I read the reviews and made a couple of changes - and forgot about one! I added 3 Tbsp of sugar to the dough - too much, next time only 2 Tbsp. I added 1 ounce of cream cheese to the icing, used only 1 teaspoon of milk, and upped the vanilla to 1 teaspoon of good Mexican vanilla. Tasty! Much quicker than yeast rolls! The thing I forgot that I believe was previously mentioned, is that you can't spread the butter over the dough, then put "loose" cinnamon/sugar mix on it. When you pick up the individual slices after cutting, all the sugar mix falls out. So I'll be sure to mix the butter with the cinnamon and sugar, then place it on the dough. A great way to slice these (and any cinnamon roll!) is to use *unflavored* dental floss. Slide the floss under the roll, then cross the two sides above the roll and pull in opposite directions - wah lah - great, even slices without squashing the roll!
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