Cinnamon Roll bug/feature

johnbonds

There's a major bug on the site... There isn't a cinnamon roll recipe. WTF?!!?

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Chris_Young_80640

Hah, hah. We'll get on that. Got a recommendation for a gold-standard cinnamon roll?

johnbonds

Ok so a cinnamon roll is an indulgence. You want something soft and chewy but not too much. I think Cinabon takes this a bit too far and their version is way too sweet and too doughy. The roll itself should have a smidge of crunch on the crust and the outside layer of roll but the inside should be soft. The Cinnamon should be extremely fragrant. It should be done in the style where you bake them upside down swimming in nuts and carmel/glaze so when you turn it over it's drippy. NO white glaze or cream cheese frosting applied after. It should be big enough where it can stand alone as a Sunday brunch item but not so big that a larger being (such as myself) couldn't have another dish alongside it (like a burger or short rib hash or something).

Additional thoughts/criticism/outright disagreement welcome fellow Steppers.

grant

Agree with what you are saying except I think it should have glaze! I think what most people dont realize is if you want some crust then there are only a few options:

-Plain cinnamon buns that are baked twice to develop a crust then glazed fresh.

-Rolls that are baked twice so hard that the glade becomes caramelized.

-Or rolls that are baked and left to dry for several days, then refreshed.

Johan_Edstrom_5586

I'm very fond of the much less sweet scandinavian cinnamon rolls, do admit that I like the glaze, Cinabon is too sweet for me.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

@Grant OK, OK, I'll try them all and @John Bonds, us larger being would need a side dish, steak and eggs with the perfect homes fries would work for me.

johnbonds

Ok so I agree a Cinnamon Roll needs a glaze of some kind. What I was trying to articulate was that I personally prefer more of a sticky bun kind of finish rather than a cream cheese frosting or a powdered sugar/vanilla doughnut style glaze.

t.stanoulis

Lately, I've been making cinnamon rolls as an adaptation of the brioche recipe from The Modern Cafe with ceylon and cassia cinnamon in different parts of the recipe. I serve them with a swiss meringue folded into whipped fresh goat cheese (personally I like one from Fromagerie Tournevent in Quebec), a gooey, syrupy cinnamon butter, and rum- black tea-plumped raisins. I'm not happy with the recipe at the moment, however, so I'd love to see some great minds on this task. This thread is inspiring!