Ok, so these are the real deal. I do have a few tips though, which is why I gave them a four. The first time I made them, the buns were too big for a 9x13 pan, so I put the over flow (two rolls) in a 8x8 pan. I used glass pyrex baking dishes. The two that were in the 8x8 where absolutely to DIE FOR! BUT the rest of them were not even mildly done in the middle. Quite disheartening after three hours of baking... So I actually put them back in the oven, and it kinda sorta salvaged the ones on the outside. But I made them again today for father's day brunch and used a roasting pan, and made sure to leave space between each roll. I also lowered the temp to 350 and cooked for about 25-30 minutes. Worked much better. The first time I made these I doubled the frosting, but had about 1/4 left over so I used a cookie scoop and froze individual dollups and added those to the single recipe today and it was the perfect amount. Also, just a note, my family is fairly gullotenous, and well, frankly, these are huge. Really, a roll is too much for one person unless that is ALL you are eating. Next time, I will split this into two batches, and make the rolls smaller. Then freeze 1/2 or even 3/4 and that way I can pop them in the oven if the mood strikes without having 3 hours of prep time. Frosting doesn't need lemon, perfect the way it is. Good tip to turn the pan upside down and let the goo soak back to the top. Yum! Great recipe thanks so much!
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Ok, so these are the real deal. I do have a few tips though, which is why I gave them a four....