Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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  #1 (permalink)   Report Post  
Dee Randall
 
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Default Cinnamon roll-cinnamon danish


Here are a few pictures of cinnamon rolls
http://images.google.com/images?q=cinnamon+roll&hl=en
to illustrate what I'm referring to.
The thicker/higher ones are what I would refer to as cinnamon rolls, and the
thinner/flatter ones I would refer to as cinnamon pastry.
Of these on the first page, the one that most closely resembles the recipe I
would like to make is 1130-cinnamon roll-danish and it is a little dryer
inside.

Does anyone have a recipe, maybe one that I would not have to layer the
dough with butter like making a croissant, that might make something similar
to the 1130-cinnamon roll-danish. I've googled, but found nothing with
pictures; perhaps referring me to a recipe in a cookbook, that if I don't
have, I can check out at the library.
Thanks so much.
Dee


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chembake
 
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Dee Randall wrote:
> Here are a few pictures of cinnamon rolls
> http://images.google.com/images?q=cinnamon+roll&hl=en
> to illustrate what I'm referring to.
> The thicker/higher ones are what I would refer to as cinnamon rolls, and the
> thinner/flatter ones I would refer to as cinnamon pastry.
> Of these on the first page, the one that most closely resembles the recipe I
> would like to make is 1130-cinnamon roll-danish and it is a little dryer
> inside.
>
> Does anyone have a recipe, maybe one that I would not have to layer the
> dough with butter like making a croissant, that might make something similar
> to the 1130-cinnamon roll-danish. I've googled, but found nothing with
> pictures; perhaps referring me to a recipe in a cookbook, that if I don't
> have, I can check out at the library.
> Thanks so much.
> Dee


That would be difficult Dee
That product you selected is made through lamination process...in the
same way as the croissant.

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Dee Randall
 
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"chembake" > wrote in message
ups.com...
>
> Dee Randall wrote:
>> Here are a few pictures of cinnamon rolls
>> http://images.google.com/images?q=cinnamon+roll&hl=en
>> to illustrate what I'm referring to.
>> The thicker/higher ones are what I would refer to as cinnamon rolls, and
>> the
>> thinner/flatter ones I would refer to as cinnamon pastry.
>> Of these on the first page, the one that most closely resembles the
>> recipe I
>> would like to make is 1130-cinnamon roll-danish and it is a little dryer
>> inside.
>>
>> Does anyone have a recipe, maybe one that I would not have to layer the
>> dough with butter like making a croissant, that might make something
>> similar
>> to the 1130-cinnamon roll-danish. I've googled, but found nothing with
>> pictures; perhaps referring me to a recipe in a cookbook, that if I don't
>> have, I can check out at the library.
>> Thanks so much.
>> Dee

>
> That would be difficult Dee
> That product you selected is made through lamination process...in the
> same way as the croissant.


Hmmm: I suspected that, but for some reason, it had the texture more of a
brioche.
Dee


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chembake
 
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>Hmmm: I suspected that, but for some reason, it had the texture more of a
>brioche.

Dee
...

Some danish pastries are made by scotch methods where the chunks of
fat are mixed in with the dough pieces and then sheeted, given a book
turn, allowed to rest in the fridge to recover its extensibility anf
firm up the fat ;then sheeted and given another book or either 3- fold
/half turn and then allowed to rest again before finall its sheeted to
the requred thickness where the desired filling is spread and then
rolled in the swiss roll fashion,
That technique can produce textures that range from brioche l to
croissant similarity depending on the number of sheeting and turning
as well as the skill of the baker.

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Dee Randall
 
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Default


"chembake" > wrote in message
oups.com...
> >Hmmm: I suspected that, but for some reason, it had the texture more of a
>>brioche.

> Dee
> ...
>
> Some danish pastries are made by scotch methods where the chunks of
> fat are mixed in with the dough pieces and then sheeted, given a book
> turn, allowed to rest in the fridge to recover its extensibility anf
> firm up the fat ;then sheeted and given another book or either 3- fold
> /half turn and then allowed to rest again before finall its sheeted to
> the requred thickness where the desired filling is spread and then
> rolled in the swiss roll fashion,
> That technique can produce textures that range from brioche l to
> croissant similarity depending on the number of sheeting and turning
> as well as the skill of the baker.


I think I'm going to have to read up more on croissant making. I really
know nothing about it, having had a class once where we made croissants by a
method similar to that you are describing above. I realized I never wanted
to make croissants at that time as it was too labor intensive. And I've not
eaten a lot of croissants during my lifetime as a result of that class some
25 years ago. I pass them up in the stores all the time for that reason as
well as thinking I'd rather have something tastier for all those calories.

But this cinnamon roll-pastry that I had - of all places, Starbucks several
months ago (I don't drink Starbucks, don't get me started) - just has kept
the thought of trying to make one like it, but I think it would probably
take an experienced person to decide what made this particular pastry better
than any other of its kind tastier to me. It's wishful thinking on my part
and probably something I'll have to ask at the 'pearly gates.' I'd be
willing to try, but it would be a struggle going thru every cinnamon
roll-pastry recipe on the bookshelves.
Much appreciation,
Dee





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Debra Fritz
 
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Default

On Tue, 13 Sep 2005 23:57:27 -0400, "Dee Randall"
> wrote:

>
>Hmmm: I suspected that, but for some reason, it had the texture more of a
>brioche.
>Dee
>


I'm taking some baking lessons and one of the things we discussed was
using brioche for cinnamon rolls and a few other things. It does
work..I tried it...

The gal teaching the classes is CIA trained and has her own bakery.
She told me that either Nancy Silverton or someone else of that
caliber (I can't remember) has several brioche dough
pasteries..including cinnamon rolls in her cook book.

