I subbed Splenda with the cinnamon for sugar and because it was a pie crust it didn’t have that soft pillowy texture. But it was delicious and if I had another pie crust laying around that needed to be used up, this is a great way to do it!
I subbed Splenda with the cinnamon for sugar and because it was a pie crust it didn’t have that soft pillowy texture. But it was delicious and if I had another pie crust laying around that needed to be used up, this is a great way to do it!
5.7.20 These rolls were a huge disappointment this morning. First, there’s WAY too much cinnamon sugar for an 8”x12” piece of pie crust, I stopped sprinkling it on about half-way through. The instructions tell you to place the rolls “seam-side” down on the baking sheet. The seam is on the side of the roll, so if you did this, you’d be baking the rolls in a vertical position (think of how a tire looks on a car), so all of the butter-sugar filling would leak out. Or is there something here that I don’t understand? I baked them like I’d bake any other roll, in this case, with the seam on the side. I understand all of our ovens vary slightly, but a cooking window of 20-30 minutes is too broad, this should be narrowed down to maybe 20-25 minutes. I don’t give many 1-star reviews, but reviews need to be honest to be valuable, and unfortunately, this simply didn’t work for me.
