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Clone of a Cinnabon

Reviewed: Nov. 23, 2012
I tried out this recipe for the first time yesterday (Thanksgiving Day). I used my Zojirushi Bread Maker on the dough setting. When I took out the dough, it was exactly like the video! Perfect texture! Not sticky, or too dry, it rolled out easily. For more space on the counter for rolling, I just used sections of waxed paper. After following the recipe exactly, I baked them in a glazed stoneware pan, (I have found that stoneware prevents the bottoms from overcooking when baking) and was actually quite astounded that the finished rolls really DID taste and look just like my favorite Cinnabons! My family absolutely loved them!
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