The name is true, these cinnamon rolls taste like a bite of heavenly sweet bliss. The recipe was created by Nicki Cross and published in the Portland Oregonian’s FoodDay section in the 1990’s. I think this recipe easily compares to the famous Cinnabons’ Cinnamon Rolls. Ok, I know what you’re thinking, this recipe uses 5 sticks of butter and lots of cinnamon! But trust me, these rolls are decadent and worth it. This recipe makes a very large crown pleasing batch of cinnamon rolls. Use either one large 12x17 inch jelly roll pan or two 9x13 inch pans. The recipe can easily be cut in half to use one 9x13 inch pan if you prefer a smaller batch. The original recipe does include walnuts and raisins, but I normally omit these because some of my family members, prefer cinnamon rolls without the nuts and raisins. I have taken the liberty of making a few slight modifications to the original recipe along with attempting to improve on the recipe instructions. I have included instructions below for using an electric mixer to blend and knead the dough, or making by hand. I made these for our family Christmas Eve celebration this year, 2016, and should have made two large jelly rolls pans, everyone loved them so much. I hope you will try this recipe, I think you’ll love it too.