The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cookies, Cakes, and Pastries

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Mmmm.... sweets!

huzbunny's picture

Water instead of milk for cinnamon roll recipe??

November 22, 2015 - 10:34am -- huzbunny

My cinnamon roll recipe makes pretty ok moist rolls but with each passing hour they get dryer and dryer. I know I can just microwave each one a little as I eat them but it would be nice if they could last a little longer on their own. I did carefully wrap them.

So I was wondering if anyone has made cinnamon rolls with water only and no milk and how that's affected the moisture longevity?

Not sure if I have this in the right forum topic.

SimoninShanghai's picture

Croissants doughs butter layer ripping early into the rolling process.

November 21, 2015 - 6:22pm -- SimoninShanghai

Hello everyone,

This is my first of hopefully many posts on The Fresh Loaf. Having read so many post over the last few months it feels an honor to finally add something myself.

I wish this could be a story of success, however it is quite the opposite. I've been trying to make croissants over the last few months and for some reason it just never ends up as the neatly layered product it should be. Instead it's caky and if there are layers, they are undefined and non-flaky.

Natyam's picture

Cinnamon Raisin Rolls

October 6, 2015 - 2:34pm -- Natyam

Howdy and Aloha Bakers. I made some of these roll things the other day. These are a nice break from bread making for me. I did my lamination of the dough in a walk-in fridge, much easier time than my last pastry work. 

All I had on hand was whole wheat so I used that instead of pastry flour. Worked well I thought. 


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