While they still are not Cinnabon quality they're pretty darn close. The main reasons they're NOT Cinnabons is the texture is more breadlike versus cake like. However I read one rater say they added milk instead of hot water to get that consistency. The other is there's not enough filling as others have mentioned. BUT this is definitely a keeper recipe, just wish they didn't take so long with all the different componenets. My tips are: make a big batch of taters, take what you need for rolls and freeze the rest and I also flash froze half this batch (12) on wax paper and then placed in freezer bag. When you're ready for a roll let them finish last rise buy letting them thaw until almost doubled and bake!
Was this review helpful?
4 users found this review helpful
While they still are not Cinnabon quality they're pretty darn close. The main reasons they're...