|CINNAMON ROLLS THAT JUST DON'T ROCK|
Meet my sourdough cinnamon rolls chums, Blah McBland and Hock E. "The Rock" Puck.
Sure, they may be dolled up in cream cheese bling and filled out with cinnamon sugar padding, but underneath it all, they're flat and unexciting.
I used this recipe from The Fresh Loaf for the dough and cream cheese icing, and Ciril Hitz's recipe for cinnamon bun filling from his book Baking Artisan Pastries & Breads. The dough was perfect – it was quite wet but I used the slap-stretch technique of kneading and it was manageable. So in no way do I fault the recipe! Others have made these cinnamon rolls as billowy as their name suggests.
Let me just describe the rolls without too many details. I made two batches of rolls on different days. The first one is on the left in the picture. They rose a little in the oven, but they just would not colour and came out with a light crust! Also, there wasn't enough filling so they were anaemic and tasted insipid.
The ones on the right were more elegantly formed into rolls and had more filling. They looked like they were taking on good colour in the oven, but didn't rise and ended up as dark river rocks with the texture of dry rusks. Oh dear, oh dear.
That's my chums for you. I may try this recipe again in the future, but for now, I'm just going to admire what the other bakers on Sourdough Surprises did.