I was trying to cheat. I was trying to take a short cut and it bit me in the butt. Now, here I am with my tail between my legs, and big puppy dog eyes.
I’m a great baker. Every great baker has their weak spots. Mine happens to be cinnamon rolls. Nevermind that I love the darn things! I’m just not very good at baking them. My one success is with these Sugar and Spice Cinnamon Rolls. Good. Really good. But I’m looking for the ooey gooey, make you want to bite your pillow cinnamon roll.
I tried to take a short cut today to get a quick fix. I had the clever idea to use Trader Joe’s refrigerated pizza dough, roll it out, cover it in butter, cinnamon and sugar, and indulge to my heart’s content.
Well… it wasn’t the stuff dreams are made of. Maybe you can help.
Here’s the problem. When I roll up the cinnamon roll and slice it, everything is fine and good. It’s when they hit the oven that things start to go wrong. See, all the cinnamon and butter goodness oozes out of the roll, collects in the bottom of the pan and burns to high heaven!
Don’t get me wrong. I still managed to eat the centers out of each and every cinnamon roll, but I almost lost a filling or two along the way.
What’s your cinnamon roll secret? I need to know. I’ve got a serious hankoring!
You should also know that I blog about things other than cupcakes and cinnamon rolls. Looking for a cocktail recipe, cookbook review, or killer pasta salad recipe? Catch me if you can!
July 17th, 2008 at 11:34 pm
I must confess I often cheat by using pizza dough to make cinnamon rolls at work. It’s a simple yeast dough. I just roll it out thin, butter it up, sprinkle liberally with brown sugar and cinnamon, roll and slice. I put them on a buttered sheet pan a few inches apart, then I let them rise for about 30 minutes. I bake them in a 350ish oven until they are golden which usually seems to take around 20 minutes. *shrug* And then the cooks have a delicious snack and make all the front of house people envious.
When I’m at home and I have more time, I really like the recipe for yeasted coffee cake/ sticky buns in the Joy Of Cooking. When I don’t feel like waiting for multiple rises I usually make biscuit dough and roll that up with the goodness, and bake it in muffin tins- completely different texture, but equally yummy…
July 18th, 2008 at 4:20 am
I don’t really have a recipe…I often cheat using Pilsbury’s cinnamon rolls (gasp!). But I do find that if I squish them together in a pan the ones in the middle are the gooeyest (is that a word?).
July 18th, 2008 at 4:36 am
My cinnamon roll method is good, but takes a lot of work for something not completely made from scratch. I use refrigerated biscuit dough, which means that I have to roll out each one separately, fill it, and roll it back up. I think its worth it. They’re pretty good, but I never put enough butter. Is it possible that you put too much butter and that’s why it all oozed out? (I know, too much butter? Never!) I don’t know…I feel for ya on this one.
Ev
July 18th, 2008 at 5:22 am
Bummer! What a disappointment. I just wanted to say that picture of the dough all sliced and the cinnamon showing…FABULOUS. It totally makes me want cinnamon rolls NOW.
July 18th, 2008 at 5:22 am
I’m not a professional baker, but cinnamon roles are one of my specialties! Based on what you have shared, I have a couple of suggestions (if I may be so bold): lower the oven temp and cook on a rack in the middle of the oven; decrease the amount of butter in the filling or cook for a shorter amount of time.
I really enjoy your blog - have it on my reader.
July 18th, 2008 at 6:36 am
My favorite is an overnight roll — you make the yeast dough, let it rise once, cover the bottom of the pan in a caramely goop, then roll, butter & cinnamon and slice the dough and put in the pans, then cover and put in fridge overnight. Then in the morning take it out for 30 min and bake for 30 min. It takes night-time work but it’s great in the morning! I use recipes from http://www.allrecipes.com although I’m sure there are others out there. Good luck! You pictures make me want to make some too!
July 18th, 2008 at 6:42 am
Kinda like Evan up there, I’ll often use whop biscuit dough for my ‘homemade’ cinnamon rolls (I’ve also used Bisquick dough and crescent roll dough). I mush them all together, though, instead of doing individuals. Then I use your generally same method for making rolls, except we always used a round cake pan and not a muffin tin for baking.
