Cinnamon Roll Help.
I made my first batch of cinnamon rolls last night. I basically used a standard dinner roll dough, then used the filling of cinnamon, sugar, raisins and walnuts. I made the dough in the bread machine and was very happy the way it came out, although it was a little soft (sticky), probably the way it should be. My problem is after rolling and baking, the rolls seem to separate from the filling. I know yeast and cinnamon don't get along. Maybe I needed to seal the seam better? I did brush the dough with melted butter before putting the filling on. A recipe for cinnamon bread from KAF a while ago tells you to brush the dough with egg before putting the filling on. Does anyone use egg instead of butter? All in all they tasted good and very happy with the dough (bread) part. Next time I would leave out the raisins and use less sugar as theY were a little to sweet.
Also, does anyone make these the night before, put them in the fridge to rise, then bake the next morning for breakfast?