I am on my baking journey and have officially made homemade cinnamon rolls! This was probably one of my favorite baked goods I’ve accomplished so far, it was way easier than I expected :) with that being said, I wanted to share and document the recipe and a few notes!
I looked at a couple different recipes to see the correlation between seasonings used in the filling and the dough itself and put together my own seasoning concoction basing my measurements on my own taste profile as well as what I’m personally looking for in a fresh baked cinnamon roll:)
Usually with seasonings, I like to measure with my heart more than I like to do specific measurements, but with cinnamon rolls, since the majority of the seasoning used is cinnamon I just did equal parts of a few other seasonings I wanted to include.
For example it calls for 2-4 teaspoons of cinnamon so I did 2 and divided the other between the other seasonings I chose :) so like 1/8 tsp each of like 6 other seasonings :’)
The basic dough and icing recipe I used was from King Arthur’s Baking! I have that liked below!
My Process:
1. Follow the dough, tangzhong and baking instructions on King Arthur Baking ( I did add cinnamon and vanilla bean powder to the dough though!)
2. What I did for my filling:
- 1 tablespoon butter, melted
- 1/2 cup light brown sugar, packed
- 2 tablespoons unbleached bread flour
-3-4 teaspoons of ground Ceylon cinnamon
- 1/8 teaspoons of:
allspice, ginger root, nutmeg, cloves, cardamom, vanilla bean powder (all ground/powders)
- pinch of salt
What I added to my icing:
- vanilla extract
- espresso salt
Shopping Notes:
I have found that purchasing baking ingredients in bulk is a great way to save money and reduce the risk of not using them up before expiring but also if there isn’t enough room for storage of remaining ingredients :)
Before Baking
After Baking
After Icing
No comments:
Post a Comment