It would be too liquid.

They will flatten in the zip loc bag, too. I would NOT flatten them on the cookie sheet.

I don't add flavorings to mine. If I want them sweet, I mix up butter, splenda, cinnamon pour over and nuke for a few seconds. That could be done with any number of combinations of spices or syrups. If I want them savory, I put herb butter on them or dip in garlic butter.

These are yummy and do fill the gap of bread or a snack.
I did have some after they came out of the oven and even then
my DH said they were pretty good.
High praise from a picky eater.

I'm soooo going to have to try this! I love that all the ingredients are REAL ... none of that pre-packaged flour replacements. yay!

Holy freakin' cow! That's what they look like??? Nothing like what I imagined. I printed up the recipe the other day, but haven't made them yet. Can't wait to try and have a BLT!

OMG!!! OK this is like the coolest receipe yet! I am so going to whip up a batch! I can't wait to have tuna on bread!!!

I add lots of onion powder to mine to get rid of the eggy taste. It works well!

I haven't noticed an eggy taste at all. To me they taste like very soft yeast bread. I do add salt to the yolk mixture.

Oooooh I just made them and they look just liike the picture. I can't wait till later to eat one

I made a batch of these last night and am going to try one this morning with scrambled egg, cheese and bacon on top. They smelt good cooking them.

I like the idea regarding the cinnamon, splenda and butter (what a sweet treat), making garlic bread and having a BLT on them....all sound yummy!

I did have a question that wasn't specific in the recipe...when do you add the cream cheese? When it says mix rest of ingredients (which would be the salt, yolk & Cream cheese)? I followed the recipe on this thread.

Yes, I just had one of those! It actually tastes like a REAL cinnamon bun! So much better than those NASTY, SLIMY mock danishes!



After I'm done beating the whites, I put the beaters right into the other bowl and I mix my yolks, cream cheese and salt until very smooth. I nuke the cream cheese for a few seconds so that it's nice and soft before adding it to the yolks.

I wonder if I should just start a thread with all my tips for perfect rev rolls?

Maybe you should.

Title: how about Making the perfect RR.

I think that is a wonderful idea!