A question about the soft cinnamon rolls vs. your KAF Cinna-bun recipe. Both have about the same amount of flour, eggs, milk, etc., so how do you get 24 rolls out of the former and do you put all 24 in the same 9" x 13" pan or do you use 2 pans. (BTW, I make the Cinna-buns and sell at a farmer's market. Everyone loves the amount of cinnamon in thise. Think I'll try it with the soft TZ version.) P.S. I've made your Japanese milk bread and love it for toast, just like what we had in Japan many years ago. Bake on, PJ.

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