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Classic Cinnamon Rolls
I look forward to making these again. As others suggested, I changed the filling to brown sugar and cinnamon. I also made the rolls the night before and covered the slices in the pan with Saran wrap and a towel on top. They still rose in the refrigerator and just baked them in the morning. It was a huge time saver.
2 users found this review helpful
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Reviewed On:
Jan. 4, 2012
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