I want a really moist cinnamon roll. What's the secret? Should I use egg yolks instead of whole eggs? Should I use more oil?

  • Posted by: Bippy
  • October 6, 2014
  • 2084 views
  • 2 Comments

2 Comments

boulangere October 6, 2014
You'll be fine with whole eggs. And treat the butter as you would for brioche dough: move it to room temperature the night before you plan to mix the dough, so it's very soft but not melted. Dot it into the dough a couple of tablespoons at a time, allowing each to be incorporated before adding more.
 
Kelly S. October 6, 2014
Try this recipe from the pioneer woman. I use this recipe all the time; it's amazing.
http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/
 
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