July 4, 2017 - 2:34pm
Cinnamon rolls in fridge to cook tomorrow...
I have made up my cinnamon rolls after first rise and put in the fridge. They have grown quite a bit since going in the fridge now I'm concerned that they might over proof during the night. Is there anything I can do if they do, or will I just stick them in the oven tomorrow and hope for the best....:-/
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You could bake them now! :)
Yes lazy loafer I could ...but needed them for tomorrow so thought I could save a bit of time and so much nicer on the day. Well its tomorrow and they are huge will cook and see how they turn out. Recipe said could put in the fridge for 2 to 24 hours....maybe not do that again....lol
How did they turn out?
massive beasts....lol had to cut them in two...:-)
Those are gorgeous! And I want one - now! :)
They tasted great but .....presentation needs to improve...lol there is half a loaf in every one. ..lol . The dough was really hard to work with I think 3 eggs had a lot to do with that...maybe try another recipe next time....
We must have been struck by the same moon beam! I also made 8 big ones instead of perhaps 15 tiny ones. My pan even looks about the same size! My rolls even look like yours!
I used 500g flour, two yolks and powdered milk in the water. 1.2% salt and zest from half an orange. Some sugar and a plop of butter. And two teaspoons of yeast. I don't know what I'll do with the whites but I'll find something...
As far as presentation goes, the fancy good looking ones never seem to taste as good as the big bulky gooey ones. Don't worry about it. I also had to cut rolls in half and some even into fourths. This last batch I used a hazel nut/milk filling with cinnamon and sugar. Sooo much better than bland tasting Jackfruit nuts I was playing with for Canada Day. Those also had whole eggs in them... too much protein I think.
I was amazed at the size of my cinnamon beasts...lol the recipe I followed was maybe just over 500g with 3 whole eggs the dough was not pleasant to work with I don't know how much flour I would of needed to clean the bowl so I worked with sticky dough. I have the link so you can see what you think. https://youtu.be/hSTAZMEnxDc It's on YouTube The joy of baking cinnamon rolls. The taste was great but I will try again ....recipe with less eggs next time...
I found my dough sticky as well so I just covered it up and let it sit 30 minutes, then I dumped it out and used flour and a bench scraper to get it going and switched to my hands adding a little bit of flour to get a nice short knead on and develop the gluten more. Let it rise to almost double and it flipped out nicely onto the floured counter top where I spread it out into a rectangle. I didn't get my filling even but covered just about everything.
The last two inches I left naked and flattened a bit for a good seal. (Here is where the end could be made wider, a lattice cut into the dough and a fancy design wrapped around the outside of the roll for free standing rolls. Just popped into my head.) Dough rectangle was a bit odd shaped so... cut the edges straight with the bench knife. Those ropes of dough got stretched lengthwise and placed on the filling to roll up inside the log. Worked out nicely.
I found a couple of odd buttons and tied on a string, a tool to cut the "log." My thinning out skin can't hold a string by itself.
Got a great second spring in the oven after turning down the initial heat to 200°C. That surprised me! (happy, happy face)
The other thing that surprised me is that they tasted better the second day! ( I froze one for later.)
I see you are a woman of experience....you got yours sorted by the sound of it, I am going to make that tool with the buttons that is fantastic, I love a creative idea "necessity is the mother of invention". I made a bread slicer which I use everyday because I was sick of crooked loaves. I haven't tried the heat up then down with the rolls but have done it with my bread and it gives great spring. Another great tip I will try is flattening the last inch or so. Thanks for the info Mini you have helped my future cinnamon rolls immensely .....:-))
This time with grated walnuts. Claimed I gave away too many of them. :)
I forgot to mention I peeled and grated an apple instead of using a lot of butter with the cinnamon and nuts. Milk is to soften the nuts just enough to make them spreadable, keeps the nuts from dehydrating the dough. I'm munching on the apple peels as I type. Not letting these vitamins get away!
This weekend is a holiday weekend here in Laos so whoever stays in camp, gets blessed with rolls. "Mr. Moon, Strike again please!"
you know what they say what goes around comes around so lots of nice things will come your way eventually...lol The apple would be great in the filling ...I intended to put some sultanas in mine but forgot, even left them in a cup ready and still forgot...but really fancy the apple, that's next on my agenda....p.s. Are you in a holiday camp ?..wishing you lots of moon beams...lol
had no idea that it could cause such massive, gorgeous cinnamon buns - and all over the world, yet!
Beautiful job, Macette - but those are most definitely too big for my waistline --- I'd have to use the same recipe for 24 or maybe 32 of "my size" buns!
I love Mini Oven's idea of the grated apple in there - I've also used pears that I had previously finely sliced and baked with just cinnamon on them (needed to do something with some pears that weren't going to be eaten fast enough - I seem to always have a stash of pears and apples in the freezer that I baked like that). I find it to feel like a "lighter" snack with the fruit and spices, and not just cinnamon and sugar and butter. I actually tried a few different fillings recently - with my current favourite being chopped up dried dates / figs / prunes / apricots / raisins that I soaked in some strong flavoured tea, and with a blended mix of apple and apricots with almonds coming in a close second.
As another one with thinning skin - I love the button idea! I also have a stash of "fingers" that I've sliced off of worn out leather gloves (I'm Canadian - gloves are essential!) and use instead of thimbles when sewing, or to hold dental floss when slicing through rolled up dough...
Nice bake - and I hope that the moon beams continue to shine down their inspiration!
I think those cinnamon buns were way to big for most people....but was following the recipe of over 500g of flour rolled into a 12" square...!!! a 24" square would of been better suited....lol learned a lesson...but we will make our way through them eventually.