These were SUCH a hit on Christmas morning. I made these a few days ahead of time (baked at 325 degress for 15 minutes until set but not browned, wrapped and then frozen), and they traveled well, well wrapped, in an ice filled chest filled with other Christmas foods and trimmings, for three hours in the car. I popped them in my parents freezer upon arrival, and before bed put them in the fridge to thaw over night. About a half hour on the counter to come to room temperature, and then 15 minutes in the oven and my family was thrilled with hot cinnamon rolls on Christmas morning! Several members of my family have to be careful with their sugar intake, and really appreciated that these rolls contained much less sugar than those sold at the kiosks in the mall, and so they could "indulge" a bit without too much harm done to their sugar levels. I agree- like that the rolls themselves have very little sugar, and it's all in the topping. I'd prefer most sweet breads like that - the dough rises much more readily without being sugar-laden, and sugar used as a "condiment" on top really gives you all the "sweet" you need... Thanks for sharing here. PJH

• Reply