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"I used a Betty Crocker Cherry Chip Cake Mix, Dark Chocolate Chunks and Light Sour Cream(it's all I had in the fridge). Couldn't have been easier, I forgot to grease the cookie sheet with the first batch though so they got a little burnt on the bottom. Very cake like and fluffy. I think if I were to make them again I'd try with regular sour crea..."
"I've made this on several occasions and love it myself but I also have tons of people asking for the recipe too. Great for a brunch or breakfast."
"I've done this several times with 1/2 cup of butter instead of a third. They always taste great and I will never buy cinnamon rolls again. You can even freeze them prior to baking and then leave them in the oven overnight to rise so they are ready to bake first thing in the morning. I also use a different frosting since my husband doesn't like ..."
"I've made these twice now and both times they turned out great. You really need to watch the time in the oven though because they go from very light to dark brown real quick. I set my timer for ten minutes and then just watch them for the next couple to make sure they come out perfect."
"Mine never look that pretty but they sure taste great. I've wowed many people with this recipe for two years in a row now. I've even used semi-sweet chocolate chips in a double boiler with a little bit of shortening to cover them. That might be why they don't turn out as pretty."
"I've made these on three different occasions and every time they've turned out well. They taste kind of like junior mints and they always get eaten quick."