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Old 06-11-2012, 01:23 AM   #11
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Quote:
Originally Posted by Cindy4331
Wow 150-200 rolls at a time! I would love to see your recipe and how you go about making that many! Ree Drummond's rolls do look delicious! But i need larger single rolls that would fill the kids up being that is their only breakfast on Saturday morning. I wish I could change the menu! A couple large coffee cakes would be so much easier. I will suggest that for next !
I'll write it up for you when I am back at work.
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Old 06-11-2012, 08:55 AM   #12
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Originally Posted by leasingthisspace

I'll write it up for you when I am back at work.
Thanks!
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Old 06-11-2012, 08:57 AM   #13
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Originally Posted by Cindy4331
Im working as a cook at a church camp this month and they want home-made cinnamon rolls for breakfast on Saturday mornings. My first attempt this morning they rose really really well and looked good but the bottoms turned out too dark and hard and the tops were still pretty white. I have two big ovens. One a convection but they both turned out pretty much the same. I'm cooking at 350 degrees and using large silver pans. Also I'm using brown sugar in the filling maybe I should just use regular sugar? I'm not using the bottom rack of the oven. Any help would be greatly appreciated !
Cindy
Thanks for all your advice!!
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Old 06-11-2012, 11:15 AM   #14
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My cinnamon buns are hard on the bottom, and the waist line too!
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Old 03-09-2013, 09:47 AM   #15
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I put the rack in the middle of the oven and bake at 350*Conventional Oven, until golden brown. Don't ever use dark pans to bake, everything will be burnt for sure. !!
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Old 03-09-2013, 02:39 PM   #16
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Originally Posted by Sir_Loin_of_Beef View Post
My cinnamon buns are hard on the bottom, and the waist line too!
LOL. That is how I read it too!!!!
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