Posted on 08/30/2025 5:06:12 AM PDT by Twotone
whaat? here I am still cookin’ from scratch.
Ummm...
Give it a try with homemade cinnamon rolls.
I will. Quite curious, though my rolls are NEVER dry (combine a fruit with the sugar; I use pear sauce).
The packaged stuff uses crap fats. Toxic.
Who knew?
“But every once in a while, it’s nice to have a treat.”
That’s true. Suffering 100% of the time is not how God wants everyone to live — IMO.
I’ll pray for you! :)
Pillsbury Cinnamom Rolls Ingredients:
Enriched Flour Bleached (wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid),
Water, Sugar,
Palm And Soybean Oil, Dextrose,
Wheat Starch,
Contains 2% Or Less Of: Baking Powder (sodium Acid Pyrophosphate, Baking Soda), Palm Kernel Oil, Salt, Modified Whey, Corn Syrup Solids, Cinnamon, Monoglycerides, Xanthan Gum, Potassium Sorbate (preservative), Polysorbate 60, Corn Starch, Natural And Artificial Flavor, Annatto Extract (for Color)
****************************************************
For Sourdough Or Yeast recipes try to use UN-enriched flours such as King Arther or Caputo Chef’s
Sourdough Cinnamon Rolls Ingredients:
Sweet Dough
160 g (2/3 cup) milk, whole or 2%
28 g (2 tbsp) unsalted butter, melted (see notes below for variation)
1 large egg
100 g (1/2 cup) bubbly, active sourdough starter
24 g (2 tbsp) granulated sugar
300 g (2½ cups) King Arthur all-purpose flour
5 g (1 tsp) fine sea salt
cooking spray or oil, for coating
Cinnamon-Sugar Filling
28 g (2 tbsp) unsalted butter (see notes below for variation)
100 g (1/2 cup) granulated sugar
3 tsp. ground cinnamon
1 level tbsp. flour
********************************************************
Yeast Dough Cinnamon Rolls Ingredients
Ingredients
DOUGH
¾ cup (180 grams) milk (whole milk or 2% preferred)
2 ¼ teaspoons (one ¼-ounce package) quick-rise (instant) or active dry yeast*
¼ cup (50 grams) granulated sugar
4 tablespoons (57 grams) salted butter, melted and cooled
1 large egg plus 1 large egg yolk, at room temperature
3 cups (360 grams) bread flour, plus more as needed
¾ teaspoon kosher salt
Extra-virgin olive oil, for greasing the bowl
FILLING
4 tablespoons (57 grams) salted butter, softened
⅔ cup (142 grams) packed dark brown sugar
1 ½ tablespoons ground cinnamon
CREAM CHEESE FROSTING
4 oz (112 grams) cream cheese, softened
¾ cup (85 grams) powdered sugar
3 tablespoons salted butter, softened
½ teaspoon vanilla extract
At a brunch years ago someone served something like cinnamon buns. They were made with packaged rolls and butterscotch pudding. IIRC, they were baked in a bundt pan.
I think I have the recipe somewhere, and it probably can be found online.
Sounds great.
Also if you want your store bought blue cheese dressing to taste better wisk in a fourth of a cup of heavy cream to every cup of dressing before serving.
haha!
Yeah. That’s it!
I had these pralines made with butterscotch pudding once. They were good.
https://aimeebroussard.com/wp-json/mv-create/v1/creations/245/print
Testify! This works great! 😋
Are you planning to replace the cream with egg custard in the recipe?
This will take some tasty (hopefully) experiments. Including a beaten egg with the cream with a few drop of vanilla, extra cinnamon (I use McCormick Organic ROASTED Saigon Cinnamon-—order online...fantastic), I’ve been thinking of baking rolls plain first, putting each baked roll in an individual custard cup (maybe whole, maybe cut up) and and pouring sauce over it. Bake in water bath. And how about adding chopped apples, raisins? Lots of good thoughts.
That does sound good—sort of like a bread pudding very heavy on the custard. Do you plan to allow the rolls to absorb the custard or put them in the oven before it’s absorbed and see what happens?
Yes, I’ll let them soak it up...like you do with French toast.
I have a better hack. I prebake bacon so that is done or close to done. Then I unroll each roll and place a slice of bacon in-between. Roll that bad boy back up and bake. Yummy for the tummy!
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