Debra
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Alex Rast
 
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Default

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? That looks close to
the type of cinnamon roll *I'd* like to be able to make. It appears to be
one of the yeast-raised type, but all the recipes I've tried to date fall
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). At
least from its appearance, the one I've singled out looks like it'd be what
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.
--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)
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Vox Humana
 
Posts: n/a
Default


"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? That looks close to
> the type of cinnamon roll *I'd* like to be able to make. It appears to be
> one of the yeast-raised type, but all the recipes I've tried to date fall
> 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). At
> least from its appearance, the one I've singled out looks like it'd be

what
> 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


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

Deflate dough, roll out into rectangle approx. 14 x 20. Spread or brush on
a thin coating of soft butter. Sprinkle with sugar or brown sugar and then
with cinnamon. Roll, starting at long end. Cut into slices approx. 1 - 1.25
inches thick. Place on parchment lined baking sheet. Let rise until nearly
double. Bake in preheated, 350F oven for 25-30 minutes. Let cool. Drizzle
with glaze or frost as desired.

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


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Dee Randall
 
Posts: n/a
Default


"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? That looks close to
> the type of cinnamon roll *I'd* like to be able to make. It appears to be
> one of the yeast-raised type, but all the recipes I've tried to date fall
> 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). At
> least from its appearance, the one I've singled out looks like it'd be
> what
> 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.
> --
> Alex Rast
>
> (remove d., .7, not, and .NOSPAM to reply)


Your cinnamon roll 95 is also the one I'd like to make. My choice actually
falls between your 95 and my 1130 picture. The reason I chose 1130 is that
it is thinner than the others, and 95 might be a little too high. Anyway,
this is what I'm looking for a recipe. Since I ate that one months ago,
I've had it on my mind.
Here's the page link again.
http://images.google.com/images?q=cinnamon+roll&hl=en

Dee Dee



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Dee Randall
 
Posts: n/a
Default


"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
>> >
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? That looks close to
>> the type of cinnamon roll *I'd* like to be able to make. It appears to be
>> one of the yeast-raised type, but all the recipes I've tried to date fall
>> 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).
>> At
>> least from its appearance, the one I've singled out looks like it'd be

> what
>> 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
>
>
> Prepare dough as you would any other bread (I will list the instructions
> if
> you want, but I assume that you know how to make yeasted dough) and let
> rise
> until double.
>
> Deflate dough, roll out into rectangle approx. 14 x 20. Spread or brush
> on
> a thin coating of soft butter. Sprinkle with sugar or brown sugar and
> then
> with cinnamon. Roll, starting at long end. Cut into slices approx. 1 -
> 1.25
> inches thick. Place on parchment lined baking sheet. Let rise until
> nearly
> double. Bake in preheated, 350F oven for 25-30 minutes. Let cool.
> Drizzle
> with glaze or frost as desired.
>
> I think this tends to fulfill your requirement of being yeasty,
> bread-like,
> and moist. The sweetness and spiciness is up to you.
>

Dear Vox,
I am preparing my dough. Since it is such a big amount of dough, I'm
wondering if you've frozen half your dough at any time. If you have, at
what point have you frozen it.
Here are the instructions from the sweet dough recipe - paraphrasing:
"Place in a bowl and let rise about an hour."
At this point after you take it out of the bowl, I guess is the point I
could freeze the half batch of dough?
Thanks so much.
Dee




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graham
 
Posts: n/a
Default


"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
>> >
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? That looks close to
>> the type of cinnamon roll *I'd* like to be able to make. It appears to be
>> one of the yeast-raised type, but all the recipes I've tried to date fall
>> 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).
>> At
>> least from its appearance, the one I've singled out looks like it'd be

> what
>> 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
>
>
> Prepare dough as you would any other bread (I will list the instructions
> if
> you want, but I assume that you know how to make yeasted dough) and let
> rise
> until double.
>
> Deflate dough, roll out into rectangle approx. 14 x 20. Spread or brush
> on
> a thin coating of soft butter. Sprinkle with sugar or brown sugar and
> then
> with cinnamon. Roll, starting at long end. Cut into slices approx. 1 -
> 1.25
> inches thick. Place on parchment lined baking sheet. Let rise until
> nearly
> double. Bake in preheated, 350F oven for 25-30 minutes. Let cool.
> Drizzle
> with glaze or frost as desired.
>
> I think this tends to fulfill your requirement of being yeasty,
> bread-like,
> 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
http://photos.groups.yahoo.com/group...ase.yahoo.com/

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.
Graham


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Dee Randall
 
Posts: n/a
Default


"graham" > wrote in message
news:_81Xe.216630$Hk.139070@pd7tw1no...
>
> "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
>>> >
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? That looks close
>>> to
>>> the type of cinnamon roll *I'd* like to be able to make. It appears to
>>> be
>>> one of the yeast-raised type, but all the recipes I've tried to date
>>> fall
>>> 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).
>>> At
>>> least from its appearance, the one I've singled out looks like it'd be

>> what
>>> 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
>>
>>
>> Prepare dough as you would any other bread (I will list the instructions
>> if
>> you want, but I assume that you know how to make yeasted dough) and let
>> rise
>> until double.
>>
>> Deflate dough, roll out into rectangle approx. 14 x 20. Spread or brush
>> on
>> a thin coating of soft butter. Sprinkle with sugar or brown sugar and
>> then
>> with cinnamon. Roll, starting at long end. Cut into slices approx. 1 -
>> 1.25
>> inches thick. Place on parchment lined baking sheet. Let rise until
>> nearly
>> double. Bake in preheated, 350F oven for 25-30 minutes. Let cool.
>> Drizzle
>> with glaze or frost as desired.
>>
>> I think this tends to fulfill your requirement of being yeasty,
>> bread-like,
>> 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
> http://photos.groups.yahoo.com/group...ase.yahoo.com/
>
> 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.
> Graham

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


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graham
 
Posts: n/a
Default


"Dee Randall" > wrote in message
...
>
> "graham" > wrote in message
> news:_81Xe.216630$Hk.139070@pd7tw1no...
>>
>> "Vox Humana" > wrote in message
>> .. .
>>>
>>>> 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

I've eaten 3 so far and the taste of maple isn't quite strong enough so next
time, I'll definitely use syrup in the dough.
Tomorrow I will prepare the same type of dough but sans sugar and make a
cheese version - my grand-daughter loves cheese buns:-) and it's her 3rd
birthday on Tuesday.
Graham


