Go light on the sauce, if you use all of the butter in the recipe, the buns will get really hard. The first time I made them, I used the butter mixture from the lobster bay biscuits. I recommend that! But definitely don’t over do the butter!
My glaze doesn’t set possibly because I use dairy free products. The raw tarts freeze well and bake up from frozen. This recipe is so delicious. I usually don’t like involved drawn out baking processes but this recipe has enchanted me to make it 5 times. I always double the cinnamon. I often use a little bit of whole grain flour to cut the sweetness.
