I didn't have room to roll these out to full size, so I can't imagine just how big they turn out if you do. I halved the dough and rolled out twice - both times to almost 20" diameter in each direction. I ended up with 24 rolls (12 per pan that started out with space between the rolls, filled in while baking) that are sort of pyramid shaped. The centers rose higher than the edges, and they only took about 20 minutes to cook. I am pleased, however, that I was actually able to get the dough to rise at high elevation (7220). I decreased yeast to 2 tsp. in hopes that would work. I, too, required the addition of almost 2 more cups of flour than specified, but I attributed that to my use of pumpkin butter instead of canned pumpkin (we were out). The dough does seem to lack something - maybe salt like others suggested. I added more cinnamon to the filling, as I was really hoping for a stronger cinnamon flavor. I think by the time they're iced and set before a table of college age young men at a brunch, they'll still be a huge hit.
Was this review helpful?
6 users found this review helpful
I didn't have room to roll these out to full size, so I can't imagine just how big they turn...