Serious Eats: Talk

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)?

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