Cinnamon rolls?

8 years ago

I need a good, simple recipe. I keep trying ones on the internet, but they don't often come out the way I would like. Thanks.

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Comments (5)

User
8 years ago
Could you be specific about what wasn't satisfactory?
Turtleturtlemeow
Original Author
8 years ago
The last one I tried had a very strong yeast flavor and very little cinnamon sugar filling.
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Madonna, I can surely stop at one, that's not the problem. What do I do with the rest of the batch? Elery is also dieting, he wants to lose weight to make it easier on his "new" hip and knee. I'm along for the ride, so I'm not sabotaging his efforts, we're both eating the same things. But I just picked up beef AND pork, and we have those 3 deer that Elery shot last fall. My freezers look like this: Freezer #1 with beef produce: Freezer #2 (upright) with pork, one whole shelf is just bacon: Freezer #3, beef and venison: As you can see, there's no place to put leftover cinnamon rolls, and I don't dare eat them ALL. Then again, I could invite Amanda and Dave and the kids over, except that Amanda is celiac and can't eat them either! Annie
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If the sink AFTER taking them out of the oven, I believe it's much more likely that you have under baked rather than over proofed. I have over proofed many times, when I was shaping rolls faster than my ovens could bake them, and the only time the center fell was when I rushed the rolls in the oven and didn't allow them to really get done. another possibility could be not allowing them to rise enough before baking and you got your oven spring only on the outside of the roll, or perhaps you had refrigerated your dough and it did not warm up enough to rise properly...or maybe you're baking your rolls by the color and not by the time in the oven, and they are getting too brown before the center is done and they drop when you take them out. Whatever....if they drop after taking them out....they were not baked long enough.
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Here's a batch of sloppy cinnamon rolls I made using the recipe that the OP posted: As you can see, they are not even square and have odd angles - this is because I did not roll out the dough and only stretched it. The two on opposite corners are from the ends of the roll - I refuse to discard the ends and bake them even if they are irregular. I think they are slightly better because of the other ones are too sweet, even though I reduced the sugar in the filling by 25%. In the past, as I have said, I made the dough by layering in the butter like croissant dough, but I decided to give this recipe a try, since it is much simpler. I did add a cup of chopped walnuts to the filling, however. The main problem I had with this recipe was that the dough was way too sticky and soft, and it stretched out before I could roll it out. I did substitute reconstituted powdered heavy cream for the milk in the recipe, as cream upsets my stomach less than milk. Also, I made a simple powdered sugar icing also with cream instead of milk + vanilla. I would not have made the icing except that Kevin wanted it. I used unsalted butter in the recipe - there was plenty of salt in the dough already. The rolls are a bit wet (even without the cream added before baking), and so I had to store them in the refrigerator in an airtight container. Fortunately I have a 9x9" plastic container.
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amylou321
8 years ago
I saw a recipe on the barefoot contessa for sticky buns that was very easy. It uses sheets of puff pastry. I don't have a link but if you Google barefoot contessa sticky buns you can find it. It was really good. I leave out the raisins because I hate them
Turtleturtlemeow thanked amylou321
User
8 years ago
Don't know about the strong yeast flavor. I use active dry yeast and can't get it as much as I adore a yeasty smell. This is an old Sunset recipe which I've used. I've also used, in a hurry, that frozen bread dough (3 loaves). I let it thaw, roll out, smear with butter, sprinkle with brown sugar and cinnamon, roll up, cut and bake.

Cinnamon Swirl Loaf (Sunset. 70's)

(Using a mixer substitutes for some kneading.)

1 pkg. active dry yeast
1/4 c. warm water (105 degrees)
2/3 c. milk, scalded & cooled to warm
1 tsp. salt
1/4 c. sugar
1/4 c. butter, melted & cooled
2 eggs, room temp.
3 c. flour, unsifted

2 T. melted butter
1/4 c. sugar (like brown)
1 1/2 tsp. cinnamon

Mix yeast & water in lg. electric mixer bowl. Let stand 5 min.
Stir in milk, salt & 1/4 c. each of sugar & butter.
Add eggs & 1 1/2 c. flour; beat at med. speed 3 min.
Beat in rest of flour, stirring in if mixer balks. (may knead at this point, if desired).
Turn dough in greased bowl to butter to grease top.
Cover; let rise til doubled, about 2 hrs.
Turn oven to 350 degrees; grease 9x5 loaf pan.
Punch down & roll out on floured board to 9x18.
Spread 2 T. melted butter over rectangle.
Mix sugar & cinnamon; sprinkle over. Start at narrow end & roll tightly. (for rolls cut 1 1/8 inches wide (for 8) and place in buttered pan to fit - used a round cake pan).
Place in loaf pan; cover & let double, about 1 1/2 hrs.
Bake until well browned, about 30-35 min.
Turn out of pan.

I haven't tried this recipe at Joy of Baking but others have been excellent. Plus there's a video.

Joy of Baking cinnamon rolls
Turtleturtlemeow thanked User
lepages
8 years ago
This is the recipe that I always use:

http://www.food.com/recipe/sweet-potato-cinnamon-rolls-205768

In my opinion it's not an "easy" recipe but it's so worth the effort if you have the time.

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Cinnamon rolls?

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Turtleturtlemeow
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amylou321

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Cinnamon rolls?

Comments (5)

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TurtleturtlemeowOriginal Author

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amylou321

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Turtleturtlemeow
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