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Buttermilk Cinnamon Rolls
These taste fine, but 400 degrees F was a big mistake. I didn't even leave them in the whole time; I checked them at 15 minutes, which was too late, because they were scorched.
ALSO: After rolling up the cinnamon goo inside the dough, I would suggest cooling/freezing the dough before slicing it, to eliminate mess and keep as much cinnamon inside as possible.
The cinnamon can be easily doubled.
3 users found this review helpful
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Reviewed On:
Jul. 25, 2011
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