I had high hopes for this as all the reviews seemed so good, but when I made it the dough was more liquid than dough. I rechecked the proportions and I did it right. I had to add at least an extra cup and a half of flour to the machine to make it so I would be able to handle the dough at all once it came out. Even then, it was super sticky and difficult to roll up and cut. I let it sit in the pan in the refrigerator all night, then in the morning let it sit for 45 minutes at room temperature before baking. I had to bake it for 30 minutes instead of the 20-25 listed, and the center parts still seemed not quite done, while the outside and top were a bit overdone. The caramel topping was great, and the flavor of the dough was good too, it just seemed like the proportions for the recipe weren't quite right. Next time I'll either tweak this more or try another dough recipe but keep this topping.
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I had high hopes for this as all the reviews seemed so good, but when I made it the dough was...