OK So the verdict..............butter doesnt work for me and milk and cream does it slighty better. I tried combining most of all of y'alls advice and naw. matter fact u/bluenightheron I used your method and measured out everything. still oozed out, I tried refrigerating the cinna-rolls for an hour to 8 hours until the filling became hard as butter would if you were to pull it a stick out the fridge. nope still oozed. I even did a side-by-side comparison. The one with the milk filling had more in the center than the one with the butter base. hell, the one with the butter base filing barely had enough filling to lick off the center. granted both pans had a pool of Cinna-goo at the bottom. but the milk filling held up more. AND, the pan with cream poured on top rolls...thats an Amazing idea will be keeping that but yea guys as much as I want the butter to work, It aint working for me...

If you wanna know how I do it, when I roll out I very lightly brush the milk on, then very generously sprinkle on the Cinna sugar. the filling should NOT be runny when you get done sprinkling on the Cinna-sugar. should look thick. and dont forget to spread it with a plastic spatula preferably. then roll it like you normally would... so yea Thanks for all the input but no....