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Perfecting cinnamon rolls. The challenge...continues.

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Joined: Dec 12, 2005


Posted to Thread #25631 at 6:16 pm on Jan 22, 2014

Happy with this dough [made in my bread machine "dough" cycle, sayeth The Sloth]:

 photo CinnamonRoll1.jpg

Last week I used the Model Bakery pecan roll sugar/butter topping and found it too sweet and too gooey to even drop out of the pan. This time I reduced the sugar by 1/3, lined the pan with Silpat and ended up with a strange result. Note the moisture on the Siltpat when I flipped the rolls over:

 photo CinnamonRoll2.jpg

It's as if the water in the butter/sugar spread leeched out. The result was grainy and a bit dry:
 photo CinnamonRoll3.jpg

I'm about ready to give up, bake the bare-naked rolls and pour CathyZ's caramel sauce on them when they're already baked. These just aren't pretty enough to warrant the calories.

 photo CinnamonRoll4.jpg

I was low on walnuts, so I augmented with dried cranberries and dark chocolate chips. Sort of "Cinnabun Meets Polish Babka. Has a Granola Love Child."

Jesus saves. Buddha recycles.

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