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!
It looks like you did a great job saving these. They certainly look really gooey and delicious!
ReplyDeleteI know at Flour we always put a dry filling inside the sticky buns (just sugar, brown sugar, and cinnamon) -- I wonder if that would work better than a wet filling.
Working with yeast is always a fun guessing game. The end result looks AWESOME. Pumpkin & cinnamon are heavenly together and with that icing...so good! I hope you are feeling better
ReplyDeleteI think these rolls looks awesome! I've totally faced some of the same fears...especially when I haven't followed the directions closely (ahem, my baguettes) but I think KAF gave us enough confidence to figure out how to fix things when they go astray!
ReplyDeleteI think these rolls looks awesome! I've totally faced some of the same fears...especially when I haven't followed the directions closely (ahem, my baguettes) but I think KAF gave us enough confidence to figure out how to fix things when they go astray!
ReplyDeletedispite the messiness that occurred along the way, they look FABULOUSLY delicious.
ReplyDeletethis weekend I attempted to make chocolate eclairs and when I was filling the pastries i had made, custard oozed EVERYWHEREW> it was such a muess!
they look goooood!
ReplyDeleteThey look and sound delicious. I think it was the egg white that made the filling runny. But that's okay because in the end they seem to have turned out.
ReplyDeletei've definitely tried to do things when i was otherwise under the weather and it goes something like this :) but it looks like they turned out well in the end!!
ReplyDeletei just made some pumpkin cinnamon rolls too, but with a rather thick filling (my liquid was some canned pumpkin).
i missed the sunday event too... was dogsitting and someone wasn't feeling so hot :(
Glad you didn't toss them! I've definitely learned when making yeasted baked goods it pays to be patient (even though this is generally NOT a word that describes me) since yeast is really a living thing and doesn't always rise according to schedule.
ReplyDeleteI used to always assume a baked good was a failure if it didn't rise on cue and now I've learned that sometime I just need to give it more time.
I hate when you work so hard and have such high hopes and then it kind of flops. At least they were still edible. I'd eat them! ;)
ReplyDeleteHope you're all better now!!