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Just preheat the oven to 400F and separate into rolls.
Eat This, Not That!
Now, let’s give them a try!
The Taste:
The frosting is delicious and doesn’t have that kind of artificial taste to it.
After letting them cool slightly and drizzling the frosting on top, I took a bite.
Jess Kelly/Eat This Not That
They kind of just tasted like dry rolls that were a little overcooked covered in sweet frosting.
They were just ok, nothing to write home about at all.
Drizzle them with icing and dig in.
Jess Kelly/Eat This Not That
Let’s see how these compare.6254a4d1642c605c54bf1cab17d50f1e
At first look, these are much cheaper looking and way smaller.
It says it serves 8, but they’re significantly tinier than some of the other options out there.
I thought those cinnamon flakes would’ve melted into the cinnamon buns, but they maintained that look.
Jess Kelly/Eat This Not That
I put the frosting on and now it’s time to give them a taste.
These weren’t my favorite to be frank.
The icing in relation to the bun was way too sweet of a combination.
Jess Kelly/Eat This Not That
Overall, just not my favorite.
I baked them for 23-27 minutes, until they’re golden brown, before putting the icing on top.
The cinnamon buns came out of the tube, sticky and coated in plenty of delicious cinnamon.
Jess Kelly/Eat This Not That
They came out of the oven looking crisp and plump, much bigger than I expected them to be.
I coated them with frosting and gave them a try!
Right away, I noticed that the frosting was a little bit sweet, but delicious.
Jess Kelly/Eat This Not That
They’re huge and goey, looking perfectly snug in the pan right out of the oven.
They had a slightly odd, artificial taste to them and were too soft for my liking.
There wasn’t a ton of cinnamon and a fair amount of bread was bare.
Place the rolls 2 inches apart and bake for 18-20 minutes, or until they are golden brown.
Remove the rolls and wait until they’ve slightly cooled before drizzling the icing onto the rolls.
Meaning they’re practically healthy, right?
Once cooked, they came out a perfect golden brown and got really large in size.
There was a slight crisp texture on the outside, and soft on the inside.
Heat the oven to 350F and grease the cake pan.
After first looking at the dough, I noticed a nice distribution of all the cinnamon.
It tastes more toasty, kind of like if a cinnamon bun was made with their crescent dough.
There’s just a little bit of a frosting glaze that gives the buns a really nice flavor.
There’s also no artificial flavors or synthetic colors and no high fructose corn syrup.
Set the oven to 350F (325F for nonstick), and grease the pan.
Remove the rolls and cool slightly before squeezing the icing onto them.
The Annie’s cinnamon rolls came out, looking perfectly cooked.
They were soft and coated in sticky cinnamon sugar paste, but browned on the outside.
These literally looked like homemade cinnamon buns.
The flavor backs up the look.
They taste, smell, and look homemade.
The frosting isn’t overly sweet, and a perfect compliment to the cinnamon.
This is an excellent option if you’re looking for a real treat at home.
The absolute clear winner, with a really good texture, perfect frosting, and plenty of cinnamon.
