A few changes I made: I didn’t have any “King Arthur White Whole Wheat Flour” so I just used the King Arthur Unbleached All-Purpose Flour for all the flour. Also, I thought the dried cranberries and candied ginger might freak out a few people, so I used golden raisins instead. Oh, and I proofed the yeast first rather than dumping all the ingredients together. Now, the recipe says to put these into a 9″ square pan and to kind of squish them in there. The only problem is the rolls in the center were a bit too underbaked. I like my cinnamon rolls doughy and more underbaked than overbaked, but these were just gooey dough, and it was kind of gross. If I had baked them longer, though, I think the tops would have been dry. I am not sure how to solve this dilemma. Perhaps I will use a rectangular pan next time (please note: I didn’t bake the buns in the pan in the picture). Other than that, though, the rolls were quite tasy, and I think this recipe is definitely a keeper!
That looks delicious! I love cinnamon rolls. Now I’ll have to make some…
note I had the same problem with the underdoneness of the middle ones! 🙂
and p.s. I did have a wheat flour of some other brand but I skipped the cranberry & ginger and I used butter instead of water (under the cinnamon & sugar).
and I totally forgot to put the powdered milk in even though I bought it! whoops! (although I’m sure that would not have solved the underdoneness.)
do you have an oven thermometer? that can make all the difference. Also, the type of pan – pans with a double layer bake more evenly than single layer aluminum pans. 🙂
drooooooool, so delicious!
You would post pictures of gooey cinnamon rolls when I’m trying to be good. Agh!
Does she give any to her brother? Of course not!
I use the Artisan Bread in Five Minutes a Day book. Oh man, is it a great book. There’s a recipe for Pecan Sticky Buns that I’ve adopted by leaving out the caramel sauce and the pecans and doubling up the filling. Oh man oh man so good. Leftover dough gets made into a chocolate brioche and let me just say, these only get made once a year cause they are trouble.
Their recipes for Rustic Bread, Rye and Focaccia are all great as well.
These sound amazing. I think I would try them in one of my rectangular pans and see if I could leave the middle bit free (or put an insert in there to give it a bit more heat, like for a bundt pan). I’ll have to give these a whirl, because my husband and I love pumpkin!
i’ve been baking cinnamon buns and sticky buns in large muffin pans. they have a more professional, perfectly round look, not the homey appeal of ones that are baked touching each other, but it helps with the doneness. and if the center ones are too light, you can take out the others and stick them back in the oven.
Hey hey, you made them! You know, I bet you could make them in one of the Baker’s Edge pans (am thinking the lasagna one). That way it’d be easier to control the gooeyness.
I haven’t forgotten our sable research. I was sick for a full week and am just getting back into the kitchen. I was thinking though, that granulated sugar and not powdered sugar might give the cookies that sandy texture.
Those look so incredibly delicious. My mouth is watering just looking at that photo!