How do you make from scratch the cinnamon rolls that you cut in strips and
sprinkle with cinnamon and sugar before rolling up without having them
turn out to look like the Tower of Babel after baking?

Thanks,
Damaeus

Damaeus > wrote:

>How do you make from scratch the cinnamon rolls that you cut in strips and
>sprinkle with cinnamon and sugar before rolling up without having them
>turn out to look like the Tower of Babel after baking?

Here's my recipe. I have several recipes that refer to 'heaven'.
These really mean it. I have made them up the night before,
refrigerated them, and taken them out to rise in the AM. Personally I
prefer to just do them in the AM-- I'm usually up at 5 & don't see
many faces before 9 unless the house smells like cinnamon-- and it
will.

http://www.food.com/recipe/cinnabons...m-heaven-17232

Note they are only 935calories-- and only 235 of those are from
fat.<g>

I agree with the note that these are worth buying special cinnamon
for. Mine is a Vietnamese cinnamon I get at Samsclub. It is a few
notches above McCormack's but there are probably much better cinnamons
out there.

Jim

On Nov 23, 3:03*am, Damaeus > wrote:
> How do you make from scratch the cinnamon rolls that you cut in strips and
> sprinkle with cinnamon and sugar before rolling up without having them
> turn out to look like the Tower of Babel after baking?
>
> Thanks,
> Damaeus

>
>
Grand's Refrigerated Cinnamon rolls in the tube just like their
biscuits.

On Tue, 23 Nov 2010 03:03:32 -0600, Damaeus
> wrote:

> How do you make from scratch the cinnamon rolls that you cut in strips and
> sprinkle with cinnamon and sugar before rolling up without having them
> turn out to look like the Tower of Babel after baking?
>
You fill and roll the dough *before* you cut them! Then they go into
the pan for their last rise and bake it. I use the Paula Deen recipe
with a couple of minor alterations for personal taste.

Cinnamon Rolls
Recipe courtesy Paula Deen
12 to 15 servings

Prep Time: 20 min Inactive Prep Time: 1 hr 0 min
Cook Time: 30 min
Level: Intermediate

Ingredients



Dough:

" 1/4-ounce package yeast
" 1/2 cup warm water
" 1/2 cup scalded milk
" 1/4 cup sugar
" 1/3 cup butter or shortening
" 1 teaspoon salt
" 1 egg
" 3 1/2 to 4 cups all-purpose flour
Filling:

" 1/2 cup melted butter, plus more for pan
" 3/4 cup sugar, plus more for pan
" 2 tablespoons ground cinnamon
" 3/4 cup raisins, walnuts, or pecans, optional

Glaze:

" 4 tablespoons butter
" 2 cups powdered sugar
" 1 teaspoon vanilla extract
" 3 to 6 tablespoons hot water

Directions

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a
large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups
of flour and mix until smooth. Add yeast mixture. Mix in remaining
flour until dough is easy to handle. Knead dough on lightly floured
surface for 5 to 10 minutes. Place in well-greased bowl, cover and
let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface
into a 15 by 9-inch rectangle. Spread melted butter all over dough.
Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle
with walnuts, pecans, or raisins if desired. Beginning at the 15-inch
side, role up dough and pinch edge together to seal. Cut into 12 to
15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar.
Place cinnamon roll slices close together in the pan and let rise
until dough is doubled, about 45 minutes. Bake for about 30 minutes
or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1
tablespoon at a time until the glaze reaches desired consistency.
Spread over slightly cooled rolls.




--

Never trust a dog to watch your food.

On 11/23/2010 01:03 AM, Damaeus wrote:
> How do you make from scratch the cinnamon rolls that you cut in strips and
> sprinkle with cinnamon and sugar before rolling up without having them
> turn out to look like the Tower of Babel after baking?

I suggest rolling them up before cutting. I use dental floss to do the
cutting, and they come out nicely.

Serene

--
http://www.momfoodproject.com

On Nov 23, 3:03*am, Damaeus > wrote:
> How do you make from scratch the cinnamon rolls that you cut in strips and
> sprinkle with cinnamon and sugar before rolling up without having them
> turn out to look like the Tower of Babel after baking?
>
> Thanks,
> Damaeus

You roll them up and THEN cut them into rounds.

N.

On Nov 23, 3:03*am, Damaeus > wrote:
> How do you make from scratch the cinnamon rolls that you cut in strips and
> sprinkle with cinnamon and sugar before rolling up without having them
> turn out to look like the Tower of Babel after baking?
>
> Thanks,
> Damaeus

Mine is from Better Homes & Gardens c. 1963 Bread cookbook - have
always used this one for both pecan rolls and cinnamon rolls - see
note at the bottom.

