Cinnamon roll crises - gooey caramel top😋
My husband's grandmother passed away some time ago, and she evidently made these legendary cinnamon rolls. I've been told the trick to them was this cream & brown sugar mixture she made and poured on top of them just prior to baking which resulted in this caramel-y deliciousness on the bottom. After inverting the rolls onto a platter, that would become the top. Apparently, letting that mixture bake through the rolls made them especially yummy. I've tried different ratios and never get it right. It just sits on top and forms a crust. Anyone know the magic secret? Thank you!!