Submitted by jwils1 on October 4, 2009 - 12:12pm
Using the BBA Cinnamon Bun recipie I had a problem in that the dough never would rise to double and probably only rose about 25%. When mixing the dough was very wet and sticky. I added a least a half cup of flour and was able to work with the dough but it was still too sticky. One other thing I did was substitute Splenda sweetener for granulated sugar. I'm wondering if that substitution could be part of the problem?
Jerry
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cinnamon buns won't rise
It's like hot cross buns. they never rise like they should, I was given to understand it's the cinnamon and yeast just don't get along together.
qahtan
exactly. cinnamon is a yeast killer
there's a compound in cinnamon that simply destroys yeast cells, which is why all cinnamon breads have the cinnamon in veins throughout the bread, rather than mixed into the dough.
Stan Ginsberg
www.nybakers.com
Interesting.... I have never
Interesting.... I have never had cinnamon rolls that didn't rise. In fact, I have had just the opposite problem; rising too much and then having to rush to get them in the oven....
Wendy
Think it's the Splenda.
I've never, ever had a problem with dough rising with cinnamon in it. I think it could be the Splenda which probably doesn't react the same way that sugar does with yeast in dough.
Yes it may be the Splenda
I just read page 60 of the BBA and since Splenda contains Sucralose the book makes it sound like this may not work with the yeast. I'm not sure but I've suspect this is the problem. I'll try it again with granulated sugar and see what happens. Thanks for the replies.
Jerry