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

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.

"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

>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.

"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

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

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)

"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.

"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

"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.

"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

"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

"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

"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

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

"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.

"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

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)

"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.

"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

"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

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

"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.