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Dee Randall
 
Posts: n/a
Default


"graham" > wrote in message
news:cE2Xe.509396$s54.24920@pd7tw2no...
>
> "Dee Randall" > wrote in message
> ...
>>
>> "graham" > wrote in message
>> news:_81Xe.216630$Hk.139070@pd7tw1no...
>>>
>>> "Vox Humana" > wrote in message
>>> .. .
>>>>
>>>>> 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

> I've eaten 3 so far and the taste of maple isn't quite strong enough so
> next time, I'll definitely use syrup in the dough.
> Tomorrow I will prepare the same type of dough but sans sugar and make a
> cheese version - my grand-daughter loves cheese buns:-) and it's her 3rd
> birthday on Tuesday.
> Graham

Lucky girl!
Next time I'm going to change this:
Much less yeast, and I'll cut them 1" or less. I'll put more
confectionery's icing on them, liquid: lime juice & vanilla and water.
I baked them 20 minutes convection 325F. They were plenty brown.
DH had two and I had one and put the rest in the freezer. I'll heat up a few
Sunday a.m. with a steamin' cuppa.
Dee Dee


  #15 (permalink)   Report Post  
Vox Humana
 
Posts: n/a
Default


"Dee Randall" > wrote in message
...
>
> "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
> >> >
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? That looks close

to
> >> the type of cinnamon roll *I'd* like to be able to make. It appears to

be
> >> one of the yeast-raised type, but all the recipes I've tried to date

fall
> >> 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).
> >> At
> >> least from its appearance, the one I've singled out looks like it'd be

> > what
> >> 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
> >
> >
> > Prepare dough as you would any other bread (I will list the instructions
> > if
> > you want, but I assume that you know how to make yeasted dough) and let
> > rise
> > until double.
> >
> > Deflate dough, roll out into rectangle approx. 14 x 20. Spread or

brush
> > on
> > a thin coating of soft butter. Sprinkle with sugar or brown sugar and
> > then
> > with cinnamon. Roll, starting at long end. Cut into slices approx. 1 -
> > 1.25
> > inches thick. Place on parchment lined baking sheet. Let rise until
> > nearly
> > double. Bake in preheated, 350F oven for 25-30 minutes. Let cool.
> > Drizzle
> > with glaze or frost as desired.
> >
> > I think this tends to fulfill your requirement of being yeasty,
> > bread-like,
> > and moist. The sweetness and spiciness is up to you.
> >

> Dear Vox,
> I am preparing my dough. Since it is such a big amount of dough, I'm
> wondering if you've frozen half your dough at any time. If you have, at
> what point have you frozen it.
> Here are the instructions from the sweet dough recipe - paraphrasing:
> "Place in a bowl and let rise about an hour."
> At this point after you take it out of the bowl, I guess is the point I
> could freeze the half batch of dough?
> Thanks so much.
> Dee


I think you could freeze it either went it is just mixed (before the 1st
rise) or after. With all the sugar and fat in the dough, I find it takes a
good amount of time to rise, so I don't know how it would be out of the
freezer. You would probably have to let it defrost in the refrigerator over
night.

If you don't want that much dough, half the recipe. I do this regularly and
make it in the food processor. I put all the dry ingredients, including the
instant yeast in the bowl and pulse it a few times. Then I add the eggs,
water, and butter. While it is running , I add enough warm milk to make a
proper dough. It is so quick that it is probably less fuss to make it fresh
than to freeze. However, if I were to freeze the dough, I would just make
up the rolls and freeze them. I would then take them out of the freezer and
let them rise and then bake. That way, I would be able to make one or two
at a time. This would be especially handy for weekend breakfasts/brunch.
The night before I would put a couple rolls in the refrigerator and then
remove them in the morning to finish rising. I have been known to put cold
dough in the microwave at 30% power for a minute or so to quickly bring it
to room temperature. You would have to experiment with you oven doing it in
30 second bursts until you get a feel for the amount of time required.

I have a Seal-A-Meal which allows you to stop the vacuum and seal as needed.
For delicate items I often abort the cycle before things are crushed. If I
were freezing baked goods, I would put them on a tray, cover with film, and
freeze solid for a few hours. Then, I would put the individually frozen
items in the Foodsaver bags and vacuum pack them. I do this with raw cookie
dough. I scoop out the dough, freeze solid, and then packages the portioned
raw dough. Then I just remove as much dough as I want and bake as usual
adding about 5 minutes to the baking time. That way I can mix a double or
triple batch of dough and we can have fresh cookies at a moment's notice.
Pre-freezing and then packaging is often the best solution for delicate
items.





  #16 (permalink)   Report Post  
Vox Humana
 
Posts: n/a
Default


"graham" > wrote in message
news:_81Xe.216630$Hk.139070@pd7tw1no...
>
> "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
> >> >
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? That looks close

to
> >> the type of cinnamon roll *I'd* like to be able to make. It appears to

be
> >> one of the yeast-raised type, but all the recipes I've tried to date

fall
> >> 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).
> >> At
> >> least from its appearance, the one I've singled out looks like it'd be

> > what
> >> 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
> >
> >
> > Prepare dough as you would any other bread (I will list the instructions
> > if
> > you want, but I assume that you know how to make yeasted dough) and let
> > rise
> > until double.
> >
> > Deflate dough, roll out into rectangle approx. 14 x 20. Spread or

brush
> > on
> > a thin coating of soft butter. Sprinkle with sugar or brown sugar and
> > then
> > with cinnamon. Roll, starting at long end. Cut into slices approx. 1 -
> > 1.25
> > inches thick. Place on parchment lined baking sheet. Let rise until
> > nearly
> > double. Bake in preheated, 350F oven for 25-30 minutes. Let cool.
> > Drizzle
> > with glaze or frost as desired.
> >
> > I think this tends to fulfill your requirement of being yeasty,
> > bread-like,
> > 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
>

http://photos.groups.yahoo.com/group...ase.yahoo.com/
>
> 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.
> Graham


You might consider using some maple flavoring in the dough. Unless you are
using genuine maple syrup, you are using maple flavoring anyway. The
flavoring would allow you to greatly increase the maple flavor, even beyond
what using maple or maple flavored syrup would permit. I wonder how the
gluten and browning characteristics would be effected using all maple syrup
instead of sugar. I'm sure Roy would know. Again, adding the maple flavor
to a glaze applied to the warm rolls would be another way to increase the
flavor.


