mmmm! I just made these tonight, and oh my... one bite, I thought I had died and gone to cinnamon heaven. We'd a young cinnamon lover riight here =D Okay, I did make some pretty DRASTIC changes to the recipe... didn't have bread flour, so just used 1 and 1/2 cups all purpose and 1 cup of cake and pastry flour since I was afraid the rolls would turn out hard b/c there was no fat in the dough... but that's exactly why I chose this recipe, it's lower fat. Roll was nice and soft.. I must have only used 2 tbsp of margarine or less for brushing the inside, seemed enough to me, plus it still tasted great. I don't get how they wouldn't brown in the oven, even though I had brushed a bit more margarine on the tops before baking. Plus, I only got 8 small rolls out of this recipe, even though it says 16 servings?? Could have been my own fault, I'm pretty sure I killed some of the yeast by adding cold milk to take some of the water's place. And I only used half of the filling, doubled the cinnamon, and it was great. Made a little glaze to go with it: 1/2 cup confectioners' sugar, 2 tsp milk, 1 tbsp cream cheese, 1/4 tsp vanilla. Drizzle probably sweet enough and ended up making up a bit for the reduced sugar. Conclusion: feel free to tweak this recipe, I didn't follow the instructions at all and it was wonderful. Will definitely make again!
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