I am struggling to see why this recipe was rated a four time and time again. First of all, if you are making a true "clone" of a cinnabon then you need to use vietnamese cinnamon. Secondly, if you want the gooey cinnamon mix to stay between the rolls you need to add flour to the sugar mix, cook at a lower temperature and for a longer time. It also has to do with how you "roll" your rolls. The bottom section needs to be silghtly compacted together as you roll with the "top" of the bun rolled looser. You need to chill the rolled dough for about 30 minutes. Place your rolls in an oversized muffin tin and cook. They'll "pop up" and the mix will stay inside the roll. Finally if you want the true flavor of a cinnabon you need to add vanilla, allspice and a pinch of clove to the sugar mix.
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I am struggling to see why this recipe was rated a four time and time again. First of all, if...