Hi PJ, Thank you for introducing a new concept to me, I can't wait to try this! One thing I do with my cinnamon rolls that wasn't suggested here is I take softened butter (about 2 tablespoons) and schmear it all over the dough before adding my filling. And I have to say, i've made the filing with your Vietnamese cinnamon & white sugar, Vietnamese cinnamon & brown sugar, but the best hands down is your baker's cinnamon filling. I don't know what it is that makes it so good, but I can't get enough of it.

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