In the middle of my second proof on these. Absolutely smell amazing, I am in love with how the filling came together and spread. I made the decision to sprinkle with a little cinnamon, they have come together so wonderful. They have been a great calm day project for a drizzly spring tuesday
Im making these now and on the 1st proof.. did yours double/triple in size very quickly? Mine have only been in the fridge for maybe 2 hours now and the dough is pushing against the plastic wrap already and I have no idea if that’s to be expected!
Hi Brandy! This is always a dangerous game to play because naturally leavened doughs take much longer to rise, and this one already needs a bit of time! I haven't personally tested it, but my guess would be it would need at least 100 grams of active starter. From there, the proof time would have to be by sight, meaning you keep it in the fridge and check it periodically to see when it has doubled in size. Again, I haven't had time to test this yet, but as an avid sourdough baker myself, these are my best estimates! If you try it out, please let us know how it works out!
Wow these sound fun! I'm very confused about this step: "Pull the dough edge of each cinnamon roll out but 2 inches, then pull it over to cover the bottom of the cinnamon roll."
Hi! Ok that is where I pull the edge of each cinnamon "roll" out and wrap it over the bottom of the cinnamon roll to lock in the filling. You can see what I am doing in this video here: https://www.instagram.com/p/C6Bm-0ZrDkM/
If it's still confusing (it's hard to explain via writing) lmk and we can chat it out!
Just made these and I think I know what the nostalgic flavor is! You know when your mom would make a slice of toast and then lather it with tons of butter and a thick layer of cinnamon sugar? It’s exactly that but without the cinnamon, literal sugared butter toast! Such an amazing recipe!
Rolling the dough out on a wooden surface has been impossible. It sticks to the surface ( can’t roll it up afterwards) and tears. Do you have any tips ?
In my final proof. Excited for these! I found I didn't have quite enough filling, even though I measured by weight and everything. Maybe my butter liquids evaporated away more? Perhaps my butter needed whipped up again a bit more? I went with instinct and, since I didn't have extra brown butter, I mixed a bit of extra softened butter and brown sugar, with just a pinch of salt, and added that to the gaps. I'm thinking they should still be great! I'll update in a few hours
I mean no matter what you call them- just call me when they’re ready 😉
Hahah I'm on my way with a batch ;)
Also, THESE LOOK SO GOOD!!!!!!!
AHHH THANK YOU
Wow!! These are going to be on the Mother’s Day menu!!! Thank you and happy Sunday!🤍
YAY - that makes me so happy to hear! I hope you'll love them <3
Totally not a criticism: I don’t see cinnamon anywhere as an ingredient in these cinnamon rolls. Did it get omitted?
A choice! They felt kind of hard to explain what they were without calling them “cinnamon rolls” as the base recipe
Perfect! Thanks!
Authentic to who? To you? Yes please and these look amazing and I will always think of them as country fried
In the middle of my second proof on these. Absolutely smell amazing, I am in love with how the filling came together and spread. I made the decision to sprinkle with a little cinnamon, they have come together so wonderful. They have been a great calm day project for a drizzly spring tuesday
Im making these now and on the 1st proof.. did yours double/triple in size very quickly? Mine have only been in the fridge for maybe 2 hours now and the dough is pushing against the plastic wrap already and I have no idea if that’s to be expected!
Hi! It should be in the fridge - is it?
My family does not drink or cook with alcohol. What would you substitute for the bourbon in the glaze?
Heavy cream! Or honestly any milk, water or liquid will thin it out just fine. It's just for added sweetness and so the crumble sticks to the rolls!
I don’t have alcohol around the house either, so I’d love a sub! My first thought is to replace with vanilla extract or paste
Just replied above!
I make sourdough so I have plenty of of sourdough starter(natural yeast) can I sub that and do you know how much I should use?
Hi Brandy! This is always a dangerous game to play because naturally leavened doughs take much longer to rise, and this one already needs a bit of time! I haven't personally tested it, but my guess would be it would need at least 100 grams of active starter. From there, the proof time would have to be by sight, meaning you keep it in the fridge and check it periodically to see when it has doubled in size. Again, I haven't had time to test this yet, but as an avid sourdough baker myself, these are my best estimates! If you try it out, please let us know how it works out!
Yum. Just yum.
Wow these sound fun! I'm very confused about this step: "Pull the dough edge of each cinnamon roll out but 2 inches, then pull it over to cover the bottom of the cinnamon roll."
Hi! Ok that is where I pull the edge of each cinnamon "roll" out and wrap it over the bottom of the cinnamon roll to lock in the filling. You can see what I am doing in this video here: https://www.instagram.com/p/C6Bm-0ZrDkM/
If it's still confusing (it's hard to explain via writing) lmk and we can chat it out!
Ah, okay! That makes sense. Hard to describe indeed - maybe the "(loose) end of the roll"?
Just made these and I think I know what the nostalgic flavor is! You know when your mom would make a slice of toast and then lather it with tons of butter and a thick layer of cinnamon sugar? It’s exactly that but without the cinnamon, literal sugared butter toast! Such an amazing recipe!
750g of all purpose flour seems like a lot. Most AP flour is 120g/cup. Is that a typo or do you really want 750g?
Do these need the overnight proof for flavor? Can I proof on the counter instead so I can do it all the same day?
Rolling the dough out on a wooden surface has been impossible. It sticks to the surface ( can’t roll it up afterwards) and tears. Do you have any tips ?
In my final proof. Excited for these! I found I didn't have quite enough filling, even though I measured by weight and everything. Maybe my butter liquids evaporated away more? Perhaps my butter needed whipped up again a bit more? I went with instinct and, since I didn't have extra brown butter, I mixed a bit of extra softened butter and brown sugar, with just a pinch of salt, and added that to the gaps. I'm thinking they should still be great! I'll update in a few hours
Can these be made gluten free?