The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cinnamon Rolls

evince's picture
evince

Cinnamon Rolls

Hi all.
I've recently tried Peter Reinhardt's recipe for cinnamon rolls (Bread Baker's Apprentice). Though after the buns had baked although they were softer than unenriched loaf breads, it was pretty tough for a cinnamon roll. The outside was a little bit crusty, but I had only baked them for a little less than 15 minutes. I've tried making enriched breads in the past and I have always encountered this problem of a slightly tough crumb rather than the desired soft and buttery crumb.
I used bread flour, when I usually use all-purpose... So I don't know what I could be doing wrong.
Or is this cinnamon roll recipe meant to be this way?
Hoping for some advice or insight. 
Thanks :) 

SourdoLady's picture
SourdoLady

For rolls I always prefer to use AP flour because bread flour gives a chewier texture. I also use a recipe that contains potato flakes, butter and egg and milk, as all these ingredients will make for a tender roll. Bread flour has more gluten and it will rise high but it will not produce as tender a roll as AP flour does.

PaddyL's picture
PaddyL

You could use about 1/2 cup of pastry flour when making your cinnamon buns, plus all-purpose.  I worked out a ww hot cross bun recipe using part ww pastry flour and they were lovely and soft.

abracapocus's picture
abracapocus

I thought they were slightly tough too and not as decadent as cinnamon rolls should be. Loved the lemon flavor though. I think I used AP flour when I made them. It's good to know that my vegan substitutions weren't what caused this. They were still good, just not exactly what I was looking for. I also prefer some fat in the center. For what it's worth, I know this recipe has the texture and gooeyness I like.

evince's picture
evince

Thanks. 
Yeah, I don't think it's due to substitutes. I was actually suprised to see that the recipe only called for a small amount of butter, condisering the fact that cinnamon rolls are quite rich. Thanks for your reccommendation, will try it out! 

LindyD's picture
LindyD

I was actually suprised to see that the recipe only called for a small amount of butter, condisering the fact that cinnamon rolls are quite rich.

Reinhart notes that the formula is an enriched, not rich, dough because the fat content is under 20 percent. I loved his comment that a fat content of up to 50 percent may as well not be eaten, but strapped to your hips! He goes on to suggest that his formula for Middle-Class Brioche (p 127 of the BBA and which calls for one cup of unsalted butter) can be used for a richer cinnamon/sticky bun.

Anyway, appreciate the feedback on the recipe. I think I'll try the brichoe recipe for the buns - and add 20 minutes to my daily walk to keep my own buns from ripping out the seams of my pants!

abracapocus's picture
abracapocus

Ha, yeah, I saw his note about that. But I consider cinnamon rolls to be a rare treat, so I'm not worried about the fat.

Marni's picture
Marni

Sorry, I'm not familiar with that recipe, but I think the bread flour could be part of the problem.  I have also made a few batches of cinnamon rolls lately.  I tried sourdough rolls twice, with different recipes, and both were tougher than I'd like and a bit dry.

The one that everyone loved was Ninety Minute Cinnamon Rolls.  These are not sourdough but were easy and delicious. I used Rice Dream for the milk and a little bit less margerine.

Marni

audra36274's picture
audra36274

 I hope you can tell in spite of my poor photography how soft they were!golden brown and delicious: I hope you can tell in spite of my poor photography how soft they were!no further. Zolablue hooked me up last year with the mother of all cinnamon rolls and they have been a weekend favorite ever since. I tried to find you an easy way to access it and the only way I know is to type in cinnamon rolls under search, and right now it is about the 4th one down. It starts out with Floyds and goes down (I hope you don't have dial up) Zolablues in the photo is chocolate iced but click on her photo bucket and drool. I put my photos in toward the bottom, and they turn out that way EVERY TIME! They are soft and just over the top! Don't work in too much flour and you are there. Good luck.

                                                                             audra36274

Lu's picture
Lu

Audra, beautiful cinnamon rolls!...I've tried so many recipes but couldn't get the soft texture I ws looking for...what was the size should I roll the dough into?...also, did you add cardomon into your dough? I love the way you made your rolls freestanding.  I prefer this method better than the 9x13 pan.  Thanks for all your help!

 Lu

audra36274's picture
audra36274

I did put the rolls into a pan, well see the photo: And to tell you, I just went by Zolablue's recipe. If you want to see something mouthwatering, check out her pics she posted. They are over the top. She is my HERO! Sorry this took so long. I had checked in, but not "my stuff".   I hope this helps. Oh yea, I did size the rolls by her big roll instructions.

                                                                     Audra  Here they are in the pan ready to rise.zolablues cinnamon rolls: Here they are in the pan ready to rise. Here they are ready for the oven.fat and happy!: Here they are ready for the oven.

Mitch's picture
Mitch

you can check the hydration. it doesn't really matter that the recipe only has 20% of butter, it is actually rich enough. did you use the Dry Milk Solid or the liquid form of milk? Normally, if there is a high concentration of milk, there is a tendency for the dough to be tough.

evince's picture
evince

Yes that's what I thought as well (in terms of the fat content). I used the liquid form of milk. What difference does this make?

Paddyscake's picture
Paddyscake

Sticky Buns are the very best!! He has taken his recipes off the web site, but perhaps he will post them again, if you ask. He posts here as MCS. Click on Sticky Buns.

http://thebackhomebakery.com/Pastries.html

PeterinVT's picture
PeterinVT

I've been working on a brioche based recipe and I've had good results so far.  The final dough has such workability it makes the 20 hour prep time worth it.   I use 4 pounds of dough for every 24 rolls.  After I put the butter the cinnamon sugar on, I cut them to size using a pizza cutter.  Then I stretch each one to 10"-12" and roll them under some tension for the final rise in muffin pans a cold oven with a pan of hot water in it.   They come out with centers bursting up out of the pan which gives them a dramatic look.  I lace the glaze over them by pulling a whisk out of the glaze on an angle.

I used to roll up the dough and cut it with a knife, but the effort of hand-rolling each one makes a huge difference in the final product.  The hardest part for me is sheeting 4 pounds evenly into a 8"x 36" rectangle.  I've also splurged and gotten myself a pecan pan to make the rolls bigger.

RebelBakingCompany's picture
RebelBakingCompany

My dough recipe uses whole milk, all pupose...and corn starch.

Of all the cinnamon rolls I've made...these are the softest, most flavorful!

I've also heard that using potato in the recipe provides an equally decadant dough...