I slice the rolls up as well, only I actually roll out the dough, spread some cinnamon, spread the filling (leaving it really heavy on one end which then becomes the middle) then roll it up and slice it. This way there is a little bit of filling btwn all the swirls. I use half the filling, as others, and I eyeball the glaze. You can make it thinner and it will still harden but not be as sweet (for those who do not like too much sugar). You can also change the amount of sugar and lemon juice in the filling. I also added some vanilla extract to the filling. I do not use the sour cream as it is very hard to come by in Italy.
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I slice the rolls up as well, only I actually roll out the dough, spread some cinnamon, spread...