Need Help with Cinnamon Roll Filling

[bewitched]

Originally Posted by SzczerbiakManiac

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

I believe most cinnamon roll recipes call for brown sugar. Dark vs light is the amount of natural molasses in the sugar. Try light brown and real butter (the butter/margarine shouldn't make a difference but baking with butter, in my experience, usually tastes better).

Try buttering the pan (w/butter, not Pam or something else). Hopefully that will help keep any stray sugar a "caramelly" texture rather than crystallizing.