November 22, 2015 - 10:34am
Water instead of milk for cinnamon roll recipe??
My cinnamon roll recipe makes pretty ok moist rolls but with each passing hour they get dryer and dryer. I know I can just microwave each one a little as I eat them but it would be nice if they could last a little longer on their own. I did carefully wrap them.
So I was wondering if anyone has made cinnamon rolls with water only and no milk and how that's affected the moisture longevity?
Not sure if I have this in the right forum topic.
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In my experience adding milk keeps breads moist and soft longer. Water doughs dry out faster.
Try the sweet potato roll dough recipe from the favorites list on the right. Makes great moist cinnamon roll dough!
Some form of fat may help. Milkfat included. If you don't want the extra fat then a vegetable like potato,squash or even a gel/ starch (flax) could help.
care about the fat, just the moisture hanging around for longer. Has anyone ever tried cornstarch in cinnamon rolls recipes for longer moisture retension?
cinnamon rolls. They stay soft and moist much longer than commercial yeast ones, Sadly, exactly how much longer is another problem because they go so fast i don't really know. Added potato from above sounds like a good answer too. More Veg oil might work, as well as using tang zhong method.