A lot of times, I use a pastry brush to apply melted butter to the inside - not too much, just enough to give the cinnamon-sugar something to stick to, and brush the tops after they’ve been put in the pan. The round pan thing might work, too, since if the butter melts in a round pan versus the muffin tin, it might bake differently…?
Just a few thoughts.
July 18th, 2008 at 6:45 am
I haven’t tried them yet, but the King Arthur Flour Blog had a really tasty looking recipe a while back. Maybe it can help break the cinnamon roll curse for you?
http://www.kingarthurflour.com/blog/2008/06/06/cinnamon-rolls-we-dont-make-’em-like-they-used-to-thankfully/
July 18th, 2008 at 7:21 am
Great suggestions so far everyone! My mind is swirling with cinnamon roll possibilities! I’ve got King Arthur to try, over night rolls, biscuit dough, and I’ll definitely turn down the oven temp. Thanks everyone! Keep em comin’!
July 18th, 2008 at 7:44 am
I use a bread machine recipe for my dough and a Cinnabon Copycat recipe for the rolls. If you are looking for ooey, gooey, yummy, delicious, try this recipe:
http://www.recipezaar.com/75775
When you spread the butter in the rolls, make sure it isn’t completely melted.. just softened. Also, I agree with lowering your oven temp. Chilling overnight helps as well.
You are still going to have some goo seep out, but with this recipe you have so much filling left behind you won’t even miss it
July 18th, 2008 at 7:52 am
Ooh, I love cinnamon rolls. I’ve found that baking them in a glass dish side by side helps with the baking process. I haven’t had mine burn yet so I suppose that’s a good sign
Here’s the recipe I love to use:
http://newlywedcooking.blogspot.com/2008/05/gooey-delights-cinnamon-rolls-with.html
July 18th, 2008 at 9:45 am
[...] I tragically burned my first batch of these cinnamon rolls. Keep and eye on them or the sugar will burn. Of course this then lead me on a search for the perfect cinnamon roll recipe. Join the discussion here! [...]
July 18th, 2008 at 10:28 am
When I cheat on cinnamon rolls I use a frozen bread dough instead of pizza crust. Let defrost overnight in the fridge, roll, rise, bake in the morning. Drizzle with a light almond icing. Now I want one.
July 18th, 2008 at 10:52 am
I’ve only tried one recipe but I really like it. It’s a bread base recipe, with a little more sugar. I’ve never tried to let it grow overnight, I’ll try it next time.
July 18th, 2008 at 12:37 pm
I’ve never made cinnamon rolls before, so I don’t have any secrets to share…but I do have a serious craving for a cinnamon roll now.
July 18th, 2008 at 12:59 pm
My dad makes the BEST cinnamon rolls ever. He is famous for them! I can send you the recipe if you would like. He cooks them at a high temp. for ten minutes and then turns the oven down. He also flips them out of the pan and lets them cool so the bottoms are facing up. I don’t know if that is the answer but I can tell you they are DELICIOUS!! Just email me or visit my blog if you want the recipe! Thanks! Have a great weekend!
July 18th, 2008 at 2:14 pm
“[M]ake you want to bite your pillow cinnamon roll” . . . sounds kinda naughty . . . naughtier than I’m used to on this blog . . . I like it, I like it.
July 18th, 2008 at 8:57 pm
The very best cinnamon rolls I have ever had come from an incredible bakery on Lopez Island in Washington state. Holly, of Holly B’s, makes these amazing and not too sweet creations by the hundreds in the summertime. They aren’t iced, just laced with sliced almonds and raisins and plenty of honey and they are, truly, to die for. You can get her beautiful cookbook at http://hollybsbakery.com/ - it is something lovely for your kitchen.
