The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A Cinnamon Bun Experiment

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niagaragirl's picture
niagaragirl

A Cinnamon Bun Experiment

I have been playing aroud a lot with a standard white loaf recipe from my grandmother. So this just another experiment to see how far I can take the basic dough. Was up at 5.30 am, so decided it would be buns for a late breakfast.


Cinnamon Buns


Full post on my pathetic blog


Time For Cinnamon Buns


 

Wisecarver's picture
Wisecarver (not verified)

...Beautiful.  ;-)


You are onto a huge secret by using Honey in those.
I use dark Sourwood Honey and people go nuts over the taste.
If some of the bakers here tried Sourwood Honey instead of Malt for Bagels they'd never go back, the taste is unbelievable.
  All the best,
    Mark
PS - Just made Sourdough Pizzas but didn't get one bite!
Lovely wife and our three kids tell me they were delicious. lol

niagaragirl's picture
niagaragirl


PS - Just made Sourdough Pizzas but didn't get one bite!



Ha ha - that happens here a lot too. I was lucky enough to grab one of these before they were all gone. I used a dark honey as well - don't know the type. Was given to me with no label by a farmer friend. Gave a nice slight creamy coloring to the dough. Almost looked like an egg dough, although not quite as yellow.