  #17 (permalink)   Report Post  
Vox Humana
 
Posts: n/a
Default


"graham" > wrote in message
news:cE2Xe.509396$s54.24920@pd7tw2no...
>


> I've eaten 3 so far and the taste of maple isn't quite strong enough so

next
> time, I'll definitely use syrup in the dough.
> Tomorrow I will prepare the same type of dough but sans sugar and make a
> cheese version - my grand-daughter loves cheese buns:-) and it's her 3rd
> birthday on Tuesday.
> Graham


I make cheese filled rolls using that dough, but I like the one listed below
a bit better. It is a little more delicate. When I say cheese, I mean
cream cheese or the semi-soft farmer's cheese. I will take 8 oz of cream
cheese, an egg yolk, a tablespoon of flour, a little sugar to taste - maybe
a tablespoon, a splash of vanilla, and a couple teaspoons of lemon zest and
mix well.

I make the dough and either form into small golf-ball sized spheres, put an
indentation with my thumb, put a teaspoon of the filling in the indentation,
let rise, and bake for about 20 minutes at 350F.

The alternative is to make a false plat. I roll out the dough into a
rectangle about 8 x 12 inches and spread the filling in the center, leaving
a good 1 1/2 inches exposed all around. Then I use a very sharp knife or a
pizza cutter to put parallel cuts at a 45 degree angle about one inch wide
all around. Starting at one end, I fold the strips into the center,
overlapping them until they are all folded. This produces the impression of
a braid. I usually brush the top with an egg wash and sprinkle with coarse
sugar, let rise, and bake at 350F for about 20-25 minutes. It looks like
you spent hours on it, but it is really simple. Sometimes I will streak a
little raspberry preserves or apricot or prune lekvar on the cheese before
platting. The following recipe makes two coffeecakes or about two dozen
large rolls.

I also use this dough for poppy seed roll. I roll out as for cinnamon rolls
and then spread one can of Solo brand poppy seed filling over the surface.
You can also sprinkle with softened raisins if you wish. The dough is
rolled and baked on a sheet (it isn't cut into individual rolls before
baking.) This is a traditional Czech holiday food. When my mother made
poppy seed and nut rolls, you knew it was Christmas! An alternative would
be to use Solo brand nut filling. I generally don't like packaged foods,
but in the case of the poppy seed filling, you have to have a special
grinder for the poppy seeds and most people don't want to invest in a
hard-to-find, specialty item. The canned is almost as good as homemade, but
it is a little stiff. You can warm it in the microwave and thin with a few
drops of milk if you find it hard to spread without tearing the dough.

If your store doesn't carry Solo brand products, you can order them from
their website at
http://www.solofoods.com/oven.html

Check out the recipes there also. There are some good traditional Czech and
Polish recipes for baked goods.

------------
4 cup warm water
1 tablespoon (1 pkg. yeast)
1/3 cup sugar
5 3/4 to 6 3/4 cups unbleached AP flour
1 1/2 tsp salt
1/2 cup warm milk
1 cup sour cream (room temperature)
3 large eggs (room temperature)
finely grated zest of 1 lemon
8 tablespoons (1 stick) unsalted butter, room temperature
cut into small pieces

Proof the yeast with the water and a pinch of the sugar. Combine 1 1/2 cups
of flour, sugar and salt in a bowl. Make a well in the center and add the
sour cream, eggs, and zest. Beat until smooth. Add yeast and beat about
one minute. Add another cup of flour and beat for a minute. Add the butter
and beat until incorporated. Start adding the flour 1/2 cup at a time until
a very soft and somewhat shaggy dough is formed. This dough is very soft -
don't add too much flour. Knead for about 4 minutes using a bench scraper
if necessary - avoid adding too much additional flour. (I make this in the
KA mixer with the dough hook and knead on medium for 4 minutes) Let rise
until double (2 - 3 hours) Do not let the dough over rise or it will have a
poor texture. You can refrigerate at this point for up to 24 hours but
don't deflate the dough.

*this can be reduced by half and made in the food processor. I put all the
dry ingredients, including instant dry yeast in the bowl and pulse a few
time. Then I add the rest of the ingredients, minus the milk and pulse
until well combined. With the machine running, I add enough milk to make a
sticky dough. If the dough is too sticky, add a few tablespoons of flour
until it is the right consistency.


  #18 (permalink)   Report Post  
Vox Humana
 
Posts: n/a
Default


"Vox Humana" > wrote in message
. ..
>
> "graham" > wrote in message
> news:cE2Xe.509396$s54.24920@pd7tw2no...
> ------------
> 4 cup warm water
> 1 tablespoon (1 pkg. yeast)
> 1/3 cup sugar
> 5 3/4 to 6 3/4 cups unbleached AP flour
> 1 1/2 tsp salt
> 1/2 cup warm milk
> 1 cup sour cream (room temperature)
> 3 large eggs (room temperature)
> finely grated zest of 1 lemon
> 8 tablespoons (1 stick) unsalted butter, room temperature
> cut into small pieces
>


I made an error in the recipe above. It should read 1/4 cup warm water, NOT
4 cup(s) The correct version is below:

1/4 cup warm water
1 tablespoon (1 pkg. yeast)
1/3 cup sugar
5 3/4 to 6 3/4 cups unbleached AP flour
1 1/2 tsp salt
1/2 cup warm milk
1 cup sour cream (room temperature)
3 large eggs (room temperature)
finely grated zest of 1 lemon
8 tablespoons (1 stick) unsalted butter, room temperature
cut into small pieces




  #19 (permalink)   Report Post  
Dee Randall
 
Posts: n/a
Default


"Vox Humana" > wrote in message
.. .
>
> "Dee Randall" > wrote in message
> ...
>>
>> "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
>> >> >
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? That looks close

> to
>> >> the type of cinnamon roll *I'd* like to be able to make. It appears to

> be
>> >> one of the yeast-raised type, but all the recipes I've tried to date

> fall
>> >> 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).
>> >> At
>> >> least from its appearance, the one I've singled out looks like it'd be
>> > what
>> >> 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
>> >
>> >
>> > Prepare dough as you would any other bread (I will list the
>> > instructions
>> > if
>> > you want, but I assume that you know how to make yeasted dough) and let
>> > rise
>> > until double.
>> >
>> > Deflate dough, roll out into rectangle approx. 14 x 20. Spread or

