added cilantro and green onions on the top before cooking.

the dough was sticky. let it rise overnight. only rose 1/4, not doubled(i think its the yeast).. so i punched in 1 tsp bakin soda into dough. my first batch was dense . it was 1cm thick. i made the rest into 1 inch balls and rolled about 1/4 inch. half was cinnamon. i froze them between wax paper and place in bowl. cover to stop the freezer taste. they thaw out really fast. didnt deep fry, just fry. use the paper bag method to coat in sugar. these puff really good when i fried them. i always let double for at least 6 hrs. easy and will always make. simply good.

u can use lemon cake mix. tastes great! my siblings really like it and didnt really care for the icing.

i made this 4 my language art class. my sister also nagged me to make it. the first time i was so frustrated because i kept screwing up. 1. i used 65% oil spread margarine for the topping and the results was kind of gooey/gummy. i added about 1/8cp of flour til it was like soft dough/clay or spritz dough. 2. the topping melted a bit because the oven wasn't completely preheated. my fault. 3. if you don't want to make two different topping, here is a suggestion. make the topping as directed, exept that you add both cinamon and vanilla before adding the flour. i added around 1/8 cp flour or til like soft dough. its just an easier to handle version of the cinnamon topping. 4. i used 1/4cp water and 3/4cp milk since i couldn't find evaporated milk. 5. i baked it at 350-375 F for about 15 mins. i checked the bottom of the bun to see if it was finished. it should be a bit more than golden brown. *another thing is that you can remake a half of the topping if you screwed up. just half the topping. i also used powdered sugar for the dough and topping cuz i ran out of granulated. there's no difference. not that i noticed. i also made 20 conchas like suggested. i quartered the dough to make it easier for equal size. each quart make five.

too eggy for me....somewhat bland to my taste....didnt like the yellow cake mix together with the pie fillin. might make it again w/ adjustments

these are so good! the nutmeg really makes a difference.i made it with the adjustment of 1tsp cinamon and 1/2 tsp nutmeg.i made one without the apple and it was still good. then i made one using apple pie filling that i heated over low heat with at least 1 tsp cinamon and one heaping tbsp of sugar. for both of these i didnt make the topping and they were delicous.

these were good although i didnt use bread flour. it came out good just that the texture wasnt the same of course

these are so good... i didn't want the mix from the store so this is a change big time!

i wanted delicate cookies so i used cake flour instead

i have done this recipe for about 5 times and the only thing i did different was add about another cup of flour and rolled it 1/2 in. thick, perfect for my apple turnovers.

2 much alomd taste.

yummy! i've always wanted to try this recipe

mine just taste like condensed milk....