#26 sticky cinnamon rolls, at long last
looks like a beautiful bouquet
Is it possible to sub out the instant yeast for say a cup of starter? Would it change the rise schedule at all?
Hi Alison. I know you get a lot of questions about gluten free-baking, so I am going to share the news that I will try this with my new favorite flours, one of which is Fioreglut (from Naples). It has the consistency of corn starch, and we're all skeptical of it when we open it, but it makes your focaccia/square pizza crust from _Nothing Fancy_ like a DREAM. It has some nice recipes for focaccia and pizza dough on the packaging (translated from the Italian in a creative way that needs some imagination to work!) But wanted to let you know that there is something good on the US market that might help out. *For anyone excited to try---it is a gluten-free dough so roll out carefully. It does not stretch well under a rolling pin. Works better if you use your hands gently.
Will let you know how it works in these cinnamon rolls when I get around to baking again (holiday glut of baking is still too close a memory)
Once baked, can these be left out or do they need to be refrigerated?
Cant wait to try these! Convincing my cream-cheese-frosting-obsessed boyfriend to eat said rolls without it ... Now that'll be a challenge. But I am here for it! Personally, the cream cheese frosting knocks me out for a few days.
Excited to try these! Any tips for freezing the second half of them?
I fall strongly in the frosting camp for the hit of vanilla it adds to the rolls, but I grew up on a "gooey" version that was all about the caramel, so I am going to give your maple syrup approach a try. Curious to know why you are using both yeast and baking powder?
Well you talked me out of that!
Ok ... I want to like cinnamon rolls but there's this thing where i hate cinnamon (I'm French, and cinnamon is not something that you encounter much in French cuisine). Now, is there some sort of Cinnamon roll alternative flavored with something i don't hate/despite/loath? Thanks~!
It's my anniversary this weekend — any recommendations on timeline to have these ready for a homemade Sunday brunch? Any pairing recs for other brunchy bits/drinks? Love all your recipes!
How long can I reasonably leave pan #2 in the fridge before baking?
I'm so excited to try this recipe today! My buttermilk is four weeks old 🙄. Thinking I shouldn't use it. Can I sub the buttermilk? Maybe water and yogurt?
Hi Alison! Very excited to make these, but I don’t own a stand mixer (I know, I know)! Any tips/suggestions for making the dough by hand? Thanks!!
Made these exactly as recipe written and they are EXCELLENT; will never use the powdered sugar frosting again.
Sadly I think mine did not rise! Is the dough supposed to grow in the refrigerator? Could it be because my yeast came from the fridge? The spiral is super tight, so maybe I over-rolled them, or under-beat them with the mixer? I will try again later this week!
Hi Alison! Love your recipes!! I'm curious as to why/how this dough is different from Brioche? Also!! I tried the focaccia from Nothing Fancy earlier this week, it was the best!!! I only made half because I only have a 9x13 tin but it was sooo good and I pretty much ate it all in one go...(I know..I'm a focaccia monster)