The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

cinnamon roll failure

bigal80ak's picture
bigal80ak

cinnamon roll failure

Hi I am a very novice baker. But I have been getting in to trying to make cinnamon rolls and soft pretzels. I like using a whole grain flour and currently use king Arthur white whole wheat as its the beast available. although I find oat flour works and tastes the best for none yeast products but it would not rise due to no gluten correct?

Anyway my real question is and I have only tried 3-4 times. Why my cinnamon rolls always come out a bit dry and never as fluffy as I would like? I would also like them to have that ooeey gooeyness that I think the best cinnamon rolls have in my opinion. This is roughly where I am at for the recipe.

1 cup warm almond milk no sugar added

  • 1packet dry yeast dry yeast
  • 2 tablespoons brown sugar just cause I like the taste of brown sugar more
  • 1 teaspoon salt
  • 5 tablespoons salted butter softened
  • 1 large egg
  • 3 cups whole white wheat flour I believe its an all purpose
  • 2tsp wheat gluten because I was told wheat flour has less gluten then white
  • I mix the warm milk sugar and yeast for 5 minutes or so until it foams.
  • then I mix all dry ingredients together. Then add in egg and yeast mixture and mix till combined.
  • Then I knead until it becomes smooth. Let rise 1 hour. Roll out put in my cinnamon roll filling cover and let rise again.
  • Then bake at 335 for around 15 minutes.
  • would it make a big difference to use regular milk maybe? should I use more fat? Do I need more or less gluten? or is gluten not that important for cinnamon rolls? I have herd of people adding potato starch and all kinds of things. Any help is appreciated.
  • I recently read I should add  tbsp. extra liquid for each cup of flour. then let though rest after mixing and before you knead it for whole grain flours?
  • Sorry for the long post.
David R's picture
David R

...than you are, and I have a little idea about How To Be A Better Novice. It's my opinion only:

Search until you find a recipe, written by someone who obviously gets good success with it, that is already exactly what you wanted. Don't make ANY modifications or improvements, not even slightly. Bake it exactly as directed down to the last detail, until it works.

ds99303's picture
ds99303

What does the dough look and feel like after you've got it all mixed?  If it comes together in a tight ball, then you've got too much flour in it.  Too much flour makes a dry chewy cinnamon roll.   A good sweet roll dough is one that's soft enough to where you almost don't need a rolling pin to roll it out.  As far as how gooey they are, that comes from how much filling you use and how much sugar is in the filling.  I'm assuming you're using brown sugar in the filling based on what you said about liking it better.  The filling I use consists of 2 tablespoons melted butter, 2 tablespoons flour, 1/2 cup firmly packed brown sugar, 2 teaspoons cinnamon, 1/2 cup finely chopped pecans.  The pecans of course are optional but I like them.  You can leave them out or substitute raisins if that's what you like.

pmccool's picture
pmccool

Some really good recipes in this thread.  Pick one and work with it until you know how it behaves before changing anything.  

Paul

Danni3ll3's picture
Danni3ll3