September 3, 2014 - 2:33pm
Devil's tooth bakery cinnamon rolls?
Hi all im wondering if anyone out there has tried the Devil's Tooth Bakery (Outer Sunset, San Francisco) cinnamon rolls? They are a molten caramel buttery wonder, but the dough is thinner and more carmelized then a "traditional" cinnamon roll. I wonder if this is the result of the laminating process? Anywho I was just wondering if anyone out in TFL world knows what I'm talking about so that I can attempt to re-create the recipe at home. I live 5 hours from SF so I can't just pop in to grab one. ; )
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Hi squarehead, I live only 10 minutes away and will be going there tomorrow. I will try their cinnamon roll for the sake of "research".
:) Mary
enjoy your "research" and I'm a little jealous. I used to live within walking distance....oh well. BTW they have beignets on Sunday morning, but they usually have a line by then. Oh and if you plan on getting coffee too, theirs is ok, but Trouble Coffee a few blocks over is much, much better. (Trouble coffee is featured in Tartine's T3 as the "Trouble Affogado")
Hi squarehead, I was chatting with the owner when I was at the bakery buying a cinnamon roll. She told me that the dough is laminated and that she learned it from her Ukrainian grandmother. Sorry I couldn't be more help. I think any sweet roll dough laminated with butter would probably be a close facsimile.
:) Mary
Thank you Mary the pictures look great, and the Ukrainian grandmother tip will lead me searching the internet for Ukrainian style cinnamon rolls. I imagine they are rolling sugar in between the layers during the lamination process. Thank you again, and the pictures look delicious. Now if someone would hurry up and invent smell-o-vision!
thanks again
-Aron
The cinnamon rolls from the Devil's Teeth baking Company are the best on the planet. I try cinnamon rolls from all over North America and none beat these. I live in Montana and I go out of my way when in California to go to San Francisco to buy these rolls. My favorite thing is to buy one, maybe two, with a up of Bicycle coffee, then walk across the street to the Noriega Market and get some fresh whole milk, or perhaps fresh squeezed OJ. Then I head down the hill to Sunset Beach, salivating the entire way, where I slowly eat that beautiful cinnamon roll by the Pacific. Sadly for us it's a 1300 mile drive from my house to the Devil's Teeth, I can't just run over in the morning; I do however stock up when I'm there. Their rolls travel well and hold up well to a day or two of travel, if I can keep myself from eating them. It's a culinary work of art and has the most amazing flavor and texture. My wife and I have been trying to duplicate it for years, and we're getting close, but it's still not as perfect as the real thing. We do layer the dough super thin, with a lot of butter, and we use a mix of different cinnamons; the dough is almost a brioche, but not quite as far as we can tell, but made with a high gluten flour to make it hold together. The rolls are very thinly layered, almost like a Potica bread, which is a layered Yugoslavian walnut bread (FYI you can get a great Potica bread seasonally in Butte, MT at the Town Talk Bakery. I'd love to get the recipe for the Devil's Teeth Cinnamon Rolls right one day, they are cause for a mouthgasm.