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Old 18-09-2005, 12:05 AM
Dee Randall
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"graham" wrote in message
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"Vox Humana" wrote in message
.. .

"Alex Rast" wrote in message
at Wed, 14 Sep 2005 01:28:45 GMT in
(Dee Randall) wrote :

Here are a few pictures of cinnamon rolls

Speaking of recipes - does anyone have a recipe for cinnamon rolls that
turn out rather like PD_Cinnamon_roll_95_g_lyrical_2? That looks close
the type of cinnamon roll *I'd* like to be able to make. It appears to
one of the yeast-raised type, but all the recipes I've tried to date
into one of 2 categories, either the too-dry, not-very-yeasty, fluffy
"supermarket" cinnamon roll (usually looking a bit like ICR01A, perhaps
slightly flatter), or the absurdly sweet, greasy, heavy, WAAY-way
overloaded "Cinnabon"-style roll (usually looking a bit like roll.jpg).
least from its appearance, the one I've singled out looks like it'd be

I'm looking for - a rather bready, moist roll with a slightly crisp
pronounced but not aggressive cinnamon flavour, and most importantly,
tooth-aching sweetness.

The sweetness and the intensity of the cinnamon are nearly entirely
attributable to the filling and topping. There is a limit to the amount
sugar you can add to yeast dough before it fails to perform, so it is
unlikely that the dough is the sauce of too much sweetness unless your
threshold for sweetness is very low.

I use the recipe for sweet dough that is in the Kitchen Aid stand mixer
cookbook. I roll that out, slather it with butter, sprinkle with brown
sugar and then with cinnamon. I don't measure the ingredients for the
filling. You can control the texture of the crust by the length of
the sweetness by moderating the sugar in the filling, the intensity of
cinnamon by using it sparingly. I think much of the cloying sweetness of
the Cinnamon product is from the mountain of frosting they slather on it.
3/4 cup milk
1/2 cup sugar
1 1/4 tsp salt
1/2 cup butter
2 pkgs. yeast
1/3 cup of warm water ( 105-115F)
3 eggs
5/12 to 6 1/2 cups AP flour

Prepare dough as you would any other bread (I will list the instructions
you want, but I assume that you know how to make yeasted dough) and let
until double.

Deflate dough, roll out into rectangle approx. 14 x 20. Spread or brush
a thin coating of soft butter. Sprinkle with sugar or brown sugar and
with cinnamon. Roll, starting at long end. Cut into slices approx. 1 -
inches thick. Place on parchment lined baking sheet. Let rise until
double. Bake in preheated, 350F oven for 25-30 minutes. Let cool.
with glaze or frost as desired.

I think this tends to fulfill your requirement of being yeasty,
and moist. The sweetness and spiciness is up to you.

Many thanks for this recipe!!! I detest cinnamon buns due to the awful,
cloying smells in just about every shopping mall!
Therefore, I have just adapted your recipe and made maple-walnut buns
instead. I've posted the results to yahoo

I reduced the sugar by 40g and substituted 40g of maple syrup instead.
After rolling out and brushing with butter, I sprinkled 115g of coarse
maple sugar and 100g chopped walnuts over the dough and rolled as
instructed. After baking I brushed the tops with maple syrup.
Next time, I'll replace all the sugar in the dough with maple syrup and
adjust the flour accordingly. This is the first time I've ever made this
type of roll/bun and I know now that it won't be the last!
Again, thanks for the recipe.

Yum, Graham. Mine are still on the table rising. I went by the recipe and
sprinkled organic (light brown) sugar over butter. I sprinkled some half-way
special cinnamon (from Penzy's). Mine won't all cling together because I'm
going to try to make them more separate. I think I'll brush the tops with
butter instead of, as you did, maple syrup.
It's getting a little late here, so I think they'll be ready by 10 pm. Too
late to put the coffee-pot on. I hope they will not stale-up before
breakfast. I'm still wondering if these can be put in my food-saver, when I
get it. Not these, of course, but the next ones I make.
Dee Dee