"Watched the demo on TV and thought slam dunk! Everything of IG's I've ever tried has been pretty good. But this recipe surprisingly results in an unholy mess of swirly melted butter, wet centered rolls and blackened caramel goo. 30 minutes at 400 degrees was far too long in my oven. I tried a second time, w/ "large-size" muffin tins, hoping being less cramped would allow the pastry to bake better. Put half in for 30 minutes. Ended up with horrid, blackened tar at the bottom of the muffin cups. Tried the other half for 20 minutes but still awful. Maybe larger muffin tin on bigger cookie sheet caused a circulation problem? Inedible wet pastry w/black goo. Oven temp check says only off by one degree. But, if you try this, and it obviously works for some, DO NOT skip the parchment paper, as you will have a serious mess on your cookie sheet during baking that will harden like concrete! I'd really like this to work, and am open to ANY suggestions from anyone!!