Buttery Pecan Rolls Nancy Dooley

Dough:

1 pkg. active dry yeast
1/4 C. warm water
1 C. milk, scalded
1/4 C. butter
1/4 C. sugar
1 tsp. salt
3 1/4 to 3 1/2 C. flour
1 beaten extra-large egg

Filling:

2 T. melted butter
1/2 C. sugar
2 tsp. cinnamon

Topping:

1 1/2 C. brown sugar, divided
2/3 C. butter, divided
3 T. corn syrup, divided

To make dough, soften yeast in warm water (110 deg. F.). Measure
butter and sugar into large bowl, and pour the scalded milk over.
Stir to melt butter, and then cool to lukewarm. Add 1 cup of the
flour, and the salt. Beat well. Beat in the beaten egg and the yeast
mixture. Gradually add remaining flour to form a soft dough, beating
well. Make dough into a rounded mound in the bowl, and brush the top
with melted butter. Cover with a towel or plastic wrap and let rise
in warm place until double (about 2 hours). Punch down and turn out
on lightly floured surface. Divide in half and cover the unused half
with a towel while you work with the other half. Roll each piece out
to a 12 x 8" rectangle, about 3/8" thick.

Brush each half with 1 T. melted butter, and then sprinkle half the
cinnamon-sugar mixture over each half, being sure to put filling to
the edges of the rectangle. Roll up, starting with long side, and
slice into 8 equal pieces.

In each of two 8 x 8 square pans, melt half the Topping butter. Add
half the brown sugar, and half the corn syrup to each pan. Stir until
sugar is incorporated into the butter. Sprinkle each pan with 1/3 C.
chopped pecans, or use pecan halves and arrange them in a pattern.
Place 8 rolls in each pan, cut side down. Cover and let rise for
about 45 minutes, or until double. Bake at 375 deg. F. about 25
minutes. Cool 2 or 3 minutes, and invert on a rack or on a double
thickness of foil, or on a serving platter. Remove pans, scraping out
the last of the sugary syrup and nuts. Makes 16 rolls.

*Use this recipe also for Cinnamon Rolls, leaving out the Topping
recipe and ignoring the directions about using the topping - bake in
ungreased pans. Frost with cream cheese or butter cream frosting.

In article >,
Damaeus > wrote:

> How do you make from scratch the cinnamon rolls that you cut in strips and
> sprinkle with cinnamon and sugar before rolling up without having them
> turn out to look like the Tower of Babel after baking?

My first advice is: practice, practice, practice!

Do not crowd the pan. If you are using a yeast dough (and I hope you
are), it will expand as they cook.

Do not cut the dough in strips first. Have a big sheet of flattened
dough, add the cinnamon sugar, and *then* roll them up into one long
tube. Use some fine thread, wrap it around the roll, and pull the ends
together until it cleanly cuts off a roll.

Here's some pictures:

http://thepioneerwoman.com/cooking/2...nammon_rolls_/

Note that she uses a knife instead of thread, and maple glaze.

--
Dan Abel
Petaluma, California USA

On Tue, 23 Nov 2010 07:51:48 -0800 (PST), itsjoannotjoann
> wrote:

> Grand's Refrigerated Cinnamon rolls in the tube just like their
> biscuits.

I like those too.

--

Never trust a dog to watch your food.

In article >,
Damaeus > wrote:

> How do you make from scratch the cinnamon rolls that you cut in strips and
> sprinkle with cinnamon and sugar before rolling up without having them
> turn out to look like the Tower of Babel after baking?
>
> Thanks,
> Damaeus

Follow a recipe.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
New York trip posted 11-13-2010; http://web.me.com/barbschaller

In news:rec.food.cooking, Melba's Jammin' >
posted on Sun, 28 Nov 2010 20:45:35 -0600 the following:

> In article >,
> Damaeus > wrote:
>
> > How do you make from scratch the cinnamon rolls that you cut in strips and
> > sprinkle with cinnamon and sugar before rolling up without having them
> > turn out to look like the Tower of Babel after baking?
>
> Follow a recipe.

Tard.

On Mon, 29 Nov 2010 01:53:26 -0600, Damaeus
> wrote:

>In news:rec.food.cooking, Melba's Jammin' >
>posted on Sun, 28 Nov 2010 20:45:35 -0600 the following:
>
>> In article >,
>> Damaeus > wrote:
>>
>> > How do you make from scratch the cinnamon rolls that you cut in strips and
>> > sprinkle with cinnamon and sugar before rolling up without having them
>> > turn out to look like the Tower of Babel after baking?
>>
>> Follow a recipe.
>
>Tard.

