thanks for the tips. I've always been happy with canned cinnamon rolls at 350 and I usually put all the frosting on while they're warm. I'll have to try putting part of the frosting on and then the rest after cooling them off. If I can resist using the whole thing, that is. when I've tried them at 400, they've usually come too done.
-----Original Message----- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kathy Brandt via Cookinginthedark Sent: Friday, July 31, 2020 5:46 PM To: cookinginthedark Cc: Kathy Brandt Subject: [CnD] About the canned cinnamon rolls Writing because an earlier message talked about canned biscuits: a friend gave me a can. I really wasn't sure about them, given that when I had been at someone's house years ago, they were over baked, and I wasn't impressed. I read the directions, and read on the Internet that if you put half of the frosting on right when they come out of the oven, that it gets into all the nooks and crannies, and then if you put the rest of the frosting on, the whole effect makes it so that they stay moist. So, I did that, along with using real butter in greasing the pan, sprinkled a little cinnamon an sugar on the pan, and baked the rolls at 3:50 instead of 400 for 20 minutes instead of the 15 or so called for. They came out being the next best thing to a Cinnabon! I was wowed! It's probably a good thing that the nearest Cinnabon is I'd say a half hour from me, meaning I don't get to go to one since when I have flown, my flights haven't been near the airport Cinnabon like they were before. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