July 19th, 2008 at 12:05 am
hey - I’m not qualified enough to give a baker my opinion but i can share an unbelievably amazzzing recipe for probably the stickiest buns you’ll ever place your jaws upon, it on martha stewart but for all of you who dont trust her website its not her recipe its a chef called mark, here’s the link:
http://www.marthastewart.com/recipe/marks-pecan-rolls?autonomy_kw=marks%20pecan%20rolls&rsc=header_1
July 19th, 2008 at 12:44 am
This happened to me at first as well, but I found an easy way to fix it. First, you have to roll the dough really, really tightly. This helps, but on its own isn’t quite enough. The problem is cutting the dough. See, when you cut the dough, even with a really sharp knife, you deform the circles and let air into where the butter ought to be, because you’re cutting in one direction. To fix this, cut in every direction at once. “But how is that possible?!” you say. “Surely knives can only cut in one direction!” This is true. Don’t use a knife. Take a piece of thread, fishing line, whatever you’ve got handy. Slide it under the bottom of your rolled dough, wrap it around the top, and then cross the ends and pull. The string cuts the dough towards the center from all sides, helping to seal the buttery goodness in. If you can get the hang of it, this works wonders. If, for some reason, this doesn’t work, try chilling the dough in the refrigerator before cutting it. If the butter’s not melted, it won’t ooze until after it’s in the oven, at which point the dough will absorb it, rather than the pan collecting it.
July 19th, 2008 at 2:20 am
I have a sweet potato cinnamon roll recipe that’s pretty good…but I think you can do better. Somebody mentioned a Cinnabon copycat - maybe try that. I love cinnamon rolls! I’m hungry for one right now…
July 19th, 2008 at 5:13 am
I hate when that happens. I still haven’t figured out how to not get things to get slightly crispy on the edges or bottoms — this happens with my loaf type breads all the time! Anyhow, I really like the shortcut of using pizza dough — that’s pretty clever :).
July 19th, 2008 at 6:06 am
I’ve been wanting to do a cinnamon roll for a while, but stayed away for that very reason! Maybe I’ll do it now, cause those pics are making me hungry.
July 19th, 2008 at 11:53 am
Ahhh..dont worry..I only eat the centers!!LOL
July 19th, 2008 at 12:46 pm
Oh yeah, and I also put them side by side in a round pan. Forgot to mention that…
July 19th, 2008 at 12:49 pm
And I like what Travis said. Good ideas!
July 19th, 2008 at 5:36 pm
I love cinnamon rolls too (though I eat the whole thing!) When I make them (rarely!) I just go the long way around the block & roll the dough etc, etc. Recently a lovely woman at the local farmer’s market has been selling her homemade cinnamon rolls. I don’t buy Cinnabuns or Krisy Kreme, but I did indulge in hers. Yum!
Great blog!
July 19th, 2008 at 7:57 pm
i, too, have made a quick version of cinnamon rolls that involves a biscuit base. it’s a recipe from cook’s illustrated, and it’s good. of course it isn’t a total cheat’s version, b/c you still have to make the biscuit dough…but there’s no waiting around for proofing, b/c yeast is not involved.
July 20th, 2008 at 4:20 pm
I cannot recommend these cinnamon rolls enough. Easy, it took some time but well worth it.
http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/
I added chopped pecans to the cinnamon part because I’m a nut sort of girl…but these are bite your pillow…oh heck bite the palm of your hand good.
July 20th, 2008 at 9:28 pm
I’m so, so happy to find your blog!
July 21st, 2008 at 4:43 am
Do not put them in the muffin pan. Put them together in a cake pan.
When they touch they can hold the heat better together.
Best dough recipe I ever used was from Pioneer woman. Has to be a heirloom recipe. http://pioneerwoman.typepad.com/confessions_of_a_pioneer_/2006/12/cinnamon_rolls_.html
I however used a cream cheese icing, replaced the white sugar with brown which does not burn as fast as the white. Eliminated the maple flavoring and used vanilla.
Now I like Ree’s writing a lot, her recipes make me insane. BUT having said that this dough recipe is forgiving and not a pain in the butt. When I read it I kept saying wow, wow, oh wow.
So as props go, Thank you Ree. My version with brown sugar and cream cheese icing was the hit I was looking for.
