Perfecting cinnamon rolls. The challenge...continues.

marilynfl

Moderator
Happy with this dough (made in my bread machine "dough" cycle, sayeth The Sloth):

http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/CinnamonRoll1.jpg~original

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:

http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/CinnamonRoll2.jpg~original

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

http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/CinnamonRoll3.jpg~original

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.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/CinnamonRoll4.jpg~original

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."

 
Do you like cinnamon toast?

The Southern Kitchen cinnamon rolls I've posted here a few times are so good. Rather than being gooey the tops are like the crunchy top on cinnamon toast.

 
Sort of conventional glaze not something you like, Marilyn?

Your rolls look great- why do you need fancy-schmancy on top? I often make big, yummy cinnamon rolls. I have a killer recipe and go back to it again and again. I have tried different toppings but always go back to my original because it is so tasty- old-fashioned for sure but nobody ever complains when those babies are set in front of them.

I just use about 2c powdered sugar, 2 tsp Mapline and enough cream to make a nice glaze. If you don't like maple use really good vanilla. Don't try to substitute maple syrup for the Mapline- it doesn't work.

 
I've never glazed the tops...there was always enough sugar inside/bottom. It's the bottom

(flipped to the top) that I'm trying to perfect.

 
I thought it was condensation from when the rolls were cooling on the silpat. No? Looked like h20

 
It was sweet...so somehow the sugar was leeching out too. Maybe the silicon

caused a strange reaction? I was hoping it would let the caramelized sugar/butter/nuts just drop out of the pan. But it didn't happen. Well, it did work better than the Model Bakery version, which completely stuck to the pan.

 
She must have help, don't you think? She home schools her children, has meetings once a week

with other home schooled kids for special get togethers, how does she do it all, plus feed cowboys???

 
I had to look up what Zantac was used for...was thinking it was something else

Are you saying her food is not good or is good and you indulge a bit more? I have tried several of her recipes and find them very flavorful. I actually have a brisket in the fridge to try this weekend....I was salivating watching her shred it and put it back into the wonderful juices.
I love watching her shows mainly because of the kids, they are so adorable and are getting so big.

 
You might be thinking of Zoloft, for depression & anxiety. No, I like her food..it's just way too

high in fat content for my stomach to handle.
Zantac is an acid reducer.

 
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