Cinnamon Roll Help.
I made my first batch of cinnamon rolls last night. I basically used a standard dinner roll dough, then used the filling of cinnamon, sugar, raisins and walnuts. I made the dough in the bread machine and was very happy the way it came out, although it was a little soft (sticky), probably the way it should be. My problem is after rolling and baking, the rolls seem to separate from the filling. I know yeast and cinnamon don't get along. Maybe I needed to seal the seam better? I did brush the dough with melted butter before putting the filling on. A recipe for cinnamon bread from KAF a while ago tells you to brush the dough with egg before putting the filling on. Does anyone use egg instead of butter? All in all they tasted good and very happy with the dough (bread) part. Next time I would leave out the raisins and use less sugar as theY were a little to sweet.
Also, does anyone make these the night before, put them in the fridge to rise, then bake the next morning for breakfast?
I made a dough using canned pumpkin in the dough and had some left over. I rolled my dough out and put a light smear of pureed pumpkin (instead of butter)over the dough and then sprinkled the cinnamon sugar over that. Tasted fantastic and moist and the layers separated nicely but didn't fall apart. I would have to believe any thick fruit puree would work such as applesauce that is drained of some of the liquid, perhaps. Or just open a can of pumpkin (NOT pumpkin pie mix-though ,come to think of it, maybe that wouldn't be bad,either!)
When you think about it, butter is a fat and fats are lubricants, not adhesives. Egg, especially egg white, can act as a glue.
Yes, you can shape the rolls and proof them in the refrigerator overnight. Make sure that you cover the pan with plastic (or place them in a plastic bag) so that they don't dry out in the fridge. Peter Reinhart recommends this technique in is book, The Bread Bakers Apprentice.
Paul
When making cinnamon buns, I spread butter on the dough (never egg or milk) before sprinkling the cinnamon sugar. It's important not to spread butter on the far edge of the dough. After rolling semi-tightly, the seam must be pinched hard to the log to keep from separating. I teach bread baking and this is always a student favorite. (I always tell my students about the wonderful posters on TFL!)
I just wet my hand and spread the water on the dough until it is quite sticky, then add my fillings and roll.
These really look nice. I had a hard time cutting the rolls into 12 as the dough was very soft. I think I saw somewhere where they used dental floss to separate them.
I use a cooking spray like Pam. I spray the roll and the knife...I haven't had any problems cutting the soft dough.
Some info is to spread melted butter and some say egg wash, that butter doesn't work to seal the cinnamon roll. I'm confused????? Most recipes call for butter and I made a cinnamon bread one time from KAF site, and it specifies egg wash to seal. I did the butter, next I'll try egg wash.
Butter, egg wash, or even water will help cinnamon sugar adhere to the dough. For sealing the log, however, butter will not help. Use water or egg wash or nothing - just a tight pinch to keep the edge of the dough pressed together so it won't open while baking.