![]() It looks a lot better when you make them round. I use my hands to flip them and then gently cup them in the palm of my hands like they are little flower buds. I use a chef knife to cut my cross sections. The worst is when you have pockets of no filling. After rolling a few inches, I swipe right to left to make sure the cinnamon spreads around. When I roll, I gently guide the dough forward with both hands gently and then press down, moving right to left. I think they end up a good size once they bake. I roll with a rolling pin and get the dough to about 1/4 in thick before rolling. A long, tight hotdog is better than burrito with too much stuff in the middle and nothing on the outside. You want it like a hotdog, not like a hamburger. ![]() They turn out better with fewer spiral layers. The directions don’t explain rolling the “long way” - doing it yet “short way” makes a lot of layers to the spiral, but fewer rolls. I’m sure there are other ways to improve the flavor of the dough. They can be light and fluffy but taste a little bland. I think the recipe needs more salt, like 1 1/2 tsp or maybe even use salted butter for the milk-butter step. One normal helping of yeast is 2 1/4 tsp, so I used 4 1/2 tsp. The only downside is now my wife will expect this of me regularly. There cannot be a better recipe for cinnamon roll than this. Bake and glaze in the morning and forget about all the work from last night! Doesn’t reheat the same with the glaze already on top.įor baking them fresh in the morning, I’d say get all the way to Step 5 and just let them rise overnight. If you anticipate leftovers, I’d say don’t glaze them all or save some glaze for the next day. Next time I might try sprinkling some sea salt on top. We don’t like super sweet pastries so I only used a pinch of confectioners sugar in the glaze and instead thinned it out with water. I followed the dough & filling steps exactly and was so excited that they turned out so fluffy and delicious. They were a bit too overdone the first time I followed the original instructions). I recommend putting parchment paper on the bottom and sides of the pan (have some overhang) so you can simply lift the buns out of the pan instead of flipping them over at the end (plus, I found that the edges don’t get overly crisp this way which I prefer. Good recipe! Like other reviewers, I also used 4.5 teaspoons of rapid rise yeast, since 2.25 didn’t seem like enough. Turn rolls right side up.Ĭombine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Remove from oven and invert immediately onto rack. Bake rolls until tops are golden, about 20 minutes. Position rack in center of oven and preheat to 375☏. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes. Cover baking dishes with plastic wrap, then kitchen towel. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Spray two 9-inch square glass baking dishes with nonstick spray. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide). Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. ![]() Sprinkle cinnamon sugar evenly over butter. Spread butter over dough, leaving 1/2-inch border. Mix brown sugar and cinnamon in medium bowl. Let dough rise in warm draft-free area until doubled in volume, about 2 hours. Cover bowl with plastic wrap, then kitchen towel. Lightly oil large bowl with nonstick spray. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Turn dough out onto lightly floured work surface. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 1 cup flour, sugar, egg, yeast, and salt. Pour into bowl of stand mixer fitted with paddle attachment. Microwave on high until butter melts and mixture is just warmed to 120☏ to 130☏, 30 to 45 seconds. Combine milk and butter in glass measuring cup. ![]()
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