I like the added cardamom here. Also, the portioning technique for symmetry, combining the end pieces for a roll, and misting the dough filling to help it adhere are great ideas. Will do a practice run on these for Christmas Day. Is it possible to double the size of the rolls?
Hi, Andrew - interesting! Aside from the stated ease of making the tangzhong with mochi flour, are there additional reasons for your preference? Is the texture of the finished product different?
yeah! (Hi, Andrea!) Sweet rice flour is nearly 100% amylopectin, which is the better of the two types of starches at resisting retrogradation. It's a superstarch! Wheat is ~3:1 amylopectin/amylose, plus it has all that other junk in it
1-I have an Anova combo oven. May I use steam when baking the cinnamon rolls? If yes, % & time?
2-I want to make these to give as gifts so I’ll be using aluminum pans. I generally line them with parchment and after about 5 minutes or less remove them from the pan to cool & not get soggy. Any comments about that? Thanks Andrew
Jeanette - Steam is usually redundant with enriched breads, especially with an egg wash. But if you want to, you can steam them for the 1st 5 minutes at 50% or so. I don't find these get soggy in the pan at all, so I'd just let them cool in place.
These look and sound fabulous. Cheers to both you and Anne. I've been making a sourdough cinnamon roll recipe for years, so long that I'm not exactly sure where the original came from anymore. But I love the sound and look of these and will give them a go for this Christmas. Two questions: once the buns are formed and arranged in the pan, could I freeze them before the final rise so that I can have most of the work done in advance? Second question: would icing be overkill? This is such a good collaboration ~ thanks!
Thanks, Domenica! How far in advance do you need to make them? I don't like to freeze yeasted things, since the yeast will die off over time and it can take a long time for them to proof. Instead, I'd make them and immediately put the pan in the fridge, where it can hang out overnight, maybe longer. I would shape the rolls as soon as the dough is cold, so that it's as "young" as possible before doing so.
Hi Andrew! Currently making these! My dough turned out a bit stiffer, not sticky and webby. I’m in a dry climate (Denver) and would definitely add a touch more water next time I make it to get it to your description. I just totally spaced it yesterday when I was making the dough, but have tried to spritz water on top a few times since (which has helped a littttleee, but regretting that I didn’t take steps earlier). I’ve had a super slow rise and I think it maybe was because there wasn’t enough available water to dissolve/activate the yeast. I made sandwich buns yesterday with the same jar of yeast so I know it’s alive and healthy! Going to power on and see if I can add another spritz of water while rolling to get a good rise before baking—but just thought I’d offer my experience for anyone else seeing something similar!
Ashlee - Sorry to hear that, but as you mentioned your altitude is probably the culprit here. I've made this dozens of times now, and if anything the dough is on the *wet* side, so if it turns out dry, something is definitely amiss.
Heard that, thank you for the tip! I’ll make these again for Christmas with all of this in mind and see if more attention to measuring the water and flour solves it 😁 or I’ll update you if I see the same dough stiffness next time if that’s helpful!
Had to report on my wonderful success with this recipe! I’m housesitting in HI and the house didn’t have any kind of electric mixer so I mixed the dough by hand. No worries! Did two short (very sticky) kneads by hand with a 15 minute rest in between. Dough doubled in just over an hour. I did use 10 grams of fresh yeast instead of the two grams of rapid rise. Put dough in fridge for about seven hours, then shaped into nine rolls and put in a 9” square pan. Into the fridge overnight. Pulled out to finish proofing for about an hour. 35 minutes in oven. Perfect! Made a fresh lilikoi/powdered sugar icing. Best cinnamon rolls I’ve ever made. That mochiko tanzhong is fantastic.
Well, truly, you deserve even more gratitude. I discovered Wordloaf just recently, after your guest post/collaboration with Maya Popa. I feel like I hit the jackpot. I’ve made your basic loaf and the maple oat porridge loaf with equal success (and the granola!) and FINALLY learned why my loaves the last few years (!) have been so lackluster: not enough time in bulk fermentation. I’ll follow you anywhere Andrew! Thanks for all your hard work and inspiration! And fabulous recipes!
So glad, Chapin!
Wondering if I could add some finely chopped pecans to the filling? Thoughts?
you definitely could! Maybe half a cup?
I like the added cardamom here. Also, the portioning technique for symmetry, combining the end pieces for a roll, and misting the dough filling to help it adhere are great ideas. Will do a practice run on these for Christmas Day. Is it possible to double the size of the rolls?
to double them in the same sized pan? I think that would be excessive! You can certainly double the recipe for two pans.
