what is the best way to make filling for homemade cinnamon rolls?
I am making homemade cinnamon rolls and i have seen recipes that ask for brown sugar, sugar, and cinnamon for the filling. The only way i have made them is just with sugar and cinnamon. I just wanted to know what you guys think is the best and if you could leave the recipe for the filling thanks! and also i am going to be freezing them and baking them later, do i need to cut them and let them rise before i freeze them or can i just cut them and freeze them? thanks so much!
after you roll out your dough smear margering or unsalted butter all over the dough, then put white sugar and cinnamon till covered; roll up in log shape, be sure to tuck in ends; then cut and rise; if it was me I would go ahead and bake them before freezing them and then when you want them they just have to be warmed up; good luck sounds good!
after you roll out your dough smear margering or unsalted butter all over the dough, then put white sugar and cinnamon till covered; roll up in log shape, be sure to tuck in ends; then cut and rise; if it was me I would go ahead and bake them before freezing them and then when you want them they just have to be warmed up; good luck sounds good!
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Have you made the pastry dough with cream cheese??
Layer a spreading of cream cheese on the dough, after you roll it out to an oblong, and then fold it into three folds- like a letter, so thst you have one square of dough on your counter.
Then roll this square out to an oblong, and repeat, so you havce a square of dough again.
This makes very moist creamy dough.
For the filling I use, softened butter to spread, then add brown sugar, condensed milk, pecans and cinnamon.
Yes, condensed milk. Only a bit.
Use mergerine if you want, spread that, then brown sugar and cinnamon. That is the basic good filling for the recipe, and you can also put the condensed milk IN the dough mixture.
For freezing- after you have put them in the prepared pans, cover and freeze. The night before you want to bake them, take out of freezer and put on counter. They rise overnight more, and bake next morning.
Also add a cup of mashed potato to the dough for VERY moist rolls
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