Make up a batch of sweet dough.
Roll it out to a large rectangle about 1/4" thick.
Brush liberally with melted *UNsalted* butter.
Sprinkle liberally with dark brown sugar cinnamon mixture.
Sprinkle with nut meats; walnuts or pecans, or.
Roll into a long log and pinch long edge closed.
With dough knife slice into 1" lengths and place cut side down into a
buttered pan with sides... all rolls touching. Allow to rise till
doubled and bake in 375ºF oven until nicely browned... allow to cool a
bit... drizzle with icing, can be eaten warm, or fully cool.
Warning; do not make these if on a weight loss plan.

Brooklyn1 <Gravesend1> wrote:
> On Mon, 29 Nov 2010 01:53:26 -0600, Damaeus
> > wrote:
>
>> In news:rec.food.cooking, Melba's Jammin'
> > >
>> posted on Sun, 28 Nov 2010 20:45:35 -0600 the following:
>>
>>> In article >,
>>> Damaeus > wrote:
>>>
>>>> How do you make from scratch the cinnamon rolls that you cut in
> > > > strips and
>>>> sprinkle with cinnamon and sugar before rolling up without having
> > > > them
>>>> turn out to look like the Tower of Babel after baking?
>>>
>>> Follow a recipe.
>>
>> Tard.
>
> Make up a batch of sweet dough.
> Roll it out to a large rectangle about 1/4" thick.
> Brush liberally with melted *UNsalted* butter.
> Sprinkle liberally with dark brown sugar cinnamon mixture.
> Sprinkle with nut meats; walnuts or pecans, or.
> Roll into a long log and pinch long edge closed.
> With dough knife slice into 1" lengths and place cut side down into a
> buttered pan with sides... all rolls touching. Allow to rise till
> doubled and bake in 375ºF oven until nicely browned... allow to cool a
> bit... drizzle with icing, can be eaten warm, or fully cool.
> Warning; do not make these if on a weight loss plan.

Another option, goto YouTube.com
Search for Alton Browns good eats tv show Episode:
"House of the Rising Bun Recipes featured in this episode: - Cinnamon
Buns".
It comes in two two parts. Almost all of his tv shows are online.
If this is what your looking for and find the recipes on the food
network.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

On Nov 23, 11:19*am, sf > wrote:
> On Tue, 23 Nov 2010 07:51:48 -0800 (PST), itsjoannotjoann
>
> > wrote:
> > Grand's Refrigerated Cinnamon rolls in the tube just like their
> > biscuits.
>
> I like those too.
>
Jim posts a link to a really nice recipe, and then you two start in on
the virtues of trashy tube crap?
I thought this was a cooking group.

--Bryan

In article >,
Brooklyn1 <Gravesend1> wrote:

> On Mon, 29 Nov 2010 01:53:26 -0600, Damaeus
> > wrote:
>
> >In news:rec.food.cooking, Melba's Jammin' >
> >posted on Sun, 28 Nov 2010 20:45:35 -0600 the following:
> >
> >> In article >,
> >> Damaeus > wrote:
> >>
> >> > How do you make from scratch the cinnamon rolls that you cut in strips
> >> > and
> >> > sprinkle with cinnamon and sugar before rolling up without having them
> >> > turn out to look like the Tower of Babel after baking?
> >>
> >> Follow a recipe.
> >
> >Tard.
>
> Make up a batch of sweet dough.
> Roll it out to a large rectangle about 1/4" thick.
> Brush liberally with melted *UNsalted* butter.
> Sprinkle liberally with dark brown sugar cinnamon mixture.
> Sprinkle with nut meats; walnuts or pecans, or.
> Roll into a long log and pinch long edge closed.
> With dough knife slice into 1" lengths and place cut side down into a
> buttered pan with sides... all rolls touching. Allow to rise till
> doubled and bake in 375ºF oven until nicely browned... allow to cool a
> bit... drizzle with icing, can be eaten warm, or fully cool.
> Warning; do not make these if on a weight loss plan.

Like I told him: follow a recipe. And he made a snarky reply. Tsk tsk.
What's a dough knife, Sheldon? Serrated?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

In article
>,
Nancy2 > wrote:

> On Nov 23, 3:03*am, Damaeus > wrote:
> > How do you make from scratch the cinnamon rolls that you cut in strips and
> > sprinkle with cinnamon and sugar before rolling up without having them
> > turn out to look like the Tower of Babel after baking?
> >
> > Thanks,
> > Damaeus
>
> You roll them up and THEN cut them into rounds.
>
> N.

