My first time making cinnamon rolls. I used this recipe from King Arthur Baking Company.

The recipe was easy enough to follow, but they came out a bit flat in the end, despite getting good height off the second rise. The recipe tells you to bake them on a sheet, but I think that was part of the issue with them spreading out. Next time I’ll put them in a pan with walls and cram them all together and hopefully that keeps them more uniform.

    • grasshopper_mouseOPEnglish
      4·
      2 months ago

      Yeah, I proofed these in an oven the second rise, it worked out well. When I cut them off the roll, they measured 2 inches in thickness each. I wonder if I made them thicker that would help also.

  • Atomic@sh.itjust.worksEnglish
    7·
    2 months ago

    I’m gonna tell you of a little “secret” to how you can instantly up your cinnamon roll game.

    Apart from the dough that you already got down, I like to use butter, cinnamon, and cardamom as filling, but that’s just personal taste (But try it if you haven’t!)

    And then, the super easy method to making them look FANTASTIC, Once you’ve applied your filling, you fold the dough over, then you cut stripes, you can experiment with thickness but about 3cm/1 inch is a good baseline Then you cut that stripe in half but not all the way. Like if you’re drawing a pair of pants with long legs. Then simply start twisting each leg in opposite directions, then twist those together, grab your “pants” by the waist, and then just wrap it around your finger to a bun-ish shape.

    Looks really fancy, but it’s super easy. And you can also beat an egg in a cup and brush the bun with it (just a thin layer), gives it that glossy look.

    • grasshopper_mouseOPEnglish
      2·
      2 months ago

      I forgot about cardamom, I’ll definitely try that next time!

      What you are describing kinda sounds like the way these Cardamom Buns are made. I’ve never made them myself, but they do look fancy!

      • Atomic@sh.itjust.worksEnglish
        1·
        2 months ago

        Yes, they do look very similar to that. And I happen to be Swedish as well, so I think I could speak for the authenticity of that recipe you linked. Just a few notes.

        I can tell instantly that this is a very americanized version, just based on the amount of sugar. You really, really don’t need that much sugar to make them delicious. You want it to taste like cinnamon and cardamom, not diabetes.

        I obviously don’t know everything you have in the buns you made in your picture, but to the eye, it doesn’t look like there’s that high amount of sugar. And you certainly didn’t sprinkle yet another layer of sugar on top.

        Just do what you already did, and just add the cardamom and the wrapping technique, brush with a beat egg (NOT syrup like they did in the link), and I guarantee they will both look and taste fantastic.