Henry's Ooey Gooey Cinnamon Rolls with a Twist!

I followed the recipe exact but instead of frosting; I went for a caramelization with brown sugar, maple syrup, and butter warmed up and poured into the bottom of the pan. I pulled the cinnamon rolls out of the fridge, arranged on a pan on top of caramel glaze, and completed the final rise at room temperature for an hour and a half. I baked them and then cooled the rolls for 5 minutes...inverting the pan after 5 minutes so the glaze ran down the sides.

This is the result. They were so soft and tasted like monkey pull-apart bread. However, once the caramel set, it created some hardness around the outer crust, but the inside was incredible. This was my first experience using the tangzhong method. This made all the difference in the softness of the rolls.

Loved them ...thank you

@Henry Hunter

for the recipe!

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