Cinnamon roll kit..
I just got to baking one of the Cinnamon roll kits I received for Christmas...(http://www.kingarthurflour.com/shop/items/cinnamon-bun-baker-and-mix)...and even tho' the final result was pretty good, the process was challenging, since I had only done no-knead bread and such before.
Using the make-ahead process, mixing the dough (batter?), rise phase, and making the buns in the late afternoon and leaving in the fridge until the next morning, I was pretty unsure of whether it was right along the way. The dough after mixing and kneading (in a KitchenAide) was very loose, soft, and wet. It didn't raise much during the first short period. Instructions were to spread it out to 14"X18", which was a real trip!! Ended up very thin, and it was hard not to tear holes in it. Finally I got it filled and rolled, cut into individual buns, and into the fridge. I was reluctant to add more flour to stiffen it since I wasn't sure if it was the way it was supposed to be or not.
By this morning the buns had expanded a bit to touch each other in the baking dish. I left it in the oven-with-light for about 1:45 hours to see if it would expand some more....it did, but just a bit. Not wanting to deviate from the instructions too much I then proceeded to bake it, and after it was done it actually had raised some more and started to look more like cinnamon rolls!. However, the result was less like the rolled form of cinnamon rolls, and more like a cinnamon swirl bread. In the final result they tasted very nice.
Anyone else have any experience with this kit? I have another cinnamon kit and wonder what I should do differently with that???
Larry
Tags: KA kits
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Replies to This Discussion
- Reply by skeptic7 on February 14, 2012 at 11:07 am
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I find that when everything is done RIGHT, it looks more like a cinnamon swirl bread. The individual rolls touch everywhere so they are more square, like a pan of dinner rolls, and the ridges have risen together and leveled out so they aren't distinct. The buns will still tear apart into seperate rolls.
A little moist is good, the buns will be moister and not as dry. I haven't made your kit but I've made lots of cinnamon rolls. Perhaps next time you could knead it longer so it has a stronger gluten and doesn't tear when you roll it out. Could you window pane the dough? Thats a common test to see if bread is kneaded enough. If you punch the kneaded dough did it bounce back immediately, this test is easier. If its too soft to handle and you have kneaded it, add a little more flour.
Good luck with your next attempt. I have made lots of bad cinnamon rolls and the only thing to do is to eat them with LOTS of icing and try again. If they are completely horrid throw them out or look at bread pudding recipes.
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- Reply by lfcmontana on February 15, 2012 at 10:30 am
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Thanks for that. Your first paragraph actually gives me hope! Next time I'll try a bit more flour, and really extend the knead time.
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- Reply by skeptic7 on February 15, 2012 at 12:36 pm
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If you are doing it by machine, only knead slightly longer. Its possible to over knead and destroy the gluten that way with a machine. Its theoretically possible to over knead by hand but most people would get bored before that happens. I am planning on a last batch of cinnamon rolls before Ash Wednesday and Lent. If I get that done I'll post a picture.
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- Reply by skeptic7 on February 21, 2012 at 10:35 pm
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I think I should stop pontificating for Lent. My very last batch of cinnamon rolls was so soft -- too much liquid not enough flour -- that instead of rolling the dough out I had to pat it flat. When I tried rolling it stuck to the rolling pin and tore. I had every intention of eating the whole thing all by myself, but it took so long baking that I will only have one hour to eat 24 cinnamon rolls and I am out of liquid milk. I'm going to have to make hot chocolate with powdered milk to have something to wash it down.
So I can't show you a perfect batch of cinnamon rolls, but maybe the next batch will be better. I have made many a bad batch of cinnamon rolls, like the batch three batches ago and I am still making them. I try not to make the same mistake twice but there are so many possible mistakes out there.
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- Reply by lfcmontana on February 22, 2012 at 9:53 am
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Well, now....sounds like deja vu all over again!! That sounds like the consistency I had. But my baking didn't take so long, and they didn't taste bad really, at least the wife didn't think so....but you know how that works!
