My Cinnamon Rolls were dry

K

kathleen

Well-known member
All:

I made cinnamon rolls from a Paula Deen recipe for breakfast today. I made the dough yesterday and did the first rise. Punched down, filled with the cinnamon filling,etc. I put the rolls, in their baking pans, in the fridge overnight and then did the 2nd rise this am before baking. They were really dry. Was it because I refrigerated them overnight? Or, did I perhaps add too much flour or was my oven too hot or what? I want to try again but not if they keep turning out like this.

Thanks.

 
Here's a recipe which calls for refrigerator rising.

They are delicious, and I love the recipe because it's done all ahead of time except for the glaze.

* Exported from MasterCook *

Frosted Cinnamon Icebox Rolls



Amount Measure Ingredient -- Preparation Method

2 envelopes yeast
1/2 cup water -- warm
2 cups milk -- lukewarm
1/3 cup sugar
1/3 cup oil
3 teaspoons baking powder
2 teaspoons salt
1 egg
6 cups flour
4 tablespoons butter
1/2 cup sugar
1 tablespoon cinnamon -- plus one teaspoon
powder sugar frosting

Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2-3 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead on well-floured board until smooth and elastic. Place in greased bowl. Cover and let rise in warm place until double, about 1 1/2 hours.
Grease 2 13 x 9 x 2' pans. Punch down dough; divide into 2 halves. Roll one half into 12 x 10' rectangle. Spread with half of butter. Mix 1/2 cup sugar and cinnamon; sprinkle half of this mixture over the dough. Roll up, beginning at wide side. Pinch edge of dogh to seal.
Cut roll into 12 slices. Place slightly apart in first pan. Wrap pan with heavy duty aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours but no longr than 48 hours. (To bake immediately, do not wrap. Let rise in warm place until double, about 30 min.)
When ready to bake, preheat oven to 350 degres. Remove foil from pans. Bake until golden, 30 to 35 min. Frost with powdred sugar frosting while warm.
Powdered Sugar Frosting: Mix 1 cup confectioners' sugar and 1 tablespoon of milk until smooth and of spreading consistency. (Frosts one pan of rolls.)
Variation: Caramel Pecan Icebox Rolls - Before rolling dough into rectangles, heat 1 cup brown sugar (packed) and 1/2 cup butter until melted; remove from heat. Stir in 2 tbsp. light corn syrup. Divide caramel mixture between pans. Sprinkle each pa with 1/2 cup pecan halves. Roll dough, slice, refrigerate and bake as directed. Immediately invert pan on large tray. Let pan remain over rolls 1 minute so caramel drizzles over rolls. Omit Powdered sugar frosting.

 
This T&T recipe makes the best cinnamon rolls I've ever had- not at all dry

Kathleen, without seeing the recipe you used it is difficult to say what might have gone wrong- it is possible you overbaked them, that could produce a dry result. I can't imagine that refrigerating the dough would make a dry roll.... Maybe you added too much flour but if you did it was the recipes' fault not yours if it called for that much.

Do try this recipe- I've been making it for over 30 years, never had a bad result, always have people clamoring for more and for the recipe.

GRANDMA'S CINNAMON ROLLS
Bet you can't eat just one!

4 Tbsp yeast (I use fast-rise yeast)
1/4 C sugar
1 C warm (104°) water
1/2 C sugar
2 Tbsp salt
3/4 C evaporated milk
1 C Crisco
5 egg yolks
2-1/2 C hot (120°) water
10-1/2 C all-purpose flour
melted butter
1 C sugar mixed with 1 Tbsp cinnamon
Icing (recipe below)