> brush
>> > on
>> > a thin coating of soft butter. Sprinkle with sugar or brown sugar and
>> > then
>> > with cinnamon. Roll, starting at long end. Cut into slices approx. 1 -
>> > 1.25
>> > inches thick. Place on parchment lined baking sheet. Let rise until
>> > nearly
>> > double. Bake in preheated, 350F oven for 25-30 minutes. Let cool.
>> > Drizzle
>> > with glaze or frost as desired.
>> >
>> > I think this tends to fulfill your requirement of being yeasty,
>> > bread-like,
>> > and moist. The sweetness and spiciness is up to you.
>> >

>> Dear Vox,
>> I am preparing my dough. Since it is such a big amount of dough, I'm
>> wondering if you've frozen half your dough at any time. If you have, at
>> what point have you frozen it.
>> Here are the instructions from the sweet dough recipe - paraphrasing:
>> "Place in a bowl and let rise about an hour."
>> At this point after you take it out of the bowl, I guess is the point I
>> could freeze the half batch of dough?
>> Thanks so much.
>> Dee

>
> I think you could freeze it either went it is just mixed (before the 1st
> rise) or after. With all the sugar and fat in the dough, I find it takes
> a
> good amount of time to rise, so I don't know how it would be out of the
> freezer. You would probably have to let it defrost in the refrigerator
> over
> night.
>
> If you don't want that much dough, half the recipe. I do this regularly
> and
> make it in the food processor. I put all the dry ingredients, including
> the
> instant yeast in the bowl and pulse it a few times. Then I add the eggs,
> water, and butter. While it is running , I add enough warm milk to make a
> proper dough. It is so quick that it is probably less fuss to make it
> fresh
> than to freeze. However, if I were to freeze the dough, I would just make
> up the rolls and freeze them. I would then take them out of the freezer
> and
> let them rise and then bake. That way, I would be able to make one or two
> at a time. This would be especially handy for weekend breakfasts/brunch.
> The night before I would put a couple rolls in the refrigerator and then
> remove them in the morning to finish rising. I have been known to put
> cold
> dough in the microwave at 30% power for a minute or so to quickly bring it
> to room temperature. You would have to experiment with you oven doing it
> in
> 30 second bursts until you get a feel for the amount of time required.
>
> I have a Seal-A-Meal which allows you to stop the vacuum and seal as
> needed.
> For delicate items I often abort the cycle before things are crushed. If
> I
> were freezing baked goods, I would put them on a tray, cover with film,
> and
> freeze solid for a few hours. Then, I would put the individually frozen
> items in the Foodsaver bags and vacuum pack them. I do this with raw
> cookie
> dough. I scoop out the dough, freeze solid, and then packages the
> portioned
> raw dough. Then I just remove as much dough as I want and bake as usual
> adding about 5 minutes to the baking time. That way I can mix a double or
> triple batch of dough and we can have fresh cookies at a moment's notice.
> Pre-freezing and then packaging is often the best solution for delicate
> items.
>
>

Thanks a LOT for all these options. I hardly bake (except for bread) and
this recipe has got me started. The last week I've made a couple of loaves
of bread in the food processor. You've been a source of encouragement
regarding using the fp for doughs. So I appreciate from you your
information about how to get this cinnamon roll recipe halved and adapted to
the fp.
Your information filed under: "Cinnamon rolls."
Dee


  #20 (permalink)   Report Post  
Dave Bell
 
Posts: n/a
Default

Dee Randall wrote:

> 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.


And this is a good reason to have some good quality, French Roast, decaf
beans in the freezer!

Dave


  #21 (permalink)   Report Post  
Vox Humana
 
Posts: n/a
Default


"Dee Randall" > wrote in message
...
> >

> Thanks a LOT for all these options. I hardly bake (except for bread) and
> this recipe has got me started. The last week I've made a couple of

loaves
> of bread in the food processor. You've been a source of encouragement
> regarding using the fp for doughs. So I appreciate from you your
> information about how to get this cinnamon roll recipe halved and adapted

to
> the fp.
> Your information filed under: "Cinnamon rolls."
> Dee


I like to bake but I detest cleaning up. My kitchen is small an it doesn't
take much to turn it into a disaster zone. Since I have an open floor plan,
it is like cooking in the living room, so I just can't close the door and
hide a big mess. I find the food processor is a great help in preventing a
mess when baking. When I use the stand mixer I inevitably send a cloud of
flour across the kitchen. The FP contains he mess and makes quick work of
producing bread dough and pie pastry. I have learned to use it for cookie
dough and quick-bread batter.


  #22 (permalink)   Report Post  
graham
 
Posts: n/a
Default


"Vox Humana" > wrote in message
. ..
>
> "graham" > wrote in message
> news:cE2Xe.509396$s54.24920@pd7tw2no...
>>

>
>> I've eaten 3 so far and the taste of maple isn't quite strong enough so

> next
>> time, I'll definitely use syrup in the dough.
>> Tomorrow I will prepare the same type of dough but sans sugar and make a
>> cheese version - my grand-daughter loves cheese buns:-) and it's her 3rd
>> birthday on Tuesday.
>> Graham

