Yummy! However, I'm not sure why some thought these were too sweet. I didn't use raisins so that might be partly why I didn't get that overwhelmingly sweet taste. I cut down on the sugar and added more butter but wished I had more of the topping so next time I will add all the sugar and add a little more butter. The good thing about the topping is that it runs off when you turn the buns out of the pan, then you can just pour as much of that mixture as you like back onto the buns. I did use the icing recipe from the "Clone of a Cinnabon" recipe from this site. For that I would add a little more milk so that it doesn't get stiff like cake icing. Then I was trying to get the same taste as the Caramel Pecanbon from Cinnabon, so after I put the white icing on, I drizzled a little caramel over that and topped with pecans. It was too good to be so easy! This would make a great addition to a brunch menu. However, I'll probably cut the recipe in half when I make it just for my family as it made quite a bit.
Was this review helpful?
3 users found this review helpful
Yummy! However, I'm not sure why some thought these were too sweet. I didn't use raisins so...