Comments on: Cinnamon rolls: We don’t make ’em like they used to… thankfully.

By: Chad

Chad — Fri, 31 Oct 2008 15:22:49 +0000

Sounds great, but the link for the recipe doesn’t work. Can I please have a copy of the recipe?

Thanks for letting us know, Carl. It works now. Here it is: Cinnamon Rolls. PJH

By: Kasey

Kasey — Thu, 16 Oct 2008 18:00:06 +0000

This sounds delious.. but i am doing cinnamon rolls for a baby shower on sunday and there is going to be around 50 to 100 people there and i was needing a receipt that i could make the night before and then maybe cook them the next day or even reheat them.. do you know if that is possible or should i just get up at 5 the morning and make them and so they are ready by 12?
If anyone has any sugestions please let me know!!

Thanks, Kasey

Kasey, bake but don’t frost the day before. Next day, tent with foil, reheat for 10 minutes at 350°F, then frost. Should be just dandy - PJH

By: Lu

Lu — Sat, 19 Jul 2008 18:58:31 +0000

I have the dough rising but I may have made a mistake. I did purchase the instant potato flakes but did not reconstitute it. The flakes are visible in the dough. Did I do something wrong?

Flakes will disappear once they’re baked - or they should. They’re VERY faintly visible in dough when I make it. And you were right, they don’t need to be reconstituted- PJH

By: Lee

Lee — Mon, 14 Jul 2008 13:02:11 +0000

Hi PJ, I’m in Kenya so no King Arthur Flour here, unfortunately. (I would love to import it but it would make my products too expensive with shipping and customs, etc!) But I made them in muffin tins and it worked - in fact they were more uniform than the ones together in the pan - so maybe I’ll buy bigger tins and increase the recipe for retail sale? Then I was thinking maybe cream cheese in the icing to make it thicker and less sweet?
Another idea, I added cocoa powder like one of your readers suggested, which was nice. Then I was thinking about trying mostly cocoa (or a chocolate sauce) in the middle of the dough with some chopped almonds? Then an icing with almond essence? Yum! Lots of possibilities.

ALL sounds good, Lee - wish I was a “little” closer to your bakery! - PJH

By: Lee

Lee — Sat, 12 Jul 2008 11:20:38 +0000

PJ, thanks for another awesome recipe, I made these 2 weekends ago and 3 of us finished the whole batch! So I was thinking about making these to sell from my bakery but I read your response to someone else saying these aren’t really appropriate for sale because they should be served warm. I also thought the icing would be an issue (kinda messy), as well as asking retailers to separate them for sale would be awkward. Any ideas for cinnamon roll-like recipe that my clients who sell in cafes/restaurants could use? Maybe stand-alone cinnamon buns with a thicker icing? These are so good, I just want to share them! I’ll do a test run this weekend with solo rolls…

Lee, contact our bakery sales manager, Tod Bramble: tod.bramble@kingarthurflour.com. If you use King Arthur Flour, he’ll be happy to help you identify a good cinnamon roll recipe - he probably has one he can share. - PJH

By: Emilie

Emilie — Tue, 08 Jul 2008 00:44:31 +0000

I’ve got a quick question about these related to freezing. I know I can freeze them in the pan after the first rise, but would it be even better to freeze the log whole, then when ready to use, thaw the log and proceed from there with the cutting and second rise? I wondered if maybe freezing the whole thing intact would keep it fresher, plus it would take up less space in the freezer. And BTW, thanks for including the kneading time in your recipes, PJ. Even though I bake a lot, I’m still usually unsure how long to knead in my KA just based on visual clues. So I really appreciate when you tell us how many minutes it took you!

Emilie, that sounds like a good idea, freezing the log whole. But can I suggest - instead of brushing with milk and sprinkling with sugar, flour and cinnamon, try just sprinkling with a couple of teaspoons of cinnamon. I think the rolls will hold together better; no telling what freezing then thawing will do to that sugar/milk mixture. And anyway, he topping on these is so sweet, you can get away with no sugar in the filling (in fact, I prefer them this way). I’d also suggest cutting them while still partially frozen, so they retain their shape. Give it a try, and good luck- PJH

By: Maggie

Maggie — Fri, 04 Jul 2008 20:55:02 +0000

Can it be done with white whole wheat flour?

It would be so nice if some…if not all of these great recipes had alternate directions for whole grains….

I can’t eat all purpose flour and neither can my husband for medical reasons… I just don’t have the expertise to figure it out on my own. We miss so many foods….

Maggie, you can ALWAYS substitute whole wheat for all-purpose flour in yeast bread recipes. Always. Esp. white whole wheat. The tradeoff is usually a denser, sometimes drier bread, one that takes longer to rise, and won’t rise as high; and may need to bake a bit longer. These rolls, for instance, will probably be quite dry, and won’t rise too high; they may also taste a bit strong, as ww flour has a naturally stronger taste than all-purpose. The only adjustment I’d make, if I were you, would be adding a bit more liquid (maybe 1-2 tablespoons; make it orange juice, in order to cut back the tannic taste of the whole wheat, if you like), and letting the dough rest for 20 minutes after you’ve mixed, but before you start to knead. That gives the whole wheat a chance to absorb the liquid, making it easier to work with. Give it a try— and good luck. - PJH

By: Susan

Susan — Thu, 03 Jul 2008 15:07:54 +0000

Thanks so much, PJ, for your prompt response (and please extend my thanks to your IT department, too)! I just printed out the recipe–can’t wait to try it!! Happy 4th to you and all my friends at King Arthur!

Happy 4th to you, too… Hey, I just tried another version of this - instead of the sugar/flour/cinnamon filling and brushed with milk, I just sprinkled 2 teaspoons of cinnamon on the dough and rolled it up. I actually like these better; they’re not quite as sweet. And my theory is, without the sugar “sucking” the moisture out of the rolls as they sit (because it’s hygroscopic), they’ll stay fresher longer? Just a theory… Have fun! - PJH

By: Susan

Susan — Thu, 03 Jul 2008 01:21:38 +0000

Help! I’m catching up on my Baker’s Blog entries, and my mouth has been watering (very messy on the computer keyboard!) as I’ve read the description of these rolls and the various comments–BUT THE RECIPE LINK DOESN’T WORK! Is it just gremlins in my computer (in which case I’ll try again later), or is there a glitch on your side? Help me please! I’m dying to make these for the holiday weekend. Thanks so much, King Arthur! I’m so happy you started these blogs!

WHOA, Susan - link doesn’t work on my home computer, either. We just relaunched our site today - let me try and figure out what’s going on… If worse comes to worse, I’ll email it to you tomorrow (it’s on my computer at work - yes, I do go home sometimes!) - PJH

OK, Susan, all set. Our ever-busy IT dept. took care of it overnight… You should be able to access that recipe now. Thanks for your patience! - PJH

By: Marsha

Marsha — Tue, 01 Jul 2008 13:06:01 +0000

My grandma made cinnamon rolls almost every Sat. She also used butter for the cinnamon sugar filling and that was (and still is) a joy to me to slowly unravel and eat the roll. The best part, of course, was the last little inside piece. MMm, thanks for the memories. I need to make some.