Kitchen

[house_cat]

Normally, when I make cinnamon rolls, I pack them together in a 9x13 pan to bake.  I'm wondering if I place them separately on a baking sheet, would they turn out more like these that we buy from the local donut store?

If anyone can answer this question it might save me from wasting a lot of time.

Thank you.

[loriqvc]

@house_cat - Just to clarify, what difference in effect are you seeking? I'm not sure I'm seeing a specific quality of the pastry in your photo to hone in on and address. In general, though, if you pack your cinnamon rolls together, they rise more; if you leave space between them, they rise less. Hope that helps—if not, add a few more details to your question, and I'm sure we'll all be happy to share what we can. 

[4kitties]

The bun in the picture looks to be a doughnut type cinnamon bun. These are fried I believe.  A baked cinnamon bun will always have a different texture.  I hope I am not completely off base with this answer.  

[Alison Wonderland]

---

@house_cat wrote:

Normally, when I make cinnamon rolls, I pack them together in a 9x13 pan to bake.  I'm wondering if I place them separately on a baking sheet, would they turn out more like these that we buy from the local donut store?

If anyone can answer this question it might save me from wasting a lot of time.

Thank you.

---

I would ask at the donut shop, but it doesn't look like that's a typical baked cinnamon roll made with a baked cinnamon roll dough. That looks like they've used donut dough, wound it into a cinnamon roll shape with cinnamon in the swirl, and then dropped it into the donut fryer just like any other raised donut, then iced it with regular donut icing. If that's the case, then no. They might have a similar shape, but nothing else would be similar.

[SharkE]

Think it depends on how they're cut. Whether you use a knife with a saw edge, dental floss to slice thru them, what they call a bench knife that cuts straight thru the dough.

Hard to get them perfect I just put mine in a big baking pan and leave just little room for them to rise. Hard to keep them all neat and not want to come apart.

Think the problem I had with breadsticks is I need to use that ol' store bought yeast and not use the rapid rise SAF Premium yeast. Just a teaspoon of on the grocery shelf Red Star Active Dry.  I'm not giving up till

I conquer !

[house_cat]

@SharkE 

@Alison Wonderland 

@4kitties 

@loriqvc 

Thank you for the advice.  I did a little research and you are right - they are two different things. The pic that I posted is of a donut-style cinnamon roll and they are fried.

I found a recipe for the donut style roll. It calls for deep frying.  I plan on baking them, so I know my results won't be representative of the original recipe.  I'll post it here if it turns out to be anything less than disastrous.  I'm prone to kitchen disasters, but that's okay because I inevitably learn something in the end.... in the meantime, prayers are welcome, lol.

[loriqvc]

@house_cat - I'm glad you figured out your answer! If it is helpful at all, the donut-style cinnamon rolls are often called Pershings.

[dex]

I made a recipe called Cinnabon copycat and they turn out really soft and moist if that is what you want.I think it is the pudding in the dough that changes the texture.

[house_cat]

---

@loriqvc wrote:

@house_cat - I'm glad you figured out your answer! If it is helpful at all, the donut-style cinnamon rolls are often called Pershings.

---

Thanks for that information, that term is completely unfamiliar to me.

[MoonieBaby]

THANKS A LOT!

Now I am DYING for some delicious, sticky, soft, warm, iced, sweet, cinnamonny, buns!!!!!

Dang It - where can I get some....STAT!!!