Flavoring the dough with cardamom is (IMO) the crucial step. (Also, not putting any white sugar glop on top. Pearl sugar, or nothing.)
I find that another key trick is not brushing the dough with melted butter (for the fililng), but mixing butter, flour, sugar, and cinnamon together and spreading it as a kind of paste: buttering the dough seals it and the cinnamon-sugar filling does not glom into it so well. Using some more cardamom in the filling is good, too.
Cinnamon Roll Day is in October, so you have plenty of time to practice!
I read an interesting thing somewhere, a long time ago, discussing the physics of brushing doughs with stuff like milk---often, apparently, this seals the dough, rather than making it more permeable to the ingredients being put on it.
My oven may be off but if I just put sugar and cinnamon between the layers it melts and runs down, rather than sticking.
The King Arthur people sell fancy ingredients to make cinnamon rolls better, too... those I have not experimented with. It's the sort of stuff commercial bakers use. ...this stuff. Hm, dry shortening.
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desperance
(no subject)
Date: 2012-01-20 05:19 pm (UTC)(no subject)
Date: 2012-01-20 05:27 pm (UTC)(no subject)
Date: 2012-01-20 06:23 pm (UTC)I find that another key trick is not brushing the dough with melted butter (for the fililng), but mixing butter, flour, sugar, and cinnamon together and spreading it as a kind of paste: buttering the dough seals it and the cinnamon-sugar filling does not glom into it so well. Using some more cardamom in the filling is good, too.
Cinnamon Roll Day is in October, so you have plenty of time to practice!
(no subject)
Date: 2012-01-20 06:30 pm (UTC)And a paste it shall be. I can make pastes. *practises until October*
(no subject)
Date: 2012-01-20 06:41 pm (UTC)My oven may be off but if I just put sugar and cinnamon between the layers it melts and runs down, rather than sticking.
The King Arthur people sell fancy ingredients to make cinnamon rolls better, too... those I have not experimented with. It's the sort of stuff commercial bakers use. ...this stuff. Hm, dry shortening.