Kind of reminded me of the woman who asked about making the pickle
appetizer that involves something akin to Buddig brand corned beef and
seasoned cream cheese. You smear a couple slices of the corned beef
with some of the cream cheese then wrap it around a dill pickle. Chill
and slice into 1/3" "coins." The lady wanted to know how you smear the
cream cheese on the skinny slices of corned beef and wrap it around
those pickle slices without making a mess.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

In article
>,
Bryan > wrote:
> Jim posts a link to a really nice recipe, and then you two start in on
> the virtues of trashy tube crap?
> I thought this was a cooking group.
>
> --Bryan

Oh, come on, Bryan! It's about food ‹ at least not about somebody's new
cat or recently departed one. Jeez, fella, lighten up. "-)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On Mon, 29 Nov 2010 19:44:45 -0600, Melba's Jammin'
> wrote:

>In article >,
> Brooklyn1 <Gravesend1> wrote:
>
>> On Mon, 29 Nov 2010 01:53:26 -0600, Damaeus
>> > wrote:
>>
>> >In news:rec.food.cooking, Melba's Jammin' >
>> >posted on Sun, 28 Nov 2010 20:45:35 -0600 the following:
>> >
>> >> In article >,
>> >> Damaeus > wrote:
>> >>
>> >> > How do you make from scratch the cinnamon rolls that you cut in strips
>> >> > and
>> >> > sprinkle with cinnamon and sugar before rolling up without having them
>> >> > turn out to look like the Tower of Babel after baking?
>> >>
>> >> Follow a recipe.
>> >
>> >Tard.
>>
>> Make up a batch of sweet dough.
>> Roll it out to a large rectangle about 1/4" thick.
>> Brush liberally with melted *UNsalted* butter.
>> Sprinkle liberally with dark brown sugar cinnamon mixture.
>> Sprinkle with nut meats; walnuts or pecans, or.
>> Roll into a long log and pinch long edge closed.
>> With dough knife slice into 1" lengths and place cut side down into a
>> buttered pan with sides... all rolls touching. Allow to rise till
>> doubled and bake in 375ºF oven until nicely browned... allow to cool a
>> bit... drizzle with icing, can be eaten warm, or fully cool.
>> Warning; do not make these if on a weight loss plan.
>
>Like I told him: follow a recipe. And he made a snarky reply. Tsk tsk.
>What's a dough knife, Sheldon? Serrated?


That's why I didn't want to get all technical... I didn't think the OP
would be familiar with "bench knife".
http://www.kingarthurflour.com/shop/...rs-bench-knife

Brooklyn1 <Gravesend1> wrote:
> On Mon, 29 Nov 2010 19:44:45 -0600, Melba's Jammin'
> > wrote:
>
>> In article >,
>> Brooklyn1 <Gravesend1> wrote:
>>
>>> On Mon, 29 Nov 2010 01:53:26 -0600, Damaeus
>>> > wrote:
>>>
>>>> In news:rec.food.cooking, Melba's Jammin'
> > > > >
>>>> posted on Sun, 28 Nov 2010 20:45:35 -0600 the following:
>>>>
>>>>> In article >,
>>>>> Damaeus > wrote:
>>>>>
>>>>>> How do you make from scratch the cinnamon rolls that you cut in
> > > > > > strips
>>>>>> and
>>>>>> sprinkle with cinnamon and sugar before rolling up without having
> > > > > > them
>>>>>> turn out to look like the Tower of Babel after baking?
>>>>>
>>>>> Follow a recipe.
>>>>
>>>> Tard.
>>>
>>> Make up a batch of sweet dough.
>>> Roll it out to a large rectangle about 1/4" thick.
>>> Brush liberally with melted *UNsalted* butter.
>>> Sprinkle liberally with dark brown sugar cinnamon mixture.
>>> Sprinkle with nut meats; walnuts or pecans, or.
>>> Roll into a long log and pinch long edge closed.
>>> With dough knife slice into 1" lengths and place cut side down into
> > > a
>>> buttered pan with sides... all rolls touching. Allow to rise till
>>> doubled and bake in 375ºF oven until nicely browned... allow to cool
> > > a
>>> bit... drizzle with icing, can be eaten warm, or fully cool.
>>> Warning; do not make these if on a weight loss plan.
>>
>> Like I told him: follow a recipe. And he made a snarky reply. Tsk
> > tsk.
>> What's a dough knife, Sheldon? Serrated?
>
>
> That's why I didn't want to get all technical... I didn't think the OP
> would be familiar with "bench knife".
> http://www.kingarthurflour.com/shop/...rs-bench-knife

Nah, that's not a knife... That's a Pastry Scraper!

http://www.surlatable.com/product/pl...rtby=ourPicks#
--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

On Mon, 29 Nov 2010 13:45:00 -0800 (PST), Bryan
> wrote:

> On Nov 23, 11:19*am, sf > wrote:
> > On Tue, 23 Nov 2010 07:51:48 -0800 (PST), itsjoannotjoann
> >
> > > wrote:
> > > Grand's Refrigerated Cinnamon rolls in the tube just like their
> > > biscuits.
> >
> > I like those too.
> >
> Jim posts a link to a really nice recipe, and then you two start in on
> the virtues of trashy tube crap?
> I thought this was a cooking group.
>
He needs something simple. They're simple and they taste good.


--

Never trust a dog to watch your food.