July 21st, 2008 at 6:50 pm
Hi Joy,
Here is a recipe that I have enjoyed for years. Really, these are killer cinnamon rolls, although there is no short cut that I know of… it’s yeast dough and the whole sha-bang.
http://www.foodnetwork.com/recipes/calling-all-cooks/cinnamon-rolls-recipe/index.html
July 22nd, 2008 at 12:50 pm
Hey Joy,
I line the bottom of a 13×9 pan with a generous amount of melted butter (we’re talking generous!) and put the rolls in there to bake (instead of using a muffin pan). If you’re interested, the recipe I use is Paula Deen’s:
http://www.foodnetwork.com/recipes/paula-deen/cinnamon-rolls-recipe/index.html
-Chris
July 25th, 2008 at 8:27 pm
add a little flour to the filling and it won’t ooze out as much… though i never had the ooze problem with these FABULOUS cinnamon rolls:
http://good-eats-n-sweet-treats.blogspot.com/2007/10/i-love-cinnabon.html
August 3rd, 2008 at 7:09 am
Here is a link to my blog… I made these and ALWAYS have GREAT success….
*** There is music on my blog so don’t be alarmed***
http://justaflipflopmom.blogspot.com/2007/03/we-all-stumble-in-many-ways.html
This was written when my background was darker.. so you might have to highlight it to see it darker!!
Enjoy!
August 9th, 2008 at 7:31 am
Hey Joy. I actually just made a batch of cinnamon rolls the other day that turned out well. They’re not quick, but they’re the gooey-ist homemade rolls I’ve ever found…
http://www.saltcreamandbutter.blogspot.com
Good luck!
August 10th, 2008 at 5:45 am
This recipe -
http://allrecipes.com/Recipe/Clone-of-a-Cinnabon/Detail.aspx
is fantastic! I don’t use a bread machine just do it all my hand and put it on a greased, baking paper lined roasting tin.
I have no problem with burning or losing filling.
August 11th, 2008 at 1:47 pm
First, your blog is wonderful and gives me encouragement to get back to posting on my own cooking blog. Second, I stumbled onto your blog today researching cheater methods for cinnamon rolls. I’m sorry to hear the pizza dough didn’t work. I’m much more of a cook than a baker so words like yeast and rising scare me. I will take some of the suggestions here and give it a try.
Also, in a true cheater pinch, I found this recipe on Real Simple last winter: http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1694687
It is good for a fast fix. Enjoy!
August 19th, 2008 at 11:03 am
Glad to hear other bakers have troubles with cinnamon rolls. My dilemma is time. I don’t have much of it being the only baker in the café. So, my short cut is using…gasp…Bisquick!. I use a whole package with 2 cups of milk and stir to form a sticky dough. I then rolled it out and brush on butter, rub in brown sugar, sprinkle some cinnamon and toss in some raisins (and sometimes walnuts). It all gets rolled up and sliced and place on doubled baking sheets lined with parchment. This helps to avoid burning the bottoms. Place in a 450F oven and bake for 12-14 minutes. Makes about 12 rolls or I prefer to call them swirls. I then make a buttery icing and coat the cooled swirls.
This recipe saves me on time and the results are delicious!! They sell out every weekend!!!
September 23rd, 2008 at 1:56 pm
I just made these last night. They are so delicious, easy, and addictive! Go to this address and try it for yourself. I think you will be pleased.
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1338/Recipe.cfm
October 18th, 2008 at 4:03 am
I find it absolutely hilarious that I am giving you this link…especially since I am NOT a domestic goddess. Honest to goodness, I had to look up a recipe for chocolate chip cookies this summer, since I. Do. Not. Bake. Or. Cook. At. All. Anyway, my sister made these cinnamon rolls once and I was impressed (she shares my love of baking!). I make mine in a glass baking dish, and they come out beautifully. Figure if you were willing to try using frozen pizza dough, you won’t balk at using frozen bread dough! Enjoy! http://www.housewifebarbie.com/2008/04/easy-cinnamon-rolls-using-frozen-bread.html