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Novice baker. For some years now I've been baking my mother's cinnamon roll recipe as gifts for family. I'll crank out 12-14 dozen 2 dozen at a time. To learn, I take the opportunity to work on the recipe and technique each year and this year was no exception. This year's batches didn't get...

Behind this question is some interest in learning a little about cooking chemistry. Assuming a basic recipe for pancakes: 1C flour, 1C milk, 1 egg, 1/2t salt, 2T sugar, 2t baking powder, and 3T oil. What are the impacts on the final product if you: Increase/decrease the flour? Decrease the...

I'm a novice baker and am using a cinnamon roll recipe I've used for holiday gifts and general use for some years now and can produce fairly consistent results. I'm using that recipe to ask some basic questions to learn a bit more. This thread is about the choice of fats in the recipe...

I use some fairly shallow metal pans to bake my CRs. Other than the obvious shape differences, does the choice of pan dimensions and mateials make a difference in this type of recipe? For example, the second rise for my CRs is in the baking pans (in the refrigerator overnight). As a result...

I'm posting a series of questions using a CR recipe I use as the basis. I bake a lot of these at the holidays for gifts and am fairly successful. However, I'm not sure I understand when one batch is great and another is OK so have lots of detail questions hoping to improve the results and to...

My first post and I hope to get some folk interested in a detail analysis of a cinnamon roll recipe I use so that I can learn ways to improve the already good results and get a good lesson in baking technique along the way. I bake a couple hundred of these rolls each year, mostly in December...