Heritage Hill Homestead

Cinnamon Roll questions??

A question for the expert bakers on HSB......

Does anyone make very large cinnamon rolls like some restaraunts sell?  I need to make some and am wondering how they do it?  I usually put 12 in a 9x13 pan, if I only put 6 in the same size pan will that do it?   Should I not roll them as tight?  Or just cut them bigger?

Next question:  Does anyone have a tip for making them stay fresh longer?  Mine seem pretty dry the second day.  It would seem like I might add too much flour, but I only add until the dough is not sticky and is workable.

Any other good cinnamon roll tips would be apprecitated..........

Thanks!  And Country Blessings, 

Marilyn~at Heritage Hill Homestead

Untitled Comment

{ 07:57, Thursday, November 13, 2008 } { Posted by morningsunshine }

you could go to allrecipies.com and look up giant cinn rolls. there might be some tips there either in the recipies themselves or in the comments for the recipies.

The recipe I use

{ 08:32, Thursday, November 13, 2008 } { Posted by blurose }

I usually get 12 out of my roll and it fits 3 across and 4 down. I use the whole wheat recipe on urbanhomemaker.com found here:
http://articles.urbanhomemaker.com/index.php?article=99
but I always add dough enhancer so that they are still fresh the day after.
Jeanette

I make different sizes and I find

{ 02:31, Thursday, November 13, 2008 } { Posted by mulberrylane }

That when making a larger roll, you want to roll it just as tight, but roll it differently.

Say you usually make a 10 by 18 size rectangle and you roll it the long length... so you have a roll that is 18 inches long... Try rolling the dough the short way and it will be only 10 inches long, but a much thicker roll. Also, for the large cinnamon rolls, you'll want to cut your roll bigger... when you are cutting them apart, instead of say a 3/4 inch cut you might make a inch to inch and a half cut.

The largest I have made is probably a 6 inch roll. That is all the bigger I have experimented with. I place on my cookie sheets and they just expand as they rise... just leave room for them to do that. Because I usually made 4 inch rolls for farmer's market, but laid them close together, if I put them just 6 on a large sheet (it's larger than the jelly roll pans) and let them rise without touching each other, they expand to about 6 inches.

Also, putting a pudding mix into your rolls will help keep them softer, that and keeping them tightly covered. Our favorite white flour roll recipe we got from Allrecipes... I think it is cinnamon rolls III. It has a 1/2 box of pudding mix in the recipe. Frosting is butter, creamcheese and p. sugar and vanilla. Very good recipe. Easy to roll out... and made for larger rolls if you follow the directions. (Not giant however)... but I have made them 6 inches across... if you make smaller rolls and more of them... you'll likely need more filling. We make them with or without pecans. I am sure this recipe could make the larger 9 inch rolls if you desire, just change the way you roll them. I like it because the dough goes into a bread machine and I only fuss with the end product!!!

Good luck!
Melissa

Untitled Comment

{ 10:23, Friday, November 14, 2008 } { Posted by heatherdmc }

I use a high sided cookie sheet or sometimes by broiler pan. I stick my sweet rolls in the freezer even if overnight as I find they are really soft after they defrost!

Untitled Comment

{ 06:29, Friday, November 14, 2008 } { Posted by Schatzi }

Wow...loved all the comments on your post...I will need to check this out and try some of those amazing recipes....I do have to say that I "LOVE" allrecipes.com

Have a wonderful weekend and happy baking,

Connie