I’ve been working on my cinnamon bun recipe/technique and have a few issues that I’d like to resolve. To clarify, I’m not baking sticky buns. These are basically an enriched dough rolled up with butter, cinnamon, brown sugar. My issues:
1) Shelling. The dough spirals up and out of the bun when baking (like a unicorn’s horn) and then collapses with large gaps between the dough. Several factors are likely to contribute:
a. Not enough space between buns— Still working on the optimal pan size/roll size…does anyone have the answer?
b. Butter creates a greasy/sliding surface so the dough can rise up. Butter is essential though…for creating a caramelly filling and flavour. Dare I add some flour? other ideas?
c. Could I be overproofing (As far as collapsing) ? I don’t know why, but I tend to find most breads rise extra fast in my kitchen. I’m using the called for yeast (in correct amounts) and even have a relatively cool home.
d. Rolling… too tight, is my guess, but I also don’t want loose either.
2) Filling isn’t as gooey as I’d like—but I don’t want sticky buns either. This one I’m working on as 1b tends to be an issue.
3) Tops are overbrowned while bottom isn’t browned. I’ve used different pans—my dark ceramic-coated-steel pan seems like the winner, but I’m going to have to lower the temp to 325F. Also been using the baking stone—I’m not convinced one way or the other of it’s use…even if well heated, it sometimes seems like it must cool off and then not really much further ahead, because it insulates…perhaps will try baking for 5 mins. on it then moving to rack.
Ideally, I’m after a soft bun with thicker spirals that don’t have gaps and are stuck together with a gooey filling. I’ve used brioche, but find it’s a little to rich for what I’m after. I tend to use a couple of eggs and a little butter, but not a large amount of either.
As always, any thoughts are appreciated.