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I rolled out the dough into a rectangle, added a sugar mixture (1 cup white sugar, 1 cup brown sugar, 3 Tbs. cinnamon), rolled it up in a log & cut in 1 inch thick circles. After baking I also added a glaze made up of a cup of confectioners sugar, 1 Tbs. butter and roughly 2 Tbs milk/ vanilla extract. Although the recipe makes so many cinnamon rolls (about 20) that I would double the glaze.
Date Posted: Jun. 20, 2008
Photographer:
Cooking Level: Intermediate
Living In:
Marseille,
Provence-Alpes-Côte D'azur,
France
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