Cinnamon roll-cinnamon danish

Here are a few pictures of cinnamon rolls

formatting link
illustrate what I'm referring to.The thicker/higher ones are what I would refer to as cinnamon rolls, and the thinner/flatter ones I would refer to as cinnamon pastry.Of these on the first page, the one that most closely resembles the recipe I would like to make is 1130-cinnamon roll-danish and it is a little dryer inside. Does anyone have a recipe, maybe one that I would not have to layer the dough with butter like making a croissant, that might make something similar to the 1130-cinnamon roll-danish. I've googled, but found nothing with pictures; perhaps referring me to a recipe in a cookbook, that if I don't have, I can check out at the library. Thanks so much. Dee

Reply to
Dee Randall
Loading thread data ...

That would be difficult Dee That product you selected is made through lamination process...in the same way as the croissant.

Reply to
chembake

Hmmm: I suspected that, but for some reason, it had the texture more of a brioche. Dee

Reply to
Dee Randall

...

Some danish pastries are made by scotch methods where the chunks of fat are mixed in with the dough pieces and then sheeted, given a book turn, allowed to rest in the fridge to recover its extensibility anf firm up the fat ;then sheeted and given another book or either 3- fold /half turn and then allowed to rest again before finall its sheeted to the requred thickness where the desired filling is spread and then rolled in the swiss roll fashion, That technique can produce textures that range from brioche l to croissant similarity depending on the number of sheeting and turning as well as the skill of the baker.

Reply to
chembake

I think I'm going to have to read up more on croissant making. I really know nothing about it, having had a class once where we made croissants by a method similar to that you are describing above. I realized I never wanted to make croissants at that time as it was too labor intensive. And I've not eaten a lot of croissants during my lifetime as a result of that class some

25 years ago. I pass them up in the stores all the time for that reason as well as thinking I'd rather have something tastier for all those calories.

But this cinnamon roll-pastry that I had - of all places, Starbucks several months ago (I don't drink Starbucks, don't get me started) - just has kept the thought of trying to make one like it, but I think it would probably take an experienced person to decide what made this particular pastry better than any other of its kind tastier to me. It's wishful thinking on my part and probably something I'll have to ask at the 'pearly gates.' I'd be willing to try, but it would be a struggle going thru every cinnamon roll-pastry recipe on the bookshelves. Much appreciation, Dee

Reply to
Dee Randall

I'm taking some baking lessons and one of the things we discussed was using brioche for cinnamon rolls and a few other things. It does work..I tried it...

The gal teaching the classes is CIA trained and has her own bakery. She told me that either Nancy Silverton or someone else of that caliber (I can't remember) has several brioche dough pasteries..including cinnamon rolls in her cook book.

Debra

Reply to
Debra Fritz

Reply to
Alex Rast

The sweetness and the intensity of the cinnamon are nearly entirely attributable to the filling and topping. There is a limit to the amount of sugar you can add to yeast dough before it fails to perform, so it is unlikely that the dough is the sauce of too much sweetness unless your threshold for sweetness is very low.

I use the recipe for sweet dough that is in the Kitchen Aid stand mixer cookbook. I roll that out, slather it with butter, sprinkle with brown sugar and then with cinnamon. I don't measure the ingredients for the filling. You can control the texture of the crust by the length of baking, the sweetness by moderating the sugar in the filling, the intensity of the cinnamon by using it sparingly. I think much of the cloying sweetness of the Cinnamon product is from the mountain of frosting they slather on it.

3/4 cup milk 1/2 cup sugar 1 1/4 tsp salt 1/2 cup butter 2 pkgs. yeast 1/3 cup of warm water ( 105-115F) 3 eggs 5/12 to 6 1/2 cups AP flour

Prepare dough as you would any other bread (I will list the instructions if you want, but I assume that you know how to make yeasted dough) and let rise until double.

Deflate dough, roll out into rectangle approx. 14 x 20. Spread or brush on a thin coating of soft butter. Sprinkle with sugar or brown sugar and then with cinnamon. Roll, starting at long end. Cut into slices approx. 1 - 1.25 inches thick. Place on parchment lined baking sheet. Let rise until nearly double. Bake in preheated, 350F oven for 25-30 minutes. Let cool. Drizzle with glaze or frost as desired.

I think this tends to fulfill your requirement of being yeasty, bread-like, and moist. The sweetness and spiciness is up to you.

