These are my second attempt at the Richard Bertinet recipe for cinnamon rolls.

I halved the main recipe quantities and omitted entirely the sugar syrup and icing powder. Even the halved creamed butter/sugar/cinnamon filling is too much, I need no more than 70% of it (any more and it just becomes a leaked mess). All the buns in the photo are half the size of the originals (makes 12 in a regular muffin tray).
Also, he must have some really GOOD cinnamon. I need twice as much as called for to get this ingredient to stand out a bit.

It is a good recipe though, freezes well and re-heats beautifully. The first time I made it, there was so much excess sugar leakage I collected it up and melted it onto fresh popcorn - that got ingested so quickly by my daughter I don’t think it touched the sides!

https://www.gozney.com/blogs/recipes...on-buns-recipe