December 29, 2011 - 7:21am
Cinnamon roll dough
I have been making Cinnamon buns for about 2 years now. the problem I have is all of my dough recipes have the following problems, they get stale within 8hrs, the dough is bread like, I have yet to get a dough like a good bakery shop, I have tried a lot of recipes some dough recipes containing vanilla pudding mix, some using white or yellow cake mix. I was using bread flour as some recipes call for, but been have better luck with all purpose flour. but still there is something missing in my dough to get the fluffy soft texture as bakery shops get, any ideas to improve my cinnamon buns. I don't have my recipe in front of me, but it has milk, eggs, butter, sugar, salt IDY.
Chet
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I remember making a cinamon roll a few years back at home that contained mashed potatoes and seemed to keep pretty good, if I come accross the recipe I will post it.
Gerhard
Bread like dough means often the wrong kind of flour (too high in protein), or overworking the dough. But I would have to see the recipe, and your description of the procedure to give some recommendation.
Karin
...if you want a great dough recipe for cinnamon rolls enter "Lazy Man's Brioche" in the search box. Floyd's brioche recipe is marvelous for cinnamon rolls.And easy! I have made it dozens of times and it has never failed me. It has made buns,loaves,cinnamon rolls and any other variation.
Have fun!
http://www.thefreshloaf.com/recipes/cinnamonrolls#comment-9580
I've seen a number of threads in SEARCH that reference this recipe, saying it's the best cinnamon rolls they've ever had.
It calls for 1 cup of mashed taters.
That looks pretty close to what we did with a different topping, but I am tempted to make those they look great.
Gerhard
any of the sweet yeast pastry doughs (bun dough, coffee cake dough, babka dough) from Inside the Jewish Bakery. They all work and they all taste terrific, if I say so myself.
Stan Ginsberg
www.nybakers.com
Type in "Billowy Cinnamon Rolls" in the search box and check out the recipe from MountainDog - they look really soft and decadent, A.
I spent a few years developing a recipe, and detailing the process. The dough melts in your mouth, and it's a cinnamon roll that isn't overwhelmed with sugar. I love it. http://theluckyfox.blogspot.com/2012/12/the-perfect-cinnamon-roll-part-one.html