See how soft the inside is.
Sunday, November 30, 2008
Cinnamon Roll
I wanted to try out this recipe from a cookbook. The sponge dough takes 4-5 hours to ferment. After that you still need to add to more flour, yeast, sugar and other stuff to mix into the final dough. But I think it is worth the effort because the rolls came out very very soft. The smell of cinnamon baking in the oven is so nice. Sharing with you some pictures of how the cinnamon roll turned out. BTW, I managed to get three trays of cinnamon rolls with 1 recipe.
See how soft the inside is.
See how soft the inside is.
Wow! the inside indeed looks so soft & fluffy :)
ReplyDeleteCheers!
Ma-Li
Hihi!
ReplyDeleteAny recipe for this? =D
hi... it looks so soft... is it possible for you to share the recipe with me? thank you
ReplyDeleteI will share the recipe here but I need to have it typed out first. Although I followed the recipe for the dough, I modified the cinnamon butter, sugar mixture to my own liking.
ReplyDeleteCan you share the recipe.Please.I made one that day and the bread was so hard. =(
ReplyDeleteHi there. It is true, recipe with 'dough starter' will always give softer texture to to the end product. I have recipe with has to be fermented up to 20 to 24 hours. Since I found this truth out about dough starter, I have always used recipe which come with it. Nice job you did for your cinnamon roll here.
ReplyDelete