I have tried several different enriched bread recipes for cinnamon rolls. They taste raw or doughy.
Any idea what I'm doing wrong?
please give us your recipe and how you bake it, ie steam or not, and for how long it is baked. lots of folks here to help but we need some more information first.
Try baking them.
I made the cinnamon rolls from the Disney Diner. They were the best I have ever had, but I did add chopped pecans and dried currants to the filling. Raisins would word as well.
I'll track the Disney recipe down. Thx!
The Disney Diner recipe is awesome. My wife is very particular about her cinnamon rolls, and once I made that recipe she won't let me make any others. One of the things that makes it so yummy is the addition of jell-o pudding mix to the dough. The recipe calls for vanilla, but this time of year jell-o puts out their limited edition pumpkin spice pudding mix (my wife's other passion) and so we always make a batch of pumpkin spice cinnamon rolls - incredible!
One caution though, it's a BIG recipe - makes 16 huge 4.5-inch rolls. Fortunately, it can be halved pretty easily. We don't do that though, we make a whole batch and freeze the extras - they freeze well for a month or two.
lemon or orange instant pudding mix for a variation. I too make a half recipe.
would certainly make it easier to help!
Enriched sweet rolls that look fully baked on the outside but have a doughy, almost raw feel and taste on the inside, can be caused by a number of different things:
- not checking internal temperature (should be 190 deg F or higher) before pulling from the oven (recipe bake times don't take in to consideration different ovens and elevations, so an instant read thermometer is your best way of determining that a bake is done)
- the dough could be under-fermented, and so doesn't have sufficient rise and is too dense to bake through fully
- the heat inside the oven is uneven, so some rolls bake through and others don't
- baking the rolls in a pyrex pan on top of a baking steel / stone and having the tops bake before the bottoms
- the dough could be highly over-fermented, and so has collapsed back down and is too dense to cook through
- using a much lower protein flour than the recipe was designed for, which can cause the overall dough to be more hydrated and so need a longer baking time
As you can see, there can be lots of different causes! A step by step of what you do with one specific recipe (including your general location and the type of flour) would sure make it easier to give you a direction to try...
Thank you SO much! I appreciate the ideas to do further research on where I am possibly going wrong!
I live in Central Pennsylvania
I've never tried one with yeast and baking powder and baking soda...
Can you please share the instructions for mixing, rising, shaping, and baking? What temperatures do you do each at, what yeast are you using, what type of bakeware do you use? Is the dough ever put in to the fridge, and how many rises does it get?
It all contributes to the final bake, so the more details the better!
. double post
What's the oven temp? Might want to lower it a bit so they bake thru before browning too much.
This one uses (USA measures) cups and not metric, but I've made these quite successfully. A warning and a couple of changes I made--these are called Monster for a very good reason. First change--I made 1/2 recipe. Second change--rolled the dough starting at the long side instead of the short side. Third, I found even at 1/2 recipe the frosting made way too much. (of course, there is the "baker gets the bowl leftovers" rule, though that, too, might be too much of a tasty thing.)