Dissolve yeast and 1/4 C sugar in 1 C warm water. Set aside until foamy. Mix 1/2 C sugar, salt, evaporated milk, Crisco and egg yolks in a large bowl until well blended. Add the hot water and mix. Add 4 C of the flour and mix well. Add the yeast mixture and blend well. Add remaining 6-1/2 C flour one at a time- you should have a nice, elastic dough that is just barely sticky to the touch. Let rest for 5 minutes. Knead 50 times then shape into two long loaves. Let rest 10 minutes. Roll loaves into rectangles 1/2" thick. Brush with melted butter and sprinkle with the sugar and cinnamon mixture. Moisten the upper edge of the dough with water then roll from bottom to top and pinch to seal. Using a sharp knife, cut dough into 2" rolls. Place side by side in a greased 10" X 14" pan. Cover lightly with a dish towel and allow to rise until doubled in bulk (15 min for fast-rise yeast) then bake at 325° for 30 minutes or more until golden on top. Allow to cool in pan. Drizzle icing over top and wait for the compliments!

Icing: About 2 C powdered sugar, 2 tsp Mapline or 1 tsp vanilla and enough milk or cream to make a drizzle.

 
Maybe try baking them in pan (cake pan) so that they all snuggle up rather than in a muffin tin.

Or were they all in one pan? Not sure.

I really jam mine all in together and I make them large so that there is less exposed area.

 
Thanks for the advice

I think I must have put in too much flour. Also, they weren't super tight together in the pan. I will make sure of that next time.

Cathy...how many rolls does your recipe make? It looks huge.

Kathleen

 
Kathleen, this recipe works by hand or (even easier) by bread machine

You make it on the "dough" cycle, roll it out, add your goodies, then either bake it as a loaf or cut it up into rolls. Either way works. This was originally posted at Gail's.

I've put the machine on automatic and got up, rolled the dough out and baked it in the morning. Other times I've finished it right up to baking point, covered it with plastic wrap, put it in the frig the night before, then baked it the next morning, cold right out of the frig in a preheated oven. Works fine.

Date: Fri, 08 May 1998 17:54:41 GMT
From: Marilyn in Fl (@192.31.86.34 ())

Oh boy!Oh boy!Oh boy!...Make this tomorrow! Bread Machine Recipe: Cinnamon Raisin Swirl Bread Dough
For a 1 1/2 lb loaf (but this still fits my 1
lb Welbilt machine):

Add the ingredients in the sequence called
for by your machine:

1 1/4 C whole milk
2 Tbl butter (I use unsalted)
5 Tbl sugar
1 1/2 tsp salt
3 C bread flour (I use regular + 3 tsp vital
wheat gluten)
1 Tbl yeast

Put on Dough cycle, sit back and twiddle your
thumbs until it's done...Or else put it on
the timer to finish when you wake up
tomorrow, roll and bake fresh warm cinnamon
bread for breakfast!

When the dough is dough, put down a
little flour, roll it out into 16x8"
rectangle (or trapazoid if you're feeling
mathematically inclined), and spread with

2 Tbl butter (I use more)
6 Tbl brown sugar
1 1/2 tsp cinnamon
6 Tbl raisins (if you're cleverer than
me...and most people are...then you'll
figured out how to add the raisins directly
into the dough. That way, you can have them
In the dough or On the dough.)

By the third time I made this, I ran out of
raisins, so on other loaves I've spread:

*Dried Cranberries and walnuts
*Chocolate chips & Pecans (got rave reviews)
*Minced Dried Apricots with preserve spread

Roll into fat 8" cylinder, pinching the seam
to keep it from unrolling...

The recipe says to bake in a bread pan, but
the first time I tried it, the entire bottom
stuck. So now I use a cookie sheet and we're
both happier. It comes out wider and
flatter, but the bottom stays with the top
and that's how God meant it to be, I'm sure.

Bake 30 minutes at 300 degrees...I bake mine
for 45 minutes. Skewer should come out clean
(haven't tried this).

On this last loaf, I made the dough at night,
rolled it, put it on the cookie sheet,
spritzed the entire thing with Pam, placed a
piece of plastic wrap over it, and went to
bed, dreaming warm bread thoughts...

