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Topic: Cinnamon Roll trouble...  (Read 6720 times)
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LMAshton
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« Reply #10 on: September 21, 2008 01:37:09 AM »

I'd also add removing them from the pan as soon after taking them out of the oven as possible.  I usually do it about 15 or 20 minutes later.  If you leave them in the pan, in my experience, the sugar recrystallizes.  If I remove them from the pan, it doesn't.
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nruio
« Reply #11 on: September 21, 2008 04:37:19 AM »

Thanks for all the helpful suggestions -- looks like I'll be making cinnamon rolls a few more times this week to try all the different tricks!

I live at nearly 9,000 feet, so sometimes that affects my baking experiments too.

Where is your recipe from?
I just used the recipe from the instruction book that came with the bread machine. I can post it if you like
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aliasgracie
« Reply #12 on: September 21, 2008 10:35:53 AM »

Now I am craving cinnamon buns... My granny and my mom mix half and half of cream and brown sugar, then pour that into the pan with the buns.  When they are done take them out and flip them (sticky side up) onto a cookie sheet.  The cream and sugar mixture bakes into a sticky sauce.  We love them!!!
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lilylola
« Reply #13 on: September 21, 2008 10:47:02 AM »

CInnamon Rolls! I love cinnamon rolls! Goodness, I haven't made these for years - thank you for jogging my memory. Personally I like the crunchy bottom as a counterpoint to the doughiness. Yours look absolutely delicious.
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butterbean
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« Reply #14 on: September 21, 2008 01:42:10 PM »

Oy, I just gained three pounds looking at those yummies LOL.

And thank goodness, I thought I was the only lumpy Cream of Wheat lover in the world... now I see I'm just part of the gang.
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SunflowerSmiles
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« Reply #15 on: September 21, 2008 03:46:27 PM »

now I have to make some sticky buns...I love the caramely sugar on the bottom too...and for lumpy cream of wheat...I make it that way ....on purpose...I love it.  nruio I think you've started something!
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« Reply #16 on: September 21, 2008 09:27:43 PM »

yum!
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« Reply #17 on: September 22, 2008 02:30:08 AM »

I'd use a paper form (like the ones for muffins but lower and wider) and of course I don't know about american ovens, but in my swedish oven 12 minutes in the middle of the oven and 250 degrees does the trick.
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« Reply #18 on: September 22, 2008 06:14:57 AM »

Really, you use paper?  That seems like you'd just get paper stuck to the rolls.
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nruio
« Reply #19 on: September 22, 2008 06:29:59 AM »

I made cinnamon rolls again yesterday (my family is really loving me these days!) and baked them in a glass pan in a pan of water and lowered the temp about 25F. The bottoms turned out much better (in my opinion!) and softer.

Ewushka: I'm using an Ecuadorian oven! I'll have to see if they have those kinds of papers here.
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