I read several reviews so I decided I would make these for breakfast this morning. I have mad many batches of Cinnamon rolls for at least the last 20 years. I have had a batch with this texture. I am not saying these were awful but they weren’t exactly brad like either. I found them to be more biscuits like and taking over the 1 1/2 hours to come out of the oven I would say I would use my recipe for quick bread and have almost the same thing in less than an hour. I think I will stick to my regular recipe and they don't don’t have that much more work. Yes they have to rise twice for almost an hour each time, but I but I do other things during that time, so really I am multitasking. I will say my husband enjoyed them. I didn’t use all the butter called for in the recipe so I didn’t have a messy oven and I use unsalted butter in most all of my cooking and baking makes for a "truer" flavour and I am on a salt restricted diet so I save the salt where I can. I did let this recipe rise for 30 minutes the first time because it just seemed so dense and like the gluten hadn't relaxed enough and the second rising almost an hour. Yeast still takes time to develop. I do use my oven to rise dough’s, I turn my oven on till it reaches 100 degrees or less turn it off and leave the light on keeps just enough heat so bread dough’s rise beautiful and away from drafts.
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