Firstly, love Chef John!!! I have made this regular and it is good. A second way is with 3tsp garlic powder, 2tsp onion powder, and 1 1/2 cups of Parmesan cheese (this is my favorite way). Tonight I decided to go crazy though, I made the recipe as is but subbed salt for 1/2 cup of granulated Splenda, rolled dough to a rectangle after 2 hour rise, covered the dough with icing from (http://allrecipes.com/recipe/the-perfect-cinnamon-roll-icing/detail.aspx) and raisins. Roll rectangle into log, tuck ends and let it rise the final time in a large loaf pan, mine is 12x4.5. Then bake as directed, I saved some icing for the top when it came out of the oven. I posted a pic, the flavor was wonderful. As a side note I use Coors Lite beer as it leaves nearly no discernible beer flavor.
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Firstly, love Chef John!!! I have made this regular and it is good. A second way is with 3tsp...