Gooey Cinnamon Rolls?

I love making homemade cinnamon rolls, but I can never seem to get the consistency of the filling how I like it. It always seems too dry and baked into the dough or too thin and liquidy and pools at the bottom of the pan.

What's your secret ratio and/or ingredients to get really thick, gooey cinnamon filling (think airport cinnamon roll filling)?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.