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Cinnamon Roll Pull Aparts

7 March 2009 One Comment
NOTE: Since this post, I found a better no-yeast cinnamon roll recipe. See it here – Fastest Cinnamon Rolls

cinnamon roll pull apartsMy mother loved cinnamon rolls. She loved all breads and I grew up hearing her rave about this bread or that, but cinnamon rolls were always the creme de la creme. Since my mom didn’t enjoy cooking, we would share giant Cinnabons at the mall, or get the canned refrigerated kind – but wherever they came from, cinnamon rolls were always a special treat.

I think that’s why cinnamon rolls seem to have a special place in my heart as well. That, and of course, because they are so wickedly delicious! But even though I do enjoy cooking and baking, I haven’t made a lot of cinnamon rolls. I have to think so far ahead for yeasted products that I just rarely manage it.

So when I saw this post at the Gastronomy Blog (aren’t the pictures mouth watering?)…. well. I was excited, to say the least. Non-yeasted cinnamon rolls? Just put them together and bake? I’m in!

I couldn’t wait for the weekend to make them. The dough and filling came together quickly. However, I ran into some problems the original recipe doesn’t seem to have. Although the dough looked just like the pictures – shaggy – it was so soft and sticky, it was practically unmanageable. I let it sit for a while to see if it would firm up, but it didn’t, so I just forged ahead.

Patting it into a rectangle wasn’t too bad. Perhaps that’s just how it is, I thought. Then I put the filling on and tried to roll it up. Uh oh. I had to use a spatula to scrape each little bit, because it stuck to the surface quite a lot. After I managed to get it rolled up, sort of, it was not a lovely, cohesive roll as in the pictures. No, mine was listing to the side, kind of oozing, really.

Nothing for it but to keep going. I manhandled my oozy rolls into the pan, where they kind of tilted to the side and allowed their filling to slide out, and put it into the oven to bake. It smelled heavenly, and did improve as it baked, but it never achieved the “breadiness” that it should have. I don’t know if I messed up when measuring my ingredients somehow (I swear I didn’t, but you know. The brain’s the first to go… Wait – what were we talking about?), or if it was just too humid here (I do live in the Houston area. Humid-City), or what.

cinnamon rolls
When I pulled it out and got it onto the cooling rack, it looked – well, it looked like a cinnamon roll tatin! All caramelized sugar on the bottom from the filling having oozed out. And they weren’t so much rolls, as cinnamon pull aparts. So, that’s what I’m calling it. Cinnamon Roll Pull Aparts. Yeah! Sounds legit, right?

Whatever you call it, it is yummy. The only change I made was to add the zest of one orange into the filling, which added a nice fragrant citrus note. Although we thoroughly enjoyed these, I think I may have to bite the bullet and try some yeasted rolls next. Now, I’ve got the cinnamon roll bug!

I’m not going to reprint the recipe here since it Gastronomy Blog did such a lovely job with it.

 

Cinnamon Rolls
Originally from Cooks Illustrated via Gastronomy blog

Nutritional information? I don’t want to know.

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One Comment »

  • Fastest Cinnamon Rolls | Don't Forget Delicious! said:

    […] and go the traditional route if I wanted perfect cinnamon rolls. Don’t get me wrong – that Cook’s Illustrated recipe was delicious, but the dough was difficult to work with and the end result wasn’t very […]

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