>
> I make cheese filled rolls using that dough, but I like the one listed
> below
> a bit better. It is a little more delicate. When I say cheese, I mean
> cream cheese or the semi-soft farmer's cheese. I will take 8 oz of cream
> cheese, an egg yolk, a tablespoon of flour, a little sugar to taste -
> maybe
> a tablespoon, a splash of vanilla, and a couple teaspoons of lemon zest
> and
> mix well.
>
> I make the dough and either form into small golf-ball sized spheres, put
> an
> indentation with my thumb, put a teaspoon of the filling in the
> indentation,
> let rise, and bake for about 20 minutes at 350F.
>
> The alternative is to make a false plat. I roll out the dough into a
> rectangle about 8 x 12 inches and spread the filling in the center,
> leaving
> a good 1 1/2 inches exposed all around. Then I use a very sharp knife or
> a
> pizza cutter to put parallel cuts at a 45 degree angle about one inch wide
> all around. Starting at one end, I fold the strips into the center,
> overlapping them until they are all folded. This produces the impression
> of
> a braid. I usually brush the top with an egg wash and sprinkle with
> coarse
> sugar, let rise, and bake at 350F for about 20-25 minutes. It looks like
> you spent hours on it, but it is really simple. Sometimes I will streak a
> little raspberry preserves or apricot or prune lekvar on the cheese before
> platting. The following recipe makes two coffeecakes or about two dozen
> large rolls.
>
> I also use this dough for poppy seed roll. I roll out as for cinnamon
> rolls
> and then spread one can of Solo brand poppy seed filling over the surface.
> You can also sprinkle with softened raisins if you wish. The dough is
> rolled and baked on a sheet (it isn't cut into individual rolls before
> baking.) This is a traditional Czech holiday food. When my mother made
> poppy seed and nut rolls, you knew it was Christmas! An alternative would
> be to use Solo brand nut filling. I generally don't like packaged foods,
> but in the case of the poppy seed filling, you have to have a special
> grinder for the poppy seeds and most people don't want to invest in a
> hard-to-find, specialty item. The canned is almost as good as homemade,
> but
> it is a little stiff. You can warm it in the microwave and thin with a
> few
> drops of milk if you find it hard to spread without tearing the dough.
>
> If your store doesn't carry Solo brand products, you can order them from
> their website at
> http://www.solofoods.com/oven.html
>
> Check out the recipes there also. There are some good traditional Czech
> and
> Polish recipes for baked goods.
>
> ------------
> 4 cup warm water
> 1 tablespoon (1 pkg. yeast)
> 1/3 cup sugar
> 5 3/4 to 6 3/4 cups unbleached AP flour
> 1 1/2 tsp salt
> 1/2 cup warm milk
> 1 cup sour cream (room temperature)
> 3 large eggs (room temperature)
> finely grated zest of 1 lemon
> 8 tablespoons (1 stick) unsalted butter, room temperature
> cut into small pieces
>
> Proof the yeast with the water and a pinch of the sugar. Combine 1 1/2
> cups
> of flour, sugar and salt in a bowl. Make a well in the center and add the
> sour cream, eggs, and zest. Beat until smooth. Add yeast and beat about
> one minute. Add another cup of flour and beat for a minute. Add the butter
> and beat until incorporated. Start adding the flour 1/2 cup at a time
> until
> a very soft and somewhat shaggy dough is formed. This dough is very soft -
> don't add too much flour. Knead for about 4 minutes using a bench scraper
> if necessary - avoid adding too much additional flour. (I make this in the
> KA mixer with the dough hook and knead on medium for 4 minutes) Let rise
> until double (2 - 3 hours) Do not let the dough over rise or it will have
> a
> poor texture. You can refrigerate at this point for up to 24 hours but
> don't deflate the dough.
>
> *this can be reduced by half and made in the food processor. I put all
> the
> dry ingredients, including instant dry yeast in the bowl and pulse a few
> time. Then I add the rest of the ingredients, minus the milk and pulse
> until well combined. With the machine running, I add enough milk to make
> a
> sticky dough. If the dough is too sticky, add a few tablespoons of flour
> until it is the right consistency.
>

This one looks good! I think I'll save it for xmas as I'm trying to control
the calories (yeah, right). Correction noted.
The plain dough is on its first rise at the moment for the cheese buns.
Many thanks
Graham


  #23 (permalink)   Report Post  
graham
 
Posts: n/a
Default


"Vox Humana" > wrote in message
news
>
> "graham" > wrote in message
> news:_81Xe.216630$Hk.139070@pd7tw1no...
>>
>> "Vox Humana" > wrote in message
>>>> 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
>>

> http://photos.groups.yahoo.com/group...ase.yahoo.com/
>>
>> 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.
>> Graham

>
> You might consider using some maple flavoring in the dough. Unless you
> are
> using genuine maple syrup, you are using maple flavoring anyway. The
> flavoring would allow you to greatly increase the maple flavor, even
> beyond
> what using maple or maple flavored syrup would permit. I wonder how the
> gluten and browning characteristics would be effected using all maple
> syrup
> instead of sugar. I'm sure Roy would know. Again, adding the maple flavor
> to a glaze applied to the warm rolls would be another way to increase the
> flavor.
>

I was using #1 grade Canadian maple syrup. I'm not keen on using any
artificial flavours but the total replacement of the sugar with syrup may be
sufficient, along with the maple syrup painted on the rolls when they come
out of the oven. Sometimes a nice, subtle flavour is better than the
"hit-you-in-the-face" sensation one gets from supermarket and shopping mall
concession cinnamon rolls.
I really like your dough recipe! I'm using eggs from an organic farm and
the yolks are deep yellow so the dough has a really pleasing color.
Graham


  #24 (permalink)   Report Post  
graham
 
Posts: n/a
Default


"Vox Humana" > wrote in message
. ..
>
> "Dee Randall" > wrote in message
> ...
>> >

>> Thanks a LOT for all these options. I hardly bake (except for bread) and
>> this recipe has got me started. The last week I've made a couple of

> loaves
>> of bread in the food processor. You've been a source of encouragement
>> regarding using the fp for doughs. So I appreciate from you your
>> information about how to get this cinnamon roll recipe halved and adapted

> to
>> the fp.
>> Your information filed under: "Cinnamon rolls."
>> Dee

>
> I like to bake but I detest cleaning up. My kitchen is small an it
> doesn't
> take much to turn it into a disaster zone. Since I have an open floor
> plan,
> it is like cooking in the living room, so I just can't close the door and
> hide a big mess. I find the food processor is a great help in preventing
> a
> mess when baking. When I use the stand mixer I inevitably send a cloud of
> flour across the kitchen. The FP contains he mess and makes quick work of
> producing bread dough and pie pastry. I have learned to use it for cookie
> dough and quick-bread batter.
>

