Cinnamon Roll recipes generally disappoint me. The dough gets too dry, too tough, too sticky, or too sweet. I especially dislike it when they are buried under a few inches of icing! So I'm testing out various recipes. The one above is from Cook's Illustrated. I was absolutely thrilled with the dough - it was soft but still held it's shape, and not so sweet that you couldn't handle eating both the dough and filling. The filling, however, was dry and bitter. The fam all agreed that there was WAY too much cinnamon. We'll see how Martha Stewart's recipe goes...
I've always had success with Chris LaMoreaux's recipe in Hot Providence. But they really are better with shortening in the dough, not butter! And lavish the butter & cinn. sugar in the middle. I also put in about 2 c. of wheat flour (white whole wheat or whole wheat pastry flour) and the rest regular flour...gives them oomph without making them kachunk.
ReplyDeleteOoh thanks! I'll give that one a try - I love wheat pastry flour - great idea!
ReplyDeleteMine are truly the best ever. They were from the cook at Mark's grade school in Sandpoint. You can't skimp on the butter, cinnamon and sugar. I've never used ww flour, but that probably makes you feel better about eating them :) xoxoxox
ReplyDeleteI'm really excited to try your's out Mrs. L!
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