I own a small coffee shop and bakery. I'm in search of the perfect cinnamon roll. I have a pretty awesome recipe and make several thousand a year, but they always shrink after baking. Is there a way to keep them "puffed up" as they cool. I currently use a recipe with potato as an ingredient. I use AP flour, whole egg, and about 50/50 scalded milk and warm water. Would it help to use whole yolk, less water, and perhaps bread flour? I've included pictures at various stages. My customers like the product, but I want it to present better. Any comments are welcome. Thanks
ISO help avoiding cinnamon roll shrinkage
- Thread starter shipcord
- Start date
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Howdy!
Welcome to D.C.!
Not being a very experienced baker, I would direct you to Sara Moulton's website for starters.
There will be someone along later who might have better advice....
"Paging bakechef......Paging bakechef to the front desk, please!"
Welcome to D.C.!
Not being a very experienced baker, I would direct you to Sara Moulton's website for starters.
There will be someone along later who might have better advice....
"Paging bakechef......Paging bakechef to the front desk, please!"
I think perhaps the bread flour? My DA has recipes for the rolls such as these in which she uses the bread flour.
I am not the expert of this. But I have followed of her recipes of rolls such as these and they have not been shrunken. They are rather fat and light.
Your friend,
~Cat
PS. There is a reason for the "Proud American" title underneath my name. No one should insult the name "Cook" with "CatPat!" I am learning of all this.
I am not the expert of this. But I have followed of her recipes of rolls such as these and they have not been shrunken. They are rather fat and light.
Your friend,
~Cat
PS. There is a reason for the "Proud American" title underneath my name. No one should insult the name "Cook" with "CatPat!" I am learning of all this.
Addie
Chef Extraordinaire
I understand the need for the paper cups. But I always place mine on a cookie sheet or jelly roll pan. No paper cups needed. I leave about 1/8 " between them giving them plenty of room to rise out as well as up. . Since you are in a bakery, you could use tongs to remove them from the case for the customer.
BTW, they look delicious! And welcome to DC
BTW, they look delicious! And welcome to DC
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bakechef
Executive Chef
Yes, do try bread flour, it shouldn't make them tougher, but maybe give them some added structure.
Maybe bake them slightly longer, and try not to over proof. If they are more air than dough, there really isn't going to be much to help them stand tall.
I'd definitely experiment but not present them to customers until you get it right, since your product is a hit already you wouldn't want to mess them up.
They do look pretty great already!
Maybe bake them slightly longer, and try not to over proof. If they are more air than dough, there really isn't going to be much to help them stand tall.
I'd definitely experiment but not present them to customers until you get it right, since your product is a hit already you wouldn't want to mess them up.
They do look pretty great already!
