I've been making these for years! Found the recipe in one of the Todd Wilber's Top Secret Recipe Cook Books I own. The only difference in this posted recipe and his is a few slight ingredient measurements and the use of bread flour and a bread machine, otherwise it is identical. I do not find that having some of the gooey cinnamon filling leak out of the bottom a problem. It is very easy to scoop or spoon up and put on top of the roll. It does NOT stick to the pan. In fact it is one of the wonderful pluses to making your own cinnamon rolls, to be able to easily scrap the hardened pieces of cinnamon goodness from the bottom of the pan once cooled! It's an extra treat to pick at! If you flip the rolls over so the bottom is now the top it does not make for a very pretty cinnamon roll. Also, following the cook book recipe I have never used bread flour and they have come out perfect using all-purpose. (I am very interested in trying the bread flour as a comparison.) I have never let them rise before baking and they have always risen just perfectly in the oven. However, the recipe I have calls for 10 minutes vs 15 in the oven. I sometimes need to leave them in an extra minute. If most of you recall the actual Cinnabons do have a somewhat gooey center. The dough is just barely cooked in the center. I remember buying one at the mall and bringing it home to do a side-by-side comparison and the center was somewhat gooey, cooked but just barely, very soft. Excellent recipe, a must try!
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