Need Help with Cinnamon Roll Filling

[SzczerbiakManiac]

Originally Posted by Mousey Girl

Are you cooking it too hot/too long?

I'm cooking at 375° and pull out (tee hee) when the bread starts to brown.

Originally Posted by JWBear

It's probably the brown sugar. Also, I would use real butter instead of margarine.

Should I use regular sugar instead? All the recipes I saw called for brown. Does Dark vs. Light make a difference?

Should I use butter for taste reasons or will that help reduce crystallization too?