Recipe for Cinnamon Buns anyone?

thriftlady_2

competitionscafe wrote: »

I can recommend the cinnamon and cardamom buns from a Tessa Kiros recipe in Falling Cloudberries (one of my favourite cookbooks) :

I tried this recipe yesterday and was an absolute disaster! Under-risen and undercooked. I think the main problem was that I used easy-blend yeast rather than fresh. I thought I'd added enough -packet said 1 tsp to 500g flour, so I used 1 heaped tsp to 650g flour. Next problem was the oven temp. The recipe says 180c. I have a fan oven which means 180 is 160. I was sceptical but baked them at 160. Not a good idea. I also had no ground cardomom so I ground my own from pods in my pestle and mortar. The taste was very strong.

So, today I decided to try Nigella's Norwegian cinnamon buns from How to be a Domestic Goddess. This was an easier recipe although using the same ingredients. It had more yeast too. But, there was far too much milk (400ml to 600g of flour + melted butter and eggs). You were supposed to be able to knead the dough but it was so wet it was more like a cake batter. I added more flour until I had a good consistency. I followed the recipe to the letter putting the rolls into a 230 c oven (210 in my oven) and baking for 20 mins. They looked fab and I turned them out (all in one piece) and let them cool a bit. When I did a taste test -very important part of cooking;) I pulled one roll off the corner only to discover that the middle was completely raw. I then had to dollop portions of the semi-cooked dough back into the tin and cook for another 15 mins. Result -well done verging on burnt weird-shaped chunks. They taste nice though , but if I see another cinnamon bun I'll scream.

I've decided that following recipes just doesn't work for me:rolleyes: This is how I've made cinnamon style rolls before with success. I make up a quantity of white bread dough adding some butter and replacing some of the water with milk. I roll it out and spread generously with butter, sugar and cinnamon, roll up, cut into slices, place whirly side up in a greased tray-bake tin and bake in a hot oven for about half an hour.The butter and sugar melt together on the bottom of the buns giving a sticky glaze.

Almo

Ok, so I'm thinking cinnamon rolls for brekkie on Xmas morning and have been looking around for a recipe. Consensus seems to be that using the iced bun recipe from the grocery challenge is a good one. However, looking at the recipe, the dough needs two periods of rising, totalling 90 minutes. I can't see that happening on xmas morning so does anyone have a recipe which doesn't need to be left to rise for very long? Or that can be prepared in advance?

I'm brand new to any sort of bread making so need a simple one

Thanks guys

Debt_Free_Chick

They will usually rise in the fridge or a cool room overnight - heat is not necessary. So you could make them Christmas Eve and give them the second rising overnight.

Or make them tomorrow and freeze them?

Almo

Ah! Thanks. So (*stupid question alert*) they'll stop rising of their own accord? As in, they'll reach a point where they can't rise anymore and I can just leave them to get to that stage? I have visions of opening the fridge and finding that the dough has taken over!

Heat is no problem - we're in Australia, so presumably I can just leave them out overnight and then bung them in the oven in the morning? And (*another stupid question alert*) do I leave them after the first or second rising?

Penelope_Penguin

Almo wrote: »

Ah! Thanks. So (*stupid question alert*) they'll stop rising of their own accord? As in, they'll reach a point where they can't rise anymore and I can just leave them to get to that stage?

Nope, if you let them rise too long, they'll burst, and you'll need to shape them again

I'll add this to the existing cinnamon bun thread to keep ideas together.

Penny. x

Bongedone

Rachel Allen made them in Saturday Kitchen yesterday morning. You could watch it on iPlayer.

Debt_Free_Chick

Almo wrote: »

Ah! Thanks. So (*stupid question alert*) they'll stop rising of their own accord? As in, they'll reach a point where they can't rise anymore and I can just leave them to get to that stage? I have visions of opening the fridge and finding that the dough has taken over!

They will rise much more slowly in the fridge, compared with at room temperature. It's the yeast that makes them rise, but heat is an accelerator.

Heat is no problem - we're in Australia, so presumably I can just leave them out overnight and then bung them in the oven in the morning? And (*another stupid question alert*) do I leave them after the first or second rising?

You could do either. In fact, thinking about them bursting after the second rise, I'd be inclined to do the first rise in the fridge overnight. Then knock back and shape. If they've not risen enough overnight, you can take them out of the fridge in the morning, finish off the first rise and still have time to do the second one - again, at room temperature