It’s that time of year…cold season, and doesn’t it always seem like one crappy thing leads to another and all of a sudden your crying because your stupid cinnamon rolls aren’t rising?!?! No? Just me I guess.
As I’m getting over an annoying cold still, I had to miss what I’m sure was a fabulous time with the girls from We are not Martha for a Stella and Dot jewelry party that I was really looking forward to.
As to not completely waste the day, I decided to bake and later make dinner.
I had some canned pumpkin in a Tupperware that needed to be used, and I was in the mood to make a yeast dough! Then I saw this:
After scanning the recipe it seemed the only thing I was missing was the dry milk, however I remembered I had dried buttermilk so I went with that!
Everything was going smoothly…
Mix the dough
Used the Kitchen Aid to kneed
Had a nice soft sticky dough, and into a greased bowl it went!
After the allotted 1.5 hours, I checked the dough…it seemed to have risen slightly but not too much. I knew it wasn't supposed to double but wasn’t sure if this was enough.
However I moved on.
Rolled it out (using some flour because it was VERY sticky).
I also did not have the special King Arthur’s “Bakers Cinnamon Filling”, so I opted to use the filling recipe from a cinnamon bun recipe in my King Arthur’s Whole Grain Baking cookbook!
This filling had brown sugar, cinnamon, and 1 egg white. I was really happy that it resembled the King Arthur’s Baker’s Cinnamon Filling from the King Arthur blog!
I rolled and cut up my buns, however the filling was just oozing out of the rolls and I really didn’t know what to do about that!
I placed the cut rolls into the pan and just stared at them. It was a MESS!!! Cinnamon sugar filling oozing everywhere, creating a lake at the bottom of the pan…These aren’t supposed to be sticky buns!!!
So I left them alone. I needed to just get out of the house, so Brian and I ran some errands and went grocery shopping.
I was all set to toss my entire morning into the trash earlier, but I’m glad I didn’t.
There was still a puddle of filling on the bottom, but I just threw them in the oven and hoped for the best…
Baked! Actually slightly over baked I think (I need a thermometer in my oven, I think it’s too hot sometimes).
I tried a piece right away. Most of the filling had caramelized to the bottom…not in a good way, not bad, but not as good as it sounds. Plus it took some of the sweet away from the rolls themselves.
They needed the glaze.
Of COURSE I didn't have enough confectioners sugar…of course. So I changed directions and went for a cream cheese glaze.
Cream Cheese Glaze
- 1/2 cup confectioners sugar
- 4 oz softened Neufchatel cheese
- 2T Maple syrup (or more to taste)
- 1-3T milk (Start with 1T, add more as needed till you reach desired consistency)
- Mix with a hand mixer until smooth
I spread the glaze on top to cover up the not-so-pretty caramelization on the rolls. However I would of loved a pretty looking drizzle if they were looking a little better :)
The verdict…not bad! Actually these will be quite good for breakfast because they are not too sweet! Brian really liked them with the cream cheese glaze. I bet they’ll taste even better when I have full taste and smell back ;)
Not my best work, but it was definitely a learning experience. Reminds me of an expression used at work sometimes:
“Experience is what you get when you don’t get what you want”….so true. (not sure of the origin of that quote)
Hope your weekend was a little better than mine!
