Debbie, it's in the 5th post down. AnnT says she used the Tarte au Sucre cake recipe for the dough and the cream cheese filling from the second recipe for the filling. AnnT is a marvelous cook and accomplished baker, I've never gone wrong with one of her recipes and I've been posting on the Cooking Forum for about 20 years along with her. Annie

Sorry, Moe would miss me. LOL! Deanna, that is just a picture in a Mexican cookbook. Makes a nice background. Rusty, I shaped the loaves like described in this pictorial. After the bread is slid on to the hot stone, I toss a few ice cubes on to the oven floor and I spray the loaves with water to or three times 3 to 4 minutes apart. Yesterday's bread was a sourdough and the dough had a long cold rise which also effects the crust. Ann

Shhh!!! Don't tell! I have 2 pans of those rolls in the freezer, wrapped in foil, ready to be warmed until the sticky becomes melted and turned out onto a plate! Like gold in the bank!! Don't tell because I could be mugged for those rolls! Linda cC

I made LindaC's cinnamon buns/rolls last week and while I was happy with the end results, I messed up a bit and knew I could do better. Basically, last week I made the dough in my KA which I do not recommend as it tends to over mix the dough, bringing out the stickiness and making one think it needs more flour. This time I mixed it with a wooden spoon to start, and then kneaded it on my counter top adding flour as necessary. After I made the dough, I remembered Lou's plea for photos and a tutorial. So here it is, unfortunately minus the mixing of the dough. But the recipe I used was very easy for the dough. Basically proof the yeast and start dumping in the other ingredients. I used LindaC's recipe as a base and added 1 and 1/4 cups brown sugar mixed with a generous tbs of cinnamon for the filling. I spread about 1/3 cup soft butter before I put down the brown sugar mix. The icing is a combo of almost equal parts cream cheese, butter and a cup or more of powdered sugar and a splash of vanilla. Next a rise of about 1.5 hours: Punched down: Rolled out like buttah: Spread with softened butter: Add brown sugar mixed with cinnamon: Start rolling up on the long side: finished roll: Sliced, in a greased pan, then let rise 30 min: Out of the oven: Iced: