I rate this recipe about a 4, but others said no a 5. It does taste good. It kind of reminds me of a mix of a cinnamon roll and fresh baked bread. I realized I didn't have a 12" round pan, so I put it on a parchment lined jelly roll pan. Something large with sides will be needed as the filling seeps out some while baking. I took the advice on the bottom of the recipe and added optional ingredients. I sprinkled on the brown sugar mixture a 1/2 cup chopped walnuts. On top of that I added about 1/8 cup of raisins, which I soaked in apple cider while preparing the rest of the recipe. I thought 2 Tblsp. of cinnamon seemed like a lot so I cut that amount in half too. During the cutting with the scissors, I wasn't able to flip the dough slightly to show the filling. My cuts more or less helped with steam while baking. I may have to read other recipes on how to do that properly. I got busy and put it in the fridge covered with plastic wrap sprayed with PAM, for about 5 hours. I let it rise 1 hour, covered on the warm stove, with no problem. So, it would be fine overnight and baking in the morning. With the icing, the amount of vanilla makes it come out a tan color and not white like snow. So, I would suggest reducing the vanilla. The icing is also a spreading and not drizzling consistency, so more milk would have to be added a spoon at a time. I took the advice of similar recipes and added marachino cherry halves to the top of the icing. It made it look very pretty.
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I rate this recipe about a 4, but others said no a 5. It does taste good. It kind of reminds...