In the morning, I put it in the pre-heated
oven before leaving for work...40 minutes
later, I was wrapping up a warm loaf to share
with my cohorts here...

hope you enjoy this as much as I did....

PS: I do mess around with the ingredients,
but if I go too crazy (too much sugar, using
evaporated milk, way more butter), the dough
doesn't work out...seems it has its
principles...

PSS: I made the dough by hand once and it was
fine---I'm just turning into a lazier person
than I was PBM (Pre-Bread Machine). Call me
a slug.

 
Use cool water, keep the dough wet and let rise overnight. Plus REC: T&T Cinnamon buns:

These rolls have NEVER failed for me. The dough should be wet and sticky and this recipe DOES work with a warm dough. I have made this recipe both by Kitchen Aid Mixer and by hand (just stirring the flour in with an electric hand mixer) and they have always come out fine. DO NOT leave the potato out!

They are great and if you reduce the sugar they make a great dinner roll, soft and fluffy!

Rich Cinnamon Rolls (and Rich dinner roll variation)

2 pkg dry yeast
1/2 C warm water (about
110 degrees)
2 C warm whole milk, scalded
1/2 C butter
7 cups flour
1 C sugar
1 C mashed potatoes (either use instant potatoes mixed with warm water to the consistency of fresh mashed potatoes, or use leftover mashed potatoes from dinner or cook some up and mash them finely)
2 eggs, beaten slightly
2 tsp salt

filling: butter, cinnamon, &
(1) 1# box brown sugar

Soften yeast in warm water. Let stand 10 minutes.

1. In large heavy duty mixer, (or in large bowl, if by hand)pour hot milk over butter. Cool to lukewarm. Stir in 4 cups flour, sugar, mashed potatoes, eggs, salt, and dissolved yeast. Mix at low speed. Add remaining flour as needed to make a soft dough, and mix well for five minutes. The dough will be dough-like but wet; it should not pour like a batter! Leave in mixer bowl, covered with plastic wrap, overnight or about 8 hours.

2. The next morning, punch dough, cut dough in half. Roll each half out into rectangle and liberally cover with melted butter (about 3/4 stick or more), 1/2 box brown sugar, and sprinkle with lots of cinnamon (sometimes Mom would add raisins). Roll up and slice into 1 1/2 inch slices and place on greased cookie sheets. Let rise until double, about 30 minutes. Preheat oven to 400 degrees. Bake rolls until golden, about 20 minutes. Cool and cover with frosting.

Frosting:
1 1# box confectioners’
sugar,
1 2 tsp vanilla,
½ cup butter,
dash salt,
evaporated milk.

Mix until desired consistency, adding evaporated milk as needed to make runny frosting. Spread on cooled rolls.

I recommend adding a small package of cream cheese to the above frosting recipe—delish!







To make dinner rolls from the above recipe:

Use the same amount of every ingredient, BUT reduce the sugar to 1/2 cup, or to taste. Go through step one. Do NOT punch the dough down at any time. If the dough looks to be making a breakout from the bowl, tuck it in and replace the plastic. You can let the dough sit in the fridge until you need to use it, if you are not making rolls in the morning. Bring the dough out of the fridge about 2 hours before you wish to cook the rolls then scrape the dough out onto a floured cutting board. Shape into 36 rough balls of equal size, roll each in melted butter and place in greased pan, or pans.

Let rise till doubled and then cook as above.

You can let the dough sit in the fridge until you need to use it, if you are not making rolls in the morning. Bring the dough out of the fridge about 2 hours before you wish to cook the rolls.

The recipe will make 36 big dinner rolls. The slow overnight rise keeps the dough moist and allows the gluten in the dough to stretch to it’s longest.

The dough balls don’t have to be absolutely smooth; the beauty of this dough is that even roughly formed the buns come out great, smooth and puffy.

I use all the flour called for in the recipe and only need to add extra if my potatoes are especially wet.

 
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