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- Reply by mrscindy on February 22, 2012 at 10:25 am
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Larry and skeptic7, may I suggest you use that KAF recipe for 'Now or Later Cinnamon Buns'? You are paying for a kit that should make this process simple. Sounds like you are doing all the work and still paying for a kit. Really, try this recipe. It is soooooo simple and the absolute BEST cinnamon roll you will ever taste. Just ask easyquilts! Or me! I made 15 of them just before Christmas. Got super rave reviews. And if I can do these cinnamon rolls, from a wheelchair, anybody can do them!
If you need the recipe, or our changes/adaptations, please let me know. Easyquilts and I have changed a couple of things and these are to die for!
~Cindy
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- Reply by skeptic7 on February 22, 2012 at 10:48 am
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I am not using a kit just sharing my vast experience of how things can go wrong. My last batch actually had oven spring and expanded while baking. The main problem is that between 11:00 pm and midnight I was only able to eat 4, But they were a nice big fluffy tasty 4 cinnamon rolls. I will have to give the rest of them away as that was my Mardi Gras indulgence. This happened to me last year too. I know I should have baked on Monday so I could have a full day to stuff my face.
Oh Larry, I had a large batch, but I actually divided the dough into three batches to roll/pat into shape and sprinkle with cinnamon. This made it a lot easier to handle than forming all the cinnamon rolls at once.
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- Reply by lfcmontana on February 22, 2012 at 4:11 pm
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Thanks, Cindy.... I accessed and saved that recipe and will try it as well. I still have a bun-kit so I have to see if I can 'lick' that one first!! What mods did you make to the KAF recipe? (taking bets on the fact that I can still screw it up!!)
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- Reply by mrscindy on February 22, 2012 at 5:12 pm
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This is a really great recipe. You won't screw it up, promise.
Changes: to the filling, after rolling out the dough, smear soft butter (I used a little over 1/2 stick) over the surface, sprinkle with dark brown sugar and however much cinnamon you like. Then roll it up and cut the rolls about 1 1/2-2" thick using dental floss. You will get from 12-16 rolls. Put them cut side up in 9x13" pan.
To the frosting: 8 oz cream cheese, 1 tsp vanilla, 3-4 cups (whatever you like, to taste) powdered sugar. I blended this together with a handheld mixer. You can thin it with tsp of milk if desired, but if the rolls are warm you don't need it.
These are simply to die for. I used the Christmas Tree shaped disposable pans from KAF and gave them out for Christmas morning. My phone rang all day with people calling to say these were the very best cinnamon rolls they had ever had!
~Cindy
p.s. and easyquilts is a convert, too!
~C
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- Reply by skeptic7 on February 22, 2012 at 10:21 pm
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When I make cinnamon rolls, all the butter is in the dough. Just sprinkle the cinnamon sugar mixture on top of the dough and roll it up. I use 5 teaspoons of cinnamon to 1/2 cup brown sugar. This is enough cinnamon sugar for two batches of cinnamon rolls. Butter makes the rolls more likely to have gaps between layers. I cut my cinnamon rolls with a very sharp knife. I can't divide evenly with dental floss.
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- Reply by lfcmontana on February 23, 2012 at 8:52 am
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I think we are going to have to have a cook-off, or, what does Bobby Flay call it.....a 'throwdown'???
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- Reply by skeptic7 on February 23, 2012 at 10:47 am
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I have given up cinnamon rolls until after Easter. You can win by default. Would you like a favorite Hot Cross Bun recipe?
Looking back to the original post, you said that you had only done no-knead breads which are a lot wetter. According to Cook's Illustrated Sept 98, you should be able to stick your whole hand into the dough and squeeze it without the dough sticking to your hand. If you can't, the dough is too wet and needs more flour.
I'm not sure about squeezing with the whole hand but it should not be sticky, especially with a white flour dough. I squeeze lightly and expect not to stick.
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