Love this recipe. Have been using it for years. The texture is more like a commercial cinnamon roll. It is not as "bready" as most homemade cinnamon rolls. You can also take the cut rolls, roll them thin between waxed paper and dip them into melted butter, then dredge the top side in a mixture of sugar, cinnamon and chopped pecans, pressing the topping into the roll. Place on parchment lined baking sheets and bake until nicely browned, but not burnt. You end up with a homemade version of Pecan Crispies that are ever so good.