If the rolls were made larger, would they bake evenly?
Love this collab!
Me too, Jolene!
😃
Hi, Andrew - interesting! Aside from the stated ease of making the tangzhong with mochi flour, are there additional reasons for your preference? Is the texture of the finished product different?
yeah! (Hi, Andrea!) Sweet rice flour is nearly 100% amylopectin, which is the better of the two types of starches at resisting retrogradation. It's a superstarch! Wheat is ~3:1 amylopectin/amylose, plus it has all that other junk in it
Oh, cool! So it seems like it would slow staling even more. Thanks!
I have questions please
1-I have an Anova combo oven. May I use steam when baking the cinnamon rolls? If yes, % & time?
2-I want to make these to give as gifts so I’ll be using aluminum pans. I generally line them with parchment and after about 5 minutes or less remove them from the pan to cool & not get soggy. Any comments about that? Thanks Andrew
Jeanette - Steam is usually redundant with enriched breads, especially with an egg wash. But if you want to, you can steam them for the 1st 5 minutes at 50% or so. I don't find these get soggy in the pan at all, so I'd just let them cool in place.
These look and sound fabulous. Cheers to both you and Anne. I've been making a sourdough cinnamon roll recipe for years, so long that I'm not exactly sure where the original came from anymore. But I love the sound and look of these and will give them a go for this Christmas. Two questions: once the buns are formed and arranged in the pan, could I freeze them before the final rise so that I can have most of the work done in advance? Second question: would icing be overkill? This is such a good collaboration ~ thanks!
Thanks, Domenica! How far in advance do you need to make them? I don't like to freeze yeasted things, since the yeast will die off over time and it can take a long time for them to proof. Instead, I'd make them and immediately put the pan in the fridge, where it can hang out overnight, maybe longer. I would shape the rolls as soon as the dough is cold, so that it's as "young" as possible before doing so.
Thank you ~ this is helpful. I don't need to make them too far in advance. I like your suggestion of refrigerating rather than freezing them. Grazie!
Hi Andrew! Currently making these! My dough turned out a bit stiffer, not sticky and webby. I’m in a dry climate (Denver) and would definitely add a touch more water next time I make it to get it to your description. I just totally spaced it yesterday when I was making the dough, but have tried to spritz water on top a few times since (which has helped a littttleee, but regretting that I didn’t take steps earlier). I’ve had a super slow rise and I think it maybe was because there wasn’t enough available water to dissolve/activate the yeast. I made sandwich buns yesterday with the same jar of yeast so I know it’s alive and healthy! Going to power on and see if I can add another spritz of water while rolling to get a good rise before baking—but just thought I’d offer my experience for anyone else seeing something similar!
Ashlee - Sorry to hear that, but as you mentioned your altitude is probably the culprit here. I've made this dozens of times now, and if anything the dough is on the *wet* side, so if it turns out dry, something is definitely amiss.
They'll probably be okay, though! I'd underbake them a little, to minimize dryness.
Heard that, thank you for the tip! I’ll make these again for Christmas with all of this in mind and see if more attention to measuring the water and flour solves it 😁 or I’ll update you if I see the same dough stiffness next time if that’s helpful!
Had to report on my wonderful success with this recipe! I’m housesitting in HI and the house didn’t have any kind of electric mixer so I mixed the dough by hand. No worries! Did two short (very sticky) kneads by hand with a 15 minute rest in between. Dough doubled in just over an hour. I did use 10 grams of fresh yeast instead of the two grams of rapid rise. Put dough in fridge for about seven hours, then shaped into nine rolls and put in a 9” square pan. Into the fridge overnight. Pulled out to finish proofing for about an hour. 35 minutes in oven. Perfect! Made a fresh lilikoi/powdered sugar icing. Best cinnamon rolls I’ve ever made. That mochiko tanzhong is fantastic.
Kristin - Thank you!! Yours is the first feedback I've gotten on this recipe from readers here. So happy to hear that.
Well, truly, you deserve even more gratitude. I discovered Wordloaf just recently, after your guest post/collaboration with Maya Popa. I feel like I hit the jackpot. I’ve made your basic loaf and the maple oat porridge loaf with equal success (and the granola!) and FINALLY learned why my loaves the last few years (!) have been so lackluster: not enough time in bulk fermentation. I’ll follow you anywhere Andrew! Thanks for all your hard work and inspiration! And fabulous recipes!
I love Maya, and I'm so honored to hear all that!