The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cinnamon rolls

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dmsnyder's picture
dmsnyder

Cinnamon rolls

I made cinnamon rolls for the second time today. I used the recipe from SusanFNP's "Wild Yeast" blog, a wonderful site for bakers. The recipe is adapted from Michael Suas, with whom Susan has taken classes at the San Francisco Baking Institute, I believe. The link to Susan's recipe is:


http://www.wildyeastblog.com/2008/10/13/cinnamon-sticky-buns/


I modified the filling by using a "only add water" cinnamon bread/roll shmear from KAF and added some plumped up raisins and lightly toasted, coarsely chopped pecans.


The rolls were a pleasure to make. Susan's instructions are always so good. I'm sure these rolls would be a delight to any cinnamon roll lovers. Sad to say, I've decided I just don't like pastries this sweet. 



 



 


I must return to my quest for the Cheese Pockets of my Dreams.


David


Addendum (1/12/09): This recipe makes 16 rolls, which is a lot. In "Baking with Julia," the recipe for sticky buns says you can freeze the dough right after rolling it up, i.e., before cutting the rolls and proofing them. So, I divided my dough into two parts, filled and rolled up both, baked one and froze the other. Good to know. I'll probably not bake the frozen roll for at least a week. I'll let you all know how those turn out.


DMS

Comments

SylviaH's picture
SylviaH

David, all the ones that are to sweet for you just pass over to my house...Those are some beautiful cinnamon rolls....Oh my gosh, I have to refrain from making cinnamon rolls around here...my husband will eat a dozen in one day....no kidding!!  I've promised a few times already to make him some...I keep running out of excuses....he keeps wanting to go to this dough-nut shop...hangs out in the bakery at the store...what's a wife to do...guess I'll have to bake sweets pretty soon!!  Good thing he's into cycling to burn those carbs!!


Sylvia

dmsnyder's picture
dmsnyder

Hi, Sylvia.


I would send them if I could. You got first dibs.


As it is, I'll take them to my office where, either they are too polite to say nasty things about my baked goods, or they like intensely sweet pastries a lot more than I do.


David

sara lee's picture
sara lee

Hi David,


Your cinnamon rolls look awsome and to die for, I would love to try to make these wonderfull roll. But I have a big problem, which is I don't know how to use the Metric system, I know only the US way, so is there a way so you can get me the recipe according to the US system, using measuring cups and spoons. Also I'd like to know which system do you follow, and if you are following the Metric system, what do you do or how do you do it, thanks,


Sara

Aprea's picture
Aprea

You could invest in a food scale that uses a choice of ounces or grams.  They are available at target - whatever their in house designer brand is - "Michael Graves Design".  My recipes have already been much improved due to weighing everything, rather than volume.


 


If you already have a scale and want to convert mathmatically, here is a conversion calculator:


 


http://www.metric-conversions.org/weight/grams-to-ounces.htm


 


(I don't know how to make a direct link)


 


Anna

dmsnyder's picture
dmsnyder

Hi Sara Lee.


I would strongly endorse Anna's recommendation that you get a scale. Volume measurements, especially of flour, are just too inaccurate and inconsistant.


I have a scale that measures in either grams or pounds and ounces. It is accurate to a 10th of an ounce. It is made by Escali and cost about $30, as I recall. It's a good product at a reasonable price.


David

trailrunner's picture
trailrunner

do you mean a cream cheese filled envelope/pinch? I have the original recipe that came out in Southern Living in the 70's. I would be glad to pass it along if that is what you are looking for. Caroline

dmsnyder's picture
dmsnyder

Hi, Caroline.


The ones I have in mind are of Eastern European origin and have a hoop cheese filling. I'd be happy to look at the recipe that you have.


Thanks.


David

trailrunner's picture
trailrunner

Nah these are the sweet yeast pastry dough rolled thin  ,cut in squares and filled with sweetened cream cheese. But I have so many pastry recipes from the 70's that I saved from magazines  I will be on the lookout...c

mountaindog's picture
mountaindog

Wow David, you're on a roll this week between these beauties and your miche! I just made some brioche, so these cinnamon rolls may be next on my list. Thanks for the inspiration, they look incredibly delicious.  --Mountaindog

dmsnyder's picture
dmsnyder

David

mountaindog's picture
mountaindog

David - you inspired me to make these today. I'm just getting over pneumonia this week so comfort food is justified :-) I hear cinnamon has amazing health benefits too...


I used Bertinet's sweet dough recipe (doubled the butter though) and used dark brown sugar with cinnamon, chopped pecans, and raisins for the filling. I may have let them get a little too dark in the oven though. They are tasty rare treat that we'll enjoy for breakfast this week, but I am actually craving something less sweet now, like some of Susan's cherry pecan bread next.


Thanks for the inspiration on these, they were fun to make while I'm stuck inside!


dmsnyder's picture
dmsnyder

Hi, mountaindog.


Those look gorgeous!


David

sara lee's picture
sara lee

Thank you Anna, thank you David,


I will follow your advise and buy a scale, especially because I bake a lot, so it will be really a good investment, also I noticed that most recipes on this wonderfull site, are by the Metric System. Thank you again,


Sara

LindyD's picture
LindyD

Gosh, those look great.  Reminds me of Peter Reinhart's comment that they're called sticky buns because they stick to your buns.  I have a sweet tooth so am glad I don't have the time to try them!


BTW, thanks so much for your great blogs, photos, and instructions, David. 


I'm working on putting something together on a Hamelman recipe I've just baked (and photographed) and am discovering how much time it takes.


Much appreciated!


Lindy

dmsnyder's picture
dmsnyder

After reading many recipes for sticky buns, I decided to make the low-calorie version. If you want real bun augmentation, bake the version in Julia Child ("Baking with Julia"). It is made with Brioche dough (50% butter) and uses a half pound of additional butter for the sticky glaze alone!


Re. my blog: Thanks for your kind words. These write ups help me clarify my own observations about my experience, and I think they accelerate my own learning. I'm pleased when others find them helpful too. I almost always learn something more from the feedback I get and the sharing of experiences by others.


I'm looking forward to your next contribution.


David

dmsnyder's picture
dmsnyder

Some may recall that I was thinking about freezing some unbaked cinnamon rolls, as suggested by Julia Child. The recipe was from SusanFNP's Wild Yeast Blog. It makes two logs, each of which is supposed to be cut into 8 rolls. I made two logs, baked one and froze the other, double wrapped in Freeze-Tite (tm) and placed in a sealed plastic bakery bag. That was on Jan. 11 - just about 3 weeks ago.


This morning, I took the log from the freezer and placed it in the refrigerator. By this evening, it had thawed. I cut it into 13 rolls (thinner than before) and let them warm up and rise. This took about 2 hours, including 20 minutes or so in a slightly warm oven. I then baked them at 375F for 25 minutes and glazed most of them with Floyds very simple glaze (1 cup powdered sugar mixed with 1 T lemon juice).


In brief, they came out fine. They are indistinguishable from the ones I baked from the other log.



I thought I'd share this, because it's good to know you can have a nice batch of cinnamon rolls on hand for emergencies ... like the Sunday brunch we are invited to tomorrow. I like to bring a surprise something.


David

mountaindog's picture
mountaindog

David - great looking rolls, great idea! Next time I make these, I will double the amount and freeze one as you did, it would be nice to have that on hand for weekend guests without having to spend much time on it, even easier than whipping up some muffins.