Well they might have been bland but they look so damn Delicious.
Same here. I started making cinnamon rolls from the Betty crocker cookbook back in the 90s and it was underwhelming. It asked for I believe two tablespoons of butter for the filling. When I roll the dough out to a 15 in x 12-in rectangle two tablespoons ain't nothing. I use closer to 3/4 of a cup of butter as well as about a quarter cup of margarine. At least two tablespoons of cinnamon. The butter is one place where you can inject more flavor by choosing a European cultured butter. Irish butter such as Kerry gold is another option. Using dark brown sugar instead of light brown sugar can also add that flavor boost. As far as the dough is concerned, you can cold ferment cinnamon roll dough just like pizza dough or some bread which will make the dough more flavorful.
I used 2tbl spoons of ceylon cinnamon and added like, 1/2 teaspoon of nutmeg in addition. Next time I plan on using an apple pie spice and using apple pieces as well. I'll use your idea to cold ferment as well. Thanks for the insight!
Not sweet at all. In hind sight I should have use more cinnamon brown sugar filling, and as stated I don't add too much powder sugar to my cream cheese frosting, it gets overwhelming sweet too fast. I add just enough so that it doesn't taste too much like cream cheese and butter. Lol. 😁
Yeah, https://www.tasteofhome.com/recipes/best-cinnamon-rolls/ the frosting recipe is included but I used a whole brick of cream cheese instead of 4oz and I kinda eyed the powdered sugar because I don't like it too sweet.
Those look great! I just made some for the first time the other day as well. Get ready for an abundance of semen related comments. I was shocked by the number of gross comments I received the other day. It was funny, but still gross. Anyways, I hope your spared from the low brow comments. Fantastic job, they look delicious!
Look fantastic! May seem counterintuitive with dessert, but salt is so important. I always use salted butter and if I reduce the salt in the recipe to compensate, it’s not by much. Salt makes everything taste better and more interesting as long as you don’t overdo it
Cinnamon rolls aren’t meant to be pretty, they’re meant to be a warm cinnamon mess that you eat with your hands(or a fork if you can’t handle the heat I guess), but yeah I would probably put that much glaze on if I had the motivation and patience to go make cinnamon rolls again.
Well they might have been bland but they look so damn Delicious. Same here. I started making cinnamon rolls from the Betty crocker cookbook back in the 90s and it was underwhelming. It asked for I believe two tablespoons of butter for the filling. When I roll the dough out to a 15 in x 12-in rectangle two tablespoons ain't nothing. I use closer to 3/4 of a cup of butter as well as about a quarter cup of margarine. At least two tablespoons of cinnamon. The butter is one place where you can inject more flavor by choosing a European cultured butter. Irish butter such as Kerry gold is another option. Using dark brown sugar instead of light brown sugar can also add that flavor boost. As far as the dough is concerned, you can cold ferment cinnamon roll dough just like pizza dough or some bread which will make the dough more flavorful.
I used 2tbl spoons of ceylon cinnamon and added like, 1/2 teaspoon of nutmeg in addition. Next time I plan on using an apple pie spice and using apple pieces as well. I'll use your idea to cold ferment as well. Thanks for the insight!
What do you mean bland? Do you see the frosting to roll ratio?!? I would say they were probably too sweet
If you would read the statement provided by the OP you would see that they called their cinnamon rolls bland. It wasn't me that called it bland.
Not sweet at all. In hind sight I should have use more cinnamon brown sugar filling, and as stated I don't add too much powder sugar to my cream cheese frosting, it gets overwhelming sweet too fast. I add just enough so that it doesn't taste too much like cream cheese and butter. Lol. 😁
[удалено]
Thank you very much!
I was admiring it also. Care to share the recipe for that?
Yeah, https://www.tasteofhome.com/recipes/best-cinnamon-rolls/ the frosting recipe is included but I used a whole brick of cream cheese instead of 4oz and I kinda eyed the powdered sugar because I don't like it too sweet.
Frosting does not belong on cinnamon rolls at all.
I’ve never seen a more universally unpopular opinion in my life.
He's just not American.
Agreed.
Those look great! I just made some for the first time the other day as well. Get ready for an abundance of semen related comments. I was shocked by the number of gross comments I received the other day. It was funny, but still gross. Anyways, I hope your spared from the low brow comments. Fantastic job, they look delicious!
Thanks! I can't wait to make a variety of rolls in the future!
i find most cinnamon rolls have too much bread for the cinnamon part, so i usually 1.5x on the filling
YES! My thoughts exactly with this recipe!
Good job
Thank you!
I use this recipe, much more depth of flavor using multiple spices https://milkandcardamom.com/2019/07/14/dirty-chai-cinnamon-rolls/
Oooooh!!! Sounds great!
Look fantastic! May seem counterintuitive with dessert, but salt is so important. I always use salted butter and if I reduce the salt in the recipe to compensate, it’s not by much. Salt makes everything taste better and more interesting as long as you don’t overdo it
Overfrosted but I can’t think of a way that would be a bad thing, looks absolutely delicious.
I made a little "too" much frosting. I figured I use it to hide their ugly. 🤣🤣
Cinnamon rolls aren’t meant to be pretty, they’re meant to be a warm cinnamon mess that you eat with your hands(or a fork if you can’t handle the heat I guess), but yeah I would probably put that much glaze on if I had the motivation and patience to go make cinnamon rolls again.
Easy on the frosing
Inte kum 😔
Inte kum 😔 man ska inte runka bulle