The perfect combination of tart and sweet- we were eating the filling mixture plain before we even used it in the rolls! I substituted in 1.5 cups of whole wheat flour. The dough rolled out easily, and baked up soft and light, with just enough sweetness. I did double the filling and topping, and it was by no means too much for the recipe. I baked them in two 8x10 glass pyrex pans. Just the smell of these baking is worth the 5 stars!
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