Cinnamon rolls

[DiggertyDamn]

I've just finished my third attempt.

I did this cheaptastyandeasy.wordpress.com/cinnamon-buns-take-3/

But does anyone have another way? The DC and DH loved them, so I'd like to make them again. Keeping the dough moist during cooking was a problem. Milk helped, but made the bottoms a little soggy. So I'd like to try and get that bit right.

I buy ikeas bake from frozen ones

Google Violet Cakes cinnamon buns.

blog.kitchenmage.com/2011/01/small-batch-pioneer-womans-cinnamon-rolls.html

thepioneerwoman.com/cooking/cinammon_rolls_/
The first link is for a single batch quantity and the second has the method, always turn out brilliantly, I make them a lot!!

Thanks :)

I really need to make a proper note of cups into grams. It always puts me off when I see cups.

Just buy a set of American cups.

Much easier.

I'm going to.

Duh, I'm so daft sometimes. I should have been rolling lengthways and cutting it. That makes so much more sense than rolling small ones individually, which is what I did!

Take 4 tomorrow! DH and the DC will be happy.

Look up 'Clone of a Cinnabon' on All Recipes. I really think it's the best recipe and I'd tried at least 10 before settling on this one.

There is a great recipe in Fika and Hygge (Bronte Aurell) for cinnamon rolls/cardamom buns - the ones you get in Scandinavia. This is actually a lovely baking book in general - my new favourite . They also freeze very well.

What about brushing with egg instead of milk.

Keep them coming. I just tried a 4th, using bits of the recipes cheaptastyandeasy.wordpress.com/cinnamon-rolls-take-4/ Still needs work, but I've run out of flour so it'll have to wait until tomorrow. The DC are loving all the attempts so far. I'm limited today to only using what I have in the house.

Using milk and rolling lengthways was great. I need to cook it for a little less time too.

Brushing with egg. I'll try that next time.

bakingwithgranny.co.uk/recipe/cinnamon-buns-uk-recipe/

That recipe turned out amazing.

I made two batches at the same time once, for an event, and I noticed that the batch I cooked in my large glass dish turned out perfect, but the batch I cooked in a metal cake pan dried out.

So if you have ceramic or glass ovenware, try those to keep the buns moist.

I should add that I made cream cheese icing for mine, rather than the icing on that recipe.

Has anyone had those cinnamon rolls from Cinnabon? I had one years ago while on holiday in America, so delicious. I've just looked online, they now have a shop in London and Cambridge. I'll have to look them up if I'm ever that way

Good tip about using glass sheep I'll definitely do that.

I can't wait to try all these. It's going to have to wait until next week though because tomorrow we're doing our cook off and I won't want to see the kitchen for a couple of days after that I did get a load of baking supplies when shopping so I'm prepared.

I sometimes bake them separately in those little ceramic pots from chocolate mousse.