Made this recipe today. I didn't have margarine, so I used butter in the dough. I proofed the yeast by putting the total amount of yeast in 1/4 warm water with one tablespoon of sugar. I let it sit for around 10 minutes until bubbly. Since I used butter, the extra 1/4 cup water made up for the fact that margarine has a higher water content than butter. I added one teaspoon of vanilla to the liquid in the bread machine. Once done, I turned the dough out onto floured wax paper. Trust me when I say use LOTS of flour when rolling it out. I thought I'd used enough but the wax paper still stuck to the dough. The dough took a little longer to roll out than I had expected. I made a mistake by using only 1/2 cup butter to spread on the rectangle of dough. I will be much better with the 1/3 cup the recipe called for. I left 1/2 inch along the long edge unbuttered to seal the roll. After sprinkling on the sugar/cinnamon mixture (leaving the 1/2 inch edge unsugared), I used a rolling pin to pat down the mixture. the helped keep the sugar and cinnamon from falling out. I rolled it up starting with the long end, like a jelly roll, and it made around 3 layers. I sealed the unsugared edge. Then I cut off the uneven ends to make the end rolls uniform. I sliced them with a knife about 1 inch wide, and put them cut side down in a parchment lined 8 x 4 pan, four to a pan. After letting them rise I baked at 350 for around 17 minutes. There was no issue of the filling running out, but t
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Made this recipe today. I didn't have margarine, so I used butter in the dough. I proofed the...