Make the night before, rolls rise in the fridge overnight and bake the next morning. Easy and delicious. Enjoy!
I have made these twice and so far I think it would be safe to say that they are nothing short of wonderful! I do have a few modifications of my own. I made the dough in my bread machine on "dough" cycle. I add a little bit of vanilla into the dough for those of us who choose not to have frosting. ( I think cream chese frosting would also be very tasty) I sprinkle a little olive oil on the dough before adding the filling. I also find that when rolling into the log, the more times you can roll it the better the buns come. I think that thats the true trick to making these. They will have more filling and stay more moist. So put a little extra effort into rolling it into a log and they come out doubly better! And to make them SUPER moist put a VERY small pat pf butter on top of each roll before baking. One more thing- when i made these the second time, when I tool these out of the fridge in the morning I found that some of the filling had liquified and there were little puddles of it around each bun. If this is the case try to scoop this up and put it on the buns BEFORE cooking them! If you do it after it will carmalize into a rock hard tooth-breaker. And to top my review off- baking them for 20 minutes makes for a much better out come! Once again- Perfect! - 02 Sep 2004 (Review from Allrecipes US | Canada)
to avoid flattening the rolls when cutting, use a length of thread, place under the roll where you want to cut it holding the ends. Tie a knot... easy as pie. - 21 Apr 2005 (Review from Allrecipes US | Canada)
Very good recipe-the dough is easy to work with and they raised very nicely.I save my tuna fish cans and use them as pans instead of a muffin tin.They form perfectly shaped rolls every time. My yield(with the tuna cans) was 18 for this recipe. I also use the tuna cans for making large muffins. - 17 Apr 2005 (Review from Allrecipes US | Canada)