We must have baked five batches of cinnamon rolls over the last couple of weeks. The goal? To get the perfectly soft texture but without making the rolls too soft to hold while eating. The first batch of cinnamon rolls were too small and not too soft. Problem? The second rising time was too short.
The second batch stuck to the bottom of the pan because we ran out of baking paper and I improvised by using disposable piping bags.
The third batch was good but the dough was rolled too thick so the spiral didn’t look too good and, in effect, there wasn’t enough filling inside.
The fourth batch was the biggest mess of all. Speedy rolled the dough so thin that, during second rising, the dough broke in places and some of the cinnamon rolls fell on their sides.
We still put the rolls in the oven though. They looked terrible but they were delicious.
The last batch (top photo) was perfect except for one thing — the rolls were too pale.
Okay, it’s pastry bread so, ideally, the baking temperature should be 350F. If it weren’t pastry bread, the temperature would be upward of 400F. I thought we should do another batch of cinnamon rolls and bake them at 375F but, by that time, the freezer was overflowing with cinnamon rolls already. So, using the same bread recipe, I made savory rolls.
After the first rising, I rolled the dough the same way it’s done when making cinnamon rolls. But, instead of spreading butter, sugar and cinnamon powder on it, I spread a very chunky meat sauce on it. Like meat sauce for pasta but drier. Then, I covered the meat sauce with grated cheese. I rolled up the dough and let it rise a second time. Then, I baked the rolls at 375F.
The rolls were perfect. Soft inside but lightly browned outside with the thinnest and softest crust.
But there was still an issue — I overdid the meat sauce. Never mind that part though. The important thing is finally nailing down the ideal baking temperature.