By Sherry Peyton SherryPeyton
I've had this recipe for years, and no longer know where I got it. From the web undoubtedly. It proports to be an authentic copy of the famous Cinnabon. I've had both, and I don't think I can tell the difference. So put your apron on and get baking. These freeze well, so don't be daunted by the amount. If you like this recipe, see more at my website: mycookbook.wordpress.com
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
About this Recipe
Sherry Highbaugh sunspotbaby2U - Aug 25, 2012
looks yummy.. can't wait to try this one..!
Trish Rx yummier - Aug 25, 2012
looks like the receipe i used since school bk in 62
Janna Corliss MrsApricot - Aug 26, 2012
Making these for DH's birthday on Friday. Should they be touching when you place them in the pan to rise, or should I leave a space between them?
Mona Smith lightitup - Aug 31, 2012
Yes they should be touching in the pan. That forces the center to bubble out.
Kimberly W ibacatlvr - Dec 12, 2012
About how much time on the rise times?