I've made cinnamon rolls using the 'gump bread' recipe and they are wonderful! However, when they cook the butter, cinnamon and brown sugar mixture runs out of them into the bottom of the pan. How do I prevent this from happening??
Does it run completely out of the rolls? It is normal for it to make like a sauce while rising and then cooking. There should still be brown sugar and cinnamon mixture in the swirls, though. I don't use that particular recipe, but most cinnamon roll recipes vary only slightly, so I am assuming it is close to my recipe.
