The secret to my success, you ask? Well, I finally broke down and bought a digital scale and instead of measuring my ingredients in cups and spoons, I'm now an official baker-geek and I'm measuring in grams and ounces. And in addition to discovering greater accuracy, I've also noticed that I'm dirtying less dishes. I just slap one big bowl up on the scale and start dumping. Is that great or what?
I made just a few minor changes to Mr. Reinhart's recipe. I didn't have any lemons or lemon extract so I used about a half a teaspoon of Fiori Di Sicilia, a lovely citrus/vanilla flavoring from King Arthur Flour. I also used just a drop of it in my glaze.
And instead of the recommended cinnamon and sugar filling mixture, I used King Arthur's Baker's Cinnamon Filling. I've been dying to try this stuff in cinnamon rolls. It's wonderful. (I noticed that they're currently out of it, however.)