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Test run of Cinnamon buns

yozzause's picture
yozzause

Test run of Cinnamon buns

 I recently had another birthday tick over,  this one  3 Score and 10 which i enjoyed with a friend who also celebrated his 78th birthday 2 days after mine . We were away fishing on the south coast of Western Australia and did very well catching the daily bag limit of Black Bream each day!

Now that i have returned i turned my attention to the fact that the exercise group that i belong to will help celebrate the achievement of my birth with the subject providing some goodies for the post exercise coffee time. i decide to make Cinnamon buns but different from the usual scrolls so i did a test run in readiness for tomorrow mornings early 4.00 am bake. i was very pleased with the result and confident in the mix size and bun size and very confident they taste great and the group will love them! Might even get marriage proposals like last year with the scrolls! 

 the dough as mixed

placed into the bowl for BF

nicely proven

shaped and placed in muffin tray

Double size baked free standing on a sheet

The complete ensemble

 Sliced in readiness for a good Wodge of Butter

 

 

1 Dozen Black Bream on the old ironing board  filleting bench

The clean up crew removing all the offal 

Comments

Kistida's picture
Kistida

Your cinnamon knots are beautiful! Bet they taste wonderful too. I made similar knots without raisins recently as well. Got so inspired thanks to challah braiding. :) Happy baking!

- Christi

yozzause's picture
yozzause

Thanks Christi, my grand daughter said they were not cinnamon buns as she is used to my scrolls but after tasting her second one declared them to be OK. the fruit content was 50% 

Benito's picture
Benito

Derek those cinnamon knots are insane, they look incredible, I’d love one of those.

Those black breem you two caught will bake excellent dinners.

Happy Birthday, belated now I guess.

Benny

yozzause's picture
yozzause

When we are camped at the beach we will often have a fish meal and My mate Hank prepares them by putting a couple of spoons of flour and some curry powder in a plastic bag then tossing the fish fillets around to get them fully coated and dusted, he then dips them into the beaten egg to which is added salt and pepper and any other things such as chilli flakes as they then stick to the fish fillets rather than dropping off the fillets are then dipped in Panko crumbs or similar and the fish is popped into a pan with hot butter and cooked quickly. You cant get any fresher or tastier.

i have baked fish in the coals of the campfire using a dead dough wrapped around the fish . The encasement which has baked and can even be quite black is cut opened and peeled back  the skin is usually attached to the dough lid  and you can eat the top fillet off the bone then pull out the back bone and then eat the other fillet. especially good if the weather is cold as you can eat it from your lap and warm your hands too

gavinc's picture
gavinc

The cinnamon scrolls look great. Happy belated birthday and I  hope you have a good time tomorrow without any complications :)

Nice catch. 

Cheers,

Gavin.

yozzause's picture
yozzause

Probably best described as Cinnamon knots rather than scrolls, each bun is  a 3 laminate of the dough  then 3 braided and then rolled  up. a great change  from the usual scrolls. I have everything weighed up and ready to go for a 4am kick off.  just 8 and half hours away so i had better hit the sack.

 

 

yozzause's picture
yozzause

my second bake of these

 

Benito's picture
Benito

Derek that is so beautiful, it looks like a mini personal babka, well done.  May I have one please?

Benny

yozzause's picture
yozzause

You can be on top of the list Benny! the full sized loaf treated the same should be good too when i get around to it. probably do one for a gathering  next week

_JC_'s picture
_JC_

Wow! they look delicious! Happy Belated Birthday! look at those BB!

Carlo

yozzause's picture
yozzause

Hi Carlo, i see from your Avatar you are a SYDNEY SIDER and one of your favourite books is Bertinet he does the Cinnamon buns on youtube  but i only cover 2/3 of the dough with the paste and fold the uncovered flap over onto the first 1/3 of the pasted dough and then over again the reasoning is that you will otherwise end up with more paste in the first fold which will be uneven and more likely to squeeze out too. kind regards Derek.