On Mon, 29 Nov 2010 19:49:18 -0600, Melba's Jammin'
> wrote:

> Kind of reminded me of the woman who asked about making the pickle
> appetizer that involves something akin to Buddig brand corned beef and
> seasoned cream cheese. You smear a couple slices of the corned beef
> with some of the cream cheese then wrap it around a dill pickle. Chill
> and slice into 1/3" "coins." The lady wanted to know how you smear the
> cream cheese on the skinny slices of corned beef and wrap it around
> those pickle slices without making a mess.

Well, how *do* you? I'd buy whipped cream cheese. My grandmother
used to make roll ups of dried beef and cream cheese & horseradish
mixture back in the days before you could buy whipped cream cheese out
in the middle of nowhere. I still don't know how she did it.

--

Never trust a dog to watch your food.

In news:rec.food.cooking, Melba's Jammin' >
posted on Mon, 29 Nov 2010 19:44:45 -0600 the following:

> Like I told him: follow a recipe. And he made a snarky reply. Tsk tsk.
> What's a dough knife, Sheldon? Serrated?

It seems odd to me that when I cut in strips then rolled them up, they sat
flat on the pan and were level on top, then rose into the sky like the
Tower of Babel when baking. If slicing them after rolling them up results
in the same shape and flatness of a bun, it seems strange that they would
somehow be immune to rising the same way, but I will try it when I get
some more flour. I'm almost out. /sigh

Damaeus

In news:rec.food.cooking, Brooklyn1 <Gravesend1> posted on Mon, 29 Nov
2010 21:59:08 -0500 the following:

> That's why I didn't want to get all technical... I didn't think the OP
> would be familiar with "bench knife".
> http://www.kingarthurflour.com/shop/...rs-bench-knife

Assumptions, assumptions. I've had one of those in my hand many times,
but we don't have one here at the house.

Damaeus

"Damaeus" > ha scritto nel messaggio
, Melba's Jammin' >
>
>> Like I told him: follow a recipe. And he made a snarky reply.
>
> It seems odd to me that when I cut in strips then rolled them up, they
> sat> flat on the pan and were level on top, then rose into the sky like
> the
> Tower of Babel when baking. If slicing them after rolling them up
> results> in the same shape and flatness of a bun, it seems strange that
> they would> somehow be immune to rising the same way, but I will try it
> when I get
> some more flour. I'm almost out. /sigh

Are you bizarre or just contrary? I feel sure you are the first and only
who ever cut and then rolled cinnamon buns. Why did you care if they were a
bit conical? I've seen commercial ones that were exhuberant in the middle.

On Nov 30, 12:35*am, sf > wrote:
> On Mon, 29 Nov 2010 13:45:00 -0800 (PST), Bryan
>
> > wrote:
> > On Nov 23, 11:19*am, sf > wrote:
> > > On Tue, 23 Nov 2010 07:51:48 -0800 (PST), itsjoannotjoann
>
> > > > wrote:
> > > > Grand's Refrigerated Cinnamon rolls in the tube just like their
> > > > biscuits.
>
> > > I like those too.
>
> > Jim posts a link to a really nice recipe, and then you two start in on
> > the virtues of trashy tube crap?
> > I thought this was a cooking group.
>
> He needs something simple. *They're simple and they taste good.
>
I'm sure he appreciates you assuming that "He needs something simple."
That wasn't anywhere in his post. Do you know from past posts that
he's a simpleton, or particularly unskilled?
They're full of hydrogenated oils, and putting those things into a hot
oven is on par with "cooking" a Banquet TV dinner.

--Bryan

In news:rec.food.cooking, "Giusi" > posted on Tue, 30
Nov 2010 11:39:48 +0100 the following:

> "Damaeus" > ha scritto nel messaggio
>
> > It seems odd to me that when I cut in strips then rolled them up, they
> > sat flat on the pan and were level on top, then rose into the sky like
> > the Tower of Babel when baking. If slicing them after rolling them up
> > results> in the same shape and flatness of a bun, it seems strange that
> > they would> somehow be immune to rising the same way, but I will try it
> > when I get some more flour. I'm almost out. /sigh
>
> Are you bizarre or just contrary?

Why do you ask?

> I feel sure you are the first and only who ever cut and then rolled
> cinnamon buns.

You can't know that for sure.

> Why did you care if they were a bit conical?

I thought presentation was a pretty important part of the culinary arts.

> I've seen commercial ones that were exhuberant in the middle.

That's "exuberant", and I like flat-top cinnamon rolls. If that makes me
bizarre in your eyes, maybe you should have your eyes checked.

Damaeus

On 2010-11-30, Damaeus > wrote:
>> http://www.kingarthurflour.com/shop/...rs-bench-knife
>
> Assumptions, assumptions. I've had one of those in my hand many times,
> but we don't have one here at the house.

