I was kind of surprised to find cinnamon buns in a bread baking book. Wouldn’t they fall in the cake category? At least here in Germany, cinnamon snails (as we call them) are eaten in the afternoon when you serve coffee and cake. But I LOVE cinnamon buns. Thus, I was really looking forward to baking these rolls. And of course, I wanted to advance with the BBA Challenge. To put it bluntly, though – I was disappointed :-(.
The biggest problem I had – they wouldn’t want to rise much. Not during the fermentation, and not during proofing, either. This is how they looked like after proofing. I know it depends on the weather and all kinds of other circumstances, but I gave the dough WAY more time to rise than was called for in the book, but it just wouldn’t do it.
I didn’t want to throw them away and put them in the oven anyway. This is what they looked like after baking.
I was astonished at the amount of cinnamon sugar that went on the dough (I – like my friend Sara – was surprised that the sugar was applied directly to the dough – I usually spread a little butter on the dough and then apply the cinnamon sugar) so I didn’t make the fondant.
To put a long story short: the cinnamon buns tasted ok, but they lacked the buttery taste of the cinnamon rolls I’ve been making for years now with a different recipe. That is, I won’t make them again but stick with my well-tried cinnamon rolls.