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May 20, 2013 02:46 AM

Looking at a cinnamon roll recipe which brown sugar should I use?

does regular brown sugar exist because I don't think I've seen it before, all I see is light or dark and the last time I tried dark brown sugar it leaked all these fluids out and it made the cinnamon rolls really hard cause I had to bake em even more

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  1. If a recipe fails to specify light brown sugar or dark brown sugar, light brown sugar is what is intended. Sloppy recipe writing.

    1. This is my go to recipe and I always use light brown sugar. Enjoy

      1. I almost always use dark brown sugar, because I love the caramelly effect it promotes, but many folks prefer the light brown. Dark brown sugar doesn't "leak any fluids" that I've ever experienced in the past 50 years....

        1 Reply
        1. The only leaking (if anything) should be butter IMO