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Clone of a Cinnabon
Reviews:
December 31, 2008

Prevent leaky filling! From a former Cinnabon employee...Leave a 1/4" margin at the far side of dough b4 buttering. This will allow a better seal (dough-to-dough) when done rolling. After spreading the filling over the soft butter, use rolling pin and roll over the sugar/ cinn mix a couple times before rolling up your rolls. Then make sure to roll up tightly, under-tucking after each completed rollover. Work from middle to edges as you roll. Lining your pan w/ parchment allows you to scrape up the juices (we always had people who wanted extra goo instead of xtra frosting!) A tip on frosting...1/2 of the frosting went on hot rolls, as soon as they came out. They sat for a few minutes and then got the rest of it. That makes for the sticky/ moist roll w/ intact frosting that so many know and love.

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