Hi Elissa, happy to help troubleshoot. It sounds like there may have been too much flour in the dough, soaking up all the wet ingredients and preventing spread. How did you measure your flour? Be sure to spoon and level (or use a kitchen scale) to ensure just the right amount of flour. You could also flatten out the dough balls before baking to help initiate more spread. Hope this helps for next time, and thanks for giving this recipe a try!

Hi Megan, a small amount of sugar (usually with warm liquid) is used to “proof” or activate the yeast. This provides an immediate, easily digestible food source that wakes up the yeast and proves it is alive and active. While sugar feeds the yeast, residual sugar (sugar not eaten by yeast) helps create a tender, soft crumb and promotes a golden-brown crust through caramelization and the Maillard reaction. If all the sugar is added to the yeast at once in a large amount, it can pull water away from the yeast, causing dehydration and slowing down or inhibiting fermentation. Dividing the sugar allows the yeast to start working without being overwhelmed by high osmotic pressure. All that aside, in a recipe like this with only a small amount of sugar, it probably won’t make a huge difference and your rolls will turn out just fine. 🙂

Hi Taylor, we haven’t tried that, so aren’t sure how they would turn out. If you decide to give it a go, please report back!

Hi Malyn, yes, that should be OK!

Hi Bea, unfortunately, we don’t have a recipe on the website for a pumpkin cheesecake, though there is one in our cookbook, Sally’s Baking 101. I can also personally recommend this pumpkin cheesecake pie, which is delicious!

Hi Mayra, you can add it at the same time as the vanilla extract. Enjoy!

Hi Emily, if you find the icing needs more cream to thin it out, go ahead and add that extra Tablespoon!

Hi Adyson, it would depend on how big your cakes are, so we aren’t sure what to recommend. You could try making 1 batch first to see if that’s enough, since it’s pretty quick to make more, or you could go ahead and make a double batch and keep any leftovers in the fridge. We haven’t tried using this as a decorative drip on a cake, so aren’t sure if it would work. We do have a cake with a chocolate ganache drip you could try instead, if you’d like. Hope this helps!