 minutes now and they still aren't done.. i don't understand it... any help?

Please remember to use SELF RISING flour on this recipe. You can make your own self rising flour, just look it up on this site! This recipe was GREAT! I like more cinnamon, so I added more, but it would've been just fine as is.

I tried these because I had run out of yeast. My fiance loved them! He said they reminded him of the ones his grandmother used to make on Saturday mornings. I have had to make them for him again already. They were easy and very good. I did add an extra tablespoon of cinnamon, as I love it. And I frosted them with homemade cream cheese frosting.

I found this recipe and thought it would be a great breakfast surprise for a Sunday morning. I made it exactly as stated, but they did not cook properly. I initially put them in the oven for 22 minutes, because my oven usually runs high. Nope, not done. I've now taken these out of the oven and put them back in for a total cooking time of 1 hour and 45 minutes and I still have raw dough. The whole pan is being tossed and the surprise was on me. What a waste of time.

Tastes fairly similar to Pilsbury cinnamon rolls. You could definitely used less butter and sugar when rolling, but it still tasted great!

I loved how quick this recipe was, I even made my own self rising flour, using 3 cups flour with 3 small pinches of salt, and 3 3/4 teaspoons of baking powder sifted together, it worked great. If you find yourself with a little left over butter you could put it on the bottom of the baking dish with some sugar and raisins to make a tasty stick bun top. Thanks for the great recipe. Try it vegan with smart balance and rice milk, it's delicious!