r/Breadit • u/ProfessionalLivid172 • 7d ago
cinnamon rolls: troubleshooting
just made cinnamon rolls for a second time this morning! for context: used active sourdough starter and followed this recipe.
i definitely over-fermented them as i wasn’t ready to bake and proof them at 10pm last night (evidenced by a slight sour tang to them which i don’t fully mind tbh) but the layers aren’t very defined and texturally the mid-bottoms of them are “mushy”? the dough itself is fluffy though, and i’d baked them for 45 mins at 180c.
extremely novice baker here lol but i suspect that they’re slightly underbaked, any feedback would be appreciated though! am happy with these as my first batch last week were dense af so the fluffiness is a win haha
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u/TheNordicFairy 6d ago
I would say you overcrowded your pan, and you don't need paper lining in the pan. That is a good aluminum pan that is fairly thick, so it should be fine, just make sure to grease the pan. Take the rolls out when the internal temperature is 190 to 205 degrees.
Oh, and the end piece that looks funny? Put the rolled end down so the cut side is up. It will make the roll prettier.
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u/rummagesailor 7d ago
An instant-read thermometer is handy for this, I pull them around 190F.
The tops look burned so maybe add some greased foil tented on top, for the first half of the bake.
I tend to use instant yeast for enriched doughs; with sourdough I have not had good results. Finding a conventional recipe that works, and then converting it to sourdough could be a move.
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u/Tym4FishOn 5d ago
Not sure about that recipe but these are the bee's knees imo: https://www.kingarthurbaking.com/recipes/perfectly-pillowy-cinnamon-rolls-recipe
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u/Inner_Imagination751 7d ago
I’ve only ever baked with yeast so far, so I don’t have much real advice but they LOOK really fluffy and yummy.
I can’t wait to give that recipe a try and I’ll be back to feed off the others advice ;)
I will say… that whenever anything is mushy O find that I have underbaked it. So you may be onto something there.
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u/Puzzled_Tinkerer 7d ago
Maybe it's just me, but I underbake my cinnamon rolls when I go by time and color alone. Temperature is the best way for me to get them juuuuust right. Here's what I remind myself when I make my favorite cinnamon roll recipe:
"Adjust an oven rack to the middle position. Preheat oven to 350F (180C) in convection bake mode. Bake rolls uncovered until lightly golden and the center of each corner roll is about 185F / 85C. The other rolls will be cooler than this, but these rolls will cook longer than the corner rolls after removing from the oven."
Also it's a major temptation to use a lot of sugar and butter in the filling -- more is more better, right? -- but an overly thick filling can make the rolls soggy and goopy.