(rho's) ALL THINGS EDIBLE: Good Day for Cinnamon Rolls

Cinnamon rolls are on my top 5 favorite pastries. When faced with a choice, I find myself, most of the time, picking cinnamon rolls out of coffee shop glass cases, grocery store stands, and even breakfast joints. With me in the picture, they are always a clear winner.

My cinnamon roll making education was all of one day back in pastry class in culinary school. I longed to make more, and the last time I did a couple of months ago, the rolls were soggy, under-proofed and underdone even after I added to the baking time.

With time on my hands these days, I tried again and picked up a recipe with a significantly low ratio of wet to dry. I was doubtful but gave it a try. The dough was frightfully stiff at first but I let it proof for an hour, and to my relief, the resulting dough was decent.

The finished rolls are less soggy, which is already better. However, it needs tweaking. The recipe does not call for sugar, which was odd and the amount of filling was quite small, resulting in an unsweetened flavor in the bread. In any case, here is the recipe in progress and some images.

Bread:
1 cup milk
1 packet fast acting yeast
2 eggs
1/3 cup melted butter
4 1/2 cups AP flour

Filling:
1 cup brown sugar
2 Tbs cinnamon
soft butter

Proof time: 1 hour, followed by 30 min
Bake time: 15-20 min 180C or 350F

MY REVISIONS (I think this will yield better results)

Bread:
1 cup milk
2 eggs
1/3 c melted butter
2 cups AP flour and 2 cups bread flour

Filling:
2 cups brown sugar
2 Tbs cinnamon
soft butter

Method:
Warm the milk to 100F, add yeast and stir. Rest for 2 mins, add eggs and butter. Stir. Add flour, mix, and knead for about 1 min. Place in bowl, cover with damp cloth or cling film, proof for 1 hour... then punch and roll dough to a thin rectangle about 1/8 inch thick. Spread the softened butter, sprinkle brown sugar and cinnamon, and roll. Cut evenly into rounds and place onto square or round tray, proof for another 30 min. Bake.