For years I used cinn. and reg. sugar combined then spread over butter that was brushed on my rolled out dough. Then I switched to brown sugar and cinnamon over my butter. Either way I never got it a gooey cinnamon filling that I seek.
The best I can figure is the cinnamon sugar has to bound in something else, like cake scraps or steusal....? Ideally it would remain soft after the rolls were cool.
Can you guide me or tell me how to acheive this?
Thanks for the help
The best I can figure is the cinnamon sugar has to bound in something else, like cake scraps or steusal....? Ideally it would remain soft after the rolls were cool.
Can you guide me or tell me how to acheive this?
Thanks for the help