If you have room in the pan, try pouring a cup of cream into the bottom just before baking. It will keep the rolls nice and soft and moist.

Thank you!

I know this is old but I finally got around to making them.

Notes:

• Unless I missed it, it didn’t call out an oven temp. I chose 350F. They came out fine but were a little crispy even though I pulled them out at 30 minutes instead of 45.
• the glaze turned out crazy thin, even when I tried to thicken it up with more sugar. I’m definitely going to play around with this more. Maybe use a cream cheese based icing.
• the puffed up HUGE, which is fine, but the filling to bread ratio seemed a little off. Next time I might increase the filling a bit and roll the dough out to be thinner.
• I baked them on a cookie sheet. The middle ones bumped into each other and puffed up, the side ones slumped over a bit. Next time I’ll use a dish with high sides.