A delicious recipe if followed to the 'T' and even if you don't.
I did it the 1st time as written with bread machine and frosting - turned out great. Didn't need parchment.
Tried it the 2nd time and did dough by hand, using: a) .25 oz package of fast rising yeast by first heating water to 110F, putting in the yeast and sugar, covering with saran wrap and proofing in the microwave, which was prewarmed 1 minute while empty; b) knead dough in a bowl when sticky, adding flour as you go, c) turn dough onto a Silpat for kneading by hand until rubbery but not dry; I did not need oil or flour to achieve this. Doubled fine in the oven with the light on. Roll out dough on the same Silpat and cut with dental floss. To preserve gooey goodness, I use half of the cinnamon/sugar/butter mixture in the rollup process and rub the other half on top and the sides after they're placed on/in the pan of choice. Proofing in oven with the light on was perfect. Using bread flour, cake flour or all purpose flour have all yielded the same wonderful results.
Whether baked individually in a rectangle pan or in a round pan as a pull apart (mine didn't leak as a pull apart), rolls turn out fully cooked don't stick to the bottom and get eaten the first hour...or at least the first day. I use the cream cheese frosting of 3 oz cream cheese, 1 tsp vanilla, 1/4 cup butter and 1.5 cups powdered sugar - perfect amount for me.
They are not easy, but nothing worth having or eating usually is :)
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