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Bread flour or plain for squishy cinnamon buns?

(15 Posts)
Ihopeyourcakeisshit Thu 02-Apr-20 10:58:46

What the title says really and a recommendation for recipe if you have one.

OP’s posts: |
HasaDigaEebowai Thu 02-Apr-20 10:59:13


woodencoffeetable Thu 02-Apr-20 11:00:32

whatever flour you can get.
for anything with yeast strong flour works best but plain will do as well.

viques Thu 02-Apr-20 11:10:57

I think strong flour is essential if you are using yeast because of the slow rise. If you haven't got strong flour then I would think about making scones (preferably cheese), drop scones , or soda bread instead, none of which need yeast or strong flour but are delicious.

If I make yeasted buns (I make a good chelsea bun, Paul Hollywood recipe but sometimes switch the fillings around- Nutella is good) , I make them in the evening, leave them in the pan to rise overnight then bake them off in the morning for a real Nigella flourish!

viques Thu 02-Apr-20 11:12:50

Meant to say the overnight rise is done in the bottom of the fridge.

OhioOhioOhio Thu 02-Apr-20 11:13:29

Is the recipe easy?

longtompot Thu 02-Apr-20 11:22:06

I'm planning on making these after seeing the ones my friends ate when they were skiing earlier this year in Whistler, Canada. I've not made them yet so not sure if it's a good recipe, but it looks worth a try.

Ihopeyourcakeisshit Thu 02-Apr-20 11:26:22

I have both so don't need to make cheese scones as an alternativegrin
I just didn't know which would give a better result as I haven't made them before.

OP’s posts: |
KittenVsBox Thu 02-Apr-20 11:26:49

50:50 strong and plain.

steppemum Thu 02-Apr-20 11:33:54

Oh I LOVE cinnnamon rolls and have never made them.
I have strong flour, and yeast (may be a bit old...)

I also have a bread maker.

Any suggestions for a recipe?

Ihopeyourcakeisshit Thu 02-Apr-20 11:35:00

What's the reasoning for both ? @KittenVsBox

OP’s posts: |
KittenVsBox Thu 02-Apr-20 11:47:10

You get some of the benifit of the higher protein in bread flour, but also some of the benifit, and softness from the plain.
I did most of my yeast baking in a place where all purpose flour was king (and the place was HOT, so it always rose well! The house was cooled to 27C most of the year.....), and got used to working with the mid way house.

woodencoffeetable Thu 02-Apr-20 12:07:30

I live somewhere where no distinction is made between bread/plain flour.
you can get plain white or wholemeal. or plain/wholemeal ground finer or coarser. <shrugs>

viques Thu 02-Apr-20 14:38:55

longtompot , that recipe looks delicious. I have all the ingredients except the egg and cream cheese icing sugar (eh?) I wonder if using a bit of milk would work instead of the egg., I think it's only there to enrich the dough, not do anything mechanical.

Prizepudding Thu 02-Apr-20 16:20:54

We made some last week and they were delicious, best eaten on the day

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