Moving along in the book, time for some cinnamon rolls!
I confess to having a small mathematical problem while making these. I opted to halve the recipe, but contrary to what I keep telling our students in the lab “always write down your protocol”, I decided to mentally make the adjustments while adding the ingredients to the bowl. Everything went quite well, until the final, most important addition: water.
I got distracted by the need to warm the filtered water in the microwave, and completely forgot to cut the amount in half. As the dough turned into pancake batter in front of my very eyes, I felt the all too familiar shiver up my spine; familiar as in “I’ve done this before”. Unfortunately, it was not too long ago, but apparently I did not learn the lesson.
Such is life. I started all over, mumbling to myself “these better be some outstanding rolls”
The dough was a pleasure to work with, very smooth, soft, shiny.
It rolled out easily, then I sprinkled cinnamon/sugar on the surface, formed it into a cylinder and cut the rolls.
Next time, I will cut them a little thicker, and allow full rising time after shaping the rolls. Since I had to start the recipe all over, I ran out of time and had to push the envelope a little, baking them when they were not quite there. At any rate, I consider this recipe a keeper….
Cinnamon roll & capuccino, a match made in heaven!