I have one and use if all the time. Faster for scooping up lrg amts
of chopped/diced veggies/nuts, scraping counter tops, etc. I got the one
that lies flat on one side, so also doubles as garlic/ginger smasher,
meat flattener, etc. One of my most handy kitchen tools.

<http://www.kitchenworksinc.com/itemDetail/16965/ALL-STAINLESS-PASTRY-SCRAPER-CHOP-AND-BASH>

nb

In article >,
Brooklyn1 <Gravesend1> wrote:

> On Mon, 29 Nov 2010 19:44:45 -0600, Melba's Jammin'
> > wrote:

> >
> >Like I told him: follow a recipe. And he made a snarky reply. Tsk tsk.
> >What's a dough knife, Sheldon? Serrated?
>
>
> That's why I didn't want to get all technical... I didn't think the OP
> would be familiar with "bench knife".
> http://www.kingarthurflour.com/shop/...rs-bench-knife

See, now if you'd said bench knife, I'd've known ezzackly what you
meant. A wide putty applying thing works, too. Red Devil, I believe.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

In article >,
notbob > wrote:


> I have one and use if all the time. Faster for scooping up lrg amts

I read that as "large ants". Thanks, that was my humor for the morning.

--
Dan Abel
Petaluma, California USA

In article >,
"Giusi" > wrote:

> "Damaeus" > ha scritto nel messaggio
> , Melba's Jammin' >
> >
> >> Like I told him: follow a recipe. And he made a snarky reply.
> >
> > It seems odd to me that when I cut in strips then rolled them up, they
> > sat> flat on the pan and were level on top, then rose into the sky like
> > the
> > Tower of Babel when baking. If slicing them after rolling them up
> > results> in the same shape and flatness of a bun, it seems strange that
> > they would> somehow be immune to rising the same way, but I will try it
> > when I get
> > some more flour. I'm almost out. /sigh
>
> Are you bizarre or just contrary? I feel sure you are the first and only
> who ever cut and then rolled cinnamon buns.

I doubt it. I well remember my amazement the first time I saw my wife
roll, and then cut cinnamon rolls. And I've had an enormous amount of
experience with people who don't read the directions (or to be more
charitable, didn't understand them). I worked in computer software for
25 years.

I think we should start a club. Damaeus and sf can be the first members.

--
Dan Abel
Petaluma, California USA

On Tue, 30 Nov 2010 03:17:35 -0800 (PST), Bryan
> wrote:

> On Nov 30, 12:35*am, sf > wrote:
> > On Mon, 29 Nov 2010 13:45:00 -0800 (PST), Bryan
> >
> > > wrote:
> > > On Nov 23, 11:19*am, sf > wrote:
> > > > On Tue, 23 Nov 2010 07:51:48 -0800 (PST), itsjoannotjoann
> >
> > > > > wrote:
> > > > > Grand's Refrigerated Cinnamon rolls in the tube just like their
> > > > > biscuits.
> >
> > > > I like those too.
> >
> > > Jim posts a link to a really nice recipe, and then you two start in on
> > > the virtues of trashy tube crap?
> > > I thought this was a cooking group.
> >
> > He needs something simple. *They're simple and they taste good.
> >
> I'm sure he appreciates you assuming that "He needs something simple."
> That wasn't anywhere in his post. Do you know from past posts that
> he's a simpleton, or particularly unskilled?
>
If you bothered to read my other posts in this thread, my first reply
told him everything he needed to know about how to assemble from
scratch cinnamon rolls. Unlike you, I don't feel the need to harp.

> They're full of hydrogenated oils,

I'm still here - alive and kicking. The trick is not to over do them.

> and putting those things into a hot
> oven is on par with "cooking" a Banquet TV dinner.

Maybe I'll do that someday too.

--

Never trust a dog to watch your food.

On Nov 23, 4:03*am, Damaeus > wrote:
> How do you make from scratch the cinnamon rolls that you cut in strips and
> sprinkle with cinnamon and sugar before rolling up without having them
> turn out to look like the Tower of Babel after baking?
>
> Thanks,
> Damaeus

As others have suggested, rolling the dough into a log and then
cutting it into rolls is easier. If you're rolling individual strips
you may be rolling them slightly crooked and that could be causing the
rolls to bake up into a cone shape.
Are you baking the rolls all together in one pan or do you have them
spread apart so each one bakes up individually? If they're separated
what may be happening is the outside of the roll gets baked and forms
a crust before the dough in the interior of the roll has a chance to
bake. Since a crust has already formed, the dough has nowhere to go
but up. The spiral shape of the roll increases this effect. The same
thing happens when a cake is baked at too high a temperature. You
could try lowering the temperature of the oven slightly so the outside
of the roll doesn't bake and set so fast. You might also want to try
to not roll the cinnamons rolls as tight. Roll them up loosely so the
dough has room to expand outward rather than upward.

