Consistency is pretty good. I've had problems getting the soft, gooeyness that I love in cinnamon rolls with the recipes I've tried. This was good! The taste just wasn't what I expected, though. It almost tasted like sour dough, honestly. I expect that replacing the veggie oil with maybe softened butter-flavored shortening might help the flavor. I think the dough needs some honey or sugar, as well. Some things that might have been left out for newer cinnamon roll makers: 1) When rolling, roll tightly. After cutting, make sure you pinch the bottom of each piece before placing it in the pan. Otherwise, all the "stuff" just falls out in baking. Cutting with a dull knife or using floss doesn't always work well for me. 2) Using two 9X13 dishes worked well for me, and it made 24 buns. They should be about 3/4 inch or so apart in the pan when you place them. They'll be close together after rising. 3) The second rise might take 45 minutes to an hour. 4) Some people prefer brown sugar as opposed to white sugar for filling.
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Consistency is pretty good. I've had problems getting the soft, gooeyness that I love in...