Filling ran out of rolls and stuck to bottom of pan while baking.

I didn’t want to bake all 12 at once, so I divided these into 2 9in cake cake pans, one for now, one to freeze for later. I let the buns proof for an hour and they were very puffy but not touching. After baking for 30 mins, all the filling had run out and after a 15 min cooling period, had turned into a hard caramel on the bottom of the pan, sticking the buns and filling. I know I modified the recipe, but can someone let me know where I went wrong?

mmwhitmer
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Cinnamon Rolls With Bourbon Icing
Recipe question for: Cinnamon Rolls With Bourbon Icing

1 Comment

Nancy
Nancy November 20, 2023
Pending a definitive response from recipe author, here are a couple speculations -
* use of too much cinnamon filling;
* gave the rolls too much space in the pan, so when they baked and expanded the filling (appropriate amount or not) ran out.

For more than a dozen problems in baking cinnamon rolls and how to fix them, see this article from Tasting Table
https://www.google.com/search?q=problems+in+baking+cinnamon+rolls&oq=problems+in+baking+cinnamon+rolls&gs_lcrp=EgZjaHJvbWUqBggAECMYJzIGCAAQIxgnMgYIARBFGDnSAQg0NzcyajBqN6gCALACAA&sourceid=chrome&ie=UTF-8
 
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