In news:rec.food.cooking, Dan Abel > posted on Tue, 30 Nov
2010 08:32:36 -0800 the following:

> In article >,
> "Giusi" > wrote:
>
> > Are you bizarre or just contrary? I feel sure you are the first and only
> > who ever cut and then rolled cinnamon buns.
>
> I doubt it. I well remember my amazement the first time I saw my wife
> roll, and then cut cinnamon rolls. And I've had an enormous amount of
> experience with people who don't read the directions (or to be more
> charitable, didn't understand them). I worked in computer software for
> 25 years.
>
> I think we should start a club. Damaeus and sf can be the first members.

I never used a recipe the first time I made cinnamon rolls -- well not
really, anyway. I basically made a biscuit dough and did the logical
thing -- I rolled the dough out, cut it into strips, then put cinnamon and
sugar on the strips, rolled those up and put them in a pan.

But I've only made cinnamon rolls twice. The first time I tried it, I
mixed some sugar, cinnamon and just enough liquid (I can't remember if I
used melted butter or water (gasp)) to form a paste which I spread on the
strips. That made a huge mess in the baking pan. The second time I just
used cinnamon and sugar and they turned out fine except for the shape.

Damaeus

On Nov 30, 12:38*am, sf > wrote:
> On Mon, 29 Nov 2010 19:49:18 -0600, Melba's Jammin'
>
> > wrote:
> > Kind of reminded me of the woman who asked about making the pickle
> > appetizer that involves something akin to Buddig brand corned beef and
> > seasoned cream cheese. *You smear a couple slices of the corned beef
> > with some of the cream cheese then wrap it around a dill pickle. *Chill
> > and slice into 1/3" "coins." *The lady wanted to know how you smear the
> > cream cheese on the skinny slices of corned beef *and wrap it around
> > those pickle slices without making a mess.
>
> Well, how *do* you? *I'd buy whipped cream cheese. *My grandmother
> used to make roll ups of dried beef and cream cheese & horseradish
> mixture back in the days before you could buy whipped cream cheese out
> in the middle of nowhere. *I still don't know how she did it.
>
I assume she got the cream cheese warm. I sometimes warm cream cheese
to make it easy to mix with heavy cream (or half&half) with a tiny bit
of pressed garlic/shallot/onion for potato chip dip.

--Bryan

On 11/30/2010 12:50 PM, Damaeus wrote:

>
> I never used a recipe the first time I made cinnamon rolls -- well not
> really, anyway. I basically made a biscuit dough and did the logical
> thing -- I rolled the dough out, cut it into strips, then put cinnamon and
> sugar on the strips, rolled those up and put them in a pan.
>
> But I've only made cinnamon rolls twice. The first time I tried it, I
> mixed some sugar, cinnamon and just enough liquid (I can't remember if I
> used melted butter or water (gasp)) to form a paste which I spread on the
> strips. That made a huge mess in the baking pan. The second time I just
> used cinnamon and sugar and they turned out fine except for the shape.

I used to make cinnamon rolls when I was a kid using Bisquick mix. That
was a lot of fun. Invariably, I'd never use enough cinnamon/sugar mix. I
never got the effect you describe but that probably is due to the
circumstances peculiar to your location. My suggestion is that you cut
your strips with a narrow and wide end and always start rolling from the
narrow end. Make sure that you use enough sugar and cinnamon to suit you.

>
> Damaeus

On Tue, 30 Nov 2010 11:39:48 +0100, "Giusi" >
wrote:

>
>"Damaeus" > ha scritto nel messaggio
>, Melba's Jammin' >
>>
>>> Like I told him: follow a recipe. And he made a snarky reply.
>>
>> It seems odd to me that when I cut in strips then rolled them up, they
>> sat> flat on the pan and were level on top, then rose into the sky like
>> the
>> Tower of Babel when baking. If slicing them after rolling them up
>> results> in the same shape and flatness of a bun, it seems strange that
>> they would> somehow be immune to rising the same way, but I will try it
>> when I get
>> some more flour. I'm almost out. /sigh
>
>Are you bizarre or just contrary? I feel sure you are the first and only
>who ever cut and then rolled cinnamon buns. Why did you care if they were a
>bit conical? I've seen commercial ones that were exhuberant in the middle.
>

Wellllll.... I've been teaching chemistry (it's almost like cooking
but don't lick the spoon ;-)) since 1977 and have found that if there
is a way to do it wrong, at least one person will find it. Sometimes
the whole class will....

And seriously, if I were making sweet rolls for the first time and had
a bare-bones recipe and no mother nor older sister***, I would
probably cut strips and roll 'em up myself. It seems logical until
you see the easier way.

