I'm making an Fine Cooking recipe for cinnamon rolls that uses a biscuit dough, so no yeast, no proofing.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Oof...this feels like a bit of a bad sub to me. How are these supposed to rise? Because typically, you want cinnamon rolls to rise and form gluten, and cake flour has a lower protein (gluten) content than AP flour and won't give you the structure, rise or texture you want
hardlikearmour is a trusted home cook.
Do you have bread flour? You could do a blend of cake flour and bread flour to approximate AP flour.
Cynthia is a trusted source on Bread/Baking.
Hardlikearmour is correct. A Pearson's square, a formula used to calculate the blend of two ingredients required to produce a third which is a blend of both. yields exactly 50% bread flour and 50% cake flour to achieve AP flour. Cake flour isn't going to contain enough gluten (the protein in flour) to hold your rolls together, even though the aren't a yeasted dough. Gluten is formed when the flour(s) come in contact with water and are mixed, causing their long strands to relax somewhat and hold together nicely when your dough rises in the oven.
Please enter a valid email address.
Well played. You deserve a cookie.
It's got you covered on all fronts for just $199.
Food52 x Staub 2-in-1 MVP(an)
This Garlic Bread Went to Space
Mediterranean Kitchen Mats in Bold New Patterns
Tempura Fiddleheads with Sriracha Sauce
Off-the-Beaten-Path Picks for Mom