Even though it was a bit of a headache, I halved the recipe (but didn't bother trying to half the egg and put the whole thing in instead) and was still able to make six huge cinnamon rolls that filled a 9" square pan.
Based on other reviews I also made a few modifications -
-subbed 1/2 wheat flour
-used butter instead of margarine, and used half as much butter for the filling than indicated in the recipe.
-baked in a square pan instead of a muffin pan.
-added chopped pecans instead of raisins for the filling.
-Baked for 25 minutes at 375 degrees.
Whew! I know that was a lot of modifications, but I'm glad I only made half because there is NO WAY we'd be able to eat all 12!
They did turn out a little bread-like and fluffy, but I think they actually tasted better that way. I found these just the perfect amount of sweet, but I suppose you could use a tangy cream cheese frosting if you really wanted to indulge. Overall, great recipe! The taste is wonderful, and I don't feel as guilty eating these cinnamon rolls compared to those heavier kinds filled with a ridiculous amount of calories!
Oh, and like other reviewers, I did have to add quite a bit of flour when I was kneading it because it was super wet and sticky. I just added it little by little because I didn't want to add too much extra flour. I would say I added almost 1/4 cup total of extra flour when I was kneading and rolling it out, and I was afraid this would make the dough too tough, but it still rose fine,
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Even though it was a bit of a headache, I halved the recipe (but didn't bother trying to half...