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Reviews (14)
Back to TopTriangleThese are fabulous as cinnamon rolls and the recipe is easy to modify for cinnamon rolls. They can be whipped up on short notice and your audience will think you are fabulously talented. I made these for my Ecuadorian host family and knocked them silly with my skills (which are limited because I'm 17). I have made them again and again including for Christmas morning. Go for it. I discovered this recipe as a result of my fear of baking with yeast (and my lack of transportation to a grocery store to buy some).
Anonymous
Heart of the USA, a.k.a. Ohio
1/30/2011
These were great! Iused about 2/3 ofthe butter they saidfor the filling andabout 3/4 cup ofmaple sugar with noloss of yumminess.I think next time Iwould add somecinnamon, nutmeg,and nuts to thefilling.We ate them cold forseveral days, andthey were stilldelicious.I will definitelymake these again.
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Washington, DC
4/29/2009
I made oneingredientchange/substitution- I used 2 T. ofsour cream in placeof 2 T. of the milkbecause I only had1% milk. Otherwise,I also baked in apan with the bunsclose together andthat kept themtogether. They wereso delicious and nottoo sweet. Highlyrecommended to makewith the maplesugar.
meerastvargo
11/8/2008
Um, for the cook from New Jersey, adding that much less sugar would affect how the dough comes out. Also, walnuts make it more heavy. Try making the recipe as written(or close to it) or please do not rate the recipe - just leave a comment.
Anonymous
11/8/2008
I made the recipeas written and alsoa batch with a fewchanges. I usedbrown sugar andmelted butter forsimplicity the 2ndtime, adding 1/4cup cocoa to themelted spread, andit was equallyenjoyable. Thechocolate makes fora wonderful eveningtreat!I baked mine in a9x9 pan, side byside and thisprevented unrolling.
alieotto
all about
7/18/2008
These are easy tomake and alwayswell-liked. I havemade the recipeexactly as writtenand have also triedsubstituting brownsugar for half themaple sugar calledfor. Both versionswere delicious. Ifound that chillingthe roll for onehour made it easierto cut into slicesand also ensuredthat the slices didnot unroll duringbaking.
Anonymous
Ottawa, Canada
6/15/2008
This is a great recipe: I too substituted buttermilk, and instead of maple sugar I used half brown half white granulated sugar, with two tablespoons of cinnamon mixed in. They come out very nicely and though they do separate a little, it only adds to the appearance. I made these for a high school class, and they were a huge hit.
muffingirlie
reno, nv
2/3/2008
these turned out very tasty, i describe it as a cross between a cinnamon roll and a biscuit. i didn't have maple sugar, so i used half brown sugar, half white sugar for the filling and added a little cinnamon. they do spread out quite a bit and unwound during baking, as another review mentioned, so try to keep them as tight as possible when rolling.
Anonymous
wichita ks
12/4/2007
I didn't have butter or maple sugar so I used tub margarine and brown sugar instead. Instead of rolling the dough I patted it into shape. I really liked these and will make them again. I will also just make the dough and try it as a drop biscuit without the brown sugar.
doopfour
peoria,il
9/30/2007
These were terrific. I substituted buttermilk for whole milk, and that worked out very well. I used the food processor to combine the dough ingredients and transferred the contents to a big metal bowl when a ball started to form. One minor complaint: the spirals tended to unwind a bit while baking.
jimstoic
Santa Barbara, CA
10/17/2006
I followed the recipe to the letter, and found the result delicious--flaky, crunchy, the maple filling nicely set off by the not-too-sweet dough. Next time, I plan to experiment a little with other flavors--by adding chopped nuts to the filling spread, for example, or perhaps a bit of dried fruit.
Anonymous
New York, NY
3/19/2006
These were a nice treat, very easy to make but almost tooth-achingly sweet. Almost, but not quite!
Blackie
3/17/2006
OK - I do not know what I did wrong but these are awful - just awful - I have made plain ole biscuits a million times (especially drop biscuits) and they are always great.Well, first I did not use as much sugar spread out on the dough as I should have - I thought perhaps one cup sounded like a lot but it is needed because this recipe is horrible. Even though I used about 1/4 cup of sugar, these biscuits were like lead, they took forever to bake - I had them in the oven for about 35 minutes because they were not browning quickly. Then I added chopped walnuts to the spread before rolling the dough which would have tasted great if the recipe was not so bad.So, what did I do wrong - these are totally tasteless, heavy as hell on the stomach, and taste like doughy paste. I cannot figure it out - oh well, will not use this recipe again, for sure.
Anonymous
New Jersey
3/8/2006
x
Anonymous
Madison, CT
3/1/2006
TagsPastriesBiscuitMainSideBreakfastBrunchNut FreeVegetarianMake AheadBakingGourmet