I used my Cuisinart for many years to make bread dough until I bought the
Bosch to make large quantities of pain-au-levain. Starting at 6pm, I
usually had 16-18 400g loaves in the freezer by 11pm without too much mess
to clean up. This morning, my kitchen is a wreck;-( With all the strain
with which I subjected it , the spindle cracked and is now being replaced.
It will get another good work-out making pastry at xmas.
Graham


  #25 (permalink)   Report Post  
Vox Humana
 
Posts: n/a
Default


"graham" > wrote in message
news:tPfXe.511710$s54.64357@pd7tw2no...
>
> "Vox Humana" > wrote in message
> . ..
> >
> > "Dee Randall" > wrote in message
> > ...
> >> >
> >> Thanks a LOT for all these options. I hardly bake (except for bread)

and
> >> this recipe has got me started. The last week I've made a couple of

> > loaves
> >> of bread in the food processor. You've been a source of encouragement
> >> regarding using the fp for doughs. So I appreciate from you your
> >> information about how to get this cinnamon roll recipe halved and

adapted
> > to
> >> the fp.
> >> Your information filed under: "Cinnamon rolls."
> >> Dee

> >
> > I like to bake but I detest cleaning up. My kitchen is small an it
> > doesn't
> > take much to turn it into a disaster zone. Since I have an open floor
> > plan,
> > it is like cooking in the living room, so I just can't close the door

and
> > hide a big mess. I find the food processor is a great help in

preventing
> > a
> > mess when baking. When I use the stand mixer I inevitably send a cloud

of
> > flour across the kitchen. The FP contains he mess and makes quick work

of
> > producing bread dough and pie pastry. I have learned to use it for

cookie
> > dough and quick-bread batter.
> >

> I used my Cuisinart for many years to make bread dough until I bought the
> Bosch to make large quantities of pain-au-levain. Starting at 6pm, I
> usually had 16-18 400g loaves in the freezer by 11pm without too much mess
> to clean up. This morning, my kitchen is a wreck;-( With all the strain
> with which I subjected it , the spindle cracked and is now being replaced.
> It will get another good work-out making pastry at xmas.
> Graham


You will have to share your holiday pastry recipes.




  #26 (permalink)   Report Post  
Dee Randall
 
Posts: n/a
Default


"graham" > wrote in message
news:tPfXe.511710$s54.64357@pd7tw2no...
>
> "Vox Humana" > wrote in message
> . ..
>>
>> "Dee Randall" > wrote in message
>> ...
>>> >
>>> Thanks a LOT for all these options. I hardly bake (except for bread) and
>>> this recipe has got me started. The last week I've made a couple of

>> loaves
>>> of bread in the food processor. You've been a source of encouragement
>>> regarding using the fp for doughs. So I appreciate from you your
>>> information about how to get this cinnamon roll recipe halved and
>>> adapted

>> to
>>> the fp.
>>> Your information filed under: "Cinnamon rolls."
>>> Dee

>>
>> I like to bake but I detest cleaning up. My kitchen is small an it
>> doesn't
>> take much to turn it into a disaster zone. Since I have an open floor
>> plan,
>> it is like cooking in the living room, so I just can't close the door and
>> hide a big mess. I find the food processor is a great help in preventing
>> a
>> mess when baking. When I use the stand mixer I inevitably send a cloud
>> of
>> flour across the kitchen. The FP contains he mess and makes quick work
>> of
>> producing bread dough and pie pastry. I have learned to use it for
>> cookie
>> dough and quick-bread batter.
>>

> I used my Cuisinart for many years to make bread dough until I bought the
> Bosch to make large quantities of pain-au-levain. Starting at 6pm, I
> usually had 16-18 400g loaves in the freezer by 11pm without too much mess
> to clean up. This morning, my kitchen is a wreck;-( With all the strain
> with which I subjected it , the spindle cracked and is now being replaced.
> It will get another good work-out making pastry at xmas.
> Graham

What a monster machine!
Dee


  #27 (permalink)   Report Post  
Alex Rast
 
Posts: n/a
Default

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.



--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)
  #28 (permalink)   Report Post  
Susan
 
Posts: n/a
Default


This is the recipe that I use - the resulting rolls look like the cinnamon
bun pic from harvestlanecandleco.com on your google images.


Cinnamon Rolls

2 packages dry yeast 8 tablespoons (1 stick or 1/2 cup) butter,
softened
1/4 cup warm water 3 eggs*
1 cup milk, warmed 5 1/4 to 5 3/4 cups flour
1/2 cup sugar
2 teaspoons salt

*Note: If eggs are refrigerator cold, pour hot water over them and let stand
for several
minutes before cracking.

Sprinkle the yeast over the warm water in a small cup or bowl, stir, and let
stand
for a minute or so to dissolve. Combine the milk, sugar, salt, butter, and
eggs in
a large mixing bowl, and beat well. Stir in the dissolved yeast. Add 2 1/2
cups of
the flour, and beat until smooth and well blended. Add 2 1/2 cups more flour
and beat until the dough holds together in a rough, shaggy mass.

Turn out onto a lightly floured surface and knead for a minute or two. Let
rest for
10 minutes.

Resume kneading for 8 to 10 minutes more, gradually sprinkling on a little
more
flour if the dough sticks to your hands, until smooth and elastic. Place in
a
greased bowl, cover and let rise in a warm place until double
in bulk.

Filling

6 Tablespoons (3/4 stick or about 1/3 cup) butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 1/2 Tablespoons cinnamon

Punch the risen dough down, and roll it on a floured surface to a rectangle
about
32 x 12 inches and 1/3 inch thick. Spread the softened butter on the dough
and
sprinkle the sugar and cinnamon mixture evenly over the buttered dough.
Beginning with a wide end, roll the dough up like a jelly roll, then cut
into pieces
about 1 - 1 1/4 inches wide. Place pieces cut side down in buttered pans,
cover, and
let rise until double in bulk.

Bake in a preheated oven at 375 degrees for about 25 minutes, until golden
brown.



