"Vox Humana" > wrote in message
. ..
>
> "Alex Rast" > wrote in message
> ...
>> at Sat, 17 Sep 2005 00:47:57 GMT in
>> >, (Vox
>> Humana) wrote :
>>
>> >
>> >"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
>> >> >http://images.google.com/images?q=cinnamon+roll&hl=en
>> >>
>> >> Speaking of recipes - does anyone have a recipe for cinnamon rolls
>> >> that turn out rather like PD_Cinnamon_roll_95_g_lyrical_2? ...
>> >> I'm looking for - a rather bready, moist roll with a slightly crisp
>> >> crust, pronounced but not aggressive cinnamon flavour, and most
>> >> importantly, not 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
>> >of 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
>> >baking, the sweetness by moderating the sugar in the filling, the
>> >intensity of the 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
>>
>> Thanks for the recipe! Boy, does that look like a lot of butter, at least
>> relative to the amounts of fat I'm used to putting into most breads with
>> any fat at all. I can see the idea, though - you'd want a reasonable
> amount
>> to crisp the outside well. I suspect part of the key to the kind of
> texture
>> and taste is the ratio of milk - specifically, I'm suspicious I'm looking
>> for a recipe with a hefty dose. 1/2 cup sugar doesn't sound wildly
>> excessive, although I'm tempted to reduce it to 1/3 cup. But I will try
>> first of all exactly as specified, because guessing before testing gives
> me
>> no reference to compare against.
>>
>> I might also want to experiment with a longer rise, much like ordinary
>> breads, for a yeastier flavour. However, I'm wary of doing this to
> extremes
>> with sweet breads. I can see possibilities for various undesirable
>> runaway
>> effects.
>>
>> Cinnabons are sweet in every component. The roll dough is sweet, the
>> filling is insanely sweet, and so is the frosting. Mountain of frosting
>> is
>> about right. Check out the proportions on the roll I called out. That's
>> more realistic (as well as more practical to eat).
>>
>> On cinnamon intensity vs. harshness, I've found that the key point is to
>> use Ceylon cinnamon. Much better, warmer, less sharp flavour. However,
>> cinnamon is perhaps the most potent spice of all, and I find too often
>> people (like Cinnabon), use it very heavy-handedly. What do you think
> about
>> mixing butter, sugar, and cinnamon first, then spreading it out on the
>> dough? The build-up you suggest sounds to me like it might lead to
>> another
>> effect that I'm not really fond of - cinnamon rolls that "unroll" when
>> you
>> pull on them. What I've seen is that often in these rolls, the cinnamon
> and
>> butter, done in layered fashion as you describe, act a bit like greasing
>> a
>> pan, preventing the rolls from staying whole. My idea is to have a
>> filling
>> that actually bonds the spiral together.
>
> I find that with the high sugar and butter content, the rise can often
> take
> a long time, especially at cool room temperature. I tend to like the
> intense cinnamon flavor and often supplement it with a combination of
> freshly ground allspice and nutmeg. All three spices are high in
> eugenol -
> that distinctive clove flavor. Maybe its because I'm a dentist and
> eugenol
> is in a lot of dental products, that I am fond of or desensitized to the
> flavor. I know I have overdone the spices when they cause acid reflux!
>
> I can do without the thick coat of frosting. I make some cream cheese
> frosting and if anyone wants frosting, they can add their own. My partner
> will go to the supermarket in a blizzard to get cream cheese for the
> frosting if I haven't remembered (or bothered) to buy it. I would rather
> drizzle a glaze of flat icing over the warm rolls and call it quits. In
> the
> KitchenAid cookbook, they recommend a sauce that is made from sweetened
> condensed milk, as I recall, that I have never considered making. That is
> way too sweet for me - sort of like that bread pudding recipe that is made
> with KripyKream glazed doughnuts and sweetened condensed milk. It would
> be
> enough to cause a diabetic shock!
>
> As for mixing all the filling components and then spreading them, that is
> the standard method. I'm just lazy and don't want to measure the
> ingredients or dirty another bowl. That's why I just build the filling,
> dispensing the components right from their containers. I never thought
> about the "unrolling" issue. Sometimes if I place them close together
> they
> sometime "telescope" while rising.
>
"I find that with the high sugar and butter content, the rise can often take
a long time, especially at cool room temperature."
For me, if I didn't want to waste my time and risk a failure, I would next
time reduce the yeast by one-half. One reason is that I don't care for a
yeasty-tasting product. The rise took a very short time, IMO, is one reason
I felt that there was too much yeast.
1 packet yeast = 2-1/4 teaspoon yeast, right? so it called for 4-1/2
teaspoons. Since I don't make this kind of product generally, all I know is
how to compare it to is bread I make usually using about 1-1/2 teaspoons for
4 cups flour.
I do like the Ceylon cinnamon; next time, I think I'll try a little nutmeg,
too; I stay away from allspice (headache big time!)
Dee