The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How Much Kneading for Cinnamon Buns

tgrayson's picture
tgrayson

How Much Kneading for Cinnamon Buns

Do you knead the dough to pass the window pane test? CI’s recipe just recommends kneading for about 4 minutes, minimizing gluten development to make the buns more tender. However, Peter Reinhart’s recipe recommends 10 minutes kneading, whatever it takes to window pane. I’ve done the latter and it produces a good bun, but I’m wondering if less kneading might make an even better one. Any thoughts?


Thanks

nbicomputers's picture
nbicomputers

thats what i do in fact i made some today.


 

pbrox's picture
pbrox

But, what I wanted to comment about was the lemon extract in Peters recipe.  I use Flori di Sicilia in it's place and WOW... I make a double batch of BBA's and only use .5 mil in it.  .5 is listed on the medicine dropper I got from the pharmacy.  That's just enough to give it a slight vanilla/orange/lemon OMG flavor.  Everyone who taste's them asks if they were made in a bakery since they have this mysterious flavor that they don't get at home..  I get the Flori from KAF


CR

tgrayson's picture
tgrayson

I'll have to order some of that on my next order from KAF.  Thanks for the tip!

Yumarama's picture
Yumarama

and the dough came out great with amazing windowpane. See the "Cinnamon Buns of DEATH" blog here:


http://yumarama.com/blog/2009/06/cinnamon-buns-of-death/


That doesn't answer the "Is less kneading better?" question, obviously, but puts another tick on the long knead side.

tgrayson's picture
tgrayson

window pane.  I've never had one so good.  I see you did Reinhart's recipe, too.  One thing I don't like about his recipe is the lemon.  I made it the first time with it, but thought it was way too obtrusive.  I also think brown sugar works better than white and I used buttermilk powder, rather than liquid.


I'm also impressed by the squareness of your dough as you rolled it out; mine are always ovals.


Thanks for the input.

Yumarama's picture
Yumarama

to tease and tug the dough into a more exact rectangle. I was being ridiculously silly getting the rectangle perfectly straight sided but it turned out to be rather simple anyway. And that saves the end rolls from being funky looking "seconds".


I also found the lemon to be a little distinct but not exceedingly so. I figured my "teaspoon" of zest may just have been a little dense and overpacked. And I did add a small dash of lemon juice to the icing too; next time, I'll skip that and just add a couple drops of vanilla instead.

althetrainer's picture
althetrainer

Rainbowz, that's some nice looking buns there!  Yummo!

Yumarama's picture
Yumarama

They did come out well. I've no idea how they compare to... whatever a top notch cinnamon bun would be (please tell me Cinnabon isn't "it") but they went over quite well and vanished in just a couple of days so they didn't get much chance to get stale. Considering there's just two of us here... yeah, we pigged out.


 

serifm's picture
serifm

I have both the Fior and the Princess flavoring, and I think I prefer the Princess. Will try this in the next cinnamon buns I ake. Thanks for the tip!


 


Sally


 

pbrox's picture
pbrox

Princess ??? ..... I love this place... I've never used that flavor before.. But I just ordered some... I'll let you know how it goes.. Thanks


Perry