I was asked to make this for our Church School Epiphany party. Never having made one before, and seeing MANY variations of opinions on the temperature of the oven as well as cooking time, I decided to do a "dry run" before the date of the party. I used the dough recipe exactly as printed, didn't change a thing. For the filling, I eliminated the nuts and raisins because of allergies. So the filling was just a brown sugar cinnamon mixture with a little flour and butter but it was very very good.
I divided the dough in half as instructed and baked the first one at 335 as MANY people recommended, and set the timer on 15 minutes as a starting point. It was not browned on top yet so I set it for 5 more minutes, then it needed 5 more. I took it out at that point, it was lightly browned and smelled wonderful. However, after I cut into it, I found the inside dough to be just a little gooey. It stayed that way even after it cooled completely. The second one I used 350 and started checking it at 20 minutes. It needed almost 10 minutes more but the middle was cooked a lot better. I guess you just have to know your oven, and keep a REALLY close watch on it. The cake was amazing, tasted like a giant Cinnabon. Our local Cinnabon closed, so I have not had one in awhile. YUM. This recipe is a keeper.
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I was asked to make this for our Church School Epiphany party. Never having made one before,...