At the 5-C max amount of flour, 600g (based on 120g = 1 C), which when 590g in liquid is divided by 600g flour (590/600), hydration is 98%.
It could also be that your sugar to butter ratio was too high or that there was too much filling.
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Safe Methods for Customers to Handle, Store and Enjoy Nuts, Blommer Lexington Spring Milk Chocolate with Vanilla, 4-5 cups flour (white, wheat, or a combination). Great! Knead for 8-10 minutes.
Note the amount of liquid, but consider eggs, as well. Since all flour is a form of some type of wheat, it has more to do with growing wheat from season to season.
The butter should be pretty thin, about 1/16-inch. By using our Services or clicking I agree, you agree to our use of cookies. If the dough is too dry, this will not work. I kind of like the granulated sugar because it yields to the cinnamon, allowing the cinnamon to shine through more. This is definitely a challenge for some bakers to work with a wet dough at this level. Then after you have sprinkled the sugar – cinnamon mixture, use your hands or rolling pin to press the mixture into the dough. I cant remember if i used brown sugar or not because i was trying different recipes. Electric, gas, and convection ovens all have their own idiosyncrasies that affect everything from what pan to use to how to adjust the timing.
It could be that they were rolled too tightly or that your pan was too small, thus squeezing the butter out. Add flour 1 cup at a time until the dough starts to come together, but still somewhat sticks to the sides of the bowl. I understand that everybody has their own preferences, quirky ovens, different altitudes, and so on, but I hope that you can take what I’ve learned and apply it to your particular preferences and circumstances. Hmmm.
Oven Intelligence from The Kitchn For example, AP flour brands in the U.S. typically show 1 C = 120g or 4.25 OZ.
Spread softened butter onto the dough to 1/2 inch from the edges.
Hali Bey Ramdene is the founder of StudioHalibey, a creative consultancy that tells stories around food, good living, and well-being. He gladly agreed. I had tried about 3 different recipes and they all came out tough however with this one, just pillow softness guaranteed. know the type of flour being milled must adhere to a certain protein content for a consistent product.
I hope you find success! Thanks for Sharing this recipe Dawn! Its crusty on top and my butter all in bottom of pan. Humidity affects flour at ~1%, which means no guess work or range of flour is used to determine flour amounts.
So I am going to try this and see if I am able to fix the issue!
All other recipes w/5cups of flour say 1 cup. Thank you for all your tips Dawn and your recipe is amazing.
Turn dough out into an oiled bowl. Or you can cut down on the amount of milk.
Absolutely, the temperature the recipe calls for is the correct place to start, but you have to factor in how your particular oven performs. (I personally prefer to ice mine when they're still a bit warm so the icing melts down into them a little. So, total liquid weight is ~590g, with eggs ~45 – 50g, ea.
I used a metal pan but am now trying a glass dish. I’m so glad this was helpful for you! Usually they’re chewy and a little dry with the other recipes I’ve tried, but your recipe was 100% amazing. All that information will help people get you a hopefully relevant answer instead of guessing at all of the variables. So, I have a brother-in-law who is an AMAZING cinnamon roll baker. The last time I made cinnamon buns, they turned out perfectly. Electric, gas, and convection ovens all have their own idiosyncrasies that affect everything from what pan to use to how to adjust the timing. For the icing, combine all the ingredients thoroughly. ).
I usually bake mine in the lower third of the oven, to help the bottom and top cook evenly. Thank you for trying this recipe.
Cinnamon rolls were one of those things that took me years to perfect.
I learned that to prevent this, I needed to allow enough space between each roll on the baking sheet so they would have enough room to rise out instead of up. Don’t worry if they misshape while you transfer them from your counter top to your baking sheet.
I've taken to wiping a cookie sheet with olive oil and rolling out a thin pastry, such as croissant rolls [tube] or sugar cookie dough. If you are just baking a couple and keeping them in the same open pan at the same temperature for the same amount of time, then there's your problem... Perhaps your brushing of cinnamon/sugar is too ...runny? This time I rubbed the sugar and cinnamon into he butter and it all melted! 325 degrees. Press J to jump to the feed. Reminds me of my childhood when we called them snails and not cinnamon rolls. An accurate kitchen scale makes this easy. Traditionally brown sugar is used and you can certainly use that if it’s your preference. Does it run hot? Another tip to prevent the filling from oozing out, is to substitute margarine for butter. She’s a professional baker so I never dreamed her advice could be suddenly ruining my rolls but it WAS!! That said the melt tasted like toffee candies so something good came of it! BTW, the formula borders on a light brioche dough and the percentages for eggs, butter, salt are spot on. You may add more or less milk depending on your consistency preference. Best cinnamon rolls recipe ever. Bake at 350° F for 15-20 minutes or until golden brown on top.
Also, spread the margarine, do not melt it. Cut into 1 1/2 to 2-inch thick slices and transfer to a greased baking sheet. Then, add eggs and salt and knead until dough begins to pull away from sides of bowl. I’m so excited to see how this works out! I’ve tried so many cinnamon roll recipes and omg your dough has been the BEST so far. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. Yes, even for sweet dough (60 – 90 minutes). I'm using Food Network's "Almost-Famous Cinnamon Buns." A few may state 1 C = 135g. Unfortunately, there are several areas where I fall short of a perfect mark. Try baking them on a lower shelf in the oven.
The only thing I can think of is that you kneaded your dough either not enough or too much, therefore not having the gluten developed properly. I know some of you fall into the same category, so I’m here today to discuss the things that I have found make the perfect cinnamon roll. Sprinkle sugar on butter to your preference. And don’t underestimate the use of foil. They were all gone!
Mix at low speed until slightly combined. Messy, yes, but effective. Now how to awkwardly tell a “professional” she’s dead wrong!!
From there, the method was pretty normal. Roll tightly from long end to long end. Are there hot spots? I’m so glad they worked out for you!
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