Reply to
Vox Humana

Your cinnamon roll 95 is also the one I'd like to make. My choice actually falls between your 95 and my 1130 picture. The reason I chose 1130 is that it is thinner than the others, and 95 might be a little too high. Anyway, this is what I'm looking for a recipe. Since I ate that one months ago, I've had it on my mind. Here's the page link again.

formatting link
Dee

Reply to
Dee Randall

Dear Vox, I am preparing my dough. Since it is such a big amount of dough, I'm wondering if you've frozen half your dough at any time. If you have, at what point have you frozen it. Here are the instructions from the sweet dough recipe - paraphrasing: "Place in a bowl and let rise about an hour." At this point after you take it out of the bowl, I guess is the point I could freeze the half batch of dough? Thanks so much. Dee

Reply to
Dee Randall

Many thanks for this recipe!!! I detest cinnamon buns due to the awful, cloying smells in just about every shopping mall! Therefore, I have just adapted your recipe and made maple-walnut buns instead. I've posted the results to yahoo

formatting link
reduced the sugar by 40g and substituted 40g of maple syrup instead. After rolling out and brushing with butter, I sprinkled 115g of coarse maple sugar and 100g chopped walnuts over the dough and rolled as instructed. After baking I brushed the tops with maple syrup.Next time, I'll replace all the sugar in the dough with maple syrup and adjust the flour accordingly. This is the first time I've ever made this type of roll/bun and I know now that it won't be the last!Again, thanks for the recipe.Graham

Reply to
graham

formatting link
> I reduced the sugar by 40g and substituted 40g of maple syrup instead. > After rolling out and brushing with butter, I sprinkled 115g of coarse > maple sugar and 100g chopped walnuts over the dough and rolled as > instructed. After baking I brushed the tops with maple syrup.> Next time, I'll replace all the sugar in the dough with maple syrup and > adjust the flour accordingly. This is the first time I've ever made this > type of roll/bun and I know now that it won't be the last!> Again, thanks for the recipe.> Graham Yum, Graham. Mine are still on the table rising. I went by the recipe and sprinkled organic (light brown) sugar over butter. I sprinkled some half-way special cinnamon (from Penzy's). Mine won't all cling together because I'm going to try to make them more separate. I think I'll brush the tops with butter instead of, as you did, maple syrup. It's getting a little late here, so I think they'll be ready by 10 pm. Too late to put the coffee-pot on. I hope they will not stale-up before breakfast. I'm still wondering if these can be put in my food-saver, when I get it. Not these, of course, but the next ones I make. Dee Dee

Reply to
Dee Randall

I've eaten 3 so far and the taste of maple isn't quite strong enough so next time, I'll definitely use syrup in the dough. Tomorrow I will prepare the same type of dough but sans sugar and make a cheese version - my grand-daughter loves cheese buns:-) and it's her 3rd birthday on Tuesday. Graham

Reply to
graham

Lucky girl! Next time I'm going to change this: Much less yeast, and I'll cut them 1" or less. I'll put more confectionery's icing on them, liquid: lime juice & vanilla and water. I baked them 20 minutes convection 325F. They were plenty brown. DH had two and I had one and put the rest in the freezer. I'll heat up a few Sunday a.m. with a steamin' cuppa. Dee Dee

Reply to
Dee Randall

,

I think you could freeze it either went it is just mixed (before the 1st rise) or after. With all the sugar and fat in the dough, I find it takes a good amount of time to rise, so I don't know how it would be out of the freezer. You would probably have to let it defrost in the refrigerator over night.

If you don't want that much dough, half the recipe. I do this regularly and make it in the food processor. I put all the dry ingredients, including the instant yeast in the bowl and pulse it a few times. Then I add the eggs, water, and butter. While it is running , I add enough warm milk to make a proper dough. It is so quick that it is probably less fuss to make it fresh than to freeze. However, if I were to freeze the dough, I would just make up the rolls and freeze them. I would then take them out of the freezer and let them rise and then bake. That way, I would be able to make one or two at a time. This would be especially handy for weekend breakfasts/brunch. The night before I would put a couple rolls in the refrigerator and then remove them in the morning to finish rising. I have been known to put cold dough in the microwave at 30% power for a minute or so to quickly bring it to room temperature. You would have to experiment with you oven doing it in

30 second bursts until you get a feel for the amount of time required.

I have a Seal-A-Meal which allows you to stop the vacuum and seal as needed. For delicate items I often abort the cycle before things are crushed. If I were freezing baked goods, I would put them on a tray, cover with film, and freeze solid for a few hours. Then, I would put the individually frozen items in the Foodsaver bags and vacuum pack them. I do this with raw cookie dough. I scoop out the dough, freeze solid, and then packages the portioned raw dough. Then I just remove as much dough as I want and bake as usual adding about 5 minutes to the baking time. That way I can mix a double or triple batch of dough and we can have fresh cookies at a moment's notice. Pre-freezing and then packaging is often the best solution for delicate items.

Reply to
Vox Humana

,

formatting link
> I reduced the sugar by 40g and substituted 40g of maple syrup instead.> After rolling out and brushing with butter, I sprinkled 115g of coarse maple> sugar and 100g chopped walnuts over the dough and rolled as instructed.> After baking I brushed the tops with maple syrup.> Next time, I'll replace all the sugar in the dough with maple syrup and> adjust the flour accordingly. This is the first time I've ever made this> type of roll/bun and I know now that it won't be the last!> Again, thanks for the recipe.> Graham

You might consider using some maple flavoring in the dough. Unless you are using genuine maple syrup, you are using maple flavoring anyway. The flavoring would allow you to greatly increase the maple flavor, even beyond what using maple or maple flavored syrup would permit. I wonder how the gluten and browning characteristics would be effected using all maple syrup instead of sugar. I'm sure Roy would know. Again, adding the maple flavor to a glaze applied to the warm rolls would be another way to increase the flavor.