***Big sister Roxanne would bring home the Betty Crocker leaflets from
Home Ec, and she and Mom would make the most wonderful sticky buns.
None 'a' them mamby-pamby sweet rolls with a few tbsp sugar for us,
nosirreee! :-) Our sticky buns were overfilled with brown sugar and
cinnamon, and drenched with brown-sugar- cinnamon syrup. And you
scooped up the stuff from the pan to smear over the un-coated bottom
of the roll. A single roll could keep a kid going for eight hours and
more.
--
Best -- Terry

On Wed, 01 Dec 2010 14:59:14 -1000, dsi1 > wrote:

> You're right that the risen dough is better but for a kid just getting
> his baking chops it's way cool.

Way cool is way beyond what most kids are willing to put out. So,
congratulations! Your mama raised you well!

> I could go for one of those giant rolls
> right now but I won't cause that would be very bad for my body and
> blood. :-)

Hey, me too! I've been thinking about making them for well over a
month, but haven't because we're trying to practice healthy eating.

--

Never trust a dog to watch your food.

On Wed, 01 Dec 2010 15:18:11 -0600, Terry wrote:

> On Tue, 30 Nov 2010 11:39:48 +0100, "Giusi" >
> wrote:
>
>>
>>"Damaeus" > ha scritto nel messaggio
>>, Melba's Jammin' >
>>>
>>>> Like I told him: follow a recipe. And he made a snarky reply.
>>>
>>> It seems odd to me that when I cut in strips then rolled them up, they
>>> sat> flat on the pan and were level on top, then rose into the sky like
>>> the
>>> Tower of Babel when baking. If slicing them after rolling them up
>>> results> in the same shape and flatness of a bun, it seems strange that
>>> they would> somehow be immune to rising the same way, but I will try it
>>> when I get
>>> some more flour. I'm almost out. /sigh
>>
>>Are you bizarre or just contrary? I feel sure you are the first and only
>>who ever cut and then rolled cinnamon buns. Why did you care if they were a
>>bit conical? I've seen commercial ones that were exhuberant in the middle.
>>
>
> Wellllll.... I've been teaching chemistry (it's almost like cooking
> but don't lick the spoon ;-))

<snort>

your pal,
blake

Melba's Jammin' wrote:
> In article >,
> Brooklyn1 <Gravesend1> wrote:
>
>> On Mon, 29 Nov 2010 01:53:26 -0600, Damaeus
>> > wrote:
>>
>> >In news:rec.food.cooking, Melba's Jammin' >
>> >posted on Sun, 28 Nov 2010 20:45:35 -0600 the following:
>> >
>> >> In article >,
>> >> Damaeus > wrote:
>> >>
>> >> > How do you make from scratch the cinnamon rolls that you cut in strips
>> >> > and
>> >> > sprinkle with cinnamon and sugar before rolling up without having them
>> >> > turn out to look like the Tower of Babel after baking?
>> >>
>> >> Follow a recipe.
>> >
>> >Tard.
>>
>> Make up a batch of sweet dough.
>> Roll it out to a large rectangle about 1/4" thick.
>> Brush liberally with melted *UNsalted* butter.
>> Sprinkle liberally with dark brown sugar cinnamon mixture.
>> Sprinkle with nut meats; walnuts or pecans, or.
>> Roll into a long log and pinch long edge closed.
>> With dough knife slice into 1" lengths and place cut side down into a
>> buttered pan with sides... all rolls touching. Allow to rise till
>> doubled and bake in 375?F oven until nicely browned... allow to cool a
>> bit... drizzle with icing, can be eaten warm, or fully cool.
>> Warning; do not make these if on a weight loss plan.
>
> Like I told him: follow a recipe. And he made a snarky reply. Tsk tsk.
> What's a dough knife, Sheldon? Serrated?

http://lmgtfy.com/?q=dough+knife

In news:rec.food.cooking, sf > posted on Mon, 29 Nov 2010
22:35:19 -0800 the following:

> On Mon, 29 Nov 2010 13:45:00 -0800 (PST), Bryan
> > wrote:
>
> > On Nov 23, 11:19+AKA-am, sf > wrote:
> > > On Tue, 23 Nov 2010 07:51:48 -0800 (PST), itsjoannotjoann
> > >
> > > > wrote:
> > > > Grand's Refrigerated Cinnamon rolls in the tube just like their
> > > > biscuits.
> > >
> > > I like those too.
> > >
> > Jim posts a link to a really nice recipe, and then you two start in on
> > the virtues of trashy tube crap?
> > I thought this was a cooking group.
>
> He needs something simple. They're simple and they taste good.

But the whole hydrogenated thing bugs me. Yes, I eat SOME of it, but I
never intentionally put it in anything *I* cook or bake. I haven't seen a
tube of biscuits that does not have hydrogenated oils.

Damaeus