I don't care for icing on my cinnamon rolls, but of course you could drizzle
with your favorite


  #29 (permalink)   Report Post  
Vox Humana
 
Posts: n/a
Default


"Susan" > wrote in message
. ..
>
> This is the recipe that I use - the resulting rolls look like the cinnamon
> bun pic from harvestlanecandleco.com on your google images.
>
>
> Cinnamon Rolls
>
> 2 packages dry yeast 8 tablespoons (1 stick or 1/2 cup) butter,
> softened
> 1/4 cup warm water 3 eggs*
> 1 cup milk, warmed 5 1/4 to 5 3/4 cups flour
> 1/2 cup sugar
> 2 teaspoons salt
>
> *Note: If eggs are refrigerator cold, pour hot water over them and let

stand
> for several
> minutes before cracking.
>
> Sprinkle the yeast over the warm water in a small cup or bowl, stir, and

let
> stand
> for a minute or so to dissolve. Combine the milk, sugar, salt, butter, and
> eggs in
> a large mixing bowl, and beat well. Stir in the dissolved yeast. Add 2 1/2
> cups of
> the flour, and beat until smooth and well blended. Add 2 1/2 cups more

flour
> and beat until the dough holds together in a rough, shaggy mass.
>
> Turn out onto a lightly floured surface and knead for a minute or two. Let
> rest for
> 10 minutes.
>
> Resume kneading for 8 to 10 minutes more, gradually sprinkling on a little
> more
> flour if the dough sticks to your hands, until smooth and elastic. Place

in
> a
> greased bowl, cover and let rise in a warm place until double
> in bulk.
>
> Filling
>
> 6 Tablespoons (3/4 stick or about 1/3 cup) butter, softened
> 1/2 cup sugar
> 1/2 cup brown sugar
> 1 1/2 Tablespoons cinnamon
>
> Punch the risen dough down, and roll it on a floured surface to a

rectangle
> about
> 32 x 12 inches and 1/3 inch thick. Spread the softened butter on the dough
> and
> sprinkle the sugar and cinnamon mixture evenly over the buttered dough.
> Beginning with a wide end, roll the dough up like a jelly roll, then cut
> into pieces
> about 1 - 1 1/4 inches wide. Place pieces cut side down in buttered pans,
> cover, and
> let rise until double in bulk.
>
> Bake in a preheated oven at 375 degrees for about 25 minutes, until golden
> brown.
>
>
>
> I don't care for icing on my cinnamon rolls, but of course you could

drizzle
> with your favorite


That is almost exactly the same recipe I posted.


  #30 (permalink)   Report Post  
Vox Humana
 
Posts: n/a
Default


"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.




  #31 (permalink)   Report Post  
graham
 
Posts: n/a
Default


"Vox Humana" > wrote in message
. ..
>
> "graham" > wrote in message
> news:tPfXe.511710$s54.64357@pd7tw2no...
>>
>> "Vox Humana" > wrote in message
>> . ..
>> >
>> > "Dee Randall" > wrote in message
>> > ...
>> >> >
>> >> Thanks a LOT for all these options. I hardly bake (except for bread)

> and
>> >> this recipe has got me started. The last week I've made a couple of
>> > loaves
>> >> of bread in the food processor. You've been a source of encouragement
>> >> regarding using the fp for doughs. So I appreciate from you your
>> >> information about how to get this cinnamon roll recipe halved and

> adapted
>> > to
>> >> the fp.
>> >> Your information filed under: "Cinnamon rolls."
>> >> Dee
>> >
>> > I like to bake but I detest cleaning up. My kitchen is small an it
>> > doesn't
>> > take much to turn it into a disaster zone. Since I have an open floor
>> > plan,
>> > it is like cooking in the living room, so I just can't close the door

> and
>> > hide a big mess. I find the food processor is a great help in

> preventing
>> > a
>> > mess when baking. When I use the stand mixer I inevitably send a cloud

> of
>> > flour across the kitchen. The FP contains he mess and makes quick work

> of
>> > producing bread dough and pie pastry. I have learned to use it for

> cookie
>> > dough and quick-bread batter.
>> >

>> I used my Cuisinart for many years to make bread dough until I bought the
>> Bosch to make large quantities of pain-au-levain. Starting at 6pm, I
>> usually had 16-18 400g loaves in the freezer by 11pm without too much
>> mess
>> to clean up. This morning, my kitchen is a wreck;-( With all the strain
>> with which I subjected it , the spindle cracked and is now being
>> replaced.
>> It will get another good work-out making pastry at xmas.
>> Graham

>
> You will have to share your holiday pastry recipes.
>

I will, later. I make an alternative to mince pies that is very popular.
The cheese alternative turned out well. Next time (always a next time) I'll
add a little cheese to the dough, I think. I used 250g of strong cheddar
for the roll. I think perhaps 300-350g might be a bit better - possibly
with a dash of nutmeg?
Your dough recipe is very flexible.
Graham


  #32 (permalink)   Report Post  
Dee Randall
 
Posts: n/a
Default


"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



  #34 (permalink)   Report Post  
graham
 
Posts: n/a
Default


"Alex Rast" > wrote in message
...
> at Sun, 18 Sep 2005 15:29:40 GMT in <EJfXe.219251$Hk.2333@pd7tw1no>,
> (graham) wrote :
>
>>
>>"Vox Humana" > wrote in message
>>news
>>>
>>> "graham" > wrote in message
>>> news:_81Xe.216630$Hk.139070@pd7tw1no...

> ...
>>>> 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....
>>>
>>> You might consider using some maple flavoring in the dough.... The
>>> flavoring would allow you to greatly increase the maple flavor...
>>>

>>I was using #1 grade Canadian maple syrup. I'm not keen on using any
>>artificial flavours but the total replacement of the sugar with syrup
>>may be sufficient...

>
> You might also want to try using Shady Maple Farms' Clearly Maple which is
> a super-thick (pure) maple syrup. It's got a thickness similar to thick
> honey, so that you spoon it out of the jar unless you want to wait a
> while.
> I found the difference in maple flavour it imparted when added to hot
> cereal (e.g. Red River or, for that matter, porridge) made that critical
> jump from slightly too weak to just right, so that you could really taste
> the maple as opposed to it being a very subtle hint. I suspect that this
> will get you where you want to go.
>

Thanks! I'll look out for some. At the nearest farmers' market, there is a
stall selling Quebecois products, mostly maple syrup/candy/sugar/butter etc
but also cheese curds for poutine.
Graham


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