Reply to
Vox Humana

I make cheese filled rolls using that dough, but I like the one listed below a bit better. It is a little more delicate. When I say cheese, I mean cream cheese or the semi-soft farmer's cheese. I will take 8 oz of cream cheese, an egg yolk, a tablespoon of flour, a little sugar to taste - maybe a tablespoon, a splash of vanilla, and a couple teaspoons of lemon zest and mix well.

I make the dough and either form into small golf-ball sized spheres, put an indentation with my thumb, put a teaspoon of the filling in the indentation, let rise, and bake for about 20 minutes at 350F.

The alternative is to make a false plat. I roll out the dough into a rectangle about 8 x 12 inches and spread the filling in the center, leaving a good 1 1/2 inches exposed all around. Then I use a very sharp knife or a pizza cutter to put parallel cuts at a 45 degree angle about one inch wide all around. Starting at one end, I fold the strips into the center, overlapping them until they are all folded. This produces the impression of a braid. I usually brush the top with an egg wash and sprinkle with coarse sugar, let rise, and bake at 350F for about 20-25 minutes. It looks like you spent hours on it, but it is really simple. Sometimes I will streak a little raspberry preserves or apricot or prune lekvar on the cheese before platting. The following recipe makes two coffeecakes or about two dozen large rolls.

I also use this dough for poppy seed roll. I roll out as for cinnamon rolls and then spread one can of Solo brand poppy seed filling over the surface. You can also sprinkle with softened raisins if you wish. The dough is rolled and baked on a sheet (it isn't cut into individual rolls before baking.) This is a traditional Czech holiday food. When my mother made poppy seed and nut rolls, you knew it was Christmas! An alternative would be to use Solo brand nut filling. I generally don't like packaged foods, but in the case of the poppy seed filling, you have to have a special grinder for the poppy seeds and most people don't want to invest in a hard-to-find, specialty item. The canned is almost as good as homemade, but it is a little stiff. You can warm it in the microwave and thin with a few drops of milk if you find it hard to spread without tearing the dough.

If your store doesn't carry Solo brand products, you can order them from their website at

formatting link
out the recipes there also. There are some good traditional Czech andPolish recipes for baked goods.

------------

4 cup warm water 1 tablespoon (1 pkg. yeast) 1/3 cup sugar 5 3/4 to 6 3/4 cups unbleached AP flour 1 1/2 tsp salt 1/2 cup warm milk 1 cup sour cream (room temperature) 3 large eggs (room temperature) finely grated zest of 1 lemon 8 tablespoons (1 stick) unsalted butter, room temperature cut into small pieces

Proof the yeast with the water and a pinch of the sugar. Combine 1 1/2 cups of flour, sugar and salt in a bowl. Make a well in the center and add the sour cream, eggs, and zest. Beat until smooth. Add yeast and beat about one minute. Add another cup of flour and beat for a minute. Add the butter and beat until incorporated. Start adding the flour 1/2 cup at a time until a very soft and somewhat shaggy dough is formed. This dough is very soft - don't add too much flour. Knead for about 4 minutes using a bench scraper if necessary - avoid adding too much additional flour. (I make this in the KA mixer with the dough hook and knead on medium for 4 minutes) Let rise until double (2 - 3 hours) Do not let the dough over rise or it will have a poor texture. You can refrigerate at this point for up to 24 hours but don't deflate the dough.

*this can be reduced by half and made in the food processor. I put all the dry ingredients, including instant dry yeast in the bowl and pulse a few time. Then I add the rest of the ingredients, minus the milk and pulse until well combined. With the machine running, I add enough milk to make a sticky dough. If the dough is too sticky, add a few tablespoons of flour until it is the right consistency.
Reply to
Vox Humana

I made an error in the recipe above. It should read 1/4 cup warm water, NOT

4 cup(s) The correct version is below:

1/4 cup warm water

1 tablespoon (1 pkg. yeast) 1/3 cup sugar 5 3/4 to 6 3/4 cups unbleached AP flour 1 1/2 tsp salt 1/2 cup warm milk 1 cup sour cream (room temperature) 3 large eggs (room temperature) finely grated zest of 1 lemon 8 tablespoons (1 stick) unsalted butter, room temperature cut into small pieces
Reply to
Vox Humana

Thanks a LOT for all these options. I hardly bake (except for bread) and this recipe has got me started. The last week I've made a couple of loaves of bread in the food processor. You've been a source of encouragement regarding using the fp for doughs. So I appreciate from you your information about how to get this cinnamon roll recipe halved and adapted to the fp. Your information filed under: "Cinnamon rolls." Dee

Reply to
Dee Randall

And this is a good reason to have some good quality, French Roast, decaf beans in the freezer!

Dave

Reply to
Dave Bell

InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.