My family loved these. We ate two each right off the bat, but my tummy wished I'd only had one, what with all the dough and sweetness. This recipe was fairly simple and fun too, but a long haul, what with having to rise the dough for a total of two hours. If you need cinnamon rolls, and you need them now (!), then a recipe without yeast will satisfy sooner. But if you want the real, ooey-gooey thing, then take the time with the dough as required. I had left over melted butter in the end as using two whole tablespoons on the outside of the roll prior to baking was not needed, nor stuck to the roll. I agree with MNDiana, who suggests brushing on softened butter, rather than melted butter, and will try that next time. I used walnuts and raisins instead of pecans, and found the 375 temp a little too high as my outside rolls got a little too brown and crusty in just 22 minutes, but the inside rolls were perfect. Lastly, the filling on the bottom of the pan cools to a candy-like state quickly and is hard to remove from pan onto the top of rolls after baking without it being clumpy, so make sure to tip them out onto another dish (after loosening the edges with a butter knife) after just a minute after removing from oven, and leave the tray upside down for a couple more minutes to let the filling fall onto the buns. This will coat the buns evenly and prevent it from hardening onto the bottom of the pan before you can scrape it all off onto the buns! Merry Munching!
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My family loved these. We ate two each right off the bat, but my tummy wished I'd only had...