They were raw in the middle. I thought about it and the tops were browned enough but the centers still needed time, I didn't realize until after I took them out of the oven and let them cool and iced them. I think I rolled the dough too tight. I double proofed them and they didn't even take up half the pan size, the heat from the oven put the yeast in overdrive and that's why they look like they don't fit.
Time, money and effort wasted.
got it 
