"This cake is one of the best I've made. Labor intensive, like the other reviews noted, but the outcome is worth it. The buttercream is not very sweet and tastes very much like butter. It definitely needed more than 1/3 cup for the buttercream frosting. Make sure you taste as you go. You can adjust the frosting to your liking. ""

"Made this with sweet & smokey st Louis style ribs. Perfect accompaniment to savory polenta. ""

"OMG. These were a huge hit with my co-workers. Several of them asked for the recipe. Some advice for the people who didn't leave 5 stars. The dough will be crumbly, the heat of your hands will help the dough adhere better, so don't be afraid to play with it a bit. I re-rolled them a couple times in efforts to use all of the dough and it did not af""

"I make these all the time and love them. I love even more that the recipe doesn't call for butter. These are very easy to make and I like mine super crispy so I bake them an additional 7 minutes on each side after slicing them. ""

"I made this yesterday and it came out great. I did however follow some suggestions from previous reviews and made some of my own additions. I'd recommend using 2lbs of mushrooms. I like layers that cover the pasta sheets entirely. I also mixed in button mushrooms with the portabellos. Adding thyme to the mushrooms while sauteeing brought out their"

"These came out perfectly. I'm so happy I took the time to make them. They're exact replicas of the Cinnabon chain and possibly even BETTER. The dough did make about 8 rolls, not 6. Very impressed with this recipe!!!"