Cinnamon rolls for tomorrow morning
slightly smaller batch this time. I'm hoping to avoid the centers popping up because they ran out of room
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This weekend was for baking! Sourdough bread and sourdough cinnamon rolls with my mom's recipe for cream cheese frosting.
I was a little panicked when I opened the fridge the morning after popping my bread in it the night before because it hadn't risen at all. I'm so glad I decided to wait a few hours before baking it. The time allowed it to rise, and it tasted quite good, with a nice texture.
This was my second time making cinnamon rolls, my first time using my starter while it was active. Even though both recipes fermented overnight, it made such a huge difference! I'm really quite proud of these. I was worried that I might've overworked them, but they're fluffy. I'm going to try to work them less next time and see if they rise even more.
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I made So Much Food Today
Flatbreads, cinnamon rolls, soup and salad. I am now Quite tired.
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Commencing Project Cinnamon Roll!
IIRC, this is my first try at a proper yeasted gluten free cinnamon rolls. I actually made the dough and turned it into rolls last night, and stashed the pan in the fridge to proof most of the way. This is after I pulled it out to finish rising at (very warm) room temperature. Temporarily uncovered, since it's hard to see much through buttered plastic wrap.
The original plan was to get them ready and in the oven yesterday evening, but that's not how things worked out. Ah well, the slow cold treatment should only help with flavor! I did finally get my ass in gear, and it's all good.
(I couldn't resist letting the raggedy end pieces finish rising last night, for a little chef's snack. Not at all bad then!)
That greasy baking paper is one of the sheets I used to roll the dough out and form them, btw. Didn't see any good reason not to just plonk them back on there.
I decided to use basically a mashup of these two recipes--with part my quasi-sourdough Nerd Cider Yeast Starter for a little flavor, and part dry commercial Kronjäst for sweet doughs because I was not feeling patient. (That was before the little overnight delay, yeah. 🙄)
https://translate.google.com/translate?sl=auto&tl=en&hl=en-US&u=https://victoriasprovkok.se/2020/10/glutenfria-kanelbullar.html
(Autotranslated link, obviously. For some reason, the preview isn't working for that or the original site.)
Those recipes are pretty similar anyway. I just used my own judgment where things did diverge, and definitely added the cardamom into the dough Swedish styley. The extra hint of spice can be subtle, but it really does add a nice touch to basically any type of sweet bread. These also got the softened butter filling from that recipe, but using a mix of white and brown sugar for extra yum.
The original plan was to go for a compromise approach with finishing touches, too: half with the crunchy pearl sugar the Household Swede prefers (and I have texture problems with 😬), half barbarian style with glaze.
But, it turned out that the box of pearl sugar I thought we had was really more brown sugar. So, it's Food Crimes all the way! 🤠
This is not necessarily the best place to have texture issues with pearl sugar, btw. It's actually pretty easy to get otherwise good commercial GF cinnamon rolls here, but honestly? One of the reasons I decided to try making some at home was to get glaze instead.
This rather fundamental international difference in cinnamon bun philosophy is actually a bit of a running gag. To the point of someone feeling a need to set up a joke subreddit a while back--and also some ridiculous recent drama involving certain segments of Sweddit brigading food subs to make rude comments on other people's cinnamon roll pics (a.k.a. "cum buns"), earning some pretty heavy use of the banhammer.
But, now those food crimes are cumming from inside the house! 😅
(Not pictured: a pinch of salt and a little vanilla. For a very basic sour cream glaze.)
OK, I couldn't help but get immoderately amused.
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it’s cinnamon rolls today
cos i remembered freezing half of the bread dough I made last week and i saw a bottle of cinnamon powder sitting on the shelf and some leftover butter and cream cheese in the fridge from my previous bakes.
hoping and praying that the next days, weeks, months, and years to be better than the past ones 😌
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