Cinnamon rolls with marshmallow glaze
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Date: 2022-03-25
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Comments and reviews: 10
BlastFromYesterday
In the beginning you put in the whole packet of yeast for just six rolls and say we could use half of it. Recipes will say how much yeast to use, but does is the amount of yeast flexible for a lot of breads/rolls/pizza (e. g, if a recipe makes two loaves of bread and says to use one packet of yeast, could I use half a packet or two packets? Without knowing too much, I assume any amount will work but the rise may take longer.
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In the beginning you put in the whole packet of yeast for just six rolls and say we could use half of it. Recipes will say how much yeast to use, but does is the amount of yeast flexible for a lot of breads/rolls/pizza (e. g, if a recipe makes two loaves of bread and says to use one packet of yeast, could I use half a packet or two packets? Without knowing too much, I assume any amount will work but the rise may take longer.
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butterfliesandtape
Nice bit of lateral thinking there on the meringue glaze. On the to do list for the next batch.
It's also great proving and baking off a dozen, 16 etc in a tray. They fugbt for room and proove up nice n tall. Having said all of that - and being a Brit - there is no substitute for a good Chelsea Bun. Give 'em a whirl, Adam! Do you like raisins?
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Nice bit of lateral thinking there on the meringue glaze. On the to do list for the next batch.
It's also great proving and baking off a dozen, 16 etc in a tray. They fugbt for room and proove up nice n tall. Having said all of that - and being a Brit - there is no substitute for a good Chelsea Bun. Give 'em a whirl, Adam! Do you like raisins?
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Axel
Nice! Now try to make the superior German cinnamon roll with a rich, yeasted crossaint pastry. Shape them just like regular cinnamon rolls, then squash them in the middle with a stick/wooden spoon, almost dividing them in two, then bake. No glaze needed. You now have made the famous Hamburg speciality Franzbroetchen!
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Nice! Now try to make the superior German cinnamon roll with a rich, yeasted crossaint pastry. Shape them just like regular cinnamon rolls, then squash them in the middle with a stick/wooden spoon, almost dividing them in two, then bake. No glaze needed. You now have made the famous Hamburg speciality Franzbroetchen!
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Free
I discovered, to my disappointment, that the King Arthur 00 Pizza flour had a protein content of 8. 5%, which is softer than most AP flours. It's essentially unbleached cake flour. Not sure why they made that decision. Of course if it works for the recipe it works, but it's not because of any extra gluten.
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I discovered, to my disappointment, that the King Arthur 00 Pizza flour had a protein content of 8. 5%, which is softer than most AP flours. It's essentially unbleached cake flour. Not sure why they made that decision. Of course if it works for the recipe it works, but it's not because of any extra gluten.
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food
adam did you try baking these in a pie pan? just wondering because when i make them i do it like that, i find it helps with the filling leaking out because the filling coats the bottom of the rolls and makes them extra tasty instead of the filling falling into the void of the parchment paper
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adam did you try baking these in a pie pan? just wondering because when i make them i do it like that, i find it helps with the filling leaking out because the filling coats the bottom of the rolls and makes them extra tasty instead of the filling falling into the void of the parchment paper
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Benjamin
You don't need frosting on a cinnamon roll, just sprinkle some pearl sugar (or nib sugar as it's also known as)
Also, a generous egg wash will make them pop flavorwise.
I don't get americans weird obsession with frosting.
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You don't need frosting on a cinnamon roll, just sprinkle some pearl sugar (or nib sugar as it's also known as)
Also, a generous egg wash will make them pop flavorwise.
I don't get americans weird obsession with frosting.
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Kevin
Any reason you always use parchment paper rather than Silicon Plastic Baking sheets? Seems much better for the environment to have a silplas sheet you can wash and reuse than to use parchment that you have to toss after one use.
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Any reason you always use parchment paper rather than Silicon Plastic Baking sheets? Seems much better for the environment to have a silplas sheet you can wash and reuse than to use parchment that you have to toss after one use.
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Capt.
honestly this method of adding fat to the dough seems a lot more, i guess convenient than say, the brioche method where you knead in the butter as it is to finish the dough. looks and probably feels a lot less gross and greasy
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honestly this method of adding fat to the dough seems a lot more, i guess convenient than say, the brioche method where you knead in the butter as it is to finish the dough. looks and probably feels a lot less gross and greasy
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Not_My_Names
Idk if this really worlds. wetter than you method but my mom uses dental floss to cut the cinnamon roll. She puts it underneath and kinda pulls it up and together. Whether it works the same or better is unknown time
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Idk if this really worlds. wetter than you method but my mom uses dental floss to cut the cinnamon roll. She puts it underneath and kinda pulls it up and together. Whether it works the same or better is unknown time
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Richard
wow looks really good I'll have to try this recipe. I always made alton browns cinnamon rolls, they were awesome but a lot of work. I put cream cheese frosting on mine since i don't like just pouring sugar on things.
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wow looks really good I'll have to try this recipe. I always made alton browns cinnamon rolls, they were awesome but a lot of work. I put cream cheese frosting on mine since i don't like just pouring sugar on things.
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