So good! I made this ahead of time, on a Friday evening using a log of purchased bread dough that I thawed. I prepped my rolled out dough as stated, spreading with softened butter, cinnamon and sugar, and cut into rolls. For the topping, I doubled the recipe. I put it together and let it sit in the fridge overnight, and on Saturday morning let it sit out for about 30 mins before baking. The result was deeelicious rolls, perfectly sticky. I've had problems in the past with caramel topping getting too hard or too grainy, but no problems with this topping--it turned out great. Thanks for sharing!

Reviewed On: Aug. 12, 2009

So good! I followed the recipe pretty much as stated, using unsalted butter. I rolled my cookies into larger-sized balls (at least 2 inches), which yielded only 9 cookies instead of 12 for the half-batch that I made. I cooked them about 15-16 minutes, or until just very slightly golden on the edges, and allowed the cookies to cool almost completely on the pan before removing. The result: a large, delicious cookie that was soft in the center, and perfectly crisp on the edges; sweet, with only the very very slightest hint of saltiness from the baking soda and salt. So good!

Reviewed On: Aug. 12, 2009