- Most Helpful
- Highest Rating
I used a sweet butter bread recipe in for the bread machine but I followed the recipe for the filling and topping. I didn't need all of the butter for the filling. Instead of leaving it out for only 20-30 minutes I put them in a warm, not hot, oven with a pan of water for 40 extra minutes in order for the buns to double in size. Other than that they are really taste.
Delicious, but definitely the wrong amounts of flour and milk. I threw out the first batch and then used 1 cup of milk and 3 1/2 cups of flour which worked out well. I used less butter for the filling too - 3-4 tablespoons was plenty. I also sliced them into 16 slices and put them 4x4 into the 13x9 pan. These are sooo good!
These are sitting in my kitchen now and are excellent!<br/><br/>I had a little trouble with them being runny at first in the breadmaker, possibly due to the high humidity here in S Florida (?), but a little flour extra fixed that. I also noticed my corn syrup was very old so I opted to follow a different recipe for the topping that didn't have corn syrup. I followed everything else exactly and am very impressed with the results! Thank you. <br/><br/>I added a little powdered sugar glazed on top for presentation, but it definitely doesn't need anything, it's yummy!
This recipe was excellent! The dough came out perfectly and it was nice to roll. I was able to make 12 rolls instead of 10, which is a definite bonus! I think these would also be good made as cinnamon rolls, frosting them after baking instead of making the sticky caramel. I will definatley make these again.
These are such a treat! I have made them a few times now and my family loves them. Thank you so much for sharing!
these were awesome !!! i made them christmas